Quick And Easy No-Knead Bread

This Quick and Easy No-Knead Bread is the ultimate solution when I want fresh, homemade bread without the hassle of kneading. With a crispy crust and chewy interior, it’s everything I crave in a bakery-style loaf—made right in my kitchen with just a few ingredients and minimal effort.

Why You’ll Love This Recipe

I love that this bread requires hardly any hands-on time. I mix the ingredients in one bowl, let it rise, and then bake it. No kneading, no complicated shaping—just simple steps that lead to a beautifully rustic loaf. It’s perfect for beginners or anyone looking to whip up homemade bread with minimal fuss. The end result looks and tastes like something from an artisan bakery, and it always impresses.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Salt

• Active dry yeast

• Warm water

Directions

1. I start by mixing the flour, salt, and yeast in a large bowl.

2. Then I pour in the warm water and stir until everything is combined into a sticky, shaggy dough.

3. I cover the bowl with plastic wrap or a clean towel and let it sit at room temperature for 12 to 18 hours.

4. Once the dough has risen and looks bubbly on the surface, I preheat my oven to 450°F (230°C) and place a Dutch oven (with the lid on) inside to heat up.

5. While the oven is heating, I turn the dough out onto a floured surface and shape it into a round loaf. I let it rest for about 30 minutes.

6. Carefully, I place the dough into the hot Dutch oven, cover it, and bake for 30 minutes.

7. Then I remove the lid and bake for an additional 10-15 minutes until the crust is golden and crisp.

8. I let the bread cool on a wire rack before slicing.

Servings and timing

This recipe makes 1 round loaf, which gives me about 8–10 slices depending on thickness. The active prep time is only about 5-10 minutes. The dough rises for 12-18 hours, and baking takes 40-45 minutes. I usually plan ahead and mix the dough the night before I want to bake it.

Variations

Sometimes I swap out a cup of the white flour for whole wheat flour for a nuttier flavor. I also like to add rosemary, garlic powder, or shredded cheese into the dough for extra flavor. For a seeded crust, I roll the shaped dough in sesame or poppy seeds before baking. If I want to make it sweet, I mix in raisins and a touch of cinnamon.

Storage/reheating

Once the bread cools, I store it in a paper bag or loosely wrapped in a clean kitchen towel to keep the crust crispy. It stays fresh for about 2-3 days at room temperature. For longer storage, I freeze slices in a zip-top bag and toast them straight from the freezer. To reheat the whole loaf, I wrap it in foil and warm it in a 300°F (150°C) oven for 10-15 minutes.

FAQs

Can I let the dough rise for less time?

It’s best to give it at least 12 hours for the full flavor and texture, but if I’m in a hurry, I’ve gotten decent results with 8 hours of rising time.

Do I have to use a Dutch oven?

No, but I get the best crust using one. I’ve also used a covered casserole dish or even a heavy baking pot with a lid.

How do I know when the bread is done baking?

I tap the bottom of the loaf—it should sound hollow. A thermometer inserted into the center should read around 200°F (93°C).

Can I add mix-ins like olives or herbs?

Definitely. I add them right after mixing the dough. Just make sure they’re evenly distributed.

Why didn’t my dough rise?

It could be due to old yeast or too cool of a room temperature. I make sure my water is warm but not hot (about 110°F), and my yeast is still active.

Conclusion

Quick and Easy No-Knead Bread proves that great bread doesn’t need hours of effort or special equipment. It’s the kind of recipe I come back to again and again when I want something comforting, reliable, and satisfying. Whether I’m dipping it in soup or slathering it with butter, this bread always hits the spot.