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No-Knead Bread

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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.

no knead bread A No Knead Bread

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.

no knead bread C No Knead Bread

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.

no knead bread B No Knead Bread

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! 😀

5 from 4 votes
no knead bread A 150x150 No Knead Bread
Print
No-Knead Bread
Prep Time
5 mins
Cook Time
40 mins
rising time
1 d
Total Time
45 mins
 

This recipe is the best and easiest way to make a perfect bread at home. No kneading required. All you need is 3 ingredients, plus salt and sugar.

Course: bread
Cuisine: American
Keyword: no-knead bread
Servings: 5 people
Calories: 275 kcal
Author: Anna
Ingredients
US Customary - Metric
Instructions

  1. 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.

  2. 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.

  3. 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. 

  4. Preheat oven to 450 degrees F. Adjust rack to lower position. Place Dutch oven inside. Preheat for 30 minutes. 

  5. 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. 

  6. Carefully remove Dutch oven from oven. Remove parchment paper with bread and place on a wooden cutting board. Let cool completely. 

Nutrition Facts
No-Knead Bread
Amount Per Serving
Calories 275
% Daily Value*
Sodium 1mg0%
Potassium 80mg2%
Carbohydrates 57g19%
Fiber 2g8%
Protein 7g14%
Calcium 11mg1%
Iron 3.5mg19%
* Percent Daily Values are based on a 2000 calorie diet.

Reader Interactions

Comments

  1. 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

    Reply

  2. 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

    Reply

  3. Melissa says

    I am trying to stay away from sugar. Would it still work if I replaced the sugar with honey or maple syrup?

    Reply

  4. 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.

    Reply

    • 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!

      Reply

      • 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!

        Reply

  5. 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!

    Reply

  7. 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!

    Reply

    • 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!

      Reply

  12. 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.

    Reply

  13. Ali says

    Looking forward to making this – one query, what do you mean by ‘shaggy’? (The dough will be shaggy)

    Reply

  14. 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!

    Reply

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