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No-knead peasant bread that bakes in well-buttered glass bowls; crusty outside with soft, tender inside, ready in about 3 hours.

  • Total Time: 3 hours
  • Yield: 2 loaves 1x

Ingredients

Scale
  • 4 cups (480g) all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons sugar
  • 2 teaspoons instant yeast (SAF Instant Yeast recommended)
  • 1 3/4 cups (420ml) lukewarm water
  • Butter (for greasing bowls)

Instructions

  1. In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast.
  2. Add lukewarm water and stir until a sticky dough ball forms.
  3. Cover the dough and let it rise for 1.5 to 2 hours until doubled and bubbly.
  4. Using two forks, punch down the dough gently, then divide the dough in half with the forks.
  5. Generously butter two oven-safe Pyrex bowls (approximately 1L size).
  6. Divide the dough between the two buttered bowls.
  7. Let the dough rise again in the bowls for about 30 minutes until dough spills over the rims.
  8. Preheat the oven to 425°F (220°C).
  9. Place the bowls with dough directly into the oven and bake for 40-50 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.
  10. Remove bread from the oven and turn out onto a cooling rack.
  11. Let cool before slicing; bread can be served fresh or toasted.

Notes

If using active dry yeast, dissolve it in lukewarm water with a pinch of sugar and let sit for 5-10 minutes until foamy before mixing with dry ingredients., Any oven-safe, buttered bowl or deep dish of similar size can be substituted for Pyrex bowls., For longer freshness, store bread in a ziplock bag for 3-4 days. To maintain crust, reheat in a 350°F oven for 15-20 minutes., Dough can be made a few hours ahead or refrigerated overnight to develop flavor; bring to room temperature before second rise and baking., Variations include adding seeds (sunflower, pumpkin, sesame, flax), fresh or dried herbs (rosemary, thyme, oregano), shredded cheese (Parmesan, cheddar), or substituting some/all flour with whole wheat, spelt, or rye., Use paddle attachment in a stand mixer to combine dough; no kneading required.

  • Author: mapps6841@gmail.com
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Bread
  • Cuisine: European / American

Nutrition

  • Serving Size: 1 slice
  • Calories: Approx. 180-200 kcal per slice
  • Fat: Approx. 1 gram per slice
  • Carbohydrates: Approx. 36 grams per slice
  • Protein: Approx. 6 grams per slice