EASY NO-KNEAD WHITE BREAD RECIPE
A soft and rustic no-knead white bread that’s ready in under 2 hours. Made with simple pantry ingredients, this easy homemade bread is perfect for dipping, sandwiches, or serving warm with olive oil.
Servings: 2 loaves
Equipment
- 1 large bowl
- 1 kitchen towel
- parchment paper
- kitchen brush
- 2 baking sheets
Ingredients
- 4 cups all-purpose flour
- 1 tbsp white sugar
- 1 tsp sea salt
- 2¼ tsp dry yeast (one small package)
- 2 cups warm water
- 1½ tbsp extra virgin olive oil
GLAZE
- 1½ tbsp extra virgin olive oil
- 1½ tbsp milk (or non-dairy plant-based alternative)
Instructions
- In a large bowl, combine the flour, sugar, salt, and instant yeast.
- Add the olive oil and warm water, then mix with a spoon for about 30 seconds until a sticky, scrappy dough forms.
- Cover the bowl with a towel and let the dough rest for 1 hour at room temperature.
- Line two baking trays with parchment paper. Divide the dough evenly between them and shape loosely into an oblong shape.
- Brush the tops with a mixture of olive oil and milk. Let rest for another 30 minutes.
- Preheat the oven to 200°C (390°F).
- Bake for 15-18 minutes, or until golden brown.
- Remove from the trays and let cool on a wire rack before serving.
Notes
The dough will be sticky- this is normal and gives the bread its texture.
Make sure your water is warm, not hot, to avoid killing the yeast.
This bread is slightly dense, making it perfect for dipping into soups, sauces, and leftover oily-goodness from all the lovely Greek recipes you'll be enjoying.
For an extra flavour, drizzle with Greek extra virgin olive oil, and a pinch of dried oregano and sea salt right after baking.
FOR EXTRA TIPS, PLEASE SEE THE RECIPE NOTES IN THE ARTICLE