No-Knead Bread is the simplest bread there is to make! It has a crusty exterior with a a tender interior making it the perfect bread for serving with soup.
Cool weather calls for all the soups and comforting homemade bread like this No-Knead Bread! I highly recommend making this to serve along side Minestrone Soup, Instant Pot Beef and Barley Soup, and Slow Cooker Beef Stew.
No-Knead Dutch Oven Bread
This crusty bread requires no knowledge or experience in bread making. It takes 4 simple ingredients, 5 minutes of hands-on time, and a little patience while it rises. You are going to fall in love with this recipe and make this bread over and over again!
This recipe could not be any easier! Seriously, there is no excuse not to make this bread… unless you are out of flour or yeast like earlier this year but I think we’ve all learned to never let our supply get too low.
Ingredients for No-Knead Bread:
- All-purpose flour– Unbleached is recommended but bleached works too. Don’t be afraid to add more flour if your dough is looking too wet and not quite shaggy. Bread making is affected by altitude and humidity so you might need to make adjustments.
- Active dry yeast– Only a tiny bit is required because we’re letting it rise and grow for a long time (12-18 hours) which gives it great flavor.
- Salt– Not only does it add to the flavor but it also helps with the gluten structure of the dough. It also slows down fermentation which gives better flavor to your bread. This is a great article that goes into depth on the importance of salt in bread.
- Water– This should be warm, between 105-115 degrees F. If too hot (above 120), the yeast will begin to die instead of grow. Use a thermometer or test the water on your wrist. It should be a comfortable temperature that you’d wash your hands with. If it feels too hot, it’s too hot for the yeast.
How to make No-Knead Bread in a Dutch Oven:
Time needed: 12 hours and 10 minutes.
This crusty, No-Knead Bread takes time to rise but is so delicious and easy to make!
- Mix
Whisk together flour, salt, and yeast in a large mixing bowl.
- Add water
Add the warm water and mix with a wooden spoon or rubber scrapper until a shaggy mixture forms.
- Let dough rise
Cover bowl with plastic wrap and let sit for 12-18 hours.
- Preheat oven and pot
Place a cast iron pot (with lid on) in the oven and preheat to 450 degrees. Let the pot continue to heat for 30 minutes.
- Prep dough
Meanwhile, heavily flour work surface with about 1/2 cup flour. Empty dough onto flour and shape it into a ball. Cover lightly with plastic wrap and let it sit while the pot is heating.
- Bake
Remove pot from oven (place parchment paper in if desired) and carefully drop the dough into the bottom of the pot. Cover with lid and place in oven for 30 minutes. Remove lid and bake an additional 15 minutes.
- Cool
Remove pot from oven and carefully take bread out of the pot and place on a cooling rack. Cool completely before cutting.
FAQs
Anywhere between 12-18 hours. I like to make the dough at night and then bake it in the late morning or early afternoon so it is then cool and ready to slice by dinner.
This bread is perfect for serving with soup or stew so you can soak up every last drop of broth. It’s also great to use for sandwiches. I like to butter both sides of each slice and then toast it in a pan over medium heat to then use for fried egg sandwiches with bacon, eggs, cheese, and avocado. So good!
The Dutch oven holds heat really well as well as keeps the steam inside the pot, creating a crispier crust.
Yes! If you don’t have one yet, use a 4-6 quart metal pot with a lid. If the lid is rubber or plastic, use foil. You could also use a large oven-safe casserole dish (like CorningWare) or pizza stone.
The bread can be stored for up to 1 day uncovered at room temperature. If cut into, lay cut side down on a cutting board/plate. After 1 day, wrap in a paper bag, towel, or foil. Bread is best if eaten within 2-3 days.
No. Refrigerating bread actually causes it to stale faster. Either keep it at room temperature for up to 3 days or freeze in a freezer bag.
TOOLS USED TO FOR THIS CRUSTY BREAD RECIPE:
- Cast Iron Pot– This is the most affordable pot. If you’d like to invest more in a pot and get one that is enamel lined, (can handle acid contents like tomatoes) this one has great reviews (if you pick a different one, make sure the knob is metal so it’s oven safe).
- Pyrex Mixing Bowls with Lids- I love my mixing bowls with lids because then I am able to stack things up with the fridge. Plus, glass is nice for when I need to microwave whatever is in it.
- Stainless Steel Measuring Cups and Spoons– I love these measuring cups! They’re sturdy, pretty and it has every size measuring cup and spoon! I can’t stand sets that don’t come with 2/3 and 3/4 cups.
LOOKING FOR MORE BREAD? CHECK OUT THESE:
No-Knead Crusty Bread
Ingredients
- 3 1/2 cups unbleached all-purpose flour
- 1 3/4 teaspoon salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups warm water (~110 degrees)
Instructions
- Whisk together flour, salt, and yeast in a large mixing bowl.
- Add the warm water and mix with a wooden spoon or rubber scrapper until a shaggy mixture forms.
- Cover bowl with plastic wrap and let sit for 12-18 hours.
- Place a 6 quart cast iron pot (with lid on) in the oven and preheat to 450 degrees. Let the pot continue to heat for 30 minutes.
- Meanwhile, heavily flour work surface with about 1/2 cup flour. Empty dough onto flour and shape it into a ball. Cover lightly with plastic wrap and let it sit while the pot is heating.
- Remove pot from oven (place parchment paper in if desired) and carefully drop the dough into the bottom of the pot. Cover with lid and place in oven for 30 minutes. Remove lid and bake an additional 15 minutes.
- Remove pot from oven and carefully take bread out of the pot and place on a cooling rack. Cool completely before cutting.
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