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!
Easy No Knead Bread
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.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 155 kcal |
| Carbohydrates | 32 g |
| Protein | 5 g |
| Iron | 2 mg |
| Sugar | 1 g |
| Calcium | 7 mg |
What To Serve With Easy No Knead Bread?
- Creamy Spinach Sun-Dried Tomato Pasta
- Chicken Pesto Pasta Bake
- Creamy Beef Taco Soup
- Mexican Street Slaw
Helpful Tips For You!
Tip 1: Let Cold Dough Warm Before Baking
Cold dough won’t rise well, so let it sit for 45-60 minutes after shaping to bring it to room temperature before baking for the best results.
Tip 2: Enjoy Fresh Bread for 2 Days
This bread stays fresh for up to two days. After that, it’s best warmed or toasted. Store it in an airtight container to maintain freshness.