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4 Ingredient Round Bread Recipe | Easy, no knead option for bread fresh from the oven! Goes great with soups & stews. Rustic round bread recipe.
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4 Ingredient Round Bread

4 Ingredient Round Bread Recipe. Easy, no knead option for bread fresh from the oven! Goes great with soups & stews. Rustic round bread recipe.
Course Bread
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 12 hours 40 minutes
Servings 1 loaf

Ingredients

  • 3 cups white flour
  • 1 3/4 teaspoon kosher salt
  • 1 teaspoon active dry yeast
  • 1 1/2 cups very hot water

Instructions

  • In a large bowl put the hot water and yeast. Stir to mix and let set for 5 minutes.
  • Add flour one cup at a time along with the salt.
  • Stir to combine. Dough will be shaggy and messy.
  • Cover with plastic wrap and let set for 12 – 18 hours.
  • DO NOT REFRIGERATE.
  • To bake: Preheat oven to 450 degrees.
  • Place 5 – 6 qt. pot and lid in oven. Any type of pot can be used as long as it’s oven-proof to 450 degrees and it has a lid. I used an enamelware Staub pot.
  • Right after the pan is placed in the oven, dump your dough onto a heavily floured surface.
  • Flour your hands and shape the dough into a ball.
  • Cover with plastic wrap from your bowl and let rest for the 30 minutes it takes to heat the pot.
  • After 30 minutes, remove the pot from the oven and carefully place the dough inside. Remember it is VERY hot.
  • Cover and bake for 25 minutes.
  • Remove lid and bake for 10 minutes more.
  • After removing from oven lift bread out of the pan.
  • Place on rack and cool completely.
  • Don’t forget to pat yourself on the back for producing a perfect loaf of bread!

Notes

A reader tried this with half white flour/half whole wheat and said that the dough didn't rise as high resulting in a dense, low round of bread. She said it tasted OK but using all white flour worked much better.