White Bread – without Kneading

5 from 6 votes
Prep Time 10 minutes
Cook Time 40 minutes
Rest Time 1 minute
Total Time 1 minute
Course Dinner
Cuisine European
Servings 6 people
Calories 22 kcal


  • 500 g Wheat flour type 405
  • 2 teaspoon Sugar
  • 0,25 teaspoon Dry yeast
  • 1,75 teaspoon Salt
  • 360 ml Water
  • 50 g Butter liquid, cooled


Let the dough rise for approx. 24 hours without kneading

  • Mix the flour, salt, sugar and yeast in a bowl. Pour in water and butter and mix everything well with a spoon, but do not knead. Let the dough rise at room temperature for about 24 hours.

Shape bread, let rise for 30 minutes

  • Place the dough on a floured work surface and use a spatula to beat it all around towards the center. Flour the proofing basket lightly, place the dough upside down in the basket and cover and let rise for another 30 minutes.

Bake bread in a pot, 40 min

  • Place the pot (diameter 24 cm) with the lid in the lower half of the oven about 20 minutes before baking, set top and bottom heat to 240 degrees. Then take out the casserole, remove the lid and lightly flour. Put the dough upside down in the hot saucepan, put the lid on and place in the oven.
  • Remove the lid after a baking time of 25 minutes. Bake for about 15 minutes, this will create a nice crust.
  • Take the pot out of the oven, let it cool down a bit and take out the bread and put it on a grid to cool down.
  • The bread has a great crust and is slightly moist and soft on the inside.


Serving: 100gCalories: 22kcalCarbohydrates: 5.2gProtein: 0.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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