Simple No-Knead Herb Bread
Prep Time: 10 minutes
Rise Time: 1½–2 hours
Bake Time: 35–40 minutes
Yields: 1 round loaf
A soft, airy bread with a lightly crisp crust and herb topping, made without kneading.
Ingredients
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3 cups all-purpose flour
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1 teaspoon salt
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1 tablespoon sugar
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1 tablespoon instant yeast
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1½ cups warm water (about 110°F / 43°C)
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1 tablespoon olive oil (for brushing)
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1–2 teaspoons dried herbs (rosemary, thyme, or mixed herbs)
Optional topping:
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Coarse salt or extra herbs
Instructions
1. Mix the Dough
In a large bowl, combine:
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Flour
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Salt
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Sugar
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Yeast
Pour in the warm water and stir with a spoon until a sticky, shaggy dough forms.
Do not knead.
2. First Rise
Cover the bowl with a towel or plastic wrap.
Let rise in a warm place for 1½ to 2 hours, or until doubled in size and bubbly.
3. Shape
Line a baking tray with parchment paper.
Turn the dough out onto the tray and gently shape it into a round loaf using a spatula or lightly oiled hands.
4. Second Rest
Cover loosely and let rest for 20 minutes while the oven heats.
5. Preheat Oven
Preheat to 375°F (190°C).
6. Add Topping
Brush the loaf lightly with olive oil.
Sprinkle dried herbs evenly over the top.
Optional: add a light pinch of coarse salt.
7. Bake
Bake for 35–40 minutes, or until:
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The top is deep golden
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The loaf sounds hollow when tapped on the bottom
8. Cool
Transfer to a rack and cool for 15–20 minutes before slicing.
Helpful Tips
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Crispier crust: Place a small oven-safe dish of hot water on the lower rack while baking.
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Flavor ideas: Add garlic powder or grated cheese to the dough.
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Storage: Wrap and store at room temperature for 2 days or freeze for longer storage.
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Serving: Great with soups, butter, olive oil, or as sandwich bread.