Tammy's Easy No-Knead Bread
A no-knead refrigerator dough that needs no special equipment and costs about a dollar to make. Keep the dough in the fridge and bake a fresh loaf whenever you want one.
Ingredients
- 2 tablespoons honey
- 3 cups warm water
- 1 tablespoon instant yeast
- 6 cups flour
- 1 tablespoon sea salt
Method
- Mix the warm water, honey and yeast in a large plastic container. Let the yeast mixture sit for 5 minutes until it gets a little foamy. Doing this before adding the flour confirms the yeast is alive.
- Add the flour and salt and mix together. It does not even have to be evenly mixed.
- Cover with the lid but do not seal it shut, just set it on top, and allow to rise at room temperature for 1 to 2 hours.
- Put the dough, loosely covered with the lid, in the refrigerator overnight or up to 2 days.
- Preheat the oven to 450 degrees F. The dough will be wet and sticky. With a wet spatula or knife, cut off a piece the size of a large grapefruit and turn it out onto a floured surface. Wet your hands so the dough does not stick and shape it. Generously flour the surface you want the dough to rise on (a clean kitchen towel or parchment paper), set the dough seam side down, loosely cover with another towel and let rise at room temperature for 40 minutes.
- When the dough has doubled in size, slash the top with a sharp knife or razor. Bake for 30 to 40 minutes depending on loaf size. Baking on a pizza stone gives a crispier crust.
- Store the remaining dough in the refrigerator to bake the next day.
I love making this bread because not only is it really easy to make, it does not take any fancy appliances, AND it costs less than $1 to make 2-3 loaves. It’s also great because you can make the dough and bake 1/2 of it one day and the other 1/2 the next day so you can have fresh baked bread with dinner every night if you would like.
I modified this recipe from a few recipes I tried and just used a large disposable Tupperware to make the dough in. I make this bread almost every week!
Tammy’s Easy No-Knead Bread
1. Mix Warm water, honey and yeast in plastic tupper ware. Let yeast mixture sit for 5 mins until mixture gets a little foamy. I do this before I add the flour to make sure the yeast is “alive”.
This is what the yeast should look like.
2. Add Flour and salt and mix together. It does not even have to be that evenly mixed.
3. Cover with the lid (but do not seal shut…just put on top) and allow to rise at room temperature for 1-2 hours.
What the dough will look like after 1-2 hours at room temperature.
4. Put dough loosely covered with lid in the refrigerator overnight or up to 2 days.
5. Shape & preheat: Preheat oven to 450.
The dough will be wet & sticky. With a wet spatula or knife, cut off a piece the size of a large grapefruit and dump the dough on a floured surface. Use your hands (you can wet them so the dough does not stick) to shape the dough into the shape you want.
Generously flour the surface you would like the dough to rise on (you can use a clean kitchen towel or parchment paper). Set dough seam side down on top of towel. Loosely cover the dough with another kitchen towel and let it rise at room temperature for another 40 minutes.
6. Bake: When your dough has doubled in size, take a sharp knife or razer and slash the top of the bread. I like to bake my break on a pizza stone for a crispier crust. Bake 30-40 minutes depending on the loaf size.
7. Store the remaining dough the the refrigerator to bake the next day 🙂
Hi–this bread looks phenomenal! Just a quick question: your ingredients list 1 tbsp of instant yeast twice….is that a typo or do we need two tbsp? Thanks for the post!
Hi Jessica, thanks for checking us out. Yes it is a typo. Thanks for the heads up.
Thanks Tammy! Looking forward to making this recipe!
I’ve never successfully made bread, but I’m giving this recipe a shot. Granted, I used truffle honey, but… let’s give er a go!
Hey, I didn’t screw it up!
How did it turn out? pretty simple, right?
Have you used this for pizza dough?