- 1 teaspoon active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 2-3/4 cups all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons olive oil
- 1-1/2 teaspoons salt
- In a large bowl, dissolve yeast in warm water. Stir in remaining ingredients to form a wet dough. Cover; let rise in a warm place until doubled, about 1 hour.
- Stir down dough; transfer to a greased 2-1/2-qt. baking dish. Cover; let rise in a warm place until almost doubled, about 1 hour. Preheat oven to 425°.
- Bake 20 minutes. Reduce oven setting to 350°. Bake until top is golden brown and a thermometer reads 210°, about 20 minutes. (Cover loosely with foil if top browns too quickly.)
- Remove bread from baking dish to a wire rack. Serve warm. Yield: 12 servings.
Reviews for One-Dish No-Knead Bread
"This is a great, tasty and easy recipe. I couldn't even take a picture of it before they dug into it and asked for more. I think next time I'll add a few seeds and herbs for a different textured bread, but this is definitely a keeper and a wonderful recipe to build your own flavors from. But if you are a purest, this is wonderful and tasty just as written."
"This recipe is dangerous...Deliciously dangerous!! made this easy to make bread and it was gone within the hour...I added rosemary and garlic...thank you for this amazing recipe."
"What a great recipe! This bread is very easy to make ..... and the end result is a nice dense bread with a chewy texture and crispy crust. Perfect to serve with homemade soups or stews (I served it with beef stew). I followed the recipe exactly, except I baked it in a 2-quart buttered casserole dish (Pyrex) and I brushed the top with melted butter as soon as I took it out of the oven. A keeper for sure ..... wish I could give it an 8 star rating!"
"Tasted great! I made sure to line my pan with parchment to keep it from sticking. I used a Tuscan Olive Oil (Italian herb infused), and tossed in a few fresh herbs. It went great with our spaghetti."
"I made this bread today. I sprayed my 2 1/2 quart round casserole dish well.I followed the recipe exactly with the following exceptions-I used rapid rise yeast-which cut the rising time in half,used rosemary infused olive oil and also added about 2 T finely chopped fresh rosemary. The house smelled fantastic.The dough is very wet so don't be alarmed.I did loosely cover my bread with foil for the last 20 minutes of baking time. It was a perfect golden brown crust. The loaf removed easily as soon as it was done baking. The bread is absolutely delicious. I highly recommend using a tall 2 1/2 quart dish. The bread will have ample room to rise and will result in a light,fluffy interior with a chewy crust equilavent to artisan breads you buy at a bakery.My husband is inhaling it.I will definitely make it again. I may add shredded cheddar cheese next time."
"I loved the taste of it; unfortunately it stuck to the pan even though I greased the pan well. Probably my fault and not the recipe. Again, it is tasty. :-)"
"Thank you! This recipe is fantastic, so easy, even for me not being a bread baker until today! This rocked my world and has inspired me to make bread again and again! My husband loves the warm bread that restaurants bring out to start your dinner ...I can now do that and can't wait to play with herbs and salts to add to this ......I am so thrilled with this recipe!"