Grammy's Kitchen · No-Knead Bread · World's Easiest Yeast Bread recipe - Artisan
One of 174 no-knead bread recipes we measured
It ranks #1 of 174 for workability among the no-knead bread recipes we compared. 2,124 cooks on www.recipetineats.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 174.
| this recipe | typical | |
|---|---|---|
| liquid | 77% | 83% |
| fat | 0% | 4% |
| salt | 1% | 2% |
| yeast | 1% | 1% |
| total sugar | 0% | 2% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 450 g | 3 cups (450g) flour (, bread or plain/all purpose (Note 1)) |
| 6 g | 2 tsp instant or rapid rise yeast ((Note 2 for normal / active dry yeast)) |
| 6 g | 1 1/2 tsp cooking salt / kosher salt (, HALVE if using table salt (Note 3)) |
| 355 g | 1 1/2 cups (375 ml) very warm tap water (, NOT boiling or super hot (ie up to 55°C/130°F) (Note 4)) |
| 11 g | 1 1/2 tbsp flour (, for dusting) |
Method: 11 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve made this bread about 6 times now! The first 3 times were delicious. Yesterday I made 2 batches of it how I always do (I use active dry yeast, and let it rise in the oven with the light on). I let it rise for 3 hours and stuck it in the fridge for about a” — a cook
“Hi Cecily, the answer to your question regarding dough consistency can be found in Nagi’s note no.5: “Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of” — a cook