• Prep Time 10 minutes
  • Baking Time 45 minutes
  • Makes 1 loaf
  • Freezing Excellent
  • Quicker No Knead Bread
    Quicker No Knead Bread

Ready.
Set.
Make.

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Ingredients

  • 3 cups Robin Hood® Original All Purpose Flour, regular or unbleached
  • 1/2 tsp instant yeast
  • 1 1/2 tsp salt
  • 1 1/3 cups warm water

Serving Size: 1 loaf

Next

Directions

Serving Size: 1 loaf

  • Preheat oven to 350°F (175°C).
  • Combine first 3 ingredients in large bowl. Add warm water and stir until a very shaggy dough forms. Dough will be stickier than a conventional bread dough. Cover with plastic wrap and towel. Place on top of preheated stove. This will speed up the rising time. Let rise 3 hours.
  • Flour work surface generously. Invert dough onto surface and, with well-floured hands, pull the edges of the dough up to the top from all sides and squeeze together. Do not knead.
  • Line a baking sheet with parchment paper and generously sprinkle with flour. Place dough on prepared baking sheet, cover with tea towel and return to stovetop. Let rise 2 hours. Line a large ovenproof metal pot with cover or Dutch oven with parchment paper and place in oven. Heat oven to 450°F (230°C) for 30 minutes. Very carefully remove lid from hot pot and drop dough inside. Cover with hot lid and bake for 30 minutes. Remove lid and continue baking for 10-15 minutes or until golden and bread has an internal temperature of 190°F (88°C). Place on cooling rack. When pot cools down, remove bread and cool completely.
Finish

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