Love homemade bread, but hate making bread at home? After all, homemade bread making makes a mess. There’s all that kneading, proofing, rising, and waiting…right?! Not with our easy, no-knead overnight basic bread recipe.
This recipe is incredible. No kneading needed. You just stir it together at the start of the week, then cover it and keep it in your fridge. You can have hot, fresh homemade loaves of bread coming out of the oven all week long.
Better yet, this bread is so easy to make gourmet. Here’s how to make it…and how you can turn a plain loaf into something spectacular…right in your very own kitchen.
Most bread recipes feel overwhelming because they call for specific steps which can feel overwhelming. Not this recipe! Just grab a large mixing bowl, whisk the yeast into water, then dump flour and salt in.
You can “stir” with your hands, but you don’t need to knead the dough. Just make sure the flour is mixed in. Then, cover lightly with plastic wrap and pop it in your fridge overnight. It’s seriously that easy.
In the morning, you can pull out as much dough as you need and get it prepped for baking. The real secret to getting a good loaf it to fold the dough like a little bowl in your hands, then gently roll the edges of the dough under several times to create some soft layers in your bread.
Place your prepped loaf of dough—or boule—on a parchment lined baking sheet, and let it rise for about an hour. Once it’s risen, use a sharp knife to slice the top of the dough, sprinkle it with a bit of flour to give it a gorgeous, professional look, then bake yourself some bread. You deserve it.
Overnight Artisan Bread
Mix it once (no kneading needed!) and have rustic, European-style bread ready to bake all week long! This deliciously simple recipes takes just a matter of minutes to make, and can be turned into several loaves of bread, or fresh hot homemade dinner rolls anytime you desire, because it can be stored in the fridge for up to 14-days! Simply make one batch, then bake the dough into fresh loaves whenever you’re ready! Fresh bread all week long!
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- 3 ½ cups warm water
- 2 packets yeast
- 1 ½ tablespoons coarse sea salt
- 7 cups flour
- 2 tablespoons olive oil
In a very large bowl, stir together warm water and yeast. Allow to rise and bubble for 2 minutes, then whisk in sea salt and begin adding flour 1 cup at a time, stirring with a wooden spoon to incorporate. Though you don’t need to knead this bread, you can use your hands to incorporate all the flour if it becomes to difficult to use a spoon. Transfer dough to a large container. Drizzle with olive oil and cover loosely with plastic wrap. Store in fridge overnight (or up to 1 week). When ready to bake: Sprinkle your work surface with flour. Remove any amount of dough you desire (you can make a full loaf or four small dinner rolls! You decide!) from the fridge, and form an upside down bowl shape, curling the edges of the bread under itself several times. Transfer dough to an oil-drizzled dutch oven or baking pan. Allow to sit for 40-60 minutes. Preheat oven to 450 degrees for 20 minutes. Just before baking, sprinkle the loaf with flour, then use a very sharp knife to slash four slashes on top of the loaf. Place loaf in heating oven, then quickly slide a broiler pan with 1 cup of water into the bottom rack of your oven. Quickly close the oven. The water will create steam, which bakes deep, beautiful pockets of texture into your final loaf. Bake for 30 minutes, or until deep golden brown. Serve and enjoy! Use the refrigerated dough within 14 days for best results. The longer the dough sits in the fridge, the better it gets!
- Serving Size: 2
Your dough can be used all week…it gets better as it ages in the fridge, rising into rich, chewy loaves that taste similar to sourdough bread. Just rise it and bake it, or turn a basic loaf into one of these delicious gourmet flavors.
CRANBERRY WALNUT BREAD
On baking day, gently knead ½ cup dried cranberries and ½ cup chopped walnuts into your bread dough. Allow dough to rise 1- ½ hours before baking according to recipe directions.
AMISH CINNAMON BREAD
On baking day, pull bread from the fridge and allow to rise. Just before baking, slather the top of your loaf with ¼ cup melted butter, and a mixture of ¼ cup sugar + 1 tablespoon cinnamon. Slice loaf, bake according to regular loaf instructions, covering the top of the bread lightly with tin foil, if needed, to keep the cinnamon mixture from over cooking.
CHEESY GARLIC PULL-APART BREAD
Bake bread according to regular instructions. Using a very sharp, serrated knife, slice cooked loaf into very thin slices which don’t quite cut through bottom of the loaf. Sprinkle 1 tablespoon shredded cheddar inside each the slices, drizzle with ½ cup melted butter and 3 cloves fresh chopped garlic. Wrap the loaf lightly in tin foil and place in an oven preheated to 400 degrees just until the cheese is melted, about 15 minutes. Serve immediately and enjoy!
RUSTIC PARMESAN BREADSTICKS
On baking day, pull as much bread dough as desired from the fridge and slice into long, thin pieces of dough. Twirl the pieces of dough into breadstick spirals, placing them on a parchment-lined baking sheet. Drizzle each breadstick with 1 tablespoon melted butter, sprinkle with 1 teaspoon grated parmesan. Bake in an oven preheated to 450 degrees just until golden brown, about 10-15 minutes. Remove and brush with more melted butter, sprinkle with grated parmesan and fresh chopped parsley. Serve immediately!
ROSEMARY FRENCH LOAF
On baking day, pull as much bread dough as desired from the fridge. Gently knead 1 teaspoon (and up to 1 tablespoon) dried rosemary into the dough. Allow dough to rise 1- 1 ½ hours before baking according to recipe directions.
Love this idea & want to share? We’d love that! Here’s a ready-to-go pin, created just for you.