No Knead Overnight Bread
Simple is better, especially when making homemade bread. My no knead overnight bread recipe is not only easy it is delicious.
Use this recipe as a base and experiment with additional flavors such as rosemary and kalamata olive, everything but the bagel seasoning, sea salt topped or my favorite roasted garlic and rosemary.
The trick is in the 18 hour rise time, yes you ready that correctly. Imagine your Sunday supper with your family or friends, the grill is going; the vegetables are marinating your tri-tip is seasoned and waiting for that hot grill. Now, what if along with all that delicious food you presented a homemade baked loaf of bread? I can promise you the smiles on everyone’s faces will beam from the moment you lift the lid off your dutch oven and present a golden brown perfectly domed loaf of bread.
Can’t you just smell it, the sweat yeast, nutty flavor of the flour and the light perfume of fresh rosemary you chopped just before the bread went into the oven. Imaging the thick slice sitting on your plate with a sunshine yellow pat of butter melting and drizzling over all the nooks and crannies of your bread. Have I made you hungry? Are you ready to see how making homemade no knead bread is honestly one of the easiest recipes you will ever follow? I’ve written out simple to follow instructions below in the recipe card along with a few ingredients options and the technique on how to incorporate them into the bread dough.
A Special Hint
Do you realize after you finish reading this if you have all the ingredients you can make the dough and bake it out tomorrow? Oh, but you don’t have time until Monday, here is an insider trick for you. Mix the dough and cover the bowl with plastic wrap and slip it into your refrigerator. You can safely store it there for up to 5 days! Just bring the dough out onto the counter a few hours before you would do the shaping step.
I make sure to always have a batch or two of this bread dough in my refrigerator. Surprising my family with freshly baked bread at dinner is always a treat. I know you will enjoy this no knead overnight bread recipe too, you can easily double the ingredients to make two loaves of bread instead of just one. Enjoy!
More delicious recipes for you to enjoy.
- Lemon Pepper Salmon
- Delicious and Flaky Herb Cheddar Biscuits
- The Campground Gourmet Marinade Packet
- 3 cups unbleached all-purpose flour, plus more for work surface
- 1/4 t. instant or active-dry yeast
- 1 1/4 t. Sea salt
- 1 1/3 c. room temperature water (may need more due to climate)
- In a large bowl, combine the flour, yeast, and salt. Add the water and stir until all the ingredients are mixed well together, the dough should be wet and sticky. Cover bowl with plastic wrap, let the dough rest 12-18 hours on the counter at room temperature. After the proof time, the dough will have lots of bubbles and have a good sweet yeast smell.
- Lightly flour your hands and a work surface. Turn out dough on work surface ** and sprinkle with more flour. Fold the dough over on itself once or twice and using floured fingers, tuck the dough underneath to form a rough ball.
- On a piece of parchment paper lightly dust it with flour and place the dough, seam side down on it. Sprinkle the top of the dough ball with flour and place a piece of parchment loosely over the dough. Let rise for about 2 hours, until it has doubled in size.
- After about 1 hour, place a 6-8-quart cast iron Dutch oven in your cold oven. Set the oven to 450 degrees to preheat. After the dough has risen, remove the top piece of parchment paper, take a knife and slash the top of the dough ball about ½ inch deep from the 12’ocolck position to the 6 O’clock position. Carefully remove the hot Dutch oven from the hot oven and carefully remove the lid, gather the parchment paper the dough is sitting on and carefully place that inside the hot pot. Cover with the lid and return the Dutch oven to the oven.
- Cook, covered for 30 minutes, carefully remove the lid and continue baking for 15 more minutes, until the crust is a deep brown color.
- Remove the bread from the pot and let it cool completely on a wire rack before slicing.
- **Rosemary and Kalamata Olive Bread
- Remove the bread dough from the bowl, softly deflate the dough. While the oven is pre-heating, add the fresh rosemary leaves to the bread, as well as the kalamata olives if using. Softly knead so the rosemary and olives are distributed. Gently reshape the bread and follow directions.
- **Everything But the Bagel Bread
- Remove the bread dough from the bowl, softly deflate the dough. While the oven is pre-heating, sprinkle 1 teaspoon everything but the bagel seasoning to the bread side facing you. Turn bread dough over and sprinkle 1 tsp of everything but the bagel seasoning, softly knead so all the seasonings are distributed. Gently reshape the bread and follow directions. You can buy this seasoning already mixed at any grocery store, my favorite is Trader Joes version.