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
Did you make this recipe?
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Could I let this sit for 12 hours?
I make the recipe at least twice a month. So good and my husband loves it! I’ve never made bread before and this recipe is so approachable and delicious!
If I wanted to leave it overnight do I have to put it in the fridge?
Hello there,
Does anyone have the grams of the cups of flour??
Thanks
The images speak a thousand words. Wow.
Came out awesome, Made the dough in the morning at 7am and let it rest till I got home from work after 6pm and baked it at 7pm.
Another Perfect Result from your site. Wish I could send a picture
Piggy backing off advice post. I want to make this but I live at altitude (5280ft) How much more water should I add so it doesn’t come out dense?
I absolutely love your recipes! Everyone i have tried have been amazing!! I have a question about this bread recipe..i really want to make it but i dont have a dutch oven…any suggestions on how i could bake it to get same result? I dont have cast iron pan either TIA
I made this today. We live at 7000 ft. It was tasty but extremely dense. I had to add way more water than what the recipe called for, just to make it stick together. How do I make this come out more like ciabatta bread, as it was supposed to? It was very tasty. I just want it to be less dense.
So easy and tasty! I’ll definitely be making this one again!
Wow! So easy, I even folded in a pinch of mozzarella each time that was leftover from the accompanying lasagna I made, and AMAZING! So simple and so good! Cooked perfectly in my Le Cruset 4.5 oval dutch oven. Will make many, many more times!
I’ve been making this very similar recipe for years. ❤️ try letting it “rise” in off oven with light on for 5 hours. I promise, it’s worth it. I also add 1 T honey. It’s like ciabatta bread.
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?