No-Knead Crusty White Bread

My favorite sandwich of all time is the cuban sandwich.

I get it at Red Coat Tavern despite the fact that their burgers win popularity contests. I just can’t get enough of the melty cheese, the pickle, the mustard, the pork.

So when I made bread this weekend, I had that tasty sandwich in mind.

I let these loaves rise to the max. You see, I had to go to Trader Joe’s for sandwich fixin’s for a faux Cuban. …and maybe I just had to eat pickles on the ride home from the jar in the cup holder.

(Want to know the best thing about bread that has those slashes on top? The slices look like clouds. Fact.)

So this is the first bread I’ve ever made that ended up super-crusty! It’s all about the steam, instead of the benjamins. The truth is that before yesterday, I didn’t realize that when you put hot water in the oven to cause steam that you have to use a cast-iron pan. Glass and cake pans just won’t cut it.

No-Knead Crusty White Bread {makes 2 round loaves}
Recipe adapted in half from King Arthur Flour


  • 1 1/2 cups warm water
  • 1 packet active dry yeast or 2 1/4 t
  • pinch of sugar
  • 3-4 cups all-purpose flour
  • 1 1/2 t salt
  1. Dissolve the sugar and yeast in the warm water and set aside for 5 minutes or until foamy. Meanwhile mix together the flour and salt in the bowl of your stand mixer. Add the water mixture to flour mixture and mix with the paddle attachment until a rough, sticky dough forms. Sprinkle with more flour as needed, for the dough to be handle-able.
  2. Place the dough in a medium greased bowl, turning once to coat. Cover with a tea towel and set aside to rise for 2 hours, (or up to 7 days in the fridge).
  3. When you’re ready to make the bread sprinkle the top of the dough with flour  and remove from the bowl dividing in half. Form into two balls and place on a lightly greased parchment lined baking sheet. Pat them down a little bit. Cover and allow to rise for 45 minutes to an hour. When these guys rise they mostly settle into a larger circle.
  4. Meanwhile preheat your oven to 450 F. Place a shallow cast iron pan on the lowest oven rack and have 1 cup of boiling water ready to go.
  5. Take a sharp knife and slash the bread 2 or 3 times across the top cutting in about 1/2″ deep. Place the bread in the oven and pour the cup of hot water in the shallow pan on the rack beneath. Quickly close the door.
  6. Bake for 25-35 minutes, or until it’s a deep golden brown. Remove from the oven and cool on a rack. Make toast. Make a sandwich. Eat with butter.
Crunchy. Crusty. Good.

13 thoughts on “No-Knead Crusty White Bread”

  1. I want a cloud sandwich! I learned about the steam and crunchy crust from Artisan Bread in 5 Minutes a Day. A revelation for sure. This recipe looks nice and easy and that Cuban! OH! And Red Coat Tavern! OH!

  2. Red Coat does have a mighty tasty burger! but, I want that cuban next time. This bread looks amazing, I’m going to have to make it I think! Also, pretty, puffy cloud bread is the best!

  3. I admire people who can bake bread. I always have some trepidation when beginning a bread project. Yours is the picture of perfection! I love the cloudy-looking slices.

    I may have to get over myself and give this recipe a go. 🙂

  4. OOh I’m going to be spritzing it up soon. I can’t wait to try that method!

    And yeah man, Cubans are just super good.

  5. I have this dough rising as i type this. I have never made bread before so thanks for sharing such an easy recipe. I made 2 bathces, one plain and one herbed. YUMM!! I’ll let you know how they turn out. Oh and of course a holla when I share this on my blog!

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