Easy No-Touch Bread
Discover the joy of baking with our effortless No-Touch Bread recipe! With just a few pantry staples like flour and yeast, plus a sprinkle of salt, you can whip up a deliciously crusty loaf without ever kneading the dough. Just mix, let it rise, and bake—it's that simple and oh-so-satisfying!
Prep
15
min
Cook
35
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- two cups of warm water (480 ml)
🫙Pantry Staples(2)
- four cups of flour (500 g)
- two teaspoons of yeast (10 ml)
🧂Spices & Seasonings(1)
- two teaspoons of salt (10 ml)
👨🍳 Instructions
- 1
Mix four cups of flour, two teaspoons of yeast, two teaspoons of salt, and two cups of warm water using a fancy spoon mixer on speed one until no dry flour is visible.
- 2
Cover the bowl and let the dough rest for an hour.
- 3
After an hour, scrape the dough from the sides of the bowl.
- 4
Preheat the oven to 375 degrees Fahrenheit and grease a loaf pan.
- 5
Transfer the dough to the loaf pan and smooth the top with a spatula.
- 6
Cover and let the dough rise until it is about one inch above the rim.
- 7
Bake in the oven at 375 degrees Fahrenheit for 35 minutes, increasing the temperature to 400 degrees Fahrenheit after 30 minutes.
💡 Pro Tips
- ✓Use water at 105-110°F, not hotter, when activating yeast because temperatures above 130°F begin denaturing the yeast's enzymes, killing the leavening power before fermentation starts.ingredient105-110°F
- ✓Let the dough rest for the full 60 minutes uncovered from drafts because this autolyse-like period allows gluten strands to hydrate fully and relax, developing structure without kneading through natural enzymatic activity.timing60 minutes
- ✓Check that your dough hydration ratio is roughly 62% (2 cups water to 4 cups flour, about 480g liquid to 500g flour) since this wetter ratio is what allows gluten development through time rather than mechanical kneading.ingredient62% hydration
- ✓Switch the oven temperature from 375°F to 400°F at the 30-minute mark to spike Maillard browning and crust crispness in the final 5 minutes without overcooking the interior crumb, which finishes setting around 190-200°F internal temperature.technique190-200°F internal
- ✓Let the loaf rise until it crests exactly one inch above the pan rim, since underproofing leads to a dense crumb while overproofing past this point causes the CO2 structure to collapse during oven spring.timing1 inch above rim
Share this recipe
Prep
15
min
Cook
35
min
Serves
4
people
Level
beginner
Share this recipe
Easy No-Touch Bread
Discover the joy of baking with our effortless No-Touch Bread recipe! With just a few pantry staples like flour and yeast, plus a sprinkle of salt, you can whip up a deliciously crusty loaf without ever kneading the dough. Just mix, let it rise, and bake—it's that simple and oh-so-satisfying!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- two cups of warm water (480 ml)
🫙Pantry Staples(2)
- four cups of flour (500 g)
- two teaspoons of yeast (10 ml)
🧂Spices & Seasonings(1)
- two teaspoons of salt (10 ml)
👨🍳 Instructions
- 1
Mix four cups of flour, two teaspoons of yeast, two teaspoons of salt, and two cups of warm water using a fancy spoon mixer on speed one until no dry flour is visible.
- 2
Cover the bowl and let the dough rest for an hour.
- 3
After an hour, scrape the dough from the sides of the bowl.
- 4
Preheat the oven to 375 degrees Fahrenheit and grease a loaf pan.
- 5
Transfer the dough to the loaf pan and smooth the top with a spatula.
- 6
Cover and let the dough rise until it is about one inch above the rim.
- 7
Bake in the oven at 375 degrees Fahrenheit for 35 minutes, increasing the temperature to 400 degrees Fahrenheit after 30 minutes.
💡 Pro Tips
- ✓Use water at 105-110°F, not hotter, when activating yeast because temperatures above 130°F begin denaturing the yeast's enzymes, killing the leavening power before fermentation starts.ingredient105-110°F
- ✓Let the dough rest for the full 60 minutes uncovered from drafts because this autolyse-like period allows gluten strands to hydrate fully and relax, developing structure without kneading through natural enzymatic activity.timing60 minutes
- ✓Check that your dough hydration ratio is roughly 62% (2 cups water to 4 cups flour, about 480g liquid to 500g flour) since this wetter ratio is what allows gluten development through time rather than mechanical kneading.ingredient62% hydration
- ✓Switch the oven temperature from 375°F to 400°F at the 30-minute mark to spike Maillard browning and crust crispness in the final 5 minutes without overcooking the interior crumb, which finishes setting around 190-200°F internal temperature.technique190-200°F internal
- ✓Let the loaf rise until it crests exactly one inch above the pan rim, since underproofing leads to a dense crumb while overproofing past this point causes the CO2 structure to collapse during oven spring.timing1 inch above rim