No Knead Bread – no kneading required, 4 simple ingredients, baked in a Dutch Oven! The result is simple perfection, hands down the best bread you’ll ever eat!
I shared this recipe with you guys almost 4 years ago and I have to share it again because it is one of my favorite recipes of all time and it’s one I make often, plus I made a video for you guys! Whenever I want a crusty bread, this is the recipe I go to, it really couldn’t get any easier. The simplicity of this bread is what I love the most and the fact that your entire house will smell of fresh bread as you bake this. This bread could not get any easier, it’s even easier than the artisan bread.
The ingredients are the same as for the artisan bread but the way it’s made, totally different. The thought of baking bread in a cast iron pot with the lid on never crossed my mind years ago, but it makes complete sense. As you bake it with the lid on, it creates steam inside the pot therefore creating a nice crust on the bread. We know steam makes crusty bread, I learned this a long time ago as well.
Do not worry about a thing. If you think there is no way your bread will look like this, you are so wrong. This could not get any easier. If you’ve never baked bread before you could still make this. Every single time I make this, I end up with a gorgeous loaf of bread. You cannot screw this up!
But admire the bread for a minute. Is that crust not perfection? Have you seen a better looking crust than that?
Now let me tell you about the bread a bit. It is the best bread I have ever made. No lie! And I’ve made a few breads in my day. It is crusty, it is crunchy and it is flavorful. You know those great Italian loaves of bread with a nice crust to them that you buy from the local Italian bakery, it’s like that, but better because you made it yourself.
Making this could not get any easier. Simply mix the flour, salt and yeast together and then add the water to it. Mix it using a wooden spoon or spatula until it’s all incorporated, no need to over mix, it will look like a sticky mess. Cover up the bowl, let it rest outside on the counter for 12 to 18 hours. Yes, if you thought you were going to eat bread today you won’t, you have to let it rest for that long, and also please do not refrigerate it. I left mine for 18 hours overnight, and after all that time that sticky mess will rise and will become even stickier but that’s OK. You have to preheat your oven to 450 F degrees, and also preheat your cast iron pot as well. Apparently you don’t have to use a cast iron pot if you don’t have one, any other oven proof pot with a lid on would work. When the pot is heated, be careful not to burn yourself, using a lot of flour on your hands roughly shape the dough into a round ball, you don’t have to be perfect, and drop it in the pot. Put the lid on and bake it 30 minutes, after which remove the lid and let it bake for another 15 to 20 minutes until it’s nice and golden brown. Perfection.
And if I haven’t said it a million times, there is nothing better than warm bread, right out of your oven. I know you want to rush and make this right now. Oh by the way you can add other ingredients to the flour before adding the water, such as cheese, or herbs, that’s what I’m going to try next. 🙂
This video should answer a lot of your questions on how to make this bread:
This recipe was originally shared Nov 10, 2012.
- 3 cups all purpose flour
- 1 3/4 tsp salt
- 1/2 tsp active dry yeast
- 1 1/2 cups water room temperature
In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated.
Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours.
Preheat oven to 450 F degrees. Add your cast iron pot to the oven as it's heating and heat it as well until it's at 450 F degrees.
Remove the pot from the oven and remove the lid from it. If you want to make sure your bread doesn't stick to the pot you can sprinkle some flour or cornmeal on the bottom of the pot.
Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven.
Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.
Remove the bread from the pot, it should fall out easily. Let cool completely before slicing into it and serving.
I used a small 3.5 qt Dutch oven. A small Dutch oven is better here so that the bread rises upwards, whereas if you were to use a big Dutch oven the bread would spread out over the entire surface of the pot.
If the dough mixture is too dry, add a bit more water, the dough should be sticky, as seen in the video.
To add other ingredients to the bread such as dried fruit, seeds, herbs or cheeses, add them in step 1 when mixing everything together.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Recipe source Simply So Good
What you’ll need:
If you like this recipe try these no knead breads: