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This No Knead Bread is baked in a dutch oven and is the perfect crusty french bread recipe. This makes a beautiful artisan loaf of bread and is so easy! The only ingredients you need are flour, water, salt, and yeast for the perfect overnight crusty bread.
This is the easiest bread recipe known to man! It literally takes two minutes to prepare. I was in shock the first time I made this bread because it was just too easy and the end result was absolutely mind blowing.
The first time I made this bread for my Mom, who is the ultimate bread maker, she couldn’t believe how easy it was and we ended up with crusty artisan bread that looked like it came straight from a French bakery.
What ingredients are in Overnight Bread:
This bread recipe calls for only 4 ingredients. The ingredients in this No Knead Bread are flour, salt, yeast, and water. That’s it!
You literally stir the ingredients together for 30 seconds and you are done. Just set aside the bread dough to rise for 12-18 hours and then bake it. That’s it!
The key is baking the bread in a dutch oven. This helps to create a crusty exterior. I am positive you are going to love this homemade artisan bread recipe!
Why you will love this recipe:
- I found this easy bread recipe courtesy of Jim Lahey, the owner of Sullivan Bakery, and it was published in the New York Times. It became instantly popular since it requires no kneading, calls for only 4 simple ingredients, and makes the perfect crusty loaf of bread.
- It is literally the EASIEST Bread recipe you will ever make and you end up with an artisan crispy crust that’s extra soft and tender inside.
- It is so customizable! Do you want to add dried cranberries and white chocolate? Done! Add garlic and cheddar? Easy as pie. Add fresh herbs and butter? Piece of cake.
Dutch Oven Bread Ingredients:
- Flour — I suggest using all-purpose flour or bread flour in this recipe. Bread flour has a high protein content so it is good for a hearty bread. All-purpose flour has slightly less protein than bread flour but is a universally used flour because of its protein content.
- Yeast — I suggest using active dry yeast. You only need 1/2 teaspoon because this is a slow-rising bread. This is going to slowly rise for 12-18 hours.
- Salt — If bread is ever lacking flavor, it is because there is not enough salt in the dough.
- Warm Water — I suggest the water be warm at approximately 110 degrees. This helps to activate the yeast. If it is too hot, it will kill the yeast. Use a thermometer to check the temperature of the water.
Why does Overnight Bread have such a long rise time?
This dutch oven bread doesn’t call for that much yeast, only 1/2 teaspoon, so it needs a long rise time to develop flavor and create the perfect texture.
Slow and steady wins the race with this artisan bread recipe. You end up with a flavorful, chewy texture, with a crusty exterior. it is the perfect no-knead bread recipe!
Why do you need a Dutch Oven or a pan with a lid?
Dutch ovens are known for their even baking and they have the benefit of trapping the steam released by the dough in the initial phase of baking.
The steam prevents the crust from setting until the loaf has expanded to its maximum height. Once this happens, you remove the lid and let the top of the bread brown for several minutes.
What type of Dutch Ovens do you suggest for baking Dutch Oven Bread?
My favorite Dutch Ovens are the Staub Brand Dutch Ovens and the LeCreuset Dutch Ovens. I always look for them to go on sale. They are always coming out with new, beautiful colors and I am a sucker for a gorgeous dutch oven.
You can also find a Lodge Dutch Oven on Amazon for a less expensive price.
I also love to use a smaller 3-quart Dutch oven and this one is only around $38.
I use my dutch ovens all of the time for so many recipes. I actually leave two Dutch ovens out on my stove at all times, that’s how much I use them!
How to make the Best No Knead Bread:
- Start with a mixing bowl. Add flour, yeast, salt, and warm water. Check to make sure the water is warm but not hot. You want the water to be about 110 degrees. If it is too hot, it will kill the yeast.
- Stir the mixture together. The mixture will look shaggy and that is ok. I suggest using your hands to create a ball and bring all of the ingredients together.
- Cover and let the mixture rise for 12-18 hours. It is important to let it rise for at least 12 hours as it allows the flavors to develop.
- When ready to bake, heat the oven to 450 degrees. Place the dutch oven into the oven to allow it to heat up for 25-30 minutes.
- Remove the dough from the bowl and place it on a piece of parchment paper. Shape it into a round ball that will fit into the dutch oven.
- Carefully remove the hot dutch oven from oven. Place the dough with the parchment paper into the hot dutch oven. Cover with the lid.
- Place in the oven and bake for 30 minutes.
- After 30 minutes, carefully remove the lid with hot pads and let it brown for about 8-12 minutes, depending on how brown you want the crust to be.
- Remove from the oven and let sit for 15 minutes before slicing.
Variations:
This simple bread recipe is so customizable and you can add your favorite ingredients. Here are some suggested bread combinations:
- Cranberry White Chocolate Pecan Bread: Dried Cranberries, White Chocolate Chips, and Crunchy Pecans
- Garlic Cheddar Bread: Minced Garlic and Shredded Sharp White Cheddar Cheese
- Herb Butter Parmesan: Fresh Herbs like Rosemary, Parmesan Cheese, brushed with Garlic Butter
For extra crusty bread:
Make sure to remove the lid after baking for 30 minutes to allow the bread to get nice and crusty.
I hope you love this Easy No Knead Bread Recipe. The best part is it is made with only 4 ingredients and 5 minutes of prep!
POPULAR BREAD RECIPES:
I love baking bread and have some easy bread recipes like my Soft French Bread Recipe, which even kids can make!
If you want to make QUICK yeast bread, check out my 1-Hour White Bread Recipe and my 1-Hour Whole Wheat Bread Recipe.
If you want to make bread for sandwiches, check out my Classic Sandwich Bread Recipe.
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No Knead Bread
Ingredients
- 3 1/4 cups Flour
- 1/2 teaspoon Active Dry Yeast
- 1 1/2 teaspoons Salt
- 1 1/2 cups Warm Water (about 110 degrees)
Instructions
- In a mixing bowl, add flour, yeast, salt, and warm water. Check to make sure the water is warm but not hot. You want the water to be about 110 degrees. If it is too hot, it will kill the yeast.Stir the mixture together. The mixture will look shaggy and that is ok. I suggest using your hands to create a ball and bring all of the ingredients together.
- Cover with a light tea towel, flour sack towel, or Saran wrap and let the mixture rise for 12-18 hours. It is important to let it rise for at least 12 hours as it allows the flavors to develop.
- When ready to bake, heat the oven to 450 degrees. Place the dutch oven into the oven to allow it to heat up for 25-30 minutes.
- Remove the dough from the bowl and place it on a piece of parchment paper. Shape it into a round ball that will fit into the dutch oven.
- Carefully remove the hot dutch oven from oven. Place the dough with the parchment paper into the hot dutch oven. Cover with the lid. Place in the oven and bake for 30-35 minutes.
- After 30 minutes, carefully remove the lid with hot pads and let it brown for about 6-12 minutes, depending on how brown you want the crust to be.Remove from the oven and let sit for 15 minutes before slicing.
Notes
- Flour — I suggest using all-purpose flour or bread flour in this recipe. Bread flour has a high protein content so it is good for a hearty bread. All-purpose flour has slightly less protein than bread flour but is a universally used flour because of its protein content.
- Yeast — I suggest using active dry yeast. You only need 1/2 teaspoon because this is a slow-rising bread. This is going to slowly rise for 12-18 hours.
- Salt — If bread is ever lacking flavor, it is because there is not enough salt in the dough.
- Warm Water — I suggest the water be warm at approximately 110 degrees. This helps to activate the yeast. If it is too hot, it will kill the yeast. Use a thermometer to check the temperature of the water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This bread turns out great with white flour or bread flour. I have used both. I sometimes double it and use my larger Dutch oven. Makes an big impressive loaf. It is fun to make.
How much flour ? ?
Ok….I am obsessed with this bread! It not only looks awesome, but it tastes amazing. I have tried adding all kinds of things….raisins, currants, raisins and walnuts, pecans and last night I mixed in white chocolate chips with the pecans and baked it this morning….and it was DELICIOUS! I can’t stop eating it. There are so many variations I want to try…..but the bread without anything extra added in is still fabulous! Thank you Modern Honey for a great recipe.
Carolina your comment made me so happy! I am absolutely THRILLED to hear that you are trying out a bunch of different mix ins. So fun! I love when my recipes can become “staples” in a household. Thank you so much for using it!
The picture of your bread looks so delish! I had high hopes, but alas, my turned out just mediocre. I will try again, but, for now, can only give it a 4-star review.
Do I cook it fir longer before taking off the lid?
I left eggs in the car and they were in 73 degrees and 6 hours. Do I throw them away?
I love making bread. It’s my favorite thing – and I love the artisan breads I buy at the store. I always thought making artisan breads would be harder, so never tried it. But you said this recipe was easy, so I decided to give it a try. AND YOU WERE ABSOLUTELY RIGHT! It is not only easy, but it was SO Good and looked as beautiful as the ones I buy. I am so excited to make this again and again and try different added ingredients. Thank you so much for this recipe!
Can I use:
– Cuisenart Bread machine for the dough?
– Bread yeast?
I only have bread yeast?
Can a gluten-free all purpose flour be used instead of the recommended flours in your recipe? Thank you in advance for your suggestions.