No-Knead Homemade Bread (Pot Bread)
Ingredients
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3 cups all-purpose flour
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1½ cups warm water (not hot)
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1 teaspoon salt
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1 teaspoon sugar (optional, helps yeast)
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1 teaspoon instant dry yeast
Instructions
Make the Dough
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In a large bowl, mix flour, salt, sugar, and yeast.
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Add warm water gradually.
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Mix with a spoon until you get a sticky dough (do NOT knead).
First Rise
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Cover the bowl with plastic wrap or a clean towel.
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Let it rise in a warm place for 1½–2 hours, until doubled in size.
Shape
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Sprinkle flour on your hands and work surface.
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Gently shape the dough into a round ball (don’t knead).
Heat the Pot
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Place a heavy pot with a lid (cast iron or oven-safe pot) in the oven.
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Preheat oven to 230°C (450°F) for 30 minutes with the pot inside.
Bake
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Carefully remove the hot pot.
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Place the dough inside (you can add parchment paper).
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Cover with lid and bake for 30 minutes.
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Remove lid and bake 10–15 minutes more until golden brown.
Cool
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Remove bread and let it cool for 20 minutes before slicing.
Tips
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For extra crunch: sprinkle flour on top before baking
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You can add herbs, garlic, olives, or seeds
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Keeps fresh 2–3 days at room temperature
