Name: Easy No-Knead Bread Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 3 cups flour (bread flour or all-purpose/plain flour); 2 tsp instant or rapid rise yeast; 2 tsp cooking or kosher salt; 1½ cups warm water; 1½ tbsp flour (for dusting)

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Introduction

Easy No-Knead Bread is a wonderfully simple recipe that delivers a rustic, artisan-style loaf with a golden crust and a soft, airy interior. With just a few basic ingredients and minimal effort, this bread is perfect for beginners or anyone wanting fresh homemade bread without the fuss.

A round loaf of bread with a thick, crispy golden-brown crust that has some darker toasted spots and a dusting of flour on top. The bread is cut in half to show the inside, which has a soft, light beige color with large airy holes and a spongy texture. The bread rests on a silver wire cooling rack placed on a white marbled surface with a soft background that is out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ tbsp flour, for dusting
2 tsp cooking or kosher salt
1½ cups warm water
2 tsp instant or rapid rise yeast
3 cups flour (bread flour or plain/all-purpose flour)

Instructions

Step 1: In a large mixing bowl, combine the 3 cups of flour, yeast, and salt.
Step 2: Add the warm water and mix with a wooden spoon until all the flour is incorporated. The dough should look shaggy and loose, not smooth. Adjust the water or flour slightly if needed.
Step 3: Cover the bowl and let the dough rise at room temperature for 2 hours, until it doubles in size and looks bubbly. If it doesn’t rise well, place it in a warmer spot.
Step 4: (Optional) For deeper flavor, refrigerate the dough for up to 3 days. Before baking, let it sit at room temperature for 45-60 minutes.
Step 5: Preheat your oven to 450°F (230°C) with a Dutch oven (or heavy oven-safe pot) and its lid inside for 30 minutes.
Step 6: Lightly flour a clean surface, then shape the dough by folding the edges inward. Place the dough seam-side down on parchment paper and shape into a round loaf.
Step 7: Carefully transfer the dough on the parchment paper into the hot Dutch oven. Cover with the lid and bake for 30 minutes.
Step 8: Remove the lid and bake for an additional 12 minutes, until the crust is golden brown.
Step 9: Remove the bread from the oven and transfer onto a cooling rack. Let cool completely before slicing.

Tips & Variations

If you don’t have a Dutch oven, bake the bread on a baking sheet with a pan of hot water underneath to create steam and help form a crispy crust.
Preheating the Dutch oven is key to developing the bakery-style crust, as the trapped steam inside helps create the perfect golden, crackly finish.
For extra flavor, add herbs like rosemary or thyme to the dough before the first rise.

Storage

Store the bread in a paper bag or loosely wrapped in a tea towel at room temperature for up to 2 days to keep the crust crisp. For longer storage, slice and freeze the bread in an airtight bag. To reheat, warm slices in a toaster or oven until crisp and warm.

How to Serve

A close-up of a rustic round loaf of bread cut in half, resting on a metal cooling rack placed on a white marbled surface. The crust is golden brown with darker toasted spots, cracked and rough in texture, showing small patches of flour dust. The bread’s inside is soft and airy, light beige with many uneven holes, showing a moist and tender crumb. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Do I need a Dutch oven to make this bread?

While a Dutch oven is ideal for trapping steam and creating a crispy crust, you can bake this bread on a baking sheet with a pan of water underneath for steam if you don’t have one.

Can I use regular active dry yeast instead of instant yeast?

Yes, but activate the yeast first by dissolving it in the warm water and letting it sit for about 5 minutes until foamy before mixing it with the flour and salt.