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This No-Knead Bread is the easiest recipe ever! Flour, salt, yeast, and water combine then bake in a hot Dutch Oven to make the most delicious crusty bread.
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There are few things I love more than freshly baked bread slathered with butter and sometimes jelly. Something about it feels so old-fashioned, homey, and comforting. Maybe it’s the basicness of it that makes me have all of the feels … or maybe there is some kind of memory that I can’t truly recollect, but it conjures up enough in me that I feel somehow more connected to history or family in something so silly as homemade bread. Do you ever feel like that?
This just might be the world’s easiest bread recipe ever. If the thought of baking bread intimidates you, then this is a good recipe to start with since it’s almost foolproof! If you’re an experienced baker, this is a great recipe for those times when you don’t want to do a bunch of work – this bread recipe almost takes care of itself! Let’s be honest, we all need days like that some times. ? The best part? You’ll only need a handful of common ingredients to make this crusty. delicious bread.
What is No-Knead Bread?
Simply put, it is a type of bread baking method that uses a long fermentation or rising time instead of the traditional kneading method to form strands of gluten that gives bread its texture and chew. Generally, the dough requires little yeast and is wet or sticky.
Ingredients for Homemade Bread:
- all-purpose flour
- salt
- instant yeast
- room temperature water
How to Make No Knead Bread:
- In a large bowl, whisk together the flour, salt, and yeast. Stir in the water until blended; the dough will be shaggy and sticky. Cover the bowl with plastic wrap and let the dough rest 12-18 hours at room temperature.
- Preheat the oven to 450 degrees F. Place in a 6 to 8-quart heavy covered pot in the oven and let it heat for about 30 minutes.
- Meanwhile, gently scrape the dough onto a well-floured work surface. Shape the dough into a ball. Place the dough on a piece of parchment paper and cover loosely with plastic wrap.
- Once the pot is heated, remove the plastic wrap from the dough ball. Carefully lift the dough and parchment paper together and place them so the parchment paper lines the bottom of the pan (NOTE: the pot will be extremely hot so use caution when lowering the parchment paper and dough into the pot!)
- Cover the pot with the lid and bake for 30 minutes. Remove the lid and continue to bake for an additional 10-15 minutes.
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No Knead Bread: FAQs
Can you knead the bread?
Sure … you could, but that defeats the purpose of no-knead bread! ? Take the easy route on this one and use a traditional kneaded bread recipe if you *really* want to knead bread!
How does No-Knead Bread work?
Instead of the traditional kneading method, which many of us are familiar with, No-Knead Bread uses fermentation to form gluten strands that give bread its texture. Most no-knead bread recipes will call for a small amount of yeast, and the dough will be wet or sticky.
Why is my bread so dense?
This usually happens because there is too much flour. This dough should be sticky, and although it might be tempting to add more flour – Don’t do it!! Sometimes, humidity or the age of the flour might affect the density of the bread.
Why is my bread so gummy?
Check your oven temperature! Gummy bread usually occurs because the crust forms on the bread before the inside has reached its full volume.
Why is my bread so flat?
Your yeast may be past its expiration date or the water temperature could have been too hot and killed the yeast.
How did you like this recipe
I’d love to hear your thoughts! Everyone loves a great homemade bread recipe and this not only easy, but it is also a family favorite! I would love to know about your experiences with the recipe. Please leave me a comment, or ask a question if you have one!
Other recipes you may enjoy
No Knead Bread
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Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons salt
- ½ teaspoon instant yeast
- 1 ½ cups room temperature water
Instructions
- In a large bowl, whisk together the flour, salt, and yeast. Stir in the water until blended; the dough will be shaggy and sticky. Cover the bowl with plastic wrap and let the dough rest 12-18 hours at room temperature.
- Preheat the oven to 450 degrees F. Place in a 6 to 8-quart heavy covered pot in the oven and let it heat for about 30 minutes.
- Meanwhile, gently scrape the dough onto a well-floured work surface. Shape the dough into a ball. Place the dough on a piece of parchment paper and cover loosely with plastic wrap.
- Once the pot is heated, remove the plastic wrap from the dough ball. Carefully lift the dough and parchment paper together and place them so the parchment paper lines the bottom of the pan (NOTE: the pot will be extremely hot so use caution when lowering the parchment paper and dough into the pot!)
- Cover the pot with the lid and bake for 30 minutes. Remove the lid and continue to bake for an additional 10-15 minutes.
Notes
- Nutrition calculated with 1 loaf = 12 slices.
- Instead of the traditional kneading method, which many of us are familiar with, No-Knead Bread uses fermentation to form gluten strands that give bread its texture. Most no-knead bread recipes will call for a small amount of yeast, and the dough will be wet or sticky.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love your bread I’m taking my second loaf and have a third one waiting. The only problem is the bottom is a little hard to cut through so I put a little oil on the parchment paper. Hopefully that well rectify the problem but it’s so simple and easy. Thank you very much.
I set the dough to begin rising or resting at 6:30 this morning. I didn’t really plan my time well and I’m wondering if I could put this in the oven at 4:30, so 10 hours. What will my success be? How is the bread if you consume it the day after and the event I decide to wait the full 12 hours
I just took my first loaf out of the oven. it looks perfect. Have not cut into it yet as it needs to cool. My question is I would like to make more adding green olives to one loaf and swiss cheese to another. When would one add these products to the dough?
You can also use a cast iron skilet with a lid, it comes out flatet but is juse as good, you can mark out a biscuit patern and there just as goodand just like the loaf they taste “”YUMMIEEEE”
Thank you for sharing your recipe.
Any recommendations for high altitude?
I’m unfamiliar with high-altitude baking, but found a great resource for you at King Arthur Baking
Can you add cheese ?
sure.
I made the bread exactly like the recipe said. It’s all gone. Making another one now. My boys say it’s fantastic. Thank you!
This is the best and easiest bread recipe! Have made it 5 times and will continue to do so! Thank you so much for this amazingly yummy and easy recipe!
I just made this bread recipe, used a 7 qt Le Creuset Dutch oven, came out terrific, thank you for sharing