This bread recipe that doesn’t require kneading is very simple. Moreover, it always amazes visitors.

There is something magical about the smell of freshly baked bread filling the kitchen. It brings up feelings of coziness and being at home. However, for many people, the thought of baking bread from the beginning can seem overwhelming. Maybe people are afraid of working with yeast or think that making bread involves a lot of kneading and time. I want to share an easy and reliable method to make homemade bread without any trouble – let me introduce you to No Knead Bread!I fell in love with No Knead Bread when I was very busy with work and daily tasks. I wanted to eat homemade bread for its comforting flavor, but I didn’t have enough time or energy. That’s when I found this recipe, and it soon became my favorite. It’s very simple to make and can be paired with soups, salads, or just eaten by itself with some butter. Moreover, it is cooked in a Dutch oven, which gives it a crispy outside and a fluffy inside. Believe me when I tell you that this recipe is worth keeping and preparing over and over. Recipe: Bread without Kneading Ingredients:3 cups of regular flourHalf a teaspoon of dry yeast.1 and a half teaspoons of salt1 and 1/2 cups of lukewarm water (around 110 degrees Fahrenheit)Directions:In a big bowl, mix the flour, yeast, and salt using a whisk.Pour the hot water into the flour mix and mix with a wooden spoon or spatula until a rough dough is formed. Avoid mixing too much. Cover the bowl with plastic wrap or a clean kitchen towel and leave the dough at room temperature for 12-18 hours. Heat your oven to 450°F (230°C) and put a covered pot in the oven for 30 minutes.Once the pot is hot, place the dough on a surface sprinkled with flour. Shape the dough into a round loaf using hands dusted with flour.Carefully take out the hot pot from the oven and remove the cover. Carefully put the dough into the pot.Put the lid on the Dutch oven and place it back in the oven. Cook in the oven for half an hour. After 30 minutes, take off the cover and bake for another 10-15 minutes until the bread is golden brown and has a crispy crust. Take out the bread from the Dutch oven carefully and let it cool on a metal rack before cutting and serving.