This classic artisan No Knead Bread recipe is super easy to make. Perfect for beginner bakers with minimal work involved, and it tastes great every time!
*Vital wheat gluten is optional but helps create a more pliable, softer loaf.
** To turn this recipe into individual bread bowls, divide the dough into two balls before allowing it to rest for 1 hour. Use two smaller oven-safe pots (with lids) and proceed with the remaining directions as written.
To cut the tops out, cut like you would the top out of a pumpkin: angle a sharp, serrated knife both down and in towards the center of the loaf. Take care not to cut too far down, otherwise, you’ll poke a hole through to the bottom. Cut out the top and either serve, reserve for homemade croutons or breadcrumbs.
Keywords: bread no knead recipe