This easy no-knead bread by Nigella Lawson is perfect for beginners and only requires a few simple ingredients. The dough is mixed in under a minute and left to rest overnight. It results in a beautifully crusty, rustic loaf without any kneading. Enjoy it with butter, or use it as the base for sandwiches and more!
Ingredients Needed:
- 400g strong white bread flour
- 1¼ teaspoons (8g) fine sea salt
- ¼ teaspoon (1g) fast-action dried yeast
- 300ml cold tap water (or cooled pasta or potato-cooking water)
- 1 tablespoon lemon juice (omit if using pasta or potato water)
- Polenta or additional flour, for dusting
How To Make No-knead Bread:
- Mix the dough: In a medium bowl, stir together the flour, salt, and yeast. Add 300ml of water (and lemon juice if using tap water) and mix with a spoon or hand until it forms a sticky dough. Add extra water only if needed, a tablespoon at a time.
- First rise: Cover the bowl with plastic wrap or a shower cap and leave at room temperature for 16–18 hours until the dough is bubbly and nearly doubled in size.
- Shape the dough: Dust a work surface with flour. Gently scrape the dough onto the surface and shape it into a round by folding the edges inward. The dough will be sticky.
- Second rise: Dust a tea towel with flour or polenta and place the dough onto it, seam-side down. Sprinkle the top with more flour or polenta, cover it with the towel, and let it rise in a warm spot for 1–2 hours.
- Heat the pot: About 45 minutes before the dough is ready, place a cast-iron or heatproof casserole dish with a lid in the oven. Preheat the oven to 250°C/230°C Fan.
- Bake the bread: Carefully invert the dough into the hot pot. Bake with the lid on for 30 minutes, then remove the lid and bake for another 15–30 minutes until golden brown and hollow when tapped.
- Cool and serve: Remove the bread from the pot and place it on a wire rack to cool completely before slicing.
Recipe Tips
- Water choice: Use cooled pasta or potato water for added flavor.
- Sticky dough: The dough is supposed to be wet and sticky, so don’t be tempted to add too much extra flour.
- Baking vessel: Make sure to use a heatproof pot with a lid, like cast iron, ceramic, or Pyrex.
How To Store Leftovers
Storing in a bread bin: Keep the bread in a bread bin to retain freshness.
Tea towel storage: Wrap the bread in a clean tea towel to store it at room temperature for up to 3 days.
Freezing: Slice the bread and freeze it in an airtight container for up to 3 months.
Nutrition Facts
- Calories: 130
- Protein: 4g
- Fat: 1g
- Carbohydrates: 27g
- Sodium: 150mg
Try More Nigella Lawson Recipes:
Nigella No-knead Bread Recipe
Description
This easy no-knead bread by Nigella Lawson is perfect for beginners and only requires a few simple ingredients. The dough is mixed in under a minute and left to rest overnight. It results in a beautifully crusty, rustic loaf without any kneading. Enjoy it with butter, or use it as the base for sandwiches and more!
Ingredients
Instructions
- Mix the dough: In a medium bowl, stir together the flour, salt, and yeast. Add 300ml of water (and lemon juice if using tap water) and mix with a spoon or hand until it forms a sticky dough. Add extra water only if needed, a tablespoon at a time.
- First rise: Cover the bowl with plastic wrap or a shower cap and leave at room temperature for 16–18 hours until the dough is bubbly and nearly doubled in size.
- Shape the dough: Dust a work surface with flour. Gently scrape the dough onto the surface and shape it into a round by folding the edges inward. The dough will be sticky.
- Second rise: Dust a tea towel with flour or polenta and place the dough onto it, seam-side down. Sprinkle the top with more flour or polenta, cover it with the towel, and let it rise in a warm spot for 1–2 hours.
- Heat the pot: About 45 minutes before the dough is ready, place a cast-iron or heatproof casserole dish with a lid in the oven. Preheat the oven to 250°C/230°C Fan.
- Bake the bread: Carefully invert the dough into the hot pot. Bake with the lid on for 30 minutes, then remove the lid and bake for another 15–30 minutes until golden brown and hollow when tapped.
- Cool and serve: Remove the bread from the pot and place it on a wire rack to cool completely before slicing.