Miracle No Knead Bread

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, Best Homemade Rolls 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:

Creamy Chicken Gnocchi Soup

Baked Cheesy Mushroom Chicken

Lemon Garlic Shrimp Scampi

No Knead Bread

2 from 1 vote
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Author Lauren Allen

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. 

Course Side Dish

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

  1. 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.
  2. Cover the bowl with plastic wrap and allow to rise on your counter, at room temperature, for 12 - 18 hours.
  3. Heat oven to 450 degrees F.
  4. 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.
  5. Place a cast iron pot, with the lid ON, into the preheated oven for 30 minutes.
  6. 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.
  7. 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.
  8. 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.

 

 

Comments

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  1. After the dough has risen do you have to bake it right away or can you refrigerate until closer to dinner time?

    1. 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.

  2. The dough rises for 12-18 hours? Wouldn’t that be recorded in the total time or should that be 12-18 minutes?

  3. 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?

  4. 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.

  5. 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.

  6. Thank you so much for your response regarding a bread recipe without being sweet! I plan to try your No-Knead Bread recipe tonight!

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