Make Your Own Homemade Bread — No Kneading!

This excellent homemade bread recipe requires no kneading! (That’s because of a slow, 12–18 hour yeast rise — be sure to start it the night before you want to serve it.) Jim Lahey of Sullivan Street Bakery in New York created the recipe and says it’s so easy; a 4-year-old can make the dough. Try it and see!

You will need…

  • 3 cups all-purpose or bread flour (You can swap out a 1/2 cup of white flour for whole wheat, if you wish)
  • 1/4 teaspoon instant yeast
  • 1½ teaspoons salt
  • 1½ cups + 2 tablespoons water
  1. Stir together the flour, yeast and salt in a large bowl.
  2. Add the water and stir with a wooden spoon until all of the flour is moistened (the dough will be sticky). Cover the bowl with plastic wrap and let rest at warm room temperature for 12 to 18 hours.
  3. When the surface is covered in small bubbles, the dough is ready. Lightly flour a work surface and turn the dough out onto it; sprinkle it with a little more flour and fold the dough in half, then in half again. Cover loosely with plastic wrap and let sit for 15 minutes.
  4. Using enough flour necessary to keep the dough from sticking to the work surface or your fingers, and quickly shape the dough into a ball. Oil a large bowl and place the ball of dough in it. Dust the top of the bread with additional flour and cover with a clean kitchen towel. Allow the dough to rise until it has more than doubled in size and it does not immediately spring back when poked with a finger — about 2 hours.
  5. At least 30 minutes before the dough will be ready, place a large 6- to 8-quart Dutch oven or heavy casserole pot in the oven and preheat to 450o F.
  6. BE CAREFUL AND BE SURE CHILDREN ARE NOT IN THE WAY, TO AVOID BURNING. Using protective oven mitts, gently remove the very hot pot from the oven. Carefully transfer the dough into the heated pot. Cover with a lid and bake for 30 minutes. Remove the lid and continue to bake for an additional 15–30 minutes, or until a deep golden brown. Cool on a wire rack. Serve warm or at room temperature.
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