Bread has never really been my forte, so if I can manage to bake delicious homemade bread with this recipe, anyone can!
Jill Nystul·October 6, 2023
I haven’t always been the most confident baker when it comes to recipes that call for yeast, but that was before I was introduced to this easy overnight bread! The thought of baking a loaf of bread from scratch can be intimidating, but this recipe is so simple that even the most novice baker could pull it off.
Plus, we all know that the aroma and flavor of freshly baked bread are their own rewards! A slice of warm bread with butter is one of life’s simple pleasures, one that’s easier to enjoy than ever with this simple overnight method.
Give it a try, and experience the rewards of making your own bread for yourself!
Looking for bread sans gluten? Don’t miss my favorite gluten-free bread recipe!
How To Make Easy Overnight Bread (No Kneading Required!)
Ingredients:
All-purpose flour
Kosher salt
Active dry yeast
Warm water
Directions:
Step 1 – Mix The Dough
Start by whisking the flour, salt, and yeast together in a medium-sized bowl. Gradually add the water and stir with a wooden spoon. Mix the dough gently and form it into a ball.
Step 2 – Rest
Transfer the dough to a large ungreased bowl, then cover the bowl with plastic wrap and set it aside in a room-temperature area. Let the dough rise for 12-18 hours, or until the surface is covered in bubbles and the dough has at least doubled in size.
Step 3 – Prep The Dough
When the dough is ready, place cast iron pot with a lid (like a Dutch oven) inside your oven, turn it on, and set it to 450°F. Let the Dutch oven warm up in your oven for about 30 minutes or so.
Transfer the dough to a floured surface. Fold the corners of the dough under to create a smooth, rounded ball, then place the dough on a large square of parchment paper and dust the surface with flour. Let the dough rest for about 15 minutes.
Next, use a sharp knife to score an X-shape into the top of the dough. (The cuts should be shallow and just a few inches long.) Then use a spray bottle on the mist setting to spray the top of the dough lightly with water.
Step 4 – Bake
Remove your preheated Dutch oven and use the parchment paper to lower the dough into the pot. Place the lid back on the Dutch oven and bake for 30 minutes.
At this point, remove the lid and bake your bread for an additional 8-15 minutes to get a deeper color on the crust. You want the top to be dark, but not burnt.
Remove the finished bread from the oven and cool on a rack for 30 minutes before slicing.
Deodorizing Shoes: How To Get The Smell Out Of Stinky Shoes
Smelly shoes stinking up your house? Use these effective deodorizers and odor-eliminating remedies to banish shoe smell fast. Continue Reading
Step 5 – Eat!
Now comes the best part: eating! I love a slice of this bread toasted, buttered, and sprinkled with the perfect cinnamon sugar mix. Or slather a piece of your fresh homemade bread in nut butter or jam, and dig in!
If you don’t own a Dutch oven, or a cast iron pot, you can use the insert of your crock-pot or a deep stoneware baking dish. And if those don’t have an oven-safe lid, you can always cover it with foil instead!
Customize your loaf by mixing in your favorite ingredients. Add garlic and herbs for a savory loaf, dried fruit and nuts for a sweeter loaf, or a handful of your favorite shredded cheese. Yum!
For an even quicker bread, try my mom’s English Muffin Bread!
This recipe makes the process of baking homemade bread unbelievably easy, not to mention unbeatably delicious!
4.48 from 17 votes
Print Recipe Pin Recipe
Prep Time 12 hourshrs
Cook Time 30 minutesmins
Total Time 12 hourshrs30 minutesmins
Course Bread
Cuisine American
Servings 4
Calories 371kcal
Ingredients
3 1/4cupsall-purpose flour
1 1/2 – 2 tspkosher salt
1/2tspactive dry yeast
1 1/2cupswarm water
Instructions
Whisk the flour, salt, and yeast together in a medium-sized bowl.
Gradually add the water while stirring with a wooden spoon until the dough comes together into a ball.
Transfer the dough to a large ungreased bowl, then cover with plastic wrap. Leave the bowl out at room temperature for 12-18 hours, or until the surface is covered in bubbles and the dough has doubled in size.
Place a Dutch or French oven in your oven, then set it to 450°F. Let the Dutch oven warm up for about 30 minutes.
Transfer the dough to a floured surface, then fold the corners of the dough under to form a smooth, rounded surface. Place the dough on a large square of parchment paper, then dust with flour and let it rest for 15 minutes.
Use a sharp knife to score an X-shape into the top of the dough. (The cuts should be shallow and just a few inches long.) Mist the top of the dough lightly with water.
Remove the preheated Dutch oven, then use the parchment paper to place the dough inside. Cover the Dutch oven and bake for 30 minutes.
After 30 minutes, remove the lid and continue baking for an additional 8-15 minutes.
Transfer the loaf to a cooling rack and allow it cool for 30 minutes before slicing.
Notes
Don’t own a Dutch or French oven? Use the insert of your crockpot or a deep enameled baking dish. If your chosen vessel doesn’t have an oven-safe lid, just cover the dish with aluminum foil where indicated.
Customize your loaf with flavorful add-ins! Try garlic and herbs for a savory loaf, dried fruit and nuts for a sweeter loaf, or a handful of your favorite cheese.
Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.
The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient. The flavoring might be a fruit or vegetable, a liquid such as buttermilk or fruit juice, an extract, herbs, or spices.
In addition to the four main ingredients used to make bread – flour, salt, yeast and water – there are often small quantities of other ingredients which are added to improve the texture, crumb structure and keeping properties of the bread. All ingredients in bread will be clearly listed on the wrapper.
It consists of a series of steps including mixing, fermentation, makeup, proofing, baking, cooling, slicing and packaging. Due to their critical role, these processes must be carefully operated to meet pre-set conditions and specifications.
The two main quick-acting leavening agents are baking powder and baking soda Salt: Used as a seasoning Liquid: Helps in the blending of dry ingredients and the formation of gluten. It triggers the leavening action of baking powder or baking soda. Sugar: Makes quick breads tender and adds flavor.
The ingredient that causes a quick bread to rise is a leavening agent. In the case of quick breads, leavening agents like baking powder or baking soda react with acidic ingredients such as buttermilk or yogurt, producing carbon dioxide gas.
Sugar, in addition to its interaction with fats, adds flavor, color, and aids in the tenderization of the batter. Eggs provide structure and act as an emulsifier by surrounding fat particles and helping trap air contributing lightness and volume. Eggs also add moisture, color, and flavor to the batter.
Shortening-Makes bread more tender and improves keeping quality 14. Salt-Improves flavor and controls growth rate of yeast. 15. Flour-Gives structure and body to bread.
Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.
Finally, if you're feeling adventurous, why not add honey, molasses, or brown sugar to your recipe? Not only will they give your bread a unique flavor, but they'll also help keep it soft and moist for days.
Egg wash is beaten egg used to glaze or seal baked goods or to adhere breading to foods like cutlets. Whole egg is beaten alone or with another liquid like water, milk or cream. The wash is brushed over the surface of goods like breads, pastries and pies to give them a shiny browned appearance after baking.
Look for edges that are pulling away from the sides of your pan, a golden color, and internal temperature of 190°. A crack running vertically in the middle of the bread is absolutely okay, but be sure it doesn't look too wet or runny inside. Can you save cooking and cleanup time with a new technique? We investigate.
Add liquid ingredients to dry ingredients all at once. Using a wooden spoon, mix just until the dry ingredients are moistened, 15 to 20 light strokes. There should be some small lumps. Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels).
To determine whether bread is of good quality, there are several factors and characteristics you can identify. For example the crust must be crisp and of a darker tone than the inside, a strong flavour and taste due to the flour, as well as a pleasant smell. What's also important is that the conservation is longer.
Quick breads are prepared by the blending-, creaming-, or biscuit-method which determines the final texture and crumb of the finished product. The blending-method, also known as the muffin-method, combines the wet ingredients in one bowl and dry ingredients in a second bowl before mixing together.
A coarse, crumbly texture: Your quick bread should be moist and dense. Too much fat (butter, oil, or shortening) or too much leavening (baking soda or baking powder) will cause the bread to be crumbly.
Address: Suite 490 606 Hammes Ferry, Carterhaven, IL 62290
Phone: +8557035444877
Job: Forward IT Agent
Hobby: Fishing, Flying, Jewelry making, Digital arts, Sand art, Parkour, tabletop games
Introduction: My name is Otha Schamberger, I am a vast, good, healthy, cheerful, energetic, gorgeous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.