No Knead White Bread as the name suggests is a regular White Bread but the catch is it requires no kneading whatsoever yet yields an amazing super soft and chewy textured bread.
No Knead White Bread!! That feeling when you spend your day baking at home!! sheer bliss!!!
I have always enjoyed baking but were never a fan of bread baking. Somehow I am more into cakes, cupcakes, muffins and cookies but I hardly ever bake bread, just have this easy Laadi Pav recipe and the Tawa Pizza recipe on the blog so far.
And that is what has become my challenge or you may say New Year Resolution that is to venture into the art of bread baking.
What is your New Year Resolution?? Do you enjoy bread baking??
And what perfect timing!! No recipe could be simpler than this..
If you are new to baking and don’t know where to start from then look no further. You have landed in the right place. This No Knead White Bread recipe just needs 5 simple steps..
The 5 simple steps needed to make this No Knead White Bread recipe is:
1. Make the dough (which is so simple that even a 5-year-old can put it together.. 😉 )
2. Allow it for first proofing
3. Shape (that is to transfer it to loaf tin) and allow for second proofing
4. Sprinkle some seeds on top
Do you even count these as a step?? Well, practically what you need to make this No Knead White Bread is to simply combine everything into a dough, proof and bake that’s it. I wish life was as easier as this!!
Comment below and let me know how did 2017 treat you?? Officially this is my last post for the year.. 😀
Can’t wait to see what 2018 has got in store for me.. 😀
Here is the detailed recipe of this easy, simple and super soft No Knead White Bread recipe:
Easy Super Soft No Knead White Bread Recipe
- 400 ml (1 + 2/3 cups) Lukewarm Water (refer notes)
- 4 gms (1 tsp) Instant Yeast
- 20 gms (1 tbsp) Sugar
- 420 gms (3.5 cups) Flour
- 11 gms (1.5 tsp) Salt
- 18 gms (1.5 tbsp) Milk Powder (refer notes)
- 2 tbsp Olive Oil
- 2 tbsp Seeds of your choice
Step 1 - Prepare the Dough
- To the lukewarm water add in the yeast and sugar. Stir to combine. (If you are using the active dry yeast make sure to activate it first before proceeding with the recipe)
- Add the flour, milk powder, salt and olive oil and combine everything until all the flour is mixed through.
- You are looking for a wet sticky dough. If need be, add additional tbsp or 2 of water to the dough.
Step 2 - First Proofing
- Cling wrap the bowl and allow it for FIRST proofing - 6 hours.
How to Proof Dough in the Instant Pot
- Prepare the dough in the inner pot itself and then place it in your instant pot.
- Cover with a lid. Choose the Yogurt Mode and set the time to 3 hours.
Step 3 - Shaping
- After the first proof, deflate the dough by folding it over and over. Transfer this to a greased bread loaf tin.
Step 4 - Second Proofing
- Grease the cling wrap and loosely cover the baking tin
- Allow it for second proofing - 30 mins.
Step 5 - Baking
- Gently remove the cling wrap and sprinkle some sesame seeds or pumpkin seeds (any seeds of your choice) on top.
- Bake in the preheated oven at 200°C (392°F) for 35-40 mins until you get a nice golden crust and hollow bottom.
- Allow it to cool in the pan itself for 5-8 mins and then gently unmould and allow it to cool completely on the wire rack before slicing and enjoying it with butter, jam or toast it.
- Instead of Instant Yeast, you can also use Active Dry Yeast, however, in that case, make sure to activate the yeast before adding it to the flour.
- Check the expiry date of the yeast. If not sure add the yeast to the warm water along with the sugar mentioned in the recipe. Give it a stir, cover with a tea towel and let it sit in a warm place to activate for around 15 mins. If you see small bubbles and the frothy mixture then you are good to go with the recipe.
- I always prefer weighing my flour and rest of the ingredients rather than going by cup measurements. However, if you do not have a scale yet (though I highly recommend investing in one if you plan to bake regularly; doesn’t cost much and lasts a lifetime) check out this video on Focaccia Bread recipe where I teach you the right method of measuring the ingredients to perfect your bread baking techniques.
- Adding milk powder is optional. Milk Powder acts as an enrichment thereby softening the final product. But if you are skipping the milk powder then definitely add equal amount of flour to it.
- The other way to soften the bread without using milk powder is to substitute the water with milk so use water to milk in 50:50 ratio and skip the milk powder.
- Don’t be afraid to add additional tbsp or 2 of water to make a wet, sticky dough. You will do just fine.
- The recipe actually calls for 25 gms of Butter. I have replaced the butter with olive oil to avoid direct fat in our diet. You can use whatever you wish to.
- Greasing the baking pan with some oil helps in easy unmoulding of the bread once baked. Likewise greasing the cling wrap in the second proofing stage also helps to peel off the wrap once the bread rises to the top of the pan. I like to use cooking spray for this - makes our life easier.
- Sprinkling the seeds on top not only helps hide the uneven top but also adds to the nutrient quotient and also gives a crunchier texture to the otherwise basic bread loaf.
- Never be in a rush to de-mould the bread from the pan once baked. The bread is still cooking while cooling so give it a standing time of 5-10 mins before de-moulding and the wait for it to cool completely before slicing.
- Check out the post for additional details on how to store the bread, the right tools and equiments that can help you master bread baking, tips on how to perfect your bread baking skills, the right Instant Pot settings and much more.
A Simple Tip:If you are looking to make this bread for breakfast, I have a suggestion for you. Take out 5 mins before going to bed, prepare the dough, cling wrap and let it prove overnight on your counter-top. Transfer the dough to your greased baking pan the first thing next morning, allow it to rise to the top and then bake to get a fresh loaf of bread for breakfast!!
Can I use any other flour in place of all purpose flour or maida?Yes you can use whole wheat flour or gluten-free flour. Read on the post to find out more information on the same.
Can I make this bread without Yeast?No, this is not a Yeast-free Bread Recipe. You can choose to reduce the amount to 1/2 tsp instead of 1 tsp just that it would take a little longer to prove this than the time frame mentioned in the recipe.
Can I use this recipe to make any other breads namely dinner rolls, Baguettes etc?Well, I have shared a recipe on No Knead Artisan Bread, feel free to check that. And this being a sticky dough it is little tricky to shape it into rolls or baguettes. Let me know if you would like to see a recipe for the same I can tweak the recipe and share it with you guys.
1. Instead of Instant Yeast, you can also use Active Dry Yeast, however, in that case, make sure to activate the yeast before adding it to the flour.
2. Adding milk powder is optional. Milk Powder acts as an enrichment thereby softening the final product. You can also use half water and half milk here to soften the bread. But if you are skipping the milk powder then definitely add equal amount of flour to it.
3. The recipe actually calls for 25 gms of Butter. I have replaced the butter with olive oil as we are trying to avoid direct fat in our diet. You can use whatever you wish to.
All you need is the basic bread ingredients and a bread loaf tin. That’s it and your delicious super soft homemade No Knead White Bread is ready.
Pin it for later.
I will see you soon next year with yet another recipe.