This artisan-style No Knead Bread Recipe uses simple ingredients and barely any hands-on work. I’m sharing all my go-to tips so you get amazing bread every single time.
author’s note
This No-Knead Bread Turns Anyone Into a Baker!
If you haven’t tried making bread yet, THIS recipe is the best place to start. Fair warning—once you make it, you might not want to go back.
I’m truly obsessed with this bread recipe. It’s not only satisfying but also straightforward to make with very little hands-on time.
Here’s why it’s great:
- No stand mixer or bread maker needed
- No kneading required (very little hands-on time)
- Flexible baking/resting options so you can enjoy fresh bread when it works for you
- No special tools or utensils needed
- Simple ingredients and straightforward methods
This “miracle bread” recipe is based on Jim Lahey’s famous version from the New York Times.
What Is No-Knead Bread?
No-Knead Bread uses a long rise instead of kneading to build gluten for structure and texture.
When baked, this bread has a light, chewy interior and a crisp, crunchy crust. Its structure is surprisingly different from all-purpose white bread that relies on kneading.
No-Knead Bread Recipe Ingredients
| Ingredient | Notes |
|---|---|
| Warm water | Use the wrist test: drizzle a few drops on your wrist. If it feels warm and comfy, it’s right. Too hot or too cold and the yeast won’t activate. |
| Yeast | Helps the dough rise and expand. |
| Flour | Use plain all purpose white flour. |
| Honey | Helps the yeast grow and adds light sweetness. |
| Salt | Adds flavor and keeps the bread from tasting bland. |
| Olive oil | Helps the dough rise and adds a nice boost of flavor. |
Variations
I’ve tested this recipe with bread flour instead of all-purpose flour, and it gives better structure and shape due to its higher protein content. You can also try the herbed variation for added flavor with this Herb Bread.
Let’s Chat Yeast
Proofing the yeast shows it’s alive and active. Directions for both active dry and instant yeast are included—both work in this recipe.
Make sure the yeast activates before continuing. If not, the bread won’t rise properly.
Activated yeast will grow, foam, and look creamy.
No-Knead Bread Without A Dutch Oven
This bread is best baked in a hot 5.5 or 6-quart cast-iron Dutch oven pot. The pot creates steam to give the bread a crispy crust.
To bake without a Dutch oven:
- Place the dough on parchment paper and move it to a metal sheet pan.
- Position an 8-inch metal pan in the oven (do not use a glass pan), and bring a large pot of water to a boil.
- Place the sheet pan with dough in the oven and carefully pour the boiling water into the metal pan.
- Close the oven promptly to trap the steam.
- Bake for 40-50 mins until the bread is golden and sounds hollow when tapped.
How To Make No-Knead Bread Recipe (Tips)
- No Kneading: The dough is very wet, so avoid kneading or over-handling it.
- Cooling: Allow the bread to cool completely before slicing to prevent a spongey texture. The interior continues to cook even after it’s removed from the oven!
- Flour: Use either all-purpose or bread flour. Bread flour results in a chewier texture, but all-purpose flour is also effective.
Storage
Leftovers?
- This No-Knead bread recipe is best the first day.
- After a day, store it in an airtight container or bag. It softens, but is still good toasted!
- Freezing: Slice and wrap each slice individually. Freeze in an airtight bag or container for up to 3 months. Toast slices directly from the freezer.
Use Leftover Yeast In:
Breakfast
from-scratch Cinnamon Rolls
Appetizers
Life-Changing No-Knead Dinner Rolls
Sandwiches
Honey Whole Wheat Bread
