Easy No Knead Bread
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FOOL-PROOF and only 4-ingredients! So hearty and rustic with the most amazing crust + fluffy, soft, chewy inside. Seriously, SO GOOD.
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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.
They all got rave reviews. And they all finished the loaves within a day, maybe less.
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, perfect for beginners.
what exactly is no knead bread
- A bread-making method that does not require any special techniques or equipment
- Uses a long fermentation (rising) process to allow the gluten to develop naturally and on its own, eliminating the need for physical kneading
- Creates a very wet, shaggy dough, allowing it to be stretched and folded as needed
- Typically baked in a Dutch oven to mimic a professional bread oven
tips and tricks for success
- Use a Dutch oven. A heavy bottom pot with a lid, such as a Dutch oven, is key here for even heat distribution. This will help the bread rise appropriately and develop that favorited golden crusty exterior.
- Use warm water. The warm water will help activate the yeast to help the dough rise. If the water is too hot (120°F), the yeast can start to die, preventing the bread from rising.
- Use parchment paper. Using parchment paper will help to transfer the dough into the hot preheated Dutch oven.
- Preheat the Dutch oven. Preheating beforehand will create steam, helping the dough open up and create a better rise with golden brown crisp ridges.
- Mix it up. Add leftover fresh herbs such as thyme, rosemary or sage, roasted garlic or freshly grated Parmesan cheese.
- Freeze as needed. Once cooled completely, cover the bread tightly with plastic wrap, then aluminum foil, freezing up to 3 months.
what to serve with no knead bread
Tools For This Recipe
Dutch oven
Easy No Knead Bread: Frequently Asked Questions
A Dutch oven is ideal for this recipe to get that favorited golden brown crisp exterior. If you do not have a Dutch oven, an oven-safe casserole dish with a lid can be used instead, double checking that it can be heated to 450°F.
1 cup of all-purpose flour can be substituted for whole wheat flour, keeping the rest of the recipe the same.
If you cannot find instant yeast, we have substituted active dry yeast with an overnight rise with great results.
You do not necessarily need a bread lame to make slits across your dough. You can use a paring knife or kitchen shears to score the bread dough instead.
Leftovers can be stored in an airtight container at room temperature for 2-3 days.
Yes! Once cooled completely, cover the bread tightly with plastic wrap, then aluminum foil. Label, date and freeze up to 3 months.
Easy No Knead Bread
Ingredients
- 3 ¼ cups all-purpose flour
- 2 teaspoons kosher salt
- ¾ teaspoon instant yeast
- 1 ½ cups warm water, 100-110 degrees F
Instructions
- In a large bowl, combine flour, salt and yeast. Create a well in the center; add water.
- Using a wooden spoon or your hand, stir until a wet, sticky dough forms, about 1-2 minutes.
- 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.
- 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.
- Cover with a clean dishtowel and let stand at room temperature until dough has doubled in size, about 1 hour.
- Preheat oven to 450 degrees F. Place a Dutch oven, covered, in the oven for at least 30 minutes.
- Remove Dutch oven from the oven; working carefully, place dough into the Dutch oven using the parchment paper as a sling.
- OPTIONAL: Using a sharp knife or bread lame, make a few shallow cuts on the top.
- 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.
- Serve warm.
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Notes
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Absolutely delicious and so easy. This might be the first time I ever made bread that completed a full “rise” outside of a bread machine. I will make this again and again. I also tried to make a gluten free loaf but that was a fail. I also did a little research and learned to make gluten free bread you really need a few other ingredients and likely much more yeast.
Thank you for your awesome recipes. I’ve used many for many years. 🙂
I’m also trying to make this gluten free. So far, very dry and have to add a lot more water. I don’t think this is going to work unless I add more yeast & Salt? Any help/ideas would be grateful. Thank you,
hi. Can i use my corning ware instead of dutch oven
I have a dutch oven but it has a glass lid. I am scared to put it in an oven at 450. It is an oldie but a goodie . Do I use it ?
Mine has a glass lid with a metal rim around the glass. I used it today with no probems and the bread came out great
Can I use oat flour?
Can you make this with GF flour?
Chunga, thanks for the wonderfully simple approach to producing a great loaf! Your recipe suggests 2 teaspoons of Kosher salt, and it’s about the brand of Kosher salt I’m asking.
The most popular brands appear to be Morton’s and Diamond Crystal. Morton’s seems to be seen in more home kitchens than Diamond Crystal, but the latter seems to get more attention in internet food and cooking discussions
Roughly speaking, by volume 1 tablespoon plus 1 teaspoon of Diamond Crystal is the equivalent of 1 tablespoon of Morton’s; by weight, 1 tablespoon of Diamond Crystal weighs about 10 grams while 1 tablespoon of Morton’s weighs about 15 grams.
Indeed, the difference in the saltiness of a slice of your Easy No Knead Bread made with 2 teaspoons of either brand might not be perceptible, but just for the record, is one of these brands the brand used in your kitchen for this recipe, and if so, which one? Thanks!
We’ve been making bread with a 100 year old starter, but I don’t feel it’s worth the labor….so I’m anxious to try your recipe!!
Also in your directions above, there’s a typo “WHAT IF I CANNOT FIND INSTEAD YEAST?” I think you meant Instant not Instead?
A 100 year old starter is amazing-SD will always have the most flavor and character. It’s the winner every time. But I do appreciate a quicker rising bread sometimes that’s yummy and satisfying
How can I make this bread into a Gluten Free bread? Or, do you have another easy recipe for Gluten Free.
The dough is very sticky. I have trouble shaping it into a decent looking loaf without adding a whole lot more flour on my hands and the parchment. Help! Thanks for any advice you can give me.
Marianne… don’t worry about the stickiness. I have a similar recipe and the dough is sticky. You don’t even need to have a perfect ball before putting in the oven. Just flour your hands, sprinkle a little flour on the parchment and pop it in. It’ll be fine!
Ok I decided to make this and it was perfect Since then we have added garlic to the loaf but the one we really LOVE is black olives and Rosemary
Is there another pan you can use? I only have a 7 quart Dutch oven pan…nothing smaller.
Has anyone tried Kung Arthur’s Gluten Free Bread flour?
Love this recipe
What can you use if you don’t have a 4 qt oven proof pot? This recipe looks delicious and easy to make.
SO GOOD!! AND super easy! I used bread flour and active yeast but it still turned out perfectly! I’ll definitely be making this again and again!
Marcy A- did you just do the exact same recipe but with active yeast- or did you need to do something TO the active yeast (like add water??)? I guess I’m asking if there’s another step- all i have is active yeast 🙂
Mine didn’t rise and I followed it exactly. It’s humid in Florida right now.
Looks delicious
Really easy and great texture and flavor. The only thing I changed is using lightly floured counter top instead of parchment paper. Mine sticks to parchment paper, then put it on parchment paper.
This bread looks so good can’t wait to make it, but I don’t have a Dutch oven. What else can be used.
Thank you