Michelle’s Easy No Knead French Bread
The aroma of freshly baked bread wafting through the kitchen is one of life’s simple pleasures. But what if I told you that you could achieve that same satisfaction with minimal effort? Enter: No-Knead French Bread. This foolproof recipe requires minimal hands-on time, allowing the magic of time and patience to work its wonders.
This No-Knead French Bread is incredibly versatile. Enjoy it fresh from the oven with butter and jam, use it to create delicious sandwiches, or tear it apart for dipping in soups and stews. No matter how you choose to savor it, this homemade bread is sure to impress.
- Prep Time: 15 minutes + rise time
- Cook Time: 20 minutes
- Total Time: 1 hour 30 minutes
- Yield: 2 loaves 1x
- Category: Bread
Ingredients
Units
Scale
- 2 Tbsp active dry yeast
- 1/2 cup warm water
- 3 cups flour
- 1/2 cup sugar
- 1 Tbsp salt
- 2 cups really hot water
- 1/3 cup oil
- 3–4 cups flour + some for surface to make into loaves
Instructions
- Dissolve your yeast in 1/2 cup warm water (approximately 105F) and 1 tsp sugar and set aside.
- In a mixer combine your 3 cups flour, oil, sugar, salt and 2 cups of really hot water until incorporated and then add your activated yeast mixture. While that is mixing in – add 3-4 cups flour, a cup at a time, until the dough starts to pull away from the bowl. (The dough will be sticky!)
- Pour dough out onto a floured surface and form into a ball and then cut the dough in half.
- Shape your dough into a rectangle – then roll it tightly in on itself and flatten the seam with your palm and continue rolling and flattening the seam until it is a long (tightly rolled) loaf. Repeat this process with your second dough ball.
- Transfer your dough onto a baking sheet pan (seam side down) and cover to let rise until doubled in size. With a very sharp knife or lame, cut diagonal cuts into your dough.
- Bake at 400F for 17-20 minutes or until golden brown.
Keywords: Bread, French Bread