Have you ever dreamed of pulling a warm, crusty loaf of bread out of your oven—without kneading, stand mixers, or a long list of ingredients? That dream came true for me years ago when I discovered no knead bread. I remember the first time I tried it, I was sure I had missed a step. How could something so easy taste like it came from an artisan bakery?
This recipe was inspired by Jim Lahey of Sullivan Street Bakery in NYC, and it’s become one of my go-to weekend bakes. With just a few ingredients and a bit of patience, you can have fresh bread on the table that looks—and tastes—like you spent all day working on it.
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What Is No Knead Bread?
No knead bread is exactly what it sounds like: bread made without kneading. Instead of working the dough, you let it do all the work itself. A long resting period—12 to 18 hours—develops the flavor and texture. The result? A gorgeous golden crust and a chewy, airy interior that’s hard to resist.
This method is especially great for beginners. There’s no guesswork and no kneading technique to master. It’s low effort with a big payoff.
Ingredients You’ll Need
Just four basic pantry ingredients are used to make this amazing loaf:
- 3 1/2 cups all-purpose flour
- 3/4 tsp active dry yeast
- 2 tsp fine sea salt
- 1 3/4 cups warm water (about 90°F)
That’s it. No eggs, no milk, no sugar—just simple, beautiful bread.
How to Make No Knead Bread
Let’s walk through it step-by-step. You won’t believe how easy this is!
Step 1: Mix the Dough
In a large mixing bowl, stir together the flour, yeast, and salt. Pour in the warm water and stir until everything is combined. The dough will look shaggy and a bit rough—that’s totally fine! If it seems dry, just add a few drops of water at a time until it’s moist throughout.
Step 2: Let It Rest
Cover the bowl with plastic wrap and let it rest at room temperature for 12–18 hours. This long fermentation gives no knead bread its signature flavor and structure.
Step 3: Preheat the Oven
About 30 minutes before you’re ready to bake, place a 6-quart Dutch oven (with the lid on) into your oven and preheat to 450°F. This preheating step is important—it helps give the bread that crisp crust.
Step 4: Shape the Dough
When your dough is puffy and bubbly, scrape it out onto a floured piece of parchment paper. It’s going to be sticky! Gently pull the edges up and press into the center to form a rough ball. Flip it over, rub with flour, and cover it with a kitchen towel. Let it rest for 15 minutes.
Step 5: Bake
Carefully remove the hot Dutch oven from your oven. Pick up the parchment paper and dough, and gently flip the dough into the pot so the tucked side is facing up. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake uncovered for another 15 minutes.
Once it’s done, remove the bread and place it on a wire rack to cool. And yes, the wait is worth it!
What If I Don’t Have a Dutch Oven?
No Dutch oven? No problem! You can still make no knead bread with a few clever swaps.
The Dutch oven creates steam, which helps form that signature crispy crust. But if you don’t have one, try one of these options:
Use a Heavy Oven-Safe Pot with a Lid
If you have a heavy-duty pot (like stainless steel or enameled cast iron) with a tight-fitting lid, it will work similarly. Just make sure it’s rated for high heat (450°F).
Try a Casserole Dish and Foil
A deep casserole dish covered tightly with aluminum foil will trap steam as it bakes. It won’t be quite the same as a Dutch oven, but still gets you a beautiful loaf.
Use a Baking Sheet and Create Steam
Place your dough on a parchment-lined baking sheet. Then, add a metal pan (not glass) to the bottom rack of your oven while it preheats. When you put the bread in, pour a cup of hot water into the lower pan and quickly shut the door. The steam helps mimic the Dutch oven effect. Be careful steam is hot and can burn!
No matter which method you choose, the dough will still bake up golden and delicious. Just keep an eye on the crust during the final minutes so it doesn’t over-brown.
Tips for Success
- Don’t skip the rest time. This step is key to developing the bread’s structure and flavor.
- Parchment paper is your friend. It makes transferring the sticky dough much easier.
Why You’ll Love This Recipe
- No kneading or special equipment
- Budget-friendly ingredients
- Crispy crust with a soft, chewy inside
- Feels like a bakery loaf—without the work
Whether you’re a bread newbie or a seasoned home baker, this no knead bread recipe is sure to become a staple.
Make It Your Own
Want to customize your loaf? Stir in chopped herbs, roasted garlic, or even shredded cheese before the first rest. It’s such a flexible recipe.
When to Make It
This bread is perfect for a lazy Sunday morning. Mix it up the night before, and when you wake up, it’s ready for the oven. Serve it with butter, jam, or your favorite soup. It’s even great for sandwiches!
It’s great served with my Italian Wedding Soup, Chicken Corn Soup and Hamburger Potato Soup!
More Delicious Recipes:
Easy Homemade Amish White Bread
Overnight Breakfast Casserole Recipe
The Best Peanut Butter Cookies
Apparel for the foodies & grillers
No Knead Bread
Ingredients
- 3 1/2 cups all purpose flour
- 3/4 tsp active dry yeast
- 2 tsp salt
- 1 3/4 cups warm water (about 90°)
Instructions
- In a large bowl, mix flour, yeast, and salt. Add water and stir until shaggy dough forms. Add a few drops more water if needed.
- Cover bowl with plastic wrap. Let rest at room temperature for 12 to 18 hours.
- Preheat oven to 450°F. Place a 6-quart Dutch oven with lid in the oven to preheat.
- Scrape dough onto floured parchment paper. Gently shape into a ball and rub with flour. Cover with towel and let rest 15 minutes.
- Carefully remove Dutch oven. Flip dough into Dutch oven, cover, and bake 30 minutes. Uncover and bake an additional 15 minutes.
- Remove bread and cool on a wire rack before slicing.