Damn Delicious

Easy No Knead Bread

Easy No Knead Bread - FOOL-PROOF and only 4-ingredients! So hearty and rustic with the most amazing crust + fluffy, soft, chewy inside. Seriously, SO GOOD.

FOOL-PROOF and only 4-ingredients! So hearty and rustic with the most amazing crust + fluffy, soft, chewy inside. Seriously, SO GOOD.

Easy No Knead Bread - FOOL-PROOF and only 4-ingredients! So hearty and rustic with the most amazing crust + fluffy, soft, chewy inside. Seriously, SO GOOD.

Guys, please say hello to my COVID baby.

Yes, that’s exactly right. My bread baby. My bread baby I made every single week starting in March.

My first loaf was…well, it wasn’t the prettiest but it was still so darn good. The shaping definitely needed some work.

My second loaf was better, and then my third and fourth loaves were dropped off at neighbors and friends with a contactless drop off.

Easy No Knead Bread - FOOL-PROOF and only 4-ingredients! So hearty and rustic with the most amazing crust + fluffy, soft, chewy inside. Seriously, SO GOOD.

They all got rave reviews. Like the ravest reviews ever. And they all finished the loaves within a day.

I don’t blame them. It is just that good. And it’s unbelievably easy (except no one will believe you when you tell them that). Bread making has such a tedious, overwhelming rap to make but this no knead method requires very little hands-on time.

Easy No Knead Bread - FOOL-PROOF and only 4-ingredients! So hearty and rustic with the most amazing crust + fluffy, soft, chewy inside. Seriously, SO GOOD.

Some notes on the recipe

  • If you cannot find instant yeast, I have substituted active dry yeast with an overnight rise with beautiful results.
  • A Dutch oven is key for this recipe to get that amazing crisp exterior. If you do not have a Dutch oven, I recommend trying this recipe instead.
  • You do not necessarily need a bread lame to make slits across your dough. I have used kitchen sheers and I have also forgotten to cut slits prior to baking – it is all good.
  • You can substitute 1 cup of all-purpose flour for whole wheat flour, keeping the rest of the recipe the same.

Easy No Knead Bread

FOOL-PROOF and only 4-ingredients! So hearty and rustic with the most amazing crust + fluffy, soft, chewy inside. Seriously, SO GOOD.

8 hours 30 minutes45 minutes


  • 3 1/4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 3/4 teaspoon instant yeast
  • 1 1/2 cups warm water (100-110 degrees F)


  1. In a large bowl, combine flour, salt and yeast. Create a well in the center; add water.
  2. Using a wooden spoon or your hand, stir until a wet, sticky dough forms, about 1-2 minutes.
  3. Cover bowl tightly with plastic wrap and let stand at a warm place until doubled in size and surface is dotted with bubbles, about 6-8 hours.
  4. Working on a lightly floured sheet of parchment paper, fold dough over itself 3-4 times, turning after each fold; gently shape dough into a round.
  5. Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size, about 1 hour.
  6. Preheat oven to 450 degrees F. Place a 4-qt Dutch oven, covered, in the oven for at least 30 minutes.
  7. Remove Dutch oven from the oven; working carefully, place dough into the Dutch oven using the parchment paper as a sling.
  8. OPTIONAL: Using a sharp knife or bread lame, make a few shallow cuts on the top.
  9. Cover and place in the oven; remove the lid after 30 minutes. Continue baking until golden brown and completely cooked through, reaching an internal temperature of 210 degrees F, about 15 minutes more. Let cool 30 minutes on a wire rack
  10. Serve warm.


Adapted from The Kitchn

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  1. Rated 5 out of 5

    I tried this recipe two nights ago when I invited some of my coworkers for a light dinner and they loved it. The bread had a crusty exterior that was hard yet broke durably to reveal such a spongy-soft interior. The bread was piping hot and went spectacular with the wine we had as well. Highly recommend for a light dinner addition with some wine. Doesn’t take that long to be completely honest.

  2. Not sure where you live… but 6-8 hrs for rising is not doing it here in upstate cold. I have to let it rise longer or add more yeast in the future.

    That being said…it’s still rising and I’m looking forward to baking!!!

  3. Rated 5 out of 5

    Incredible! Thanks for guiding me through my first loaf. It was delicious!

  4. I am about to make, but realized I only have a 2 qt Dutch oven, so making half at a time. Any suggestions about how long to cook with lid on then off? I’m thinking 20 mins with kid and 10 mins without, but not entirely sure. Thank you I’m advance!

  5. Rated 5 out of 5

     Absolutely LOVE this bread recipe! It’s so easy…tools help…and patience (I’m short in those). I’ve made 5 in the past week. Took some to a blue crab cookout here in Nebraska and it didn’t make it long enough for the meal. (Best friend from TX brought them up fresh)!! Anyhow, I added roasted garlic seasoning and everything bagel seasoning to my bread – delicious! Thank you!! 
    Becky – NE

  6. i have not made yet, but can you make with whole wheat flour instead of all purpose flour?

  7. Rated 5 out of 5

    This was my first ever time making bread and it came out as described: “So hearty and rustic with the most amazing crust + fluffy, soft, chewy inside. Seriously, SO GOOD”. Made this for my family of 5 since everyone is working/schooling from home right now. My kids loved it even without toasting bc it’s so fluffy and good.
    Highly recommend!

  8. This is probably a dumb question… but I don’t use plastic wrap. Is that an essential part of the process (outlined in step 2), or can I just cover it with a dish towel?

  9. Rated 5 out of 5

    Was the easiest bread I have ever made!

  10. Rated 5 out of 5

    i have been making this with King Arthur Unbleached Bread flour and it’s PHENOMENAL.

    I did have to make two alterations – using a little less flour and a little more water.

    i use 3 cups of flour and 1 and 2/3 cups water – turns out perfect now every time

  11. Is instant yeast the same as rapid rise yeast?

    • I bought rapid rise instant yeast, and the bread never rose- just stayed a gloopy mess.

      So I guess maybe there is a difference? I hate when recipes say fool proof- it just makes me feel that much more like a failure when I mess them up

      • Hardest part of making bread at first is first getting it to rise, which then leads to all the anxiety about types of yeast, how to use it, how long to let dough rise, temperatures, and is this dough actually rising or not…you are not alone, for sure!

        I am only an occasional bread maker, but I definitely prefer no knead types in a Dutch oven recipes like this one.

        Best tip I can give anyone is to simply “proof your yeast”, whatever type it is, before adding it to the flour mix, to ensure you know it is properly active before you go thru all the rest of the steps. If it froths up, you’re good to go…if it doesn’t…any one of many things has gone wrong (yeast is too old and it can get old very fast, proofing water was too hot or cold).

  12. I must have printed off an earlier incorrect version of this recipe, because the one I used, sitting in front of me, called for 1/4 teaspoon instant yeast, not 3/4 teaspoon like this version. So just be aware and don’t make my mistake! Mine was just a big gooey glop that didn’t do anything. But I will try it again with the 3/4 teaspoon and I am sure it will be fabulous!

    • An update: I made it again today with the corrected yeast. It was SO GOOD!!! Bread perfection. This recipe is so easy and the results are amazing!!!

  13. Rated 5 out of 5

    The easiest bread I’ve ever made and it was AMAZING!!! So easy to make, texture and flavor are wonderful and it is sublime with butter on it. I could easily see myself making this bread weekly. Thank you!!!

  14. Rated 5 out of 5

    For those asking, I baked this in my large, 7.25 quart dutch oven, and it turned out great.  

    Also, I used America Test Kitchens method, in that I Did not pre-heat the Dutch oven….  instead, I let the dough do half of its second rise (~1/2 hour) on the counter (in the Dutch oven w/lid) and then put the whole thing (dough/Dutch oven/lid) in the cold oven and pre-heated them together, then baked for the time the recipe recommends once at temp.

    (Le Cruiset does not recommend heating their Dutch ovens  empty, saying it could crack the enamel coating.) ‍♀️

    I’ve tried 5 or 6 recipes from this site, and they are all amazing tasting and very easy/quick to make.  Keep up the good work!

  15. Rated 5 out of 5

    I have made lots of breads, this one was amazing! Best loaf ever, easy to do – just need to remember to set aside the time for the dough to sit.

    My husband absolutely loved it! Thanks for sharing :0)

  16. Rated 5 out of 5

    I made this bread last night and it turned out perfectly, except I forgot to cut the top before putting it in the oven… but that was alright because it looked beautiful when it was done 🙂
    . Since the crust is so solid, I think it even would make a great bowl for dips or even soup! Thank you for sharing, I’ll definitely be making it again and maybe will leave more than a slice for my family.

  17. Rated 5 out of 5

    Amazing! Everybody loves this! We only have a giant dutch oven so we bake two loaves together at the same time.

  18. Rated 5 out of 5

    Thank you for helping me make my first bread baby!  I felt so accomplished and my family went crazy over it.  A new frontier in my kitchen and that was possible due to your easy and clear recipe.  I already feel ready to take on sourdough!  Any sourdough starter tips?

  19. The recipe calls for All Purpose Flour…can I use Bread Flour?

  20. Rated 5 out of 5

    I’m not sure about it being fool proof as I think I’ve screwed it up twice. Or maybe I’m the proof that a fool can make bread. I’ve made this twice, different consistency both times and it was excellent. EXCELLENT! I love it, and think I’ll go screw up another batch today!

  21. Id love to try to this recipe but would like to know if I could replace instant yeast with soughdough starter instead?

  22. Rated 5 out of 5

    I’ve tried several bread recipes during this quarantine. This recipe is one I keep coming back to! The texture and crust of the bread is on point.

  23. Rated 5 out of 5

    Fabulous concept!  I am an old school bread maker and this recipe rivals many loaves made with tedious, classic technique.  Don’t be afraid to try this if you  are not experienced.  It is incredibly simple and you will be amazed with the results.  I love baking and cooking; however, I am becoming weary of the never-ending meal planning and preparation during this pandemic.  Throw  it together while you have your morning coffee and it will be ready to serve with dinner — or reverse process to serve with breakfast   I did not change a thing except for the measurement of the flour.  I measured 1 pound of flour on a kitchen scale as directed in the original Kitchn recipe, which is about 3 cups. ( Flour volume varies with  density and humidity).  I have since made different versions of this recipe published in other food blogs.  TIP:  If you do not own a cast iron Dutch oven like the one pictured above, there  is a 30% discount and a bonus offer for a free decorative knob if you order directly from the manufacturer.  It is an excellent investment and useful for many other cooking projects.

  24. Rated 5 out of 5

    I have never made some bread, this will be my first time and thank you for the notes you have given it really helps

  25. Before I start, does the oven stay on at 450 during the whole baking process or do you turn the oven off after you place the dough in the Dutch oven and place back in the oven?

  26. Rated 5 out of 5

    This bread was AMAZING! I used this recipe to make my first homemade bread. Very impressed!

  27. Rated 5 out of 5

    I’m a bread lover and this goes extremely well with salted butter. Thanks for this recipe that my family and I had prepared over the weekend 🙂

  28. Can you please explain how to sub with the active dry yeast? 🙂

    • I combined the water and yeast(plus an extra pinch of yeast and a teaspoon of sugar) separately, mixed and allowed to sit for 5 minutes then added to the flour and salt to combine. Turned out pretty good with two loaves.  I’ve got two more baking. My first bread! 

  29. What a fabulous recipe! So easy and tasty! I’ll definitely be making this one again!

  30. Rated 5 out of 5

    discovered both your blog and this recipe by accident.
    the ease you described as well as it being damndelicious go to home made bread, inspired ME to make bread.
    i also enjoy the tar out of the comments received from others!
    very inclined to skip steps 3-5 ; yes thanks.
    i’d love not having to hit the shops for very expensive dinner table bread.
    so, tho i’ve not yet baked this, i will today.
    for you blog, knowledge and followers alone, you already get a great review from me. 🙂

  31. Rated 5 out of 5

    this look easy and delicious, it worth a try!

  32. Rated 4 out of 5

    Hi – I love your recipes too! This came out great.  I have a couple of comments though.  It seems similar to the Simple Crusty Bread recipe from the New York Times.  Did you adapt it from there?  It differs in one respect in that their dough was divided into several portions.  I doubled your recipe and sort of wish I had cut the resulting dough after the 6 hour rise into four.  I divided my double batch into two, and I thought the loaf I baked was kind of huge.  I probably could have subdivided further.  I set the other dough in the fridge and it has been growing in there…hoping it won’t take over (like the blob)!!  But the crust and taste are delicious.  Oh and I substituted King Arthur bread flour and used active dry yeast.  Maybe that is why it grew so much?

  33. Looks fantastic!! Do you think I could use a Le Creuset 5qt Dutch oven since I don’t have a 4qt?

  34. Rated 5 out of 5

    Hi, I’ve made this bread for years…over time I figured out you can just skip steps 3-5! Just let it sit somewhere warm for an hour after step 2. Sometimes I heat up my toaster oven and then turn it off and put the covered bowl on top. Then just dump the bowl into the hot Dutch oven. I literally never touch the dough, except with the spoon in step 2. It comes out exactly the same. You’re welcome 🙂

  35. Rated 5 out of 5

    My first time baking bread! I am very pleased with the results. Very easy to follow recipe. I will certainly make again. Thank you!

  36. Rated 5 out of 5

    Oh my!! My first loaf of bread ever!  I was inspired by your recipe and it turned out great on the first try!!
    Thank you for sharing!!

  37. Rated 5 out of 5

    Can you explain how the directions would change if you don’t have yeast and do the overnight rise instead? Thank you!

    • It’s overnight WITH yeast. An alternative would be sourdough starter, but you need to have some active and ready to use.

  38. Rated 5 out of 5

    Made this today! I have only made bread one other time in my life so I’m new at this but it turned out perfectly. I killed the yeast the first time with too hot of water but I added more yeast and it was fine. Hope that’s ok to do since I know nothing! Lol I probably shouldn’t have made bread when it was 90 degrees outside though but it was worth it and the perfect distraction from what’s going on in the world. Love your blog! Made Swedish meatballs yesterday and your lemon fish last week! 

  39. Rated 5 out of 5

    Hi, My name is Lila,
    I really love your recipe idea & I also inspired from you & star my own blog lemonhoneyrecipes [Dot] com.
    Is dutch oven is really necessary ? can I cook the same bread in Micro-Oven?
    Please suggest me.

  40. Looks fantastic, can’t wait to try. Would slices of this work well if used to make a panini?

  41. Rated 5 out of 5

    If I don’t have a dutch oven, can I use a large pot instead?

  42. Rated 5 out of 5

    I am not understanding the last sentence in the notes concerning substituting 1 cup of all purpose flour for whole wheat flour. Did you mean the reverse– substituting one cup of whole wheat flour for all purpose flour. I did not see whole wheat flour mentioned in the recipe. Will be trying this recipe!

    • I think she’s trying to say that if you can use a cup of whole wheat flour instead of all purpose flour to make things a little healthier. Keep the rest of the recipe same.

    • It means take out one cup of the all purpose flour and replace with 1 cup of whole wheat flour.
      You can’t bake with all whole wheat flour. You have to use a combination for it to work.

  43. Rated 5 out of 5

    This sounds fantastic. I have a 5.5 qt dutch oven – do you think that will still work?

  44. Rated 5 out of 5

    This was awesome. I always love your recipes. Have you ever added herbs like rosemary, garlic, jalapeños or grated cheddar cheese. Let me know your thoughts. 

  45. Can’t wait to try this! Thanks for posting–I love homemade bread!

  46. Rated 5 out of 5

    This looks delicious and I am eager to experiment with this recipe. Thanks for sharing.
    If you ate this bread on a regular basis did it cause any excessive weight gain for you?
    I was just curious because I could potentially eat this bread myself without sharing and then blow up in size for being super greedy!

  47. Rated 5 out of 5

    I just bought a Dutch oven just to make bread in.
    I’ll make it this weekend.. Thanks!

    • Did you buy a cast iron one or an enameled one?
      I’ve read you can’t pre heat an enameled Dutch oven empty or it may crack