No Knead Bread Recipe

5 from 1 vote

Crispy, golden No Knead Bread made in a Dutch oven. Soft inside, crusty outside, and so easy you’ll want to bake it every week.

Prep Time10

Cook Time45

Rising Time2

Total Time2 55

Course: Appetizer

Cuisine: American

Keyword: no knead bread

Servings: servings

Calories: 223kcal

In a large bowl, whisk together the flour, yeast, salt, and sugar. Add warm water and stir with a wooden spoon until the mixture forms a sticky dough with no dry spots.
3 1/4 - 3 1/2 cups bread flour, 2 1/4 teaspoons instant yeast, 2 teaspoons salt, 1/2 teaspoon sugar, 1 1/2 cups warm water
Cover the bowl with a damp kitchen towel or plastic wrap and let it rise at room temperature for 2-3 hours, or refrigerate for 12-24 hours for extra flavor.
Preheat the oven to 450°F (232°C) with a Dutch oven inside for 30 minutes.
Once the dough has doubled and looks bubbly, transfer it to a floured surface. Gently pull the edges to the center and shape into a round loaf by cupping your hands around it and rotating. Place the shaped dough on parchment paper.
Using oven mitts, carefully remove the Dutch oven. Lift the parchment paper with the dough and lower it inside. Score the top if desired. Cover with the lid and bake for 30 minutes.
Remove the lid and continue baking for 15-20 minutes until the crust is golden brown.
Take the bread out using oven mitts and transfer it to a cooling rack. Let it cool for at least an hour before slicing.

Substitutions: Use all-purpose flour in place of bread flour. If using active dry yeast, dissolve it in warm water with sugar before mixing.
Storage: Store in a paper bag or wrapped in a towel at room temperature for up to 2 days.
Reheat: Toast or warm in a 350°F oven for a few minutes until crusty again.