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Four ingredient no knead bread doesn’t need special tools or extensive kneading for a perfect loaf of bread with a crispy golden crust.
Holly’s Recipe Highlights
- Difficulty: Super easy! No kneading required, just mix, rest, and bake.
- Recommended tools: For the best results, bake this in a covered Dutch oven.
- Budget friendly: You’ll get bakery-worthy artisan bread for pennies using basic ingredients
- Time-Saving Tip: Let the dough rise in a warm spot to speed up fermentation slightly.
- Freezing: Wrap tightly and freeze for up to 3 months; thaw at room temperature.
4 Ingredients For No Knead Bread
- Flour: Regular all-purpose flour produces a light and fluffy loaf and is easy to work with. Bread flour has more gluten and will produce a chewier loaf.
- Yeast: Be sure you’re using instant yeast, which requires no proofing—you can add it straight to the flour. Double-check the expiration date, as expired yeast can ruin the recipe.
- Water: Warm water activates the yeast and should be about 125°F. Use a thermometer to make sure you have the right temperature.
Variations
- Add fresh or dried herbs like dill, rosemary, or sage.
- Brush the top with whisked egg or milk for that golden, bakery-style shine.
- Sprinkle sesame seeds on top for a little crunch and a nutty flavor boost!
Pro Tips for Perfect Bread
- Be sure to measure flour correctly, too much flour can make baking dense.
- Since the bread dough requires rising for an extended time, keep it in a warm place away from drafts and temperature changes (between 75°F and 78°F degrees). The top of the refrigerator can be a good spot.
How to Store Bread
- Keep leftover no-knead bread in a sealed plastic bag or container at room temperature for up to 4 days or the refrigerator for up to 6 days. It won’t retain the same crisp crust but the bread itself will be moist.
- Freeze a whole loaf or slices by wrapping them in plastic and then placing them in zippered bags for up to 6 months. Slices can be popped in the toaster still frozen.
- Leftover bread that has dried out can be used to make croutons or bread crumbs.
Did you make this No Knead Bread recipe? Please leave a comment and rating below!
No Knead Bread
Just 4 simple ingredients come together to make a crusty, artisan-style bread with a soft, fluffy inside—just like a bakery loaf!
Equipment
Ingredients
- 3 cups all purpose flour additional for dusting
- ½ teaspoon instant yeast
- 1 ¼ teaspoons salt
- 1 ⅓ cups warm water 105-115℉
Instructions
- In a large bowl, combine flour, water, yeast, and salt, the dough will be shaggy and sticky.
- Cover the bowl with plastic wrap and let sit at room temperature overnight, or up to 18 hours. It should have bubbles on the surface.
- Place a piece of parchment paper on your work surface and sprinkle with flour. Turn the dough onto the flour and, using floured hands, form the dough into a round ball by tucking the edges under.
- Lift the parchment paper and place into a medium bowl. Lightly cover and let rise an additional 90 minutes.
- Place a large Dutch oven or oven-safe pot with a lid into the oven. Preheat the oven to 450°F. Score the bread, about ⅛-inch deep 1 or 2 times.
- Carefully lift the dough into the preheated Dutch oven using the parchment.
- Cover with the lid and bake for 30 minutes. Uncover and bake for an additional 15 to 20 minutes or until golden. Let cool on a wire rack before slicing.
Notes
- Cool bread completely before storing.
- Ensure your yeast is not expired.
- Store leftovers in an airtight container at room temperature for up to 4 days, or up to 6 days in the refrigerator, or up to 6 months in the freezer.
Nutrition Information
Calories: 138 | Carbohydrates: 29g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 293mg | Potassium: 46mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.002mg | Calcium: 7mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Bread, Breakfast, Sandwich, Side Dish, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
So far any recipe I’ve tried of yours came out well. I recently made your fried chicken and coleslaw. I enjoyed both, though I must’ve done something wrong because my chicken was a little dry. I’ll try it again sometime soon. My husband loves the coleslaw. Today, I’m in the process of making your No Knead Bread.
Due to being happy with every recipe of yours I’ve tried so far, I ordered your book today. I hope I will enjoy it. Have a nice day.
I hope you enjoy it too! It has so many of my favorite recipes inside!