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Quick And Easy No-Knead Bread

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This bread is crusty on the outside and chewy on the inside!
No-Knead Bread

This Quick and Easy No-Knead Bread can be made even by the most amateur bakers, and it turns out bakery-style. It’s amazing how basic pantry staples can create a perfectly crusty on the outside while chewy on the inside artisan bread. Give it a try and see how easy it is to enjoy freshly baked bread!

Ingredients For Easy No-Knead Bread

To make this crusty bread you need the following ingredients:

  • Bread flour
  • Instant or rapid-rise yeast
  • Warm water
  • Salt

How To Make Easy No-Knead Bread

  1. Mix all ingredients in a large bowl using a wooden spoon or spatula. The dough will be sticky, that’s ok. Cover the bowl with a damp cloth and let it rest (proof) in a draft-free place for 2-3 hours, or until doubled in volume.
  2. A few minutes before the proofing time is over, heat the oven to 450 F and place a Dutch oven (with the lid on) in the oven while it preheats.
  3. Sprinkle some flour on the counter and turn the dough onto the it. Fold the sides of the dough inwards (about 6 folds) to form it into a round shape. You may have to add flour to your hands to prevent the dough from sticking to them.
  4. Using a dough scraper or large knife, transfer the dough to a piece of parchment paper.
  5. Take the Dutch oven out of the oven (carefully, it’s hot!), and place the dough into the Dutch oven using the parchment paper.

Place the lid on and bake the bread inside the Dutch oven for 30 minutes. Remove the lid and bake for 15 minutes more until the bread is golden brown.

Can I Make The Dough Ahead Of Time?

Yes, you can. After the first rise, the dough can be placed in the refrigerator for up to 3 days when stored in an airtight container. Let it come to room temperature before baking.

No-Knead Bread

Quick And Easy No-Knead Bread

This bread is crusty on the outside and chewy on the inside!
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
RISING TIME: 2 hours
Total Time: 2 hours 45 minutes
Servings: 12 SLICES
Calories: 124kcal
Author: Katherine - Yummfully

Equipment

  • Mixing bowl
  • Dutch oven
  • Oven

Ingredients

  • 3 cups bread flour
  • 1 packet (2 tsp) rapid rise yeast
  • 1 ½ tsp salt
  • 1 ½ cups warm water

Instructions

  • Mix all ingredients in a large bowl using a wooden spoon or spatula. The dough will be sticky, that’s ok. Cover the bowl with a damp cloth and let it rest (proof) in a draft-free place for 2-3 hours, or until doubled in volume.
  • A few minutes before the proofing time is over, heat the oven to 450 F and place a Dutch oven (with the lid on) in the oven while it preheats.
  • Sprinkle some flour on the counter and turn the dough onto the counter. Fold the sides of the dough inwards (about 6 folds) to form it into a round shape. You may have to add flour to your hands to prevent the dough from stickint to them.
  • Using a dough scraper or large knife, transfer the dough to a piece of parchment paper.
  • Take the Dutch oven out of the oven (carefully, it’s hot!), and place the dough into the Dutch oven using the parchment paper.
  • Place the lid on and bake the bread inside the Dutch oven for 30 minutes. Remove the lid and bake for 15 minutes more until the bread is golden brown.

Nutrition

Calories: 124kcal | Carbohydrates: 25g | Protein: 4g | Fat: 0.6g | Polyunsaturated Fat: 0.2g | Sodium: 291mg | Potassium: 34mg | Fiber: 0.8g | Calcium: 0.5mg | Iron: 2mg

Frequently Asked Questions

What If My Dough Isn’t Rising?

Your dough might need a little warmth. Place it in a turned-off oven with the light on and the door closed, or in a sink with warm water around the bowl.

How Do I Handle Sticky Dough?

To minimize sticking, you can use a dough scraper or a large knife to fold and shape the dough. Flour the surface, the scraper, and your hands.

Can I Use A Regular Loaf Pan?

You can, but the bread won’t have the same crusty exterior. To help the bread form a crust, place a pan with hot water in the corner of the oven to create steam.

Can I Use All-Purpose Flour Instead Of Bread Flour?

Yes, you can. Bread flour gives the bread a chewier texture and bigger air pockets, but the bread will be just as delicious.

What If I Don’t Have a Dutch Oven?

You can bake the bread on a tray or baking sheet, but place a small pan of hot water in the corner of the oven to create the crust on the bread.

How Do I Know If My Yeast Is Active?

If you want to test your yeast, dissolve it in warm water along with a tablespoon of flour. If it foams up, it’s active. If bubbles don’t form, don’t use it.

How Wet Should The Dough Be?

The dough should be sticky and wet, but not as thin as cake batter. Adjust more flour or water if needed.

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