When I want warm, crusty homemade bread without spending hours in the kitchen or working up a sweat kneading, I make this quick and easy no-knead bread. It’s golden, airy inside, and crisp outside—everything I want in a rustic loaf with almost no work. Just mix, rest, and bake. That’s it.
Why You’ll Love This Recipe
I love how this bread delivers bakery-quality results with barely any hands-on time. No mixer, no kneading, no complicated steps—just a bowl, a spoon, and a few hours of rest. It’s the perfect base for soups, sandwiches, or just tearing off a warm piece and slathering it with butter. The crust is beautifully crisp, the inside is soft and chewy, and the flavor develops naturally during the rest.
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 or bread flour
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Active dry yeast
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Warm water
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Salt
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Optional: olive oil, herbs, garlic powder, or seeds for flavor variation
Directions
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In a large bowl, I mix the flour, yeast, and salt.
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I pour in the warm water and stir until a shaggy dough forms—it should look rough and sticky, not smooth.
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I cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 3–4 hours until the dough has doubled and is bubbly on top.
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I preheat the oven to 450°F (230°C) with a Dutch oven or heavy lidded pot inside.
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I gently turn the dough out onto a floured surface, shape it into a ball, and let it rest while the oven heats.
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I carefully place the dough into the hot pot, cover, and bake for 30 minutes.
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I remove the lid and bake for another 10–15 minutes until the crust is golden and crisp.
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I let it cool for at least 20 minutes before slicing (even though it smells too good to wait).
Servings and timing
This recipe makes 1 round loaf (about 8–10 slices). It takes 5 minutes to mix, 3–4 hours to rest, and about 45 minutes to bake.
Variations
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I sometimes stir in rosemary, thyme, or garlic powder for extra flavor.
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A sprinkle of sesame or poppy seeds on top adds crunch and visual appeal.
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For a cheesy twist, I fold in shredded parmesan or cheddar just before baking.
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Swapping 1 cup of white flour for whole wheat gives it a hearty, rustic feel.
Storage/reheating
I store the cooled bread in a paper bag or wrapped in a towel at room temperature for up to 3 days. To reheat, I warm slices in the oven or toaster. I avoid sealing it in plastic unless I want a softer crust. For longer storage, I freeze slices and toast them straight from the freezer.
FAQs
Can I let the dough rise overnight?
Yes, I often let it rest for 8–12 hours overnight in the fridge. It enhances the flavor and makes the crust even better.
Do I need a Dutch oven?
A Dutch oven gives the best rise and crust, but I’ve also baked it in a cast iron skillet or on a baking sheet with an inverted pan over the top for steam.
Can I use instant yeast?
Yes, I use the same amount as active dry yeast and skip the proofing step. It works just as well.
Why is my dough so sticky?
This dough is meant to be sticky—it’s what gives the crumb its airy texture. I flour my hands and surface lightly when shaping.
Can I double the recipe?
Absolutely. I mix it in a larger bowl and divide it into two loaves before baking, or bake one big loaf for a crowd.
Conclusion
This quick and easy no-knead bread is the answer to fresh, homemade bread without the mess or effort. With just a few ingredients and a bit of patience, I get a golden loaf that’s perfect for every meal—from breakfast toast to dinner dipping. Once I tried this method, I never looked at store-bought bread the same way again.
Print
Quick and Easy No-Knead Bread: Freshly Baked with Minimal Effort
- Prep Time: 5 minutes
- Total Time: ~4.5 hours
- Yield: 1 round loaf (8–10 slices)
- Category: Bread, Easy Baking
- Method: No-Knead, Baked
- Cuisine: Rustic, Artisan
- Diet: Vegetarian
Description
This Quick and Easy No-Knead Bread delivers a crusty, golden artisan-style loaf with just four ingredients and zero kneading. With a chewy interior and crisp crust, it’s the perfect companion for soups, sandwiches, or slathered in butter. Ideal for beginners and busy bakers, this no-fuss recipe gives bakery-quality results with minimal effort.
Ingredients
- 3 cups all-purpose or bread flour
- 1 ½ tsp salt
- ½ tsp active dry yeast
- 1 ½ cups warm water (about 110°F / 45°C)
- Optional: 1 tbsp olive oil, 1 tsp dried herbs, garlic powder, or seeds for added flavor
Instructions
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In a large bowl, mix flour, salt, and yeast.
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Pour in warm water and stir with a spoon until a sticky, shaggy dough forms.
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Cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 3–4 hours, until bubbly and doubled in size.
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Preheat oven to 450°F (230°C) with a Dutch oven or heavy pot inside.
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Turn the dough onto a lightly floured surface, shape into a round, and let it rest while the oven finishes preheating.
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Carefully place dough into the hot pot, cover with lid, and bake for 30 minutes.
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Remove lid and bake an additional 10–15 minutes, until crust is deep golden and crisp.
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Cool for 20–30 minutes before slicing.
Notes
- For overnight rise: cover dough and refrigerate 8–12 hours for deeper flavor.
- Add rosemary, garlic, cheese, or seeds to customize.
- No Dutch oven? Use a baking sheet and create steam with an inverted pan or tray of water.
- Bread is best sliced with a serrated knife after cooling slightly.
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