No-Knead, No-Egg, No-Butter Bread Recipe

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This recipe is the ultimate example of simplicity meeting satisfaction. With only a handful of inexpensive ingredients and no complicated techniques, you can create a loaf of bread that is crusty on the outside and soft on the inside. Unlike traditional bread recipes, this one requires no kneading, no eggs, and no butter—making it budget-friendly, beginner-friendly, and accessible to anyone.

The magic lies in the slow fermentation process. By allowing the dough to rest for several hours, the yeast works gradually, developing flavor and texture without the need for kneading. The result is a rustic loaf with a chewy crumb and a golden crust that rivals bakery bread. This recipe proves that bread-making doesn’t have to be intimidating or expensive. It’s a celebration of simplicity, patience, and the joy of homemade food.

INGREDIENTS:

  • 3 cups all-purpose flour
  • 1 ½ cups warm water
  • 1 teaspoon salt
  • ½ teaspoon instant yeast
  • Optional: 1 teaspoon sugar or honey (to help activate yeast and add a touch of sweetness)

INSTRUCTION:

  1. Mix the dry ingredients: In a large bowl, combine flour, salt, and yeast. Stir gently to distribute evenly.
  2. Add water: Pour in the warm water (and sugar or honey if using). Mix with a spoon until a sticky dough forms. The dough will look shaggy and rough—this is exactly what you want.
  3. Rest the dough: Cover the bowl with plastic wrap or a clean kitchen towel. Let it sit at room temperature for 8–12 hours, or overnight. During this time, the yeast will slowly ferment, creating bubbles and developing flavor.
  4. Shape the dough: After resting, the dough will be airy and sticky. Lightly flour a surface and your hands, then gently shape the dough into a ball. Do not knead—just fold it over itself a few times.
  5. Second rise: Place the dough on parchment paper and let it rest for another 30–40 minutes while you preheat the oven.
  6. Preheat the oven: Place a heavy pot or Dutch oven (with lid) inside the oven and preheat to 230°C (450°F). The pot should be hot before adding the dough.
  7. Bake the bread: Carefully transfer the dough (with parchment paper) into the hot pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for another 10–15 minutes until the crust is golden brown.
  8. Cool and serve: Remove the bread from the pot and let it cool on a wire rack for at least 20 minutes before slicing.

SERVINGS:

This recipe yields 1 medium loaf, enough for about 8–10 slices.

NOTE:

  • Texture: The long resting time replaces kneading, allowing gluten to develop naturally. This creates a chewy interior with a crisp crust.
  • Flavor: The slow fermentation adds depth, giving the bread a slightly tangy, artisan-style flavor.
  • Storage: Store in a paper bag or wrapped in a towel to maintain crustiness. Avoid plastic bags, which make the crust soft.
  • Variations: You can add herbs, seeds, or garlic to the dough for extra flavor, but the base recipe is delicious on its own.
  • Mindful preparation: This bread is proof that patience pays off. The process is simple, but the waiting time allows you to appreciate the transformation of basic ingredients into something extraordinary.

This No-Knead, No-Egg, No-Butter Bread is a testament to how simple ingredients can create something truly special. It’s inexpensive, easy to make, and requires no advanced skills—just time and a little care. The result is a rustic loaf that fills your kitchen with the aroma of fresh bread and your table with warmth and comfort.

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