Carol's No-Knead Bread

This bread has become legendary among everyone who's tried it. It's crusty on the outside, chewy on the inside, and requires almost no effort. No kneading, no shaping skills, no special equipment beyond a Dutch oven.

The secret? Time does the work for you.

Why This Bread Matters

Good bread is essential to Greek eating. It's not just a side — it's a utensil. You use it to scoop up tzatziki, soak up the olive oil from horiatiki, and mop the sauce from every ladera dish.

Store-bought bread can't do this job. This bread can.

The Method

Day Before (or 10+ hours ahead)

1. Mix the dough. Combine flour, yeast and sugar in a large bowl. And then the salt — yeast loves sugar but hates salt, so I mix it first with the sugar, and then with salt. Then add the water and a generous pour of EVGE olive oil to the flour with a spoon until just combined.

2. Add more water if needed. The dough should be quite wet — wetter than what you might think is right.

3. Cover and wait. Cover with plastic wrap or a wet kitchen towel and leave at room temperature for 10-24 hours. (Or longer in the refrigerator.)

Baking Day

4. Stir and stretch. The dough will have bubbles and have risen. Give it a stir and stretch with your spoon.

5. Preheat. Place your Dutch oven (or any heavy oven-safe pot with lid) in the oven and preheat to 425°F (220°C) for 20 minutes.

6. Prepare the pot. Carefully remove the hot pot. Scatter oatmeal on the bottom — this prevents sticking and adds texture.

7. Add the dough. Pour the dough into the hot pot. Don't worry about shaping — it will find its own form.

8. Drizzle with olive oil. This creates an incredible crust. (You just need a bit on top — no need to be swimming in EVOO — it's more important that the olive oil is inside the bread as mentioned above!)

9. Bake uncovered. 45 minutes until deep golden brown.

10. Cool properly. Remove from pot and cool on a wire rack for at least 30 minutes. The bread is still cooking inside during this time.

Tips for Success

Use bread flour. It has more protein than all-purpose, giving you better structure and chew.

Don't rush the rise. 10 hours minimum. 18-24 hours is even better. The long fermentation develops flavor.

Infused water. Instead of plain water, steep herbs like sage, rosemary, or thyme in hot water, let cool, and use that. Subtle but wonderful.

The Flour Mix

Carol recommends 3 cups white bread flour plus 1 cup whole wheat. The whole wheat adds nutrition and a slightly nutty flavor without making the bread dense.

But use what you have. All white flour works fine.

Storage

This bread stays fresh for 4-5 days stored cut-side down on a cutting board, or wrapped loosely in cloth (to keep crust crisp) or in wrap/ziplock.

I cut into 4 quarters — leave one out — and freeze the other 3.

If you haven't eaten the bread after 4-5 days, slice it and freeze. Then toast slices directly from frozen.

Serving

Serve warm with:

• A dish of EVGE olive oil for dipping
• Any Greek meal that has sauce to soak up
• Simply with good butter and Greek honey

Once you make this bread, you won't go back to store-bought.