This quick and easy No Knead Bread has a crisp artisan crust and is extra soft and tender inside. It only requires four ingredients and couldn’t be easier to make.
Nothing beats the smell of homemade bread! It will amaze you how quick and easy it is to make this No Knead Bread and you can make the bread dough without any special tools!! My other favorite bread recipes include Honey Whole Wheat Bread and Easy Banana Bread.
I have included some variations for making this No Knead Bread. You can make the bread dough even healthier by using whole wheat flour (see directions below) or add a variety of different flavors to the dough. You can also choose to bake it on a baking sheet or in a cast iron pan!
It’s hard to believe there is absolutely no kneading required to make this bread, but you have to try it! I’m confidant you’ll “wowed” by how easy this bread is to make!
How to make No Knead Bread:
In a large mixing bowl, combine flour, salt and yeast. Add warm water and stir with a wooden spoon until combined. Cover the bowl with plastic wrap and allow to rise on your counter, at room temperature, for 6 – 15 hours.
Heat oven to 450 degrees F. Place an empty cast iron pot, with the lid on, into the preheated oven for 30 minutes. Meanwhile, shape dough into a ball and cover lightly with plastic wrap.
Remove pot from the oven and place the dough ball (remove plastic wrap), still on the parchment paper, into the hot pot. Cover with lid and return to oven to bake for 30 minutes.
After 30 minutes, remove lid from pot and continue baking, uncovered for 12-15 minutes. Remove from oven and allow bread to cool on a wire cooling rack.
Check out those amazing crispy layers, and the inside of the bread is so soft and tender.
What can I use to make no knead bread if I don’t have a cast iron pan?
No Cast Iron Pan? No Problem! If you don’t have a cast iron pan to bake the bread in, you can bake it on a regular baking sheet, following these steps:
- Make the dough as directed, including allowing it to rise.
- Shape the dough and place it on a greased baking sheet.
- Add three cups of VERY HOT water to a 9×13 pan and set it on the lower rack of your oven. The water will create steam which will help keep the bread crusty on the outside as it bakes.
- Place the baking sheet with the bread dough on the middle oven rack and bake for about 25-30 minutes.
The result is the same delicious, crusty bread, and I love that you can really shape the dough any way you like when you use this method. I shaped mine into a log and I cut 3 very shallow diagonal slits in the top (optional). I felt like I was eating my own homemade version of a La Brea baguette!
Can I substitute whole wheat flour?
I’ve made this bread with success using half whole wheat flour and half white flour. I also stirred in 2 tablespoons of honey to the warm water. Make and bake as directed.
Can you freeze no knead bread dough?
Yes, you can also freeze the bread dough. Complete the recipe through step 4, wrap the dough ball in plastic wrap and place in a freezer-friendly container. Freeze for up to 3 months.
When ready to bake, allow the dough to come to room temperature for 2-3 hours on the counter, or thaw overnight in the refrigerator.
Continue with step 5 of the recipe instructions.
What if you leave bread dough to rise too long?
Once the dough has risen on the counter for at least 2 hours, or up to 15 hours, you can place a lid on it and refrigerate it for up to 1 week. Then continue with step 3 of the recipe.
Want to add other flavors to your homemade artisan bread? Add any of the following, mixing into the dough at the beginning:
- Add Italian seasoning
- Add minced garlic
- Add fresh chopped herbs, like rosemary
- Add chopped nuts and dried fruit, like cranberries
- Add shredded cheese, like cheddar or parmesan
Check out all my BREAD RECIPES! Some of my favorites include:
No Knead Bread
- 3 cups all-purpose flour
- 1 3/4 teaspoons coarse sea salt *see note
- 1/2 teaspoon active dry yeast (or instant yeast)
- 1 ½ cups warm water (about 110 degrees F)
- In a large mixing bowl, combine flour, salt and yeast. Pour in warm water and stir with a wooden spoon until well combined. The dough will be sticky, but that’s how we want it!
- Cover the bowl with plastic wrap and allow to rise on your counter, at room temperature, for 6 - 15 hours (I either make it first thing in the morning to bake later for dinner, or make it the night before and let it rise overnight).
- Heat oven to 450 degrees F.
- Lightly flour your hands and a work surface and scoop dough out onto floured surface. Shape the dough into a ball, the best you can. Sprinkle a tiny bit of flour on top of the dough ball and place it on a piece of parchment paper. Cover the dough lightly with plastic wrap.
- Place an empty cast iron pot, with the lid ON it, into the preheated oven (450 degrees) for 30 minutes. (IF YOU DON’T HAVE A CAST IRON POT, read above in the post for instructions to use a baking sheet).
- Once the pot is hot, remove it from the oven. Remove the plastic wrap off of the dough ball and carefully lift the parchment paper with the dough ball on it, up and into the hot pot. Cover with lid and return pot to oven to bake for 30 minutes.
- After 30 minutes, remove lid from pot and continue baking, uncovered for 12-15 minutes. Remove from oven and allow bread to cool on a wire cooling rack.
- Store bread in an open paper bag, to ensure the crust stays crispy.
- Store leftover bread on the counter for up to 1 week.
- Baked (and cooled) loaves of bread can be frozen for up to 3 months.
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