No-Knead Bread – the best and easiest way to make perfect bread at home! No kneading needed! This recipe is super easy to follow and make the best bread loaf at home.
This bread is so easy to make, just like my One-Hour Skillet Focaccia and the 2-Ingredient Flatbread.
This bread is exactly what your next sandwich or a steaming bowl of soup needs. A thick slice of home-baked bread. It’s simply too easy not to try it. Just stir all of the ingredients in a bowl, cover and let sit overnight. Next day, bake, slice and enjoy!
Homemade bread is one of my very favorite things to bake. It’s very gratifying and be used for sweet sandwiches (peanut butter and strawberry jelly come to mind) or loaded with cheese and meat, tomatoes, lettuce, and peppers OR dipped into thick tomato soup. By the way, this bread is amazing for grilled cheese sandwiches!
Instructions:
- Start by measuring out the flour by scooping it with a spoon into measuring cup, then level off the top.
- Combine water, sugar, and yeast in a bowl. Add flour and stir in well.
- Cover the bowl and let the dough sit for 24 hours. It should double in size.
- Place dough onto parchment paper, shape into a ball and let sit while you preheat the oven.
- Place dough in Dutch oven and bake, covered, until the top is golden. Remove lid and bake for a few more minutes.
This is what the dough will look like after resting overnight on the counter, covered. It will rise and be airy. Remove the cover and gently place the dough onto a piece of parchment paper lightly dusted with flour.
Can I use honey in place of sugar?
Yes, honey or maple syrup can be used in place of sugar.
My dough didn’t double in size. What went wrong?
If the dough doesn’t double in size after the rising time, it means the yeast is old and it didn’t activate. Start over with a fresh batch of yeast. Also, make sure you measure out the flour properly.
Expert tips:
- sugar: There is a lot of no-knead bread recipes out there, most of them using only 3 ingredients: flour, yeast and water. While these ingredients are indeed required, I do not think they will make the best tasting bread. You need to add sugar to make the yeast happy and bubbling and salt to give the bread flavor. So it’s 5 ingredients but the result is the best bread you will make at home.
- flour: Make sure you measure out flour the proper way. Do not dunk the measuring cup into flour container, but use a spoon to scoop it out into the cup, then level off the top.
- slicing: Cool the bread completely before slicing or you will pull the crumb and the slices won’t have the pretty air bubbles.
Variations:
- garlic and herb: add minced garlic and fresh or dried herbs to the dough before rising.
- lemon and garlic: add citrus zest and minced or roasted garlic to the dough before rising.
- cranberries and nuts: add dried cranberries (or any fruit) and chopped nuts to the dough before rising. Orange zest would be great too!
More easy bread recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
No-Knead Bread
Ingredients
- 3 cups all-purpose flour
- 1 and 1/2 tsp salt
- 1/4 tsp granulated sugar
- 1/2 tsp dry yeast
- 1 and 1/2 cup warm water
Instructions
- In a large mixing bowl, stir together flour, sugar, salt and yeast. Add water and stir just until incorporated. Do not overmix. The dough will be shaggy.
- Cover the bowl with plastic wrap and let sit on the counter, at room temperature for 8 to 24 hours. The dough will rise and have lots of air bubbles.
- The next day, lightly flour a piece of parchment paper. Place dough onto paper. With floured hands, shape into a ball. Cover with plastic wrap.
- Preheat oven to 450 degrees F. Adjust rack to lower position. Place Dutch oven inside. Preheat for 30 minutes.
- When oven is ready, carefully place the parchment paper with dough inside the Dutch oven. Cover with Dutch oven lid and bake for 30 minutes. Remove lid and bake 7 to 10 minutes more or until the top is golden brown, has cracks.
- Carefully remove Dutch oven from oven. Remove parchment paper with bread and place on a wooden cutting board. Let cool completely.
Linda Zastawnik says
Can this be made in a 10″ cast-iron skillet with a lid instead of Dutch oven?
Margaret says
What is a starter that people are adding?
Eva says
My Dutch oven says not to preheat empty. What do you suggest?
Carol Reinhart says
I put several inches of water in the Dutch oven while preheating. Be careful pouring it out when ready to bake the bread as it will be boiling.
Kathy says
I made it with craisins and almond flavoring, then glazed with an almond glaze. Outstanding dessert bread!
Marcy h says
I don’t have a dutch oven either. Would a high sided corning ware dish with a lid work?
Holly Szabaday says
I would like to know also
Kasenia says
It would, but if you have no cover that goes with it, you will need to place a tray with 1/2 inch of water and thin towel so when bread is baking there is moisture steam in the oven. When you have Dutch oven with lid then you eliminate the need of having a tray of water in your oven. TJMax sells good cast iron Dutch ovens that are affordable.
Nancy says
Made this today and it was awesome. I’ve had rotor cuff surgery both arms and this is so much easier .
I am going to visit my Granddaughters for Christmas and going to teach them.
I like the comment about using starter instead of yeast . Thank you!
William says
Best sensible No-Knead recipe I’ve tried and it’s delicious. Thank you.
Deb says
Excellent easy recipe. I’m amazed at the wonderful taste with so little effort.
Diane says
I have made this 3 times. This last time my dough was very wet and sticky. Couldn’t get it to form a ball. Yeast I used was brand new, fresh date. I measured flour exactly. What could have happened?
Sheila says
All you need to do is add more flour, one tablespoon at a time until it is less wet and sticky. Even wet and sticky it will bake just fine but will be a bit more dense.
Jennifer Boyd says
This bread was incredibly easy and delicious. Will definitely bake it again!
Anna says
Thank you so much, Jennifer!
Christine says
How is the bread different when left to rise only 8 hours as opposed to overnight/for a day? I’ve only ever made it with a whole day rise, but my daughter just made it with an 8 hour rise. It looks the same – fantastic and she is giving it away so we won’t know what it looks like inside or how it tastes. Hence, my question,
Tiana says
The longer you let it rise (up to 5 days in the fridge), the more it will taste like sourdough. The longer the rise deeper the flavor.
Linda Wilson says
It didn’t rise at all. The yeast was new so it can’t be that. I put it in the oven with the light on. Would that make it too hot to rise??
I have made regular bread before and have never had this issue.
I also put the plastic wrap on tight and then put a tea towel over that.
TT says
It happens that even with “new” yeast, the yeast is not good.
You can test your yeast very easily.
Get a glass measuring cup.
Fill it to 1/3 cup with nicely warm water. How warm? Use your hand as the water comes from the faucet. If it feels warm or quite warm, but NOT hot, then that’s the warm we need.
Add 1 teaspoon of sugar, stir to dissolve.
Add 1 teaspoon active dry yeast. If you’re using “cake”/fresh yeast, then use the equivalent to 1 tsp of active dry yeast.
Let the yeast dissolve for a around 15-20 seconds. Once all of the yeast gets hydrated, mixing it into the water will be easy. You can use a small whisk if needed.
Let the mixture sit.
Check it 10 minutes later.
If you see a nice foamy “head” with lots of bubbles, then your yeast is alive and well. Take a nice smell of it. Smelling bloomed/proofed yeast will let you know what wonderful aroma little yeast farts and belches give, and that adds wonderful flavor to bread and other baked goods using yeast.
If all you see is what it looked when you stirred in the yeast 10 minutes ago, then you need new yeast, cause that yeast is no longer alive and well.
Rosa says
Made this today and am in love with it. My question is can I use bread flour ? The center is dense which is fine but we like a lighter center. Thank you
Irene scott says
Without using a sourdough starter, why is this described as a dough bread recipe? I’m a newby to bread baking so I appreciate your clarification!
Thank you
Anna says
Hi Irene! You can certainly use a starter if you like. I like the simplicity of this recipe. That is the whole point.
Melissa says
I am trying to stay away from sugar. Would it still work if I replaced the sugar with honey or maple syrup?
Anna@CrunchyCreamySweet says
I never tested it with honey or maple syrup so I can’t guarantee the result but it should be fine. Let me know if you make it, Melissa!
Gayla says
Just as a general FYI: Honey and Maple Syrup ARE sugars. The idea is to feed the yeast. Doesn’t take that much.
PJ says
Are you suppose to stretch the plastic wrap tightly to seal contents so it can rise? It’s been 9 hours and I’m not seeing it doubled in size. I hadn’t covered tightly when I laid wrap on top of bowl overnight so I just now tightened it across the top to try and get dough to double.
Anna@CrunchyCreamySweet says
Hi PJ! The dough should rise even if the bowl is not tightly wrapped. If it’s not rising then it’s probably the yeast. Did you use a new package or older one?
Kristiana says
Hello! I was wondering if I could double the recipe for a larger loaf? Or perhaps that would negatively effect the bread? Thank you for your help! Really excited about this recipe!
Kristiana says
I tried tripling the recipe and baking it in a large Dutch oven. Great results! That being said, I found that the taste developed quite a bit more when left to rise a second 24 hours or so in the refrigerator. It doesn’t have much taste when only allowed to rise once. That being said it is a fabulous bread both ways!
Anna says
Thank you so much for letting me know, Kristiana! I am so glad it worked out!
Betty J. says
Hi,
You do not mention if the dough doubles in size, after it has been sitting for 18-20 hours. Mine rose to about double but, after all that time waiting, you would think it would at least triple in volume. Also, there is no clue as how big the bread will be after baking, how many inches wide, how tall etc. Because one would alter the recipe to accommodate the number of persons to feed. Please respond. Thanks!
alyssa says
Would this fit in a 4 quart Dutch? Or do you recommend I cut the ingredients in half?
Lisa says
Hi
This looks great. When you say put it in the oven with your instapot lid, I was confused. I didnt know my lid could go in the oven. Do you have a picture of the lid you used that you could post ?
Thanks!
Anna@CrunchyCreamySweet says
Hi Lisa! I am not sure where are you seeing the direction to put the Instantpot lid in the oven. In step 5, it says: Cover with Dutch oven lid and bake for 30 minutes. Remove lid and bake 7 to 10 minutes more or until the top is golden brown, has cracks. Hope this helps!
maruquel rivera says
what size dutchoven should be used.
Anna@CrunchyCreamySweet says
I recommend a 5-quart Dutch oven. Hope this helps!
Martha says
What size dutch oven did you use? I am wondering if I can double this and use a 6Qt dutch oven?
Carol says
What to use to bake instead of Dutch oven , this looks great but don’t have one
Anna@CrunchyCreamySweet says
Hi Carol! I only tested this recipe in a Dutch oven. Maybe a cast iron skillet will work. You can try to cover it with tented aluminum foil. Let me know what you decide.
Toni says
I made this yesterday! Delicious!! First time ever making bread and this was soooo easy! This Recipe is a keeper!
Anna@CrunchyCreamySweet says
Hi Toni! I am so happy to know you love this recipe! It’s my favorite! Thank you!
Margaret says
I have made this with 1/4 cup of starter instead of yeast and it is marvelous. I usually make bread and pancakes or brownies since
I need to use one cup a week when I feed it.
Ali says
Looking forward to making this – one query, what do you mean by ‘shaggy’? (The dough will be shaggy)
Annie Miller says
I have made this bread in the past and last night, while preparing the mix, decided to add rosemary, thyme, and garlic. This morning, as it was baking, the aroma was amazing! couldn’t wait for it to cool enough to eat that best-slice-end-of-the-loaf slathered with butter (don’t judge me!). Fantastic! Would be great toasted with cheese, as garlic bread, or for a lovely sandwich!
This is the best, and my favorite site ever. Thanks, Anna!
Anna@CrunchyCreamySweet says
Hi Annie!! I am so happy you made this bread! Isn’t it just wonderful? I absolutely love your addition of rosemary, thyme and garlic. That sounds incredible! Thank you so much!! Have a beautiful week! -Anna
Toni says
Definitely will try adding this!
Lauren says
Making bread is a memory that I share with Grandpa so I love this!
Anna@CrunchyCreamySweet says
Awww, I love that! Thank you for sharing, Lauren!
Michelle says
Oh my goodness, this looks incredible! It’s begging to be filled with soup!
Anna@CrunchyCreamySweet says
Oooo! Yes! I love that idea. Thanks, Michelle!
Megan says
This bread is a serious stunner! It looks crunchy on the outside, yet soft on the inside. Just how I like it!
Anna@CrunchyCreamySweet says
Me too! So perfect! 😀 Thanks so much, Megan!
Dee says
Sourdough is my absolute favorite bread — I’m drooling just looking at these pictures!
Anna@CrunchyCreamySweet says
Mine too! Thank you, Dee! 😀
Erin says
I am TOTALLY making the starter for this bread tonight so I can bake it tomorrow. I am just LOVING this!
Anna@CrunchyCreamySweet says
Woohoo! I love it! Let me know how you like it, Erin! 😀
Michelle says
Such a great recipe, and I am beyond excited to try it!
Dorothy says
The crumb…the structure…the crust…that is one PERFECT loaf of bread!
Erren says
This bread looks absolutely gorgeous! I love homemade bread!