Name: No-Knead Homemade Bread (No Eggs, No Butter, Easy & Soft)
Ingredients: 3 cups all-purpose flour; 1 ½ teaspoons salt; 1 teaspoon sugar or honey; 1 teaspoon instant yeast (or active dry yeast); 1 ½ cups warm water (about 110°F / 43°C)

Ingredients

Scale

3 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon sugar or honey
1 teaspoon instant yeast (or active dry yeast)

1 ½ cups warm water (about 110°F / 43°C)

Instructions

Step 1: Mix the Dough

In a large mixing bowl, combine flour, salt, sugar, and yeast. Stir until evenly mixed. Pour in the warm water and stir with a spoon or spatula until a sticky, shaggy dough forms. No kneading is required.

Step 2: First Rise

Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for 12–18 hours, until doubled in size and covered with bubbles.

Step 3: Shape the Dough

Lightly flour a work surface. Turn the dough out gently and fold it over itself once or twice to form a rough ball. Do not knead. Place the dough onto parchment paper.

Step 4: Second Rest

Cover the dough loosely and let it rest for 30–45 minutes while the oven preheats. This short rest helps the dough relax and puff slightly.

Step 5: Bake the Bread

Preheat oven to 450°F (230°C). Place a heavy oven-safe pot or Dutch oven inside to heat. Carefully transfer the dough (with parchment) into the hot pot, cover with lid, and bake for 30 minutes. Remove lid and bake an additional 10–15 minutes until golden brown.

Notes

Long rise time is essential for texture and flavor.
Dough should be sticky—do not add extra flour.
Preheating the pot creates steam for a crusty exterior.
Let bread cool before slicing to finish setting the crumb.