No-Knead Bread: This artisan-style white bread uses simple ingredients and requires little hands-on time. This post includes all the tips for perfect bread every time!
Easy No-Knead Bread Recipe
If you haven’t tried making bread yet, THIS recipe is the best place to start. Fair warning—once you make it, you might not want to go back.
I’m truly obsessed with this bread recipe. It’s not only delicious but also easy to make with very little hands-on time.
Here’s why it’s great:
- No stand mixer or bread maker needed
- No kneading required (very little hands-on time)
- Flexible baking/resting options so you can enjoy fresh bread when it works for you
- No special tools or utensils needed
- Simple ingredients and easy methods
This “miracle bread” recipe is based on Jim Lahey’s famous version from the New York Times.
What Is No-Knead Bread?
No-Knead Bread uses a long rise instead of kneading to build gluten for structure and texture.
When baked, this bread has a light, chewy interior and a crisp, crunchy crust. Its structure is surprisingly different from all-purpose white bread that relies on kneading.
No-Knead Bread Ingredients
- Warm water. This provides an ideal environment for yeast.
- Yeast. This makes the dough rise and expand.
- Flour. Use plain, all-purpose white flour here.
- Honey. Helps the yeast grow and provides a subtle sweetness to the bread.
- Salt. Adds flavor and prevents bland bread.
- Olive oil. Helps the dough rise and boosts the bread’s flavor—just that little bit makes a difference!
A Couple of No-Knead Bread Variations: I’ve tested this recipe with bread flour instead of all-purpose flour, and it gives better structure and shape due to its higher protein content. You can also try the herbed variation for added flavor with this Herb Bread.
Quick Tip
To check if water is the right temperature, use the wrist test. Drizzle a few drops on your wrist. If it feels warm and comfortable, it’s right for the yeast. Too hot or cold and the yeast won’t activate.
Let’s Chat Yeast
Proofing the yeast shows it’s alive and active. Directions for both active dry and instant yeast are included—both work in this recipe.
Make sure the yeast activates before continuing. If not, the bread won’t rise properly.
Activated yeast will grow, foam, and look creamy.
Why Didn’t My Yeast Activate?
- The yeast might be old.
- The water could be too hot or too cold.
- Your environment might be too cold.
No-Knead Bread Without A Dutch Oven
This bread is best baked in a hot 5.5 or 6-quart cast-iron Dutch oven pot. The pot creates steam to give the bread a crispy crust.
To bake without a Dutch oven:
- Place the dough on parchment paper and transfer it to a metal sheet pan.
- Position an 8-inch metal pan in the oven (do not use a glass pan), and bring a large pot of water to a boil.
- Place the sheet pan with dough in the oven and carefully pour the boiling water into the metal pan.
- Close the oven promptly to trap the steam.
- Bake for 40-50 minutes until the bread is golden brown and sounds hollow when tapped.
How To Make No-Knead Bread (Tips)
- No Kneading: The dough is very wet, so avoid kneading or over-handling it.
- Cooling: Allow the bread to cool completely before slicing to prevent a spongey texture. The interior continues to cook even after it’s removed from the oven!
- Flour: Use either all-purpose or bread flour. Bread flour results in a chewier texture, but all-purpose flour is also effective.
Storage
Leftovers?
This No-Knead bread is best the first day. On the first day, keep bread uncovered with cut side down on a cutting board.
After a day, store it in an airtight container or bag. It softens, but is still good toasted!
Freezing: Slice and wrap each slice individually. Freeze in an airtight bag or container for up to 3 months. Toast slices directly from the freezer.
Use Leftover Yeast In:
- Homemade Cinnamon Rolls with cream cheese frosting
- Soft and buttery Dinner Rolls
- Honey Whole Wheat Bread with whole wheat flour
- Focaccia with no kneading required
- Fry Bread used to make Navajo Tacos
No-Knead Bread
Ingredients
- 2 teaspoons instant yeast
- 1 tablespoon honey
- 1-1/2 cups warm water see note 3
- 3 cups white all-purpose flour plus more for sprinkling work surface
- 1-3/4 teaspoons fine sea salt
- 1 teaspoon olive oil
Instructions
- In a medium bowl, whisk together the yeast, honey, and warm water. Let it sit for 5 minutes until creamy or foamy. If the mixture doesn’t foam, the yeast may be dead, or the water might have been too hot. Start again if this happens.
- In a large mixing bowl, mix together flour and salt using a rubber spatula. Add the yeast mixture to the flour mixture and stir until a shaggy dough forms with no dry flour streaks. Use the spatula to pull the dough to one side and drizzle in the olive oil. Turn the dough to coat it in the oil (it will be sticky). Cover the bowl fully with plastic wrap.
- Let the dough rest overnight at room temperature (around 70°F / 21°C) for 10-18 hours. For a quicker option, see note 4.
- Move an oven rack to the center position and preheat the oven to 450°F (230°C). Place the cast iron pot (with lid) in the oven to heat for 30 minutes.
- Sprinkle 1 tablespoon of flour on a clean work surface. Use a spatula to scrape the dough out of the bowl onto the floured surface. Sprinkle 1 more tablespoon of flour on top. Gently fold the sides inward with a spatula or dough scraper, making 6 folds to form a rough ball. Transfer the dough ball onto a large piece of parchment paper, flipping it upside down so the seam side is down. Gently shape it into a rough ball. (Optional: Score the top with 3-5 slashes if you have a lamé).
- Carefully remove the heated pot from the oven, lift the parchment paper with the dough, and place it into the pot. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 12-18 minutes, until the bread sounds hollow when tapped in the center and the top is a deep golden brown.
- Carefully remove the bread from the pot using the parchment paper, and slide it onto a wire cooling rack. Let it cool for a full 30 minutes before slicing with a sharp serrated knife (see note 5).
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you refrigerate the dough at any point after resting at room temperature?
No, I’m sorry!
Hi thank you for the wonderful recipe!
Can I bake the bread on 300 ?
Sorry no it won’t work!
How can I bake bread with 1 cast iron skillet? I do not have a dutch oven
There are directions in the post 🙂
Can this bread be made with gluten free flour or nut flours ??
Sorry, I’m not sure—I haven’t tested it, and I don’t have much experience with gluten-free flours or baking.
This recipe was so easy and the taste is
amazing! I left it in my fridge for 2 days
and cooked it in a cast iron dutch oven. My husband has already eaten 3 slices,
so I’ll be making more very soon! Thanks for a wonderful recipe!
So thrilled to hear this! Thanks so much Maria! 🙂
Ran across this bread recipe on Facebook and saved it to my Pinterest account. It turned out perfectly, and is delicious! The kitchen smells heavenly. Thank you!
I am so thrilled to hear this! Thanks so much Laurie! 🙂
Thanks for this no knead bread recipe. Tried it today and it was a major success! It tastes beautiful while hot with butter spread on top. Question. Could I double the ingredients to get a bigger loaf as this loaf turned out on the small side despite letting it prove overnight.
Why use so much yeast for so long a rising time?