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.
Video
Notes
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I’ve been making this bread with a few changes to my liking and taste for almost 2 years now! Thanks for the recipe! It’s delicious and easy to make! I use bread flour instead of a.p. and let the rise time differ by how warm the house is. It is surely a family favorite and one I have shared and made for many friends.
I followed this recipe exactly and my husband swore I bought this bread from a bakery. It was so perfect! You definitely need time, but that’s it….actual hands on time is practically nothing. I’m making it again for company tomorrow!
HELP! I used Bread flour and just realized the yeast I used is not instant but active. Can this loaf of bread be saved? Or just dump and try again?….
This is the best, easiest bread I have ever made/eaten. Made it three time so far, plain, with rosemary and olives added and with bacon and cheddar added. Great every time.
I love it! We are on our third loaf in THREE DAYS! We didn’t have a Dutch oven to use, so we used a Corningware casserole dish with a glass lid instead. It worked great! Also, we didn’t have Kosher salt so we used table salt instead. It came out kind of salty the first time since the table salt granules are much finer thank Kosher granules, so we cut a quarter of a teaspoon of salt back from the recipe. It worked out perfect!
Fantastic! So easy. The crumb was perfect and just enough crunch in the crust. I was looking for a scaled-down recipe, since it’s just me. Thank you!
Wow, when my dough was rising for the second time, it was trying to get out of the top of the pan! Thanks for the great recipe!
Absolutely the best bread recipe ever! I can’t believe how easy it was too! We always finish the entire loaf at one meal. It is that good.
The no-knead method of bread-making has become increasingly popular in recent years, due in large part to its simplicity. Unlike traditional methods of bread-making, which require a great deal of time and effort, the no-knead method requires very little hands-on time. Instead, the dough is allowed to rise slowly, resulting in a light and airy loaf of bread. In addition, the no-knead method is incredibly versatile, and can be used to create a variety of different breads, from sourdough to ciabatta. Whether you’re a experienced baker or a novice, the no-knead method is sure to give you delicious results.
Good One !!
Help! Mine was wayyy too sticky to turn out onto the parchment. I couldn’t turn it at all. What consistency should it be at this stage? I had let it rise about 4 hours, it was more than doubled and had all the bubbles as outlined. Thanks! 🙂
Easy to make and damn delicious.
I am so impressed with myself after making this bread. It’s so simple and delicious. As long as you plan ahead, it takes no time at all. I just prep the dough before bed and bake in the morning. Thank you for this great recipe I will forever cherish!
Delicious and so easy to make. My kids are so impressed.
BEST and EASIEST bread recipe of all time. This is my go-to!
I can’t wait to make this! I could only find Active Dry Yeast packets. Can I use this and do I use the whole packet or 3/4 tsp of it per the recipe?
What a delightful recipe. A great treat I’m looking forward to making this weekend!
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.
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!!!
Best way to get the temp for raising is to ues your oven with the light left on…works every time
I’m in upstate NY too. I put mine on top of the stove with the overhead light on. I doubles in about 7-8 hours.
Incredible! Thanks for guiding me through my first loaf. It was delicious!
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!
Lid*
No kids in the oven
If the kids start rising, put them outside!