3-Ingredient Bread (No Knead)

3-Ingredient Bread (No Knead)

This no-knead 3-ingredient homemade Bread is

Course Baked Goods

Cuisine American

Keyword 3 ingredients, bread, steam baking

Prep Time 5

Cook Time 35

Proof 2

Total Time 40

Servings loaf

Calories 1404kcal

Author Maike Corbett

Equipment

1 Loaf Pan optional
1 Cake Pan any size

Ingredients

3 cups flour all-purpose, bread flour, or whole wheat flour
1 teaspoon dry yeast
½ tablespoon salt kosher or fine sea salt
3 cups water warm, about 110º-120º Fahrenheit. - You only need 2 to 2¼ cups of water and can discard the rest.

Instructions

DOUGH

Combine flour, salt, and dry yeast in a large bowl.
Slowly pour warm water into the bowl and use a spatula to combine. Continue to pour the water until mix the dough is sticky but not liquid. You will only need 2 to about 2¼ cups of water and can discard the rest.
Cover the bowl with a dish towel and place it in a warm spot. Or choose your oven's PROOF function.
Let the dough rise for 1½ to 2 hours or until the dough has doubled.

PREHEAT

Fill an empty cake pan with about 1 inch of warm water. Place the cake pan on the lowest oven rack and preheat the oven to 425ª Fahrenheit.

BAKE

Sprinkle a handful of flour onto a work surface. Transfer the sticky, risen dough onto the work surface. Use the flour to shape the loaf into a smooth shape.
Transfer the dough into a loaf pan (or onto a baking sheet).
OPTIONAL - Once the dough is in the loaf pan, score the top with a large knife and sprinkle some additional flour on top.
Bake for 35 minutes at 425º Fahrenheit. Remove the loaf pan from the oven and allow it to cool for 5 minutes. Remove the bread and wait until it is cool enough to slice.

Notes

WARM WATER

I measure out 3 cups of warm water but only use 2 to 2⅓ cups for the dough. Having extra water just means I don't have to get extra warm water in case 2 cups aren't enough. You will use more water if you use a different flour, such as whole wheat flour.

CONSISTENCY OF THE DOUGH

The dough should be sticky but not liquid like a batter.

FINISHING THE BREAD

When you are shaping the dough, use a knife to score the top of the bread. Sprinkle some additional flour on top of the bread.

Nutrition