Effortless No-Knead Bread Recipe: Amazing Soft Loaves Without Touching the Dough!

Welcome back to Culinary Compass! Are you ready to make perfectly textured, light, and airy bread without the hassle of traditional kneading? This effortless No-Knead Bread recipe is the ultimate shortcut for busy home cooks who crave fresh, homemade loaves.

We skip the messy, strenuous kneading process entirely, replacing it with a simple technique of mixing the wet dough three times over short resting periods. This process allows the gluten to develop naturally, giving you the beautiful, professional crumb structure usually reserved for artisan bakers! Watch how we activate the yeast, combine our simple ingredients, and shape these beautiful bread balls ready for baking. The resulting bread is incredibly soft on the inside with a lovely crust. Don't forget the critical step: deflating the dough between rests to eliminate any yeasty smell or taste, ensuring a clean, perfect flavor. If you've been hesitant to bake bread, this is the recipe for you!

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No-Knead Bread Recipe

*Ingredients:*
5 cups All-Purpose Flour
1 teaspoon Salt
1/2 packet Dry Yeast (approx. 2-2.5 tsp)
3 cups Warm Water (add gradually)
1 teaspoon Granulated Sugar

*Instructions:*
1. *Activate Yeast:* Combine the yeast, 1 teaspoon of sugar, and enough water to cover the yeast in a small bowl. Let sit for 5 minutes until foamy.
2. *Combine Ingredients:* Mix the salt into the flour. Add the activated yeast mixture and remaining water (up to 3 cups total, added gradually) to the flour.
3. *Mix:* Mix the wet dough well for 4-5 minutes until thoroughly combined. The dough will be very sticky.
4. *Proofing Cycle (3 Times):* Cover the bowl and let the dough rest for 30 minutes. After 30 minutes, uncover, mix vigorously for 1-2 minutes (to develop the gluten and remove excess gas), then cover and rest for another 30 minutes. Repeat this mixing and resting cycle three times total.
5. *Shape:* Oil your hands with vegetable oil. Gently divide the dough into 6-8 equal bread balls. If desired, use a little flour for shaping support.
6. *Second Proof:* Place the shaped bread on a parchment-lined baking sheet. Cover with plastic wrap and let rest/proof for 20 minutes.
7. *Bake Prep:* Gently brush the tops of the bread balls with water (or an egg wash). Be careful not to deflate the dough.
8. *Bake:* Bake in a preheated oven at 350°F - 375°F (175°C - 190°C) until golden brown and cooked through.
9. *Serve:* Let cool slightly before serving. Enjoy! (Yields 6 loaves/rolls).