I don't buy bread anymore! No kneading, No eggs, No butter! The easiest and cheapest bread recipe Must express something to keep getting my recipes thank you

What Makes This Recipe “Brilliant”?

✔ Virtually zero hands-on work

Stir ingredients together, let dough sit, shape briefly, bake. That’s it.

✔ No kneading, mixers, or fancy tools

A bowl, spoon, parchment, and Dutch oven is all you need.

✔ Artisan-style crust and crumb

You’ll get a shatteringly crisp crust and airy interior with those beautiful irregular holes.

✔ Foolproof — even for beginners

Lean ingredients and long fermentation make it hard to mess up.

✔ Endless customization

Add herbs, spices, seeds, cheese, fruit, nuts, olives — anything you like.

✔ Better than store-bought

More flavor, better texture, fewer ingredients, and much cheaper.

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🧾 Ingredients (Basic Version)

This makes one large round loaf.

• 3 cups (360 g) all-purpose flour or bread flour

• 1 ½ cups (360 ml) warm water (around 90–100°F / 32–38°C)

• 1 teaspoon instant or active dry yeast

• 1 ¼ teaspoons salt

Optional add-ins:

• herbs (rosemary, thyme, oregano)

• garlic powder

• cheese

• olives

• seeds

• dried fruit

• nuts

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🍚 The Science of No-Knead Dough (Why It Works)

Traditional bread recipes rely on kneading to develop gluten — the network of proteins that gives bread structure and elasticity. Without kneading, dough would normally be too sticky and undeveloped to trap air.

But in no-knead bread, time replaces kneading.

During the long fermentation period (12–18 hours), the flour absorbs water and gluten strands form naturally. Simultaneously, yeast slowly creates gas and flavor. The result is:

• strong gluten structure

• deep, complex yeasty aroma

• airy crumb

• crackling crust

It’s simple but brilliant — proof that sometimes less is more.

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🥣 STEP-BY-STEP INSTRUCTIONS

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STEP 1 — Mix the Dough (5 Minutes)

In a large bowl, combine:

• 3 cups flour

• 1 teaspoon yeast

• 1 ¼ teaspoons salt

Stir to distribute. Add the warm water and stir with a wooden spoon or silicone spatula until a shaggy, sticky dough forms.

What you’re looking for:

A sticky, loose dough that looks messy. This is correct.
Resist the urge to add more flour — hydration is key to the airy texture.

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STEP 2 — Cover and Let Rise 12–18 Hours

Cover the bowl:

• with plastic wrap

• or a plate

• or a damp towel

Let sit at room temperature (ideally 70–75°F / 21–24°C).

During this long rest, yeast works slowly, developing both gluten and flavor. After 12–18 hours, the dough should:

• look doubled in size

• be covered in bubbles

• appear very soft and jiggly

If it looks alive — you did it right.

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STEP 3 — Shape the Dough (Gentle, Not Kneading)

Dust your counter lightly with flour. Turn the dough out, using a spatula if necessary.

Using floured hands:

1. Fold the sides inward like an envelope.

2. Tuck edges under to form a round ball.

Do not knead — the dough is delicate. You're simply giving it shape.

Let the dough rest 15 minutes uncovered to relax.

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STEP 4 — Second Rise (45–90 Minutes)

Place the dough seam-side down on parchment paper or in a floured towel-lined bowl (known as a banneton).

Cover loosely and rise for:

• 45 minutes in warm rooms

• up to 90 minutes in cooler rooms

Dough should puff slightly.

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STEP 5 — Preheat the Dutch Oven

Place a Dutch oven with lid in your oven.

Preheat oven to 450°F (232°C) for at least 30 minutes.

This creates an environment similar to professional steam-injected ovens. The Dutch oven traps steam, allowing the bread to expand before the crust hardens — resulting in oven spring and big air pockets.

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STEP 6 — Bake the Bread

Carefully remove the hot Dutch oven (always use mitts!).

Lift dough using parchment paper and lower into pot.

Cover and bake 30 minutes.

Then remove the lid and bake 10–15 minutes more, until:

• crust is deep golden brown

• bottom sounds hollow when tapped

Internal temperature should be 200–210°F (93–99°C) if using a thermometer.

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STEP 7 — Cool (The Hardest Part)

Allow bread to cool at least 1 hour.

Cooling finishes the internal structure. Cutting too soon results in gummy texture.

The reward?
A loaf that sings — literally. It crackles as it cools.

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🍞 Texture & Flavor Profile

✨ Crust

Deep golden, super crispy, artisan-style crackle.

✨ Crumb

Open structure, large irregular holes, moist but light.

✨ Flavor

• Mild but complex yeasty aroma

• Nutty wheat flavors

• Slight tang from long fermentation

It tastes like bakery bread — except you made it with almost no work.

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🔧 Troubleshooting Guide

❌ Dough too wet

Normal — no-knead dough is meant to be sticky.

❌ Flat loaf

Could be:

• over-proofed dough

• yeast too old

• oven not preheated long enough

❌ Dense bread

Likely:

• not enough rising time

• added too much flour

• didn’t use steam (Dutch oven solves this)

❌ Burned bottom

Place a baking sheet under Dutch oven or add a layer of cornmeal or parchment.

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🌿 Delicious Variations

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1. Herb & Garlic No-Knead Bread

Add:

• 1 teaspoon garlic powder

• 2 teaspoons dried rosemary

• 1 teaspoon thyme

Fragrant and perfect for pasta nights.

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2. Cheddar & Jalapeño Bread

Add:

• 1 cup shredded cheddar

• 1 sliced jalapeño

Savory, spicy, irresistible.

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3. Everything Bagel Bread

Sprinkle dough with:

• sesame

• poppy seeds

• onion flakes

• garlic flakes

• salt

Toast perfection.

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4. Olive & Rosemary Mediterranean Loaf

Add:

• ¾ cup chopped Kalamata olives

• 1 tablespoon rosemary

Pairs beautifully with hummus and feta.

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5. Honey Whole Wheat Version

Swap:

• 1 cup all-purpose flour → whole wheat
  Add:

• 2 tablespoons honey

Nutty and slightly sweet.

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6. Cranberry Walnut Bread

Add:

• ½ cup dried cranberries

• ½ cup chopped walnuts

Amazing for holidays or breakfast toast.

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7. Seeded Artisan Loaf

Roll dough in:

• sunflower seeds

• sesame

• flax

• pumpkin seeds

Nutty, crunchy, nutritious.

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⏳ Storage, Freezing & Reheating

Room Temperature

Store 2–3 days in paper or linen bag.
Avoid airtight containers — crust softens.

Freezing

Wrap tightly and freeze up to 3 months.
Slice before freezing for convenience.

Reheating

Warm in 350°F oven for 10 minutes to revive crust.

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🍽 Serving Suggestions

This bread is endlessly adaptable:

• with salted butter and honey

• alongside soup or stew

• dipped in olive oil + balsamic

• toasted for avocado toast

• used for sandwiches

• served with cheese boards

• paired with pasta dishes

• topped with jam for breakfast

It truly goes with everything.

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🎨 Presentation Tips

• Cool fully before slicing for clean lines.

• Slice with a serrated knife.

• Dust with flour before baking for rustic charm.

• Score top with a blade for artistic patterns.

• Serve on a wooden board with butter curls.

A beautiful loaf elevates every meal.

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📜 Condensed Recipe Card

Ingredients:
Flour, yeast, salt, water.

Instructions:

1. Mix into sticky dough.

2. Rest 12–18 hours.

3. Shape gently.

4. Second rise 45–90 min.

5. Preheat Dutch oven at 450°F.

6. Bake covered 30 min; uncovered 15.

7. Cool completely.

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🌟 Final Thoughts

This Brilliant No-Knead Bread proves that great bread doesn’t require complex technique — only patience, the right environment, and a respect for simple ingredients. The long fermentation develops flavor naturally; the Dutch oven provides the perfect steaming chamber; the no-knead method makes the process effortless.

The result?
A loaf that tastes like it came straight from an artisan bakery: crisp crust, airy crumb, rich aroma, and pure, comforting simplicity.

Once you try it, you’ll want to keep a bowl of dough fermenting at all times — ready for your next warm, irresistible loaf.

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If you’d like, I can also create:
🍞 whole-wheat no-knead version
🍯 sweet cinnamon-raisin loaf
🥖 no-knead French baguette version
🔥 sourdough no-knead version

Just tell me