This No-Knead Bread is a revelation for bread lovers! With just four simple ingredients and a minimal amount of hands-on time, you can achieve a bakery-quality loaf with a crisp crust and a soft, airy interior. This recipe is perfect for beginner bakers and experienced bread enthusiasts alike.

Why You’ll Love This Recipe

Easy and Effortless: This recipe requires no kneading, making it incredibly easy and accessible for bakers of all skill levels. The dough does most of the work itself, requiring only a few minutes of active time.
Delicious Results: Despite its simplicity, this recipe yields a truly delicious loaf of bread with a crisp crust and a soft, airy crumb. It’s perfect for sandwiches, toast, or simply enjoying with butter or olive oil.
Versatile: You can easily customize this bread by adding different ingredients, such as herbs, seeds, cheese, or dried fruits. It’s a versatile recipe that can be adapted to your taste and preferences.

Ingredients

All-purpose flour: The base of the bread dough, providing structure and a light texture.
Salt: Enhances the flavor of the bread and controls the yeast activity.
Active dry yeast: The leavening agent that makes the bread rise.
Warm water: Activates the yeast and helps to form the dough.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make No-Knead Bread

Step 1: Form the Dough

In a large bowl, combine the flour, salt, and yeast.
Pour the warm water (110°F to 115°F) into the bowl and mix with a spatula or wooden spoon until a shaggy dough forms. The dough will be quite sticky.

Step 2: Allow the Dough to Rise

Cover the bowl with plastic wrap and let it sit at room temperature for 12-24 hours. The dough will rise and become bubbly.

Step 3: Preheat and Prepare the Pot

Preheat your oven to 450°F (230°C). Place a cast iron pot (with the lid on) in the oven as it preheats. This will ensure that the pot is nice and hot when you add the dough.

Step 4: Shape and Bake the Bread

Once the oven is preheated, carefully remove the hot pot from the oven.
Lightly flour your hands and the surface of the dough. Gently remove the dough from the bowl and roughly shape it into a ball.
Sprinkle some flour into the bottom of the hot pot. Carefully place the dough into the pot.
Cover the pot with the lid and bake for 30 minutes.
After 30 minutes, remove the lid and continue baking for another 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.¹

Step 5: Cool and Serve

Carefully remove the bread from the pot and let it cool completely on a wire rack before slicing and serving.

Pro Tips for Making the Recipe

Use the Right Pot: A smaller Dutch oven (around 3.5 quarts) is ideal for this recipe, as it encourages the bread to rise upwards rather than spread out.
Sticky Dough is Key: The dough should be quite sticky. Don’t be tempted to add more flour, as this will result in a denser loaf.
Add-Ins: To add extra flavor and texture, incorporate ingredients like dried fruits, seeds, herbs, or cheese into the dough during the initial mixing stage.

How to Serve

This No-Knead Bread is delicious served with:

Butter or olive oil: A simple and classic way to enjoy the bread’s flavor.
Soup or stew: The perfect accompaniment for dipping into a warm and comforting soup or stew.
Sandwiches: Use it to make delicious sandwiches with your favorite fillings.
Cheese and charcuterie: Serve it alongside a selection of cheeses and cured meats for a delightful appetizer or snack.

Make Ahead and Storage

Storing Leftovers

Store leftover bread in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3 months.

Freezing

To freeze the bread, slice it first and wrap the slices individually in plastic wrap, then place them in a freezer-safe bag or container.

Reheating

To reheat the bread, warm it in the oven or toaster oven for a few minutes until heated through.

FAQs

1. Can I use a different type of flour?

While all-purpose flour is recommended, you can experiment with other types of flour, such as bread flour or whole wheat flour. Keep in mind that the texture and flavor of the bread may vary.

2. Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast, but you may need to reduce the amount slightly.

3. Can I make this bread without a Dutch oven?

Yes, you can bake the bread on a baking sheet lined with parchment paper. However, using a Dutch oven helps to create a more even and crispy crust.

4. Why is my bread dense?

If your bread is dense, it’s likely due to adding too much flour or not allowing enough time for the gluten to develop during the long rise. Make sure the dough is sticky and rests for at least 12 hours.