No Knead Bread Recipe

This no knead bread recipe is a little bit unconventional, and requires a large resealable container.

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3 cups warm water
1 1/2 Tablespoons salt
1 Tablespoon sugar
1 1/2 Tablespoons active dry yeast
6 1/2 cups all purpose flour

Tools: resealable large container.
(Makes regular 3 loaves)
*Note, with this method you can make the dough all at once and then keep it in the fridge and just bake one at at time.


First, take 3 cups of warm water and pour it into the resealable container.

Stir in 1.5 tablespoons of salt and 1 Tablespoon sugar.

Add yeast and stir in.

Let mixture sit for 5 minutes.

Add flour and stir until all the flour is incorporated. You will create a big sticky mass.

Place lid loosely on top and let the mixture sit at room temperature until it has doubled (1-2 hours)

When it hits the top of the container, punch it down and seal the lid on tight.

Place in the fridge for 6 hours or overnight (up to 2 weeks).

When you are ready for a loaf of bread, grease a bread tin with some butter.

Preheat oven to 425F.

Use clean, oiled hands to pull out a chunk of dough (about 1/3 of the dough in the container).

Form it into a log and place it into the bread pan.

The rest of the dough can stay sealed in the fridge for when you want to use it.

Baked for 30-35 minutes until golden.

If you like a dark crunchy crust, at 25 minutes increase the temperature to 475F.

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