A simple no-knead bread recipe with only 4 basic ingredients. This easy bread recipe makes the most delicious, crusty golden-brown shell and soft interior.
This no-knead bread recipe was shared with me by my sister’s (at the time) boyfriend. His family liked making this bread and would even make it when camping. How cool is that!
Years ago, the first time I made this easy bread, I was in love at first bite! Or should I say first sight?
This bread came out of the oven looking like a fancy artisan bread you’d pay $5 or $6 for at a bread shop or bakery. It came out a beautiful golden brown color with the most delicious crisp crusty crust.
To me, it was magic and it opened up a whole new way of bread making.
WHAT INGREDIENTS DO I NEED TO MAKE NO-KNEAD BREAD?
There are only 4 simple ingredients in this delicious crusty no-knead bread. I bet you already have them on hand.
- Flour – bread flour is best but all-purpose will work just fine too. Bread flour has more protein in it which helps breads rise more fully.
- Water – good ol’ H2O.
- Salt – 2 teaspoons may seem like a lot but it’s not. Salt is the only thing in this recipe that will offer “flavor.”
- Yeast – you’ll only need a small amount (1/2 teaspoon). A “packet” of yeast is equal to about 2 1/4 teaspoons. If you have a packet of yeast you can almost make 5 loaves of this bread. Use what you need and store the rest in a sealed baggie in the refrigerator. Make sure not to leave this one out… it’s necessary unless you want a large hockey puck loaf of bread.
You can find the full printable recipe and directions below.
HOW DO I MAKE NO-KNEAD BREAD?
This no-knead bread only takes a few simple steps to make and only takes about 5 minutes to prepare.
- Mix all ingredients together.
- Cover and let rise 12-24 hours.
- Pour out on a floured surface and form into a ball.
- Bake it.
Those steps are pretty simple, right? YES! It only takes about 5 minutes to mix up a batch of this yummy bread.
I like to mix it up the night before and let it rise overnight (usually 12-18 hours).
PRO TIP: If you forget to mix up the dough the day before you can speed up the process by using your oven as a proofing box or use your Instant Pot to proof the dough.
To do this, preheat your oven to the lowest temperature possible. This is usually around 170°F. Once it reaches that temperature, turn the oven OFF and place your bowl of dough (that’s been covered with plastic wrap or a damp cloth) into the warm oven. Let it rise until it has 1x-1.5x in volume. When I use this method, it usually takes about 2-3 hours.
IS IT NECESSARY TO COOK THIS BREAD IN A DUTCH OVEN?
For best results, yes. It makes all the difference. The dutch oven creates a smaller oven the bread can steam in while cooking.
You will remove the lid after the bread has had time to develop its shape. Once the lid is removed this allows the bread to finish cooking and gives the bread time to become golden brown and crusty.
I have yet to try a non-dutch oven method but your welcome to try it if you’d like. If you have an oven with fans, turn off the fans. Next, place a pot or pan of water in the bottom of the oven. This will create additional steam like a dutch oven would do. Bake the bread on a cookie sheet or pan lined with parchment paper.
No parchment, no problem. Parchment paper is used to help you lift and move the dough and bread before and after cooking. Either way, the bread should not stick to the pan.
THIS BREAD IS SOOOO CHEAP TO MAKE!
You are going to be shocked when you see how inexpensive this bread is to make! Would you believe me if I told you this beautiful, tasty bread only costs a few cents to make? Crazy, ah!?
It’s amazing to me to see the price break down then calculate how much I’m saving by making this myself.
Buy a loaf of artisan bread from the bakery or bread shop: $5-$6
Make this bread at home: $0.32!
Let me break it down for you.
- Flour – $0.27
- Water – “free” from the tap
- Salt – $0.01
- Yeast – $0.04
That’s a grand total of $0.32 for the ingredients to make this bread!
Of course, it does cost to bake it but still… 32 cents for a rustic loaf of artisan bread that was “hand-crafted” by you. I think this is pretty awesome!
Prices for supplies may vary depending on location and store you purchase groceries from. I try to shop bulk food stores, use coupons, watch ads and shop sales (like case lot), buy supplies in bulk to save money in the long run and use homegrown produce and herbs when available.
FULL PRINTABLE RECIPE HERE:
- 3 cups bread flour or all-purpose flour
- 2 tsp. salt
- 1/2 tsp. dry active yeast (about 1/5 of a packet of yeast)
- 1 1/2 cups warm water
- In a large bowl, mix all ingredients together until combine.
- Cover with plastic wrap and let sit in a warm place (at room temperature) for 12-24 hours until the dough is bubbly and has doubled (or a little over doubled in size).
- Place dutch oven (at least 6 quart size) into oven. Preheat oven to 450°F.
- While oven is preheating, pour dough out onto a well-floured surface. Fold sides into the center to form a ball. DO NOT KNEAD! Once the dough is in a ball, place on a sheet of parchment paper (this will help you lift the dough into the hot dutch oven.
- Carefully cut an "X" in the top of the dough. This will help vent steam and give you that nice artisan-style top.
- When oven is hot and ready, pull out hot dutch oven. Place parchment and dough inside then cover.
- Bake at 450°F for 20 minutes then remove lid and bake for an additional 10-15 minutes until bread is golden brown, crusty and internal temperature is around 200°F.
- When done, remove bread from dutch oven to cool.
- Speed proofing method with oven: use your oven as a proofing box. Set oven to the lowest temperature it can go (usually around 170°F). Once it has preheated, turn the oven OFF. Set the bowl of dough that has been covered with either plastic wrap or a damp cloth in the warm oven. Let rise until 1x to 1.5x its size.
- Speed proofing method with Instant Pot: see this post --> https://www.berlyskitchen.com/how-to-proof-dough-instant-pot/
- If you don't have parchment paper, you can still make this recipe without it. This bread won't stick to the pan. The parchment is there as a convenience in lifting the dough and bread before and after baking.
- If baking without a dutch oven, place a pan of water in the bottom of the oven and turn off any oven fans (if your oven has a fan). Bake on a cookie sheet, other pan or baking dish.
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