Easy No-Knead Bread Recipe

This bread is the kind that makes you feel like a proper baker without actually doing the heavy lifting — no kneading, just mixing, waiting, and a triumphant hiss when the crust comes out blistered and gorgeous. It’s rustic, chewy inside, crackly outside, and somehow forgiving when life gets messy and you forget about it for a few minutes.

My husband is unabashedly dramatic about it. He’ll slice a steaming piece, butter it like it’s the last slice of pizza, and pretend he invented artisanal bread. The kids dip it into soup and sop up gravy like it’s their job. It’s become our go-to when I need something impressive that doesn’t require me to be impressive — dinner parties, last-minute guests, or nights when cereal feels too sad.

Kitchen Talk

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I once forgot the bowl on the counter and left the dough for WAY longer than the recipe suggested. Instead of a ruined loaf, I got this slightly tangy, super airy boule that I named “the accidental sour.” Also, I tried swapping water for milk once because I was out of patience and ended up with a softer crust — still good, not authentic, but good. If you don’t have a Dutch oven, a heavy pot with a lid works fine. If you do have a Dutch oven, you will hug it, quietly, in the early morning when it’s preheating.

Shopping Tips

– Baking Basics (Flour/Sugar/Leaveners): Look for all-purpose or bread flour; bread flour gives more chew, all-purpose still makes a lovely loaf. Pick active dry or instant yeast—instant skips the bloom step.
– Fats & Oils: A good olive oil is optional for brushing or flavoring; don’t overthink it — a neutral oil works fine too.
– Spices: Kosher or sea salt will play nicer than fine table salt when measuring by eye; try finishing flakes on top for drama.
– Specialty Item: If you can, grab a heavy lidded pot (Dutch oven); it traps steam and gives bakery-like crusts. If not, a covered oven-safe casserole will do.
– Budget Swaps: No need to splurge on named-brand flour — store brands work well; splurge instead on a decent salt or extra-virgin olive oil if you want a little luxury.

Prep Ahead Ideas

– Mix the dough the night before and let it rest in the fridge; it’ll develop flavor while you sleep.
– Keep the dough in a well-oiled bowl covered with plastic or a tight lid; a large zip-top bag works too for tiny kitchens.
– In the morning, shape and let it warm up a bit while the oven preheats — saves time on day-of drama and makes weeknight dinners feel fancy with very little effort.

✔Time-Saving Tricks

– Mix in a big bowl and use a wooden spoon; less washing, less fuss.
– If you’re short on warm hours, let it rise in a slightly warm oven (oven off, light on) — just don’t forget it.
– Use a bench scraper to transfer dough if you’re lazy like me — less sticky handling, fewer flour explosions.
– Don’t rush the bake: the initial covered bake creates steam; remove the lid near the end to crisp the crust.

✔Common Mistakes

– Making the dough too dry: it should look shaggy and slightly sticky, not a neat ball. I ignored that once and made a brick — add a splash of water and it’ll come around.
– Not enough rise: a dense loaf often means the dough didn’t rest long enough or the yeast was old. Try a warmer spot or fresher yeast.
– Cutting too early: give it a little cooldown — the crumb sets as it cools. I sliced into a hot loaf once and lost half the structure to glorious goo; still ate it.
– Overbaking: if the crust gets too dark, tent with foil for the last few minutes.

What to Serve It With

– A big bowl of tomato soup and a swipe of butter.
– Olive oil, balsamic, flaky salt for dipping.
– Thick-sliced sandwiches with roasted veggies and melty cheese.
– Breakfast: toast, smashed avocado, a messy egg on top.

✔Tips & Mistakes

– Use a hot, preheated pot for the best crust.
– Salt the dough — don’t skip it or the loaf will be painfully polite.
– If your oven runs hot, lower the temp slightly and bake longer for an even crumb.
– If the top browns too fast, cover loosely with foil.

✔Storage Tips

Store leftover bread at room temperature in a paper bag or wrapped in a clean kitchen towel — it keeps better than plastic for the crust. For longer storage, slice and freeze; toast straight from frozen or warm in the oven. Cold bread is still fine for dunking in soups or turning into croutons — no shame in reheated slices for breakfast with jam.

✔Variations and Substitutions

Whole wheat will work but use part white flour for lift, or expect a denser crumb. Stir in seeds, olives, or herbs at the end of mixing for flavor. Honey or sugar can be used sparingly for a slightly sweeter loaf. If you have sourdough starter, use it to boost flavor but expect different timing and fermentation behavior — treat it like a conversion project, not a swap-and-forget.

Frequently Asked Questions

Easy No-Knead Bread Recipe

This no-knead Dutch oven loaf bakes up crackly on the outside and soft inside with minimal effort. Mix, rest, and bake.

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Prep Time: 2 hours hours 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 2 hours hours 55 minutes minutes

Servings: 12

Ingredients

 

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Main Ingredients

• ▢ 3.25 cups all-purpose flour plus extra for dusting
• ▢ 1.5 cups warm water about 105–110°F
• ▢ 0.5 tsp instant yeast rapid-rise
• ▢ 1.5 tsp fine sea salt
• ▢ 1 tbsp cornmeal for dusting
• ▢ 1 tsp olive oil to lightly oil the bowl, optional

Instructions

Preparation Steps

• Whisk flour, yeast, and salt in a large bowl.
• Pour in warm water and stir until a shaggy dough forms with no dry bits.
• Lightly oil the bowl if using. Cover tightly and let rise until doubled, 1 1/2 to 2 hours.
• Dust the counter with flour. Scrape out the dough and fold it into a tight ball.
• Set the dough seam-side down on parchment or a floured towel. Rest 30 minutes.
• Place a Dutch oven with its lid in the oven and preheat to 450°F for 30 minutes.
• Sprinkle cornmeal into the hot pot. Lower in the dough, score the top if you like, and cover.
• Bake covered for 30 minutes, then uncover and bake 12 to 18 minutes until deeply golden.
• Transfer to a rack and cool at least 1 hour before slicing.

Notes

For a nutty twist, swap 1/2 cup of the flour with whole wheat and add 1 tbsp seeds to the top before baking. Leftovers keep, wrapped, at room temperature for 2 days; toast slices to refresh the crust. Freeze sliced bread in a zip-top bag for up to 2 months.

This recipe is an original creation inspired by classic Easy No-Knead Bread Recipe flavors. All ingredient ratios and instructions are independently developed.