Easy No Knead Bread Recipe

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This no knead bread recipe proves you don't need any special skills to get a crusty, chewy loaf of bread. The simple method and minimal hands-on time make this recipe perfect for beginners and masters alike.

Bake Time45

Resting Time1 30

Total Time2 15

Recipe Author Lynn April

Servings: 12 slices

Ingredients

▢ 3 cups (360g) all-purpose flour be sure to measure properly
▢ 2 and ¼ teaspoon (7g) dry active yeast
▢ 2 teaspoons salt
▢ 1 teaspoon granulated sugar
▢ 1 cup (240mL) warm water aim for 110ºF (43ºC)

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Instructions

In a large bowl, whisk together the flour, yeast, salt, and sugar until combined. Add the warm water and stir everything together with a wooden spoon or silicone spatula until the dough is evenly mixed and there are no more large flour streaks or pockets. The dough will be loose and shaggy. This is ok.
3 cups (360g) all-purpose flour, 2 and ¼ teaspoon (7g) dry active yeast, 2 teaspoons salt, 1 teaspoon granulated sugar, 1 cup (240mL) warm water
Cover the bowl with a clean kitchen towel or plastic wrap and allow the dough to rest at room temperature for 1 hour¹.
Generously flour a work surface, then dump the dough out of the bowl onto the surface. Flour your hands, then fold the dough on top of itself by pulling the outer edges up and into the center of the dough a few times. The dough will become tighter as you do this and should start to form a round ball.
Lightly flour the top of the dough ball, then carefully flip it upside down onto a piece of parchment paper. The smooth side will now be on top.
Use your hands to shape the ball into an even circle, then lightly flour the top of the dough ball. Loosely cover the dough with a clean kitchen towel again while you heat the oven for 30 minutes.
Arrange a rack in the center of the oven, place a Dutch oven² on the rack, then set the temperature to 450°F (232ºC). Wait 30 minutes for the oven to fully heat (do not rush this timeline).
Use oven mitts to very carefully remove the hot Dutch oven from the oven. Use the edges of the parchment as "handles" to carefully transfer the dough ball (along with the parchment) to the Dutch oven. Place the lid onto the Dutch oven and bake the bread covered for 30 minutes. Remove the lid, then bake the bread for an additional 15-20 minutes, or until the bread reaches your desired level of color.
Remove the Dutch oven from the oven, remove the lid, then carefully lift the bread out of the Dutch oven with the "handles" of the parchment paper again. Transfer the bread to a wire rack to cool for at least 30 minutes before slicing. Leftovers should be wrapped very tightly. Be sure the loaf is completely cool before wrapping it up. Store at room temperature up to 5 days. Loaf freezes well, up to 3 months. Thaw at room temperature.

Notes

Rest time: if you have the time or the desire, you can let this loaf proof in the refrigerator for up to 18 hours. This will soften the interior a little more and also produce a crustier crust. Don't worry-- the bread is still perfectly delicious if you make it as written.
Dutch oven: if you don't have a Dutch oven, that's ok! You can use any deep, oven-safe, lidded casserole dish.
Whole wheat flour: you can use whole wheat flour without making any changes to the recipe. You should expect a slightly denser interior with fewer air pockets, as well as a slightly bitter taste (all expected when using whole wheat flour).
Add herbs: you can use whatever herbs you wish in this bread. Add them in with the dry ingredients.

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.