Simple No-Knead Homemade Bread

A soft, everyday loaf made with basic pantry ingredients and minimal handling.

Preparation Overview

Preparation time: 10 minutes
First resting time: 1½–2 hours
Second resting time: 30–45 minutes
Baking time: 25–30 minutes
Cooling time: 20 minutes
Total time: About 3 hours

Yield

Makes 1 standard loaf

Ingredients

200 ml warm water (comfortably warm, not hot)
25 g sugar (about 2 tablespoons)
3 g active dry yeast (about 1 teaspoon)
300 g bread flour or all-purpose wheat flour (about 2 cups)
3 g salt (about ½ teaspoon)
20 g olive oil (about 2 tablespoons)

Step-by-Step Instructions

1. Prepare the Yeast Mixture

Pour the warm water into a large mixing bowl. Add the sugar and yeast, then stir gently until dissolved.

Let the mixture stand for about 5 minutes. A light foam on the surface indicates the yeast is ready to use.

2. Mix the Dough

Add the olive oil and salt to the yeast mixture and stir briefly.

Gradually add the flour, mixing with a spoon or spatula until all the flour is evenly moistened.

The dough will look soft and sticky, which is expected. Ensure there are no dry patches of flour.

3. First Resting Period

Cover the bowl with a clean kitchen towel or lid.

Place it in a warm, draft-free area and let the dough rest for 1½ to 2 hours, or until it has noticeably increased in volume.

4. Shape the Dough

Lightly coat your hands with a small amount of oil.

Gently press down the dough to release excess air.

Divide the dough into three equal portions and shape each portion into a smooth ball or short log.

Place the pieces side by side into a lightly greased loaf pan.

5. Second Resting Period

Cover the loaf pan and let the dough rest for 30–45 minutes.

During this time, the dough should rise and fill the pan evenly.

6. Bake

Preheat the oven to 180°C (350°F).

If desired, lightly brush the surface of the dough with a little milk or water for an even finish.

Bake for 25–30 minutes, until the top is lightly browned and the loaf is fully baked.

7. Cool

Remove the bread from the pan and place it on a wire rack.

For a softer surface, you may lightly brush the top with a small amount of olive oil while the bread is warm.

Allow the bread to cool for at least 20 minutes before slicing. This helps maintain the structure of the loaf.

Serving Suggestions

Slice and serve with butter, jam, or cheese
Suitable for sandwiches or toast
Enjoy warm or at room temperature

Storage

Store wrapped at room temperature for up to 2 days
Refrigeration is not recommended, as it may affect texture
Can be frozen once cooled and sliced

Helpful Notes

Longer resting times help improve texture
Avoid adding extra flour, as the dough should remain soft
Suitable for loaf pans or free-form shaping