The Easiest and Cheapest Bread Recipe: No Kneading, No Eggs, No Butter!

About 30 minutes before baking, preheat your oven to 450°F (230°C) . If you have a Dutch oven or cast-iron pot, place it in the oven to heat up (optional but recommended for a crustier loaf). Otherwise, use a regular baking sheet.
Step 7: Bake the Bread
Carefully transfer the risen dough (still on the parchment paper) into the hot Dutch oven or onto the baking sheet. Use a sharp knife or lame to score the top of the loaf with a few shallow slashes for an artisanal look.
If using a Dutch oven, cover it and bake for 20 minutes , then uncover and bake for an additional 15–20 minutes , or until the bread is golden brown and sounds hollow when tapped.
For baking sheets : Simply bake uncovered for 35–40 minutes , or until golden brown and cooked through.
Step 8: Cool and Enjoy!
Remove the bread from the oven and let it cool completely on a wire rack before slicing. This ensures the crumb sets properly.
Slice and serve warm with butter, olive oil, or your favorite spreads. Store leftovers in a paper bag or airtight container for up to 3 days.
Tips for Making the Best No-Knead Bread
Use Lukewarm Water : Ensure the water isn’t too hot—it should feel warm to the touch to activate the yeast without killing it.
Don’t Skip the Rest : The long first rise gives the bread its characteristic flavor and texture. Letting it sit overnight yields even better results.
Experiment with Flavors : Add herbs like rosemary, garlic powder, or grated Parmesan cheese during mixing for a savory twist. For sweetness, stir in honey, cinnamon, or dried fruit.
Adjust Flour as Needed : Depending on humidity, you may need to add a little extra flour if the dough feels too sticky. Start with small increments to avoid drying it out.
Go Gluten-Free : Swap all-purpose flour for a gluten-free blend designed for bread to make this recipe suitable for GF diets.