Easy No-Knead Bread

Posted by: Authentic Flavors Made Easy

This Easy No-Knead Bread has a crisp, golden crust and a soft, airy interior with minimal effort. Made with just a few pantry staples, it’s perfect for beginners and requires no kneading—just mix, let it rise, and bake!

Prep Time: 10 minutes
Rise Time: 12–18 hours
Cook Time: 45–50 minutes
Total Time: 13–19 hours
Servings: 10–12 slices

Ingredients

3 cups (375 g) all-purpose or bread flour
1½ teaspoons salt
½ teaspoon instant yeast
1½ cups (360 ml) warm water (about 105–110°F / 40–43°C)

Optional Add-Ins

1 teaspoon garlic powder
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
½ cup shredded Cheddar or Parmesan cheese
2 tablespoons everything bagel seasoning

Instructions

In a large mixing bowl, whisk together the flour, salt, and yeast.
Pour in the warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms. Do not knead.
Cover the bowl tightly with plastic wrap or a clean kitchen towel.
Let the dough rise at room temperature for 12–18 hours, or until doubled in size and covered with bubbles.
Place a Dutch oven with its lid into the oven and preheat to 450°F (230°C) for 30 minutes.
Turn the dough onto a lightly floured surface and gently shape it into a round loaf. Avoid overhandling the dough.
Carefully place the dough onto a piece of parchment paper.
Remove the hot Dutch oven from the oven, lift the dough using the parchment paper, and place it inside the pot. Cover with the lid.
Bake for 30 minutes with the lid on.
Remove the lid and bake for an additional 15–20 minutes, until the loaf is deep golden brown and sounds hollow when tapped.
Transfer the bread to a wire rack and let it cool for at least 1 hour before slicing.

Serving Suggestions

Butter and honey
Olive oil and balsamic vinegar
Soups and stews
Sandwiches
Cheese and charcuterie boards
Garlic bread

Tips

Use a kitchen scale for the most accurate measurements.
A long, slow rise develops the bread’s flavor and airy texture.
For an extra-crispy crust, place a small oven-safe dish of hot water on the bottom rack while baking.
Store the bread in a paper bag or bread box at room temperature for up to 3 days, or freeze sliced for up to 3 months.