This Quick and Easy No-Knead Bread is the ultimate solution when I want fresh, homemade bread without the time and effort of kneading. It’s crusty on the outside, soft and chewy on the inside, and all it takes is a bowl, a spoon, and a little bit of patience while it rises. Perfect for beginners or busy days when I still want that fresh-baked flavor.
Why You’ll Love This Recipe
I love how incredibly simple this bread is to make. I don’t need any special equipment or techniques—just mix, wait, and bake. The long fermentation time gives it a rich, slightly tangy flavor and a beautiful texture without any kneading. It’s the perfect loaf for serving with soups, making toast, or tearing apart and dipping into olive oil.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Active dry yeast
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Warm water
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Salt
directions
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In a large mixing bowl, I combine the flour, salt, and yeast.
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I pour in the warm water and stir everything together until a sticky dough forms—there’s no need to knead it.
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I cover the bowl tightly with plastic wrap or a clean towel and let it sit at room temperature for 8 to 12 hours, or overnight.
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When I’m ready to bake, I preheat the oven to 450°F (230°C) and place a Dutch oven (or heavy pot with a lid) inside to heat up.
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I turn the dough out onto a floured surface, shape it into a ball, and let it rest while the pot heats—about 30 minutes.
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Carefully, I place the dough into the hot pot, cover it, and bake for 30 minutes.
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I remove the lid and bake for another 10–15 minutes, until the crust is deep golden brown.
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I let the bread cool completely on a wire rack before slicing to keep the inside soft and tender.
Servings and timing
This recipe makes 1 round loaf, about 8–10 slices.
Prep time: 5 minutes
Rise time: 8–12 hours
Bake time: 40–45 minutes
Total time: about 9–13 hours
Variations
Sometimes I mix in chopped herbs like rosemary or thyme for a more savory loaf. I’ve added olives, roasted garlic, or shredded cheese for delicious flavor boosts. Swapping out some of the all-purpose flour with whole wheat gives it a heartier taste and texture. For a rustic touch, I sprinkle cornmeal or oats on the bottom of the dough before baking.
storage/reheating
I store the bread wrapped in a kitchen towel or in a paper bag at room temperature for up to 2 days to keep the crust crisp. If I want to keep it longer, I wrap it in foil and store it in the fridge or freeze it for up to 2 months. To reheat, I warm slices in the oven at 350°F (175°C) for about 10 minutes or toast them for a crunchy bite.
FAQs
Do I need a Dutch oven to bake this bread?
While I usually use a Dutch oven for the best crust, I’ve also baked it on a baking sheet with a metal pan of water on the bottom rack to create steam.
Can I speed up the rise time?
For a quicker version, I use warm water and let the dough rise for 3–4 hours in a warm spot, though the flavor and texture are better with a longer rise.
Why is my dough so sticky?
No-knead dough is supposed to be sticky. I just make sure to flour my hands and work surface well when shaping it.
Can I use instant yeast instead?
Yes, I’ve used instant yeast in equal amounts with great results. It doesn’t need to be activated in water and mixes right in with the flour.
What’s the best way to slice this bread?
I use a sharp, serrated bread knife and let the bread cool completely before slicing—it helps keep the inside from getting gummy.
Conclusion
This Quick and Easy No-Knead Bread is a game-changer for homemade baking. I love how it delivers a crusty artisan-style loaf with minimal work and maximum flavor. Whether I’m pairing it with dinner, making a hearty sandwich, or just enjoying a warm slice with butter, this recipe always hits the spot.
Print
Quick And Easy No-Knead Bread
- Prep Time: 5 minutes
- Cook Time: 40–45 minutes
- Total Time: 9–13 hours
- Yield: 1 loaf (8–10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Quick and Easy No-Knead Bread delivers a crusty, artisan-style loaf with minimal effort—perfect for beginners or busy days when you still crave homemade goodness.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon active dry yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water
Instructions
- In a large mixing bowl, combine flour, salt, and yeast.
- Pour in warm water and stir until a sticky dough forms.
- Cover the bowl with plastic wrap or a clean towel and let rise at room temperature for 8 to 12 hours, or overnight.
- Preheat oven to 450°F (230°C) and place a Dutch oven inside to heat.
- Turn dough onto a floured surface, shape into a ball, and let rest for about 30 minutes while the pot heats.
- Carefully place dough into the hot pot, cover, and bake for 30 minutes.
- Remove the lid and bake for another 10–15 minutes, until crust is deep golden brown.
- Cool completely on a wire rack before slicing.
Notes
- Add herbs like rosemary or thyme for flavor.
- Mix in olives, garlic, or cheese for variety.
- Use part whole wheat flour for a heartier loaf.
- Sprinkle cornmeal or oats under the dough for texture.
- Use a baking sheet and pan of water if no Dutch oven is available.
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 0g
- Sodium: 290mg
- Fat: 0.5g
- Saturated Fat: 0g
- Unsaturated Fat: 0.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
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