Ingredients
• The Base: 3 cups all-purpose flour.
• Leavening: 1 teaspoon active dry yeast.
• Seasoning: 1 teaspoon salt.
• Liquid: 1 ½ cups warm water.
• Optional: 1 tablespoon olive oil (for the bowl).
Instructions
1. Mix: In a large bowl, whisk together the flour, yeast, and salt.
2. Combine: Pour in the warm water and stir with a wooden spoon until a shaggy dough forms and no dry flour remains.
3. First Rise: Cover the bowl with plastic wrap or a damp cloth. Let it sit in a warm spot for 2–3 hours until doubled in size and bubbly on top.
4. Shape: Gently deflate the dough and turn it out onto a floured surface. Fold it over itself a few times to form a round loaf—no heavy kneading required.
5. Second Rise: Place the dough in a greased loaf pan or on a baking sheet. Cover and let rise for another 30–45 minutes.
6. Bake: Preheat your oven to 200°C. Bake for 25–30 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
7. Cool: Let the bread cool completely on a wire rack before slicing to ensure the internal texture sets perfectly.
Why This Recipe is a “Treasure”
• Budget-Friendly: Uses only four pantry staples, making it the “cheapest” way to enjoy fresh bread.
• Effortless: The no-knead method allows time to do the work of developing gluten, saving you physical labor.
• Versatile: This dough can be used for standard loaves, flatbreads, or even small rolls.