# 3 Ingredient No-Knead Bread

This recipe makes the easiest and most delicious homemade bread which requires absolutely no kneading and only three ingredients.

- Total time: 115 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## Ingredients

- 440 g bread flour
- 1 tsp cooking salt
- 1 tbsp instant or fast action yeast
- 330 ml very warm water

## Instructions

1. Add 440 grams (3 cups) of bread flour, 1 teaspoon of cooking salt, and 1 tablespoon of instant or fast action yeast to a mixing bowl.
2. Mix all the dry ingredients to ensure they are fully incorporated.
3. Add 330 milliliters (1.5 cups) of very warm water (not boiling, just hot from the tap) to the dry ingredients.
4. Mix in the water with the dry ingredients until there is no visible flour and the consistency is sticky.
5. Cover the bowl with a tea towel and let it proof for 1 to 2 hours until it has doubled in size, has air holes, and is wobbly.
6. Preheat your fan oven to 230 degrees Celsius (450 degrees Fahrenheit).
7. Remove the dough from the sides of the bowl using a spoon or fork.
8. Flour your surface well with a handful of flour.
9. Place the dough on the floured surface and fold it four times from each side.
10. Tuck and turn the dough underneath to create a ball-like shape.
11. Place the mixing bowl over the shaped dough and let it proof for a further 15 minutes.
12. Place an oven-proof pot (Dutch oven or stainless steel pot) into the preheated oven for 15 minutes to heat up.
13. Grab some baking paper and place the dough on top of it. Score the dough if you'd like.
14. Carefully place your dough into the heated pot.
15. Place the pot with the dough into the oven for 30 minutes with the lid on.
16. After 30 minutes, remove the lid and cook for a further 10 minutes or until beautifully golden brown.
17. Place the bread onto a cooling rack for 15 minutes.

## Equipment

- mixing bowl
- tea towel
- fan oven
- spoon
- fork
- oven-proof pot
- Dutch oven
- stainless steel pot
- baking paper
- cooling rack

## Tips

- Do not use boiling water for the dough; use hot water from the tap that you can comfortably hold your finger in.
- The dough should have a sticky consistency, not too wet and not too dry.
- You'll know the dough is ready after proofing when it's doubled in size, has lots of air holes, and is wobbly like jelly.
- You can score the dough before baking if desired.

## Source

- Original video: https://www.facebook.com/share/v/1B7NweneY1/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/a507895a-2dc2-4efe-876b-23d78b218262
- Extracted: 2026-05-20

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt