Description
The concept of no-knead bread became popular in the early 2000s, thanks to baker Jim Lahey, who introduced a revolutionary approach to breadmaking. His method involved a long fermentation process and minimal handling, allowing the dough to develop flavor and texture without the need for kneading. This method has since been embraced by home bakers around the world due to its simplicity and effectiveness.
Ingredients
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3 cups all-purpose flour (or bread flour for a chewier texture)
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1 packet (2 1/4 tsp) instant yeast
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1 1/2 tsp salt
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1 tbsp sugar or honey
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1 1/4 cups buttermilk (slightly warmed to about 100°F/38°C)
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2 tbsp unsalted butter, melted (plus extra for brushing)
Instructions
In a large bowl, combine the flour, yeast, salt, and sugar. Use a whisk to evenly distribute the dry ingredients, ensuring that the yeast is well-incorporated into the flour. The sugar will help feed the yeast, promoting a good rise.
Next, add the warmed buttermilk and melted butter to the dry ingredients. The buttermilk should be slightly warm (about 100°F or 38°C), so it’s comfortable to the touch. Stir the mixture with a wooden spoon until a shaggy dough forms. Don’t worry if it’s a little sticky—this is normal.
Cover the bowl tightly with plastic wrap or a damp cloth. Let the dough rise at room temperature for about 1 1/2 to 2 hours, until it has doubled in size. The dough should appear bubbly and airy. This slow rise is what gives the bread its light and fluffy texture.
Preheat your oven to 375°F (190°C). While the oven is heating, grease a 9×5-inch loaf pan well, ensuring that the bread won’t stick.
Once the dough has risen, gently transfer it into the prepared loaf pan. The dough will be sticky, so you may need to spread it out gently with a spatula. Don’t worry about perfect shaping—this bread is rustic, and that’s part of its charm.
Allow the dough to rise again, uncovered, for about 20–30 minutes while the oven finishes heating. This second rise is important to ensure that the bread reaches its maximum height.
Place the loaf pan in the preheated oven and bake for 35–40 minutes. The bread is done when it is golden brown and sounds hollow when tapped on the bottom. For an extra soft and shiny crust, brush the bread with melted butter immediately after baking.
Let the bread cool in the pan for about 10 minutes before transferring it to a cooling rack. Allow it to cool completely before slicing, as this helps the texture set and prevents the bread from becoming too crumbly.
Notes
For an even richer flavor, try adding herbs, cheese, or garlic to the dough before baking. This No-Knead Buttermilk Bread stays fresh for days and makes the perfect accompaniment to soups, sandwiches, or as a snack on its own. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: No-Knead
- Cuisine: American
Keywords: The Ultimate Guide to No-Knead Buttermilk Bread