3 Ingredient Italian NO KNEAD BREAD | The Easiest way to make Bread

No Knead Bread Recipe - Easy Bread Recipe 2 ways!

Easy No Knead Bread:

- 1¼ cups (300g) lukewarm water + more as needed.
- 2½ tsp salt
- 2 tsp (7g) any dried yeast
- 3 cups (420g) all-purpose flour, plus more for dusting

If you are using the Zero Effort Method, only use 1 tsp of yeast.

If your dough seems dry, don't be afraid to add an extra 2-3 tbsp of water.
Every flour absorbs liquids differently. We are looking for a sticky soft dough (check
video for visuals).

Enjoy!

♥

Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical,
without the written permission of the copyright holder.

Chapters:

00:00 Intro
00:47 First Method to make Bread
02:15 Second Method to make Bread
04:12 Prep the Dutch Oven and shape the Bread
05:00 Bake the Breads
07:00 Let's compare the two breads
07:35 Ways to use this bread

[sagex]

I made this artisan bread tonight. Your instruction is precise and easy to follow. I made the second method. Thank God parchment paper is NOT needed because the flour in the Dutch oven works perfectly, without sticking. And wow, I must tell you, this is the easiest bread I've ever made and it came out beautifully! The rise is outstanding, and the crust is crispy, the crumb is tender and open. I just slathered butter all over it and my eyes are rolling with enjoyment. Thank you, Emma!

[foofghtr]

I love the simplicity of your recipe.
I was an Italian bread baker in Philadelphia for 7 years as a teenager.
My boss was from Abruzzo Italy and they used cornmeal on the bottom of all their Italian breads to create the non stick surface.
Flour is more of a French thing from what I can tell.

[gaiagoddess]

Just pulled this from the oven. Wow!! I did method two...it rose the highest of any recipe I've ever made! **LOL...my son just walked out his bedroom.... "I smell bread." It does smell great in here. ❤

[BHRoadStoriesBH]

My father told a story of when he was still in the army, and there was nothing in the house for dinner that night but a carrot. When he came home, he found my mum had made a delicious soup (she said there was potato too, plus she boiled bones for stock), and she’d also made hot bread rolls to go with it. He was mystified how she was able to make this meal with little to nothing. She showed me how she made the bread rolls, and this is it. They are very nice, and became a staple in our home. So easy, my brother and I often made them as kids.

[michaeljiang]

Finally. Someone that explains why I am out here stretching and folding my dough over and over again.

[dougw]

I've made Dutch oven bread a bunch of times with reasonable success but this little trick of stretching the dough for a few hours makes a lot of difference. It's taller, lighter, amazing crust and crumb -- all around just plain delicious. Thank you very much!

[patrickmorgan]

I made the stretch and fold version of this recipe yesterday and it is just amazing! The bread was so delicious and fluffy I could barely believe that I’d made it. Thank you so much for the recipe - the method has transformed the way I make bread from now on!

[brendao]

Omg I made this bread today. I did the stretch and pull loaf and actually bought a cast iron 4-quart Dutch oven to bake it in. It came out beautiful. The inside was so flavorful and soft while outside is chewy and crusty. It smells amazing too. I’m hooked. Making several loafs for Christmas since it came out so good. Thank you

[HasretPOLAT-pxct]

You all are spreading so much love. It’s truly heartwarming. Thank you!

[jacquelinecroasdale]

About 2/3 years ago I asked you if you had a cookbook, you didn't reply and I left it at that. A week ago I saw your cookbook, it arrived today!
I must say CONGRATULATIONS and thank you. Your cookbook is amazing, I literally want to make every recipe. 🎉

[jppunnett]

Really appreciate your explanation of why the fold and stretch leads to a dough that can support its own weight.

[remarkable]

That bread looks DELICIOUS! I love that there's no baby-sitting the dough -- just mix it and leave it all day! So convenient! And that Italian grilled cheese you made with the bread looks INCREDIBLE!

[Soraiya]

I made version #2, and am thrilled that it came out so delicious! Even despite my mistakes. As an amateur baker: my dough was over-salted and under-hydrated, my yeast didn't rise enough, I forgot to snip the top of the dough before baking, and I baked at 420F per your video, and later saw 450F on your website. Despite all these aberrations, my little loaf is so tasty! This gives me confidence to keep baking, knowing that my little boules will improve as I continue practicing. Thank you so much for sharing this easy method <3

[thelistener]

This is the fabulous bread I remember from my trips to Italy many years ago. Real bread. And I also have a very old Dutch oven that I still use all the time.

[emmakatenotcake]

This brings back memories of staying in San Gregorio da Sassola. Two very lost, shy Australians in a gigantic castle with a tiny shop where we were so happy to survive on bread and pastries. Thanks so much for the recipe, Emma- I do hope I make it back to that beautiful area of Italy one day (and with better Italian language skills)!

[hangashore]

This bread is much better than other Dutch oven recipes i have tried. The stretch and fold technique makes for a less dense result. Tasty with a great crust.

[DanaTock]

Thank you, Emma! I've been baking bread for many years and your style of teaching is by far my favorite! You've put a LOT of good information in this video that I'm just now learning about and I've got a loaf of your second recipe in the oven right now. Smells great in here! Blessings & love to you and your family.

[dmitryr]

Cheers and thank you for the visual! Tried both, and both are great, but, the stretch and fold, the texture of the bread amazingly transformed! It is porous and silky, very much like home made fine sourdough bread... Springy and fluffy with no collapse when slicing. Fantastic crunch of the crust. I've made this stretch version multiple times, it is a solid winner! When I don't want to make baguettes, this bread, baked at 90% doneness on Friday eve, then pop it in the oven in the morning in pre-headed oven at 450F for 8-10 min: Fantastic fresh bread!!! Thank you!

[paulamcgivern]

What a find ! Thank you, Emma. Made this loaf - the 1st vesrion i.e. only 1 stretch and fold- yesterday, on one of the busiest days of the year, and enjoying it on Christmas Eve morning as fuel for the next part of the Christmas marathon. What a super gift, thank you and buon Natale🎉

[fallinginthedp]

This is great for lazy bakers like me 😊 Mix the ingredients, do some other stuff for a few hours, then give it a quick fold before baking.