The smell of freshly baked bread filling your kitchen has to be one of the most comforting aromas, but making bread from scratch? That used to sound intimidating to me—until I discovered this Easy No Knead Bread recipe.

With just a few minutes of prep and zero kneading, this foolproof method brings bakery-style bread right to your home. All you need is patience as the dough rises, and the result is a crusty, golden loaf with a soft, airy center. It’s the kind of bread that practically begs to be paired with your favorite creamy garlic penne pasta for a cozy meal.

What makes this bread truly special is the texture and flavor. The slow rise develops a rich, slightly tangy taste, and the crust—oh, that satisfying crackle when you slice into it! Plus, no special equipment is needed, so it’s perfect for both beginners and seasoned home bakers alike.

Go ahead, give it a try, and don’t forget to share your creative takes on it!

this image shows baked no knead bread in a dutch oven

Easy No Knead Bread

Easy No-Knead Bread is a simple, fuss-free recipe that yields a rustic, artisan-style loaf with a golden crust and soft interior. Made with just a few ingredients, this bread requires minimal effort and is perfect for beginners or busy bakers!

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Prep Time 5

Cook Time 40

Rising Time 2

Total Time 2 45

Course Bread Recipes

Cuisine American

Servings 12 slices

Calories 155 kcal

Equipment

Wooden spoon
Large mixing bowl
Parchment paper
Dutch oven (or heavy oven-safe pot)

Ingredients

1½ tbsp flour , for dustin
2 tsp cooking / kosher salt
1½ cups very warm tap water
2 tsp instant or rapid rise yeast
3 cups flour, bread or plain/all purpose

Instructions

Combine flour, yeast, and salt in a large bowl.
Add water and mix with a wooden spoon until all flour is incorporated.
The dough will be sticky but not runny.
Adjust water or flour as needed.
Cover and let the dough rise at room temperature for 2-3 hours, until it doubles in size and looks bubbly.
If it’s not rising, place it in a warmer spot.
For enhanced flavor, refrigerate the dough for up to 3 days.
If refrigerated, let it sit at room temperature for 45-60 minutes before baking.
Preheat a Dutch oven with its lid at 450°F (230°C) for 30 minutes.
Sprinkle flour on the surface and shape the dough by folding the edges inward.
Place the dough seam-side down onto parchment paper, and form it into a roundish shape.
Place the dough (with parchment) into the preheated Dutch oven.
Bake for 30 minutes covered, then another 12 minutes uncovered until golden brown.
Cool on a rack before slicing.

Notes

For a chewier crust, let the dough rest overnight in the fridge.
If you don’t have a dutch oven, bake on a baking sheet with a pan of water underneath.