This amazing artisan No Knead Bread recipe will make you feel like a rock-star baker, and it couldn’t be easier to make from home! Just 4 ingredients and no kneading required to make a perfect crusty loaf of bread that’s soft and chewy on the inside.
Homemade bread really falls in it’s own category when it comes to the ultimate comfort foods! Some of my favorite homemade bread recipes include The Best Homemade Garlic Bread and 30-minute Asiago Cheese Rolls.
No Knead Bread
All it takes is one time making this no knead bread recipe, to be completely hooked! Hooked because it required basically no effort at all, and it’s absolutely amazing! Sound too good to be true? Trust me on this one!
My kids love helping me make this bread, and I love that I always have what I need to make it! We stir the ingredients together the night before, and it’s ready to bake the next day. On the rare occasions that we don’t devour the warm loaf in one sitting, we enjoy the leftovers for days–it makes yummy grilled cheese sandwiches or toast for breakfast.
How do you make No Knead Bread?
- In a large mixing bowl, combine flour, salt and yeast. Pour in warm water and stir with a wooden spoon until well combined.
- Cover the bowl with plastic wrap and allow to rise on your counter, at room temperature, for 12 – 18 hours.
- Heat oven to 450 degrees F. Pour dough onto a floured counter and shape it into a ball. Sprinkle a tiny bit of flour on top place the dough ball on a piece of parchment paper. Cover the dough lightly with plastic wrap.
- Place a cast iron pot, with the lid ON, into the preheated oven for 30 minutes.
- Once the pot is hot, remove it from the oven. Remove the plastic wrap off of the dough ball and carefully lift the parchment paper with the dough ball on it, up and into the hot pot. Cover with lid and return pot to oven to bake for 30 minutes.
- After 30 minutes, remove lid from pot and continue baking, uncovered for 12-15 minutes. Remove from oven and allow bread to cool on a wire cooling rack.
- Store bread in an open paper (not plastic) bag, to ensure the crust stays crispy.
Can you freeze No Knead Bread?
Yes, you can also freeze the bread dough, or the baked loaf of bread. To freeze the bread dough, make the dough as instructed and let it rise. Once risen, form the dough into a ball, wrap it in plastic wrap and place in a freezer-friendly container. Freeze for up to 3 months. When ready to bake, allow the dough to come to room temperature for 2-3 hours on the counter, or thaw overnight in the refrigerator, and then bake as directed.
Can I add other flavors to the bread dough?
Yes! You can easily adjust this recipe to add flavors you like, such as:
- Italian seasoning
- Minced garlic
- Fresh chopped herbs, like rosemary
- Chopped nuts and dried fruit
- Shredded cheese – cheddar and parmesan work well
Do I have to have a cast iron pot to make no knead bread?
No! You can bake no knead bread on a regular baking sheet, following this method:
- Make the dough and allow it to rise as directed. Shape it into a round or long loaf and place it on a greased baking sheet.
- Preheat the oven to 450 degrees. Add one cup of water to a shallow baking dish and set it on the lower rack of your oven. The steam created will help make a crispy crust on the bread.
- Bake the bread on the middle oven rack for about 25-30 minutes, or until golden.
Looking for something to serve with Homemade bread? Try one of these:
No Knead Bread
Description
This amazing artisan No Knead Bread recipe will make you feel like a rock-star baker, and it couldn't be easier to make from home! Just 4 ingredients and no kneading required to make a perfect crusty loaf of bread that's soft and chewy on the inside.
Ingredients
- 3 cups all-purpose flour
- 1 3/4 teaspoons coarse sea salt*
- 1/2 teaspoon active dry yeast
- 1 and 1/2 cups warm water
Instructions
-
In a large mixing bowl, combine flour, salt and yeast. Add warm water and stir with a wooden spoon until combined. The dough will be sticky.
-
Cover the bowl with plastic wrap and allow to rise on your counter, at room temperature, for 12 - 18 hours.
-
Heat oven to 450 degrees F.
-
Pour dough out onto floured counter, shape into a ball and place on a piece of parchment paper. Cover the dough lightly with plastic wrap.
-
Place a cast iron pot, with the lid ON, into the preheated oven for 30 minutes.
-
Once the pot is hot, remove it from the oven. Remove the plastic wrap off of the dough ball and carefully lift the parchment paper with the dough ball on it, into the pot. Cover with lid and return pot to oven to bake for 30 minutes.
-
After 30 minutes, remove lid from pot and continue baking, uncovered for 12-15 minutes. Remove from oven and allow bread to cool on a wire cooling rack.
-
Store bread in an open paper bag, to ensure the crust stays crispy.
Recipe Notes
*You may susbstitute regular salt, I just like the added flavor of the sea salt.
Nutrition Facts
Serves:
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Looks nice and easy
It looks delicious & It is very tasty, And very worth to taste – Farhat Sweets
Can bread flour be used? Thanks
Yes, that will work great!
Can I substitute Quick Rise Yeast Packets in this Recipe? And, if so, can you please tell me the conversion? I am new to both bread AND Yeast! Thanks!!~~~
Yes, that will work.
Is it a 1 to 1 Substitution with the Rapid Rise Yeast? I am a Newbie here!!! Lol!!! Thanks!!~~~
Warm water can be a variety of temps.
The way I usually do it, is 1 cup cold water and 1/2 cup BOILING water.
After the dough has risen do you have to bake it right away or can you refrigerate until closer to dinner time?
You can either freeze or refrigerate your dough after it is risen. Hope that helps and you love it!
Assuming, you leave the pan with water in the oven during the cooking process?
do you have to use cast iron would you believe I dont have one tks
No, you can bake no knead bread on a regular baking sheet, following this method:Make the dough and allow it to rise as directed. Shape it into a round or long loaf and place it on a greased baking sheet.Preheat the oven to 450 degrees. Add one cup of water to a shallow baking dish and set it on the lower rack of your oven. The steam created will help make a crispy crust on the bread.Bake the bread on the middle oven rack for about 25-30 minutes, or until golden.
Can you use wholemeal flour for this recipe instead of white plain flour?
You are welcome to try that flour. I have not tried it yet. Let me know how it turns out!
Have you tried this with Robin Hood Gluten free flour?
You are welcome to try that flour. I have not tried it yet. Let me know how it turns out!
How much parmesan cheese can you add and when in the mixing process?
Thank you
The parmesan cheese can be added at the beginning with the other ingredients. You will add just enough for flavor but also not much to outweigh the other ingredients.
The dough rises for 12-18 hours? Wouldn’t that be recorded in the total time or should that be 12-18 minutes?
It is 12 to 18 hours 🙂
Can I substitute Gluten Free flour for regular flour?
You are welcome to try that flour. I have not tried it yet. Let me know how it turns out!
Can the salt be reduced or omitted? I need to watch my sodium intake. Thx
You may susbstitute regular salt, I just like the added flavor of the sea salt.
Could you make this bread with whole wheat flour instead of white flour?
You are welcome to try that flour. I have not tried it yet. Let me know how it turns out!
Can you use whole wheat flour, instead of white flour?
You are welcome to try that flour. I have not tried it yet. Let me know how it turns out!
What size cast iron pot? I have to purchase one as was wondering if a 2 quart pot is big enough?
You do not need to have a cast iron pot. If you do, the 2 quart pot is big enough. Enjoy your bread!
What other kinds of flour can you use?
You are welcome to experiment with different flours. Let me know which one is best for you!
If you use rapid yeast do you still have to wait for 12to18hrs and do you use the same amount Thank you.
With this bread, I would recommend not using rapid yeast. If you do, let me know how it turns out.
Just wondering if you could use a roasting pan to cook the bread? With lid on?
Hi Lisa!
Thanks for following along with me! I have not tried this method before and would be interested in what the results would be. Please let me know if you try it!
I’m concerned about the the plastic wrap in the oven mektingon the bread and to the pot.
How does it not melt with the heat?
You will not bake it with the plastic wrap. That is to let it rise. You will bake it with the parchment paper. That is meant to withstand high heat and temperatures.
I have seen similar recipes and they seem to all have one thing in common, none of them ever say anything about how large a cast iron pot/Dutch oven is needed. These pots come in various sizes. I worry that using what I have at home might be too small or too large.
Please let us know what size to use for this recipe.
The cast iron pot/dutch oven I use for this recipe is a 8 quart. Hope that helps!
Has anyone tried this recipe to make small round buns (hamburger buns size)? Just wondering how long to bake them in the oven for. Thanks.
Thank you so much for your response regarding a bread recipe without being sweet! I plan to try your No-Knead Bread recipe tonight!
I found this recipe yesterday, mixed it up about 6 p.m. and then put it into the oven today about 2 p.m. It’s really good, and you’re right! I’m proud of it, plus it’s a good something-to-eat when I haven’t been to the supermarket since our stay-at-home order came down 10 days ago. Thank you!
im making the recipe today its in first step stage have to wait till tomorrow to finish it wish me luck
Do you have to punch down the dough if it rises too high or does the Saran wrap keep it from doing that?
The plastic wrap will help with that but it shouldn’t rise enough to have to punch down.
I followed your recipe and it actually turned out like your picture!!!! It’s delicious and so easy!!!! Thank you!!!!
I just made this bread it was easy to make and it was the best bread I made….no wait this is the first time I bake bread and it won’t be the last I make this recipe. The family loved it
This bread SHOULD be rated 5 stars! It was the best bread I have ever made! I put some melted butter on the top after it was done and it was sensational. Full of flavor and crispy. I made one for my neighbors and they went crazy asking me to make some for them again. They actually thought I was a master baker! Thanks for such a superb recipe. Great job Lauren!
Or maybe I should have said Alyssa! Sorry…
Just made this bread for the first time. Turned out great! Any suggestions for making a softer crust? Husband has a hard time with the (yummy to me) crust. Thanks.