Easy No-Knead Bread is an artisan-style bread that’s done in 3 hours from start to finish and it’s mostly rising time. This is an easy bread recipe – you don’t even need a mixer. With only 4 ingredients (flour, yeast, salt, and water), you can make a bakery-quality, super soft homemade bread.
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Easy No-Knead Bread
We love the aroma and taste of homemade bread, including our easy Dutch Oven Bread, classic French Bread with the best crust, and of course classic Dinner Rolls. My kitchen has served as a bread-making test lab for the past month. We’ve made this bread countless times. It rises beautifully every time and you will fall in love with the spongy soft texture. It reminds me of the lovely loaves that Costco has perfected.
Many no-knead bread recipes require overnight fermentation but we love that this one is done in just 3 hours (most of which is just letting the dough rise while you go about your business). You’ll get to enjoy fresh homebaked bread within a few hours of when the craving hits.
What is the Best Flour For Bread?
Bread flour typically has slightly more protein and gluten than all-purpose flour so it is the preferred flour for bread. It can give you slightly better rise and texture. We have tested this no-knead rustic artisan bread with both all-purpose flour and bread flour. The loaves turned out perfect with either flour so use what you have on hand.
Watch No-Knead Bread Video Tutorial:
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How to Make Easy Homemade Bread:
1. In a large bowl, combine warm water (100˚F) and salt. Sprinkle yeast over the top and let it sit 2 min, then stir.
2. Measure out exactly 3 1/4 cups of flour and add flour to the bowl. Stir together with a spatula just until it together (do not knead). Cover and let rise at room temperature 2 hours (until 2-3 times in volume).
3. Line a cutting board with parchment paper and generously dust with flour. Turn dough out onto the floured surface.
4. With well-floured hands, fold the dough in half, then fold in half again. Dust dough generously with flour, lift it up and form a ball in your hands. Sprinkle the parchment paper flour or cornmeal, extending 1-inch past the border of the dough since it will expand. Place dough over the flour, seam side down, and let it rise at room temp uncovered for 40 minutes.
5. Meanwhile, prepare your oven: place one rack in the middle for the bread and one rack on the bottom for the water pan. Place a rimless cookie sheet (or inverted baking sheet) on the center rack. Preheat the oven and cookie sheet to 450˚ F. Also heat 1 cup water.
6. Just before baking, score the top of the bread 3 times. Place a metal or cast iron dish* on the bottom rack with 1 cup hot water (being careful not to splash water on a glass oven door). Slide dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for 25-28 min or until golden brown.
*CAUTION: DO NOT USE A GLASS DISH to hold water or it may explode when you add water. Also, be careful not to splash water on a glass oven door to prevent shattering from strong temperature change.
Pro Tips for the Best Homemade Bread:
- Use warm water – ideally about 100˚F to 110˚F. Avoid hot water which can deactivate the yeast.
- Measure precisely – spoon flour into measuring cup and level off the top. See our best tips for How to Measure wet and dry ingredients.
- Dough Rising Temperature – A room temperature of 71˚F to 75˚F is ideal for bread rising. If your room is colder, it will take longer. Do not place dough in a hot oven to rise. If the temperature goes above 110˚F, you can deactivate and ruin the yeast.
- Don’t Rush the Rise – For the best texture and rise, do not rush the rising process. It should be 2-3 times in size when it is finished rising. If you don’t allow the full rise, the bread will be dense.
- Preheat the oven and baking sheet – putting the dough onto a hot baking sheet or pizza stone, will help form a beautiful crust.
- Scoring the bread – scoring the top of the loaf allows it to expand and creates a pretty bread that you will be very proud of. Use a sharp or serrated knife or bread scoring blade.
- Cool before slicing – If you cut freshly baked bread while it’s still hot, the steam will escape and the bread will seem doughy.
Our Top Rated Bread Recipes:
- French Bread with a true crisp crust
- Banana Nut Bread – a moist banana bread studded with nuts and raisins
- Dutch Oven Bread – A 5-seed bread with the same basic dough
- Dinner Rolls – so easy and freezer-friendly
The next day, use this bread to make the most amazing Reuben Sandwich or this restaurant copycat Chicken Bacon Avocado Sandwich.
No-Knead Bread Recipe (Easy Artisan Bread)
Ingredients
- 1 1/2 cups water, warm, at 100˚F (not hot)
- 1/2 Tbsp sea salt
- 2 1/4 tsp active dry yeast, (7 grams or 1 packet)
- 3 1/4 cups all-purpose flour, (or bread flour) plus extra flour for dusting
- 2 Tbsp cornmeal , or more flour
Instructions
- In a large bowl, stir together 1 1/2 cups warm water (100˚F) and 1/2 Tbsp of salt. Sprinkle the top with yeast and let it sit 2 min, then stir.
- Measure out exactly 3 1/4 cups of flour and add flour to the bowl. Using a spatula, stir until dough comes together and is well blended. Cover the bowl with plastic wrap and let it rise at room temperature 2 hours (or about 2-3 times in volume).
- Line a cutting board with parchment paper and generously dust with flour. Scrape dough out of the bowl with a spatula onto the floured surface.
- With well-floured hands, fold dough in half, then fold in half again. Dust dough generously with flour, lift it up and form a ball in your hands. Sprinkle parchment paper with more flour or cornmeal, extending about 1" past the border of the dough since it will expand. Place dough over the flour, seam side down, and let it rise uncovered at room temp 40 minutes.
- Meanwhile, prepare your oven with 2 racks - one rack in the middle for the bread and one rack on the bottom for the water pan. Place a rimless cookie sheet (or use the backside of a rimmed cookie sheet or pizza stone) on the center rack. Preheat the oven and cookie sheet to 450˚ F. Also heat up 1 cup water.
- Just before baking, score the top of the bread 3 times. Place a metal or cast iron dish (never a glass dish*) on the bottom rack with 1 cup hot water (being careful to not splash water on a glass oven door). Slide the dough with the parchment paper onto the hot cookie sheet and bake at 450˚ F for about 25-28 min or until golden brown. Transfer loaf to a rack and cool to room temp before cutting into it.
Notes
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This recipe was first published in 2012. It was updated March 2020 with new photos and we improved the recipe adding slightly more flour to help with forming the loaf.
I just mixed the bread…very easy. I would like to divide the dough into 2 smaller loaves. Would it be better if I cooked them on a pizza stone or 2 smaller loaf pans?
Hi Marie, I think it would work well to do either way. It might challenging to fit 2 loaves on one pizza stone – if you do, make sure there is air circulating around them. I haven’t tried dividing this into 2 since it doesn’t make a huge loaf of bread, but Loaves might be easier to bake if you are dividing it.
Hi
For the backing can i use an airfryer
Hi Susannne! I haven’t tried an air fryer to bake bread, so I don’t have those instructions. Sorry.
Have made this once and everyone loved it! Making it again and noticing that video says 3 cups of flour and ingredient list says 3-1/4 .. I used the whole 3-1/4 cups last time all at once and thought maybe I made a mistake …
Hello Debbie, the written recipe is correct. I’m glad to hear that you loved it!
Hello. How would you recommend baking in a Dutch oven?
Hello there! This is my recipe for Easy Dutch Oven Bread.
Hello, the top of my bread is burning way too fast. Any ideas?
Hi Anna! Are you using a conventional oven? A fan oven will bake faster and modifications would be needed.
Also, make sure your oven rack is in the middle or lower part to avoid being too close to the heating element. I would encourage the use of an oven thermometer(Amazon affiliate link) to verify the actual temperature. Many ovens run hotter than the set temperature.
Absolutely delicious! It tastes like the heavens!
I am new to baking. Ever review says it is awesome. Mine did not rise as much as yours. I put the 2-1\2 tsp yeast but your video says 3/4. I’m not sure which to use?
Hi Deneen, 3/4 Tbsp is the same thing as 2 1/4 tsp – it’s the same measurement which is what’s in 1 packet. Were you using warm water and letting it rise in a warm room? The temperature of the room will affect how long it takes for the dough to rise.
Hello! Can this bread be made with all purpose gluten free flour? Or do you have a gluten free bread recipe? Thank you.
Hi Lisa, I have not tried making this recipe using Gluten Free flour. You can check my bread recipes here and go to the comments at the bottom of the recipe if someone shared that they used GF and if it worked. Hope that helps.
How long does it stay good in thw fridge for typically?
Fresh baked bread can be refrigerated for up to a week, but it doesn’t last that long in our house. It can also get stale after a few days. It’s better to freeze and thaw it at room temperature when you need it if you plan on keeping it longer than a few days.
How do I store the loaf? What’s the best way to keep it fresh? Can I refrigerate it? First time to make bread abd it came out great! I did change some things like using instant yeast and use whole wheat and white flour mix as well as kneading the dough.
Hi Mary. Once it’s cooled, you can store it at room temperature or in the refrigerator. Just keep it in an airtight container or wrap in plastic wrap or a bag.
Great! Thank you for the quick response! 🙂
Wonderful and delicious! The recipe was perfect and I followed it exactly! Thank you Natasha for sharing this amazing bread recipe! I don’t know how to add a pic of my achievement so you’ll have to trust me LOL
That’s great, Lisa! Thanks for the feedback.
Can I use a Dutch oven with this recipe ?
Thanks
Hi Isabelle! Yes, it can work in a Dutch oven too.
It did work !! I had the bread covered for 20 mins and uncovered for 20 mins . Came out perfect
I was always taught never to allow salt anywhere near yeast as it kills it. In your video the yeast mix liquid does not look frothy either, can you advise on this please Natasha. Thank you
HI Jenny, the salt doesn’t kill the yeast but can slow the growth. You can add the salt with the flour and it will work that way as well.
The bread came out perfect! I have a question, please: if I am to bake three loaves at the same time, do I need to place thrice as much water on the bottom rack?
I’m so glad you loved it, Larisa. you likely will not need to triple the amount of water, the water creates a steam to help the bread develop a crust. As long as the pan has enough water to create a steam, that should be enough. The important part is to ensure the pan doesn’t run dry. I hope that helps.
I made this bread recipe the other day. My family LOVED it!! Thank you – and I can also say I LOVE your recipes. I have made so many of them. I tell everyone about you.
This came out perfect with bread flour. Thank you for another delicious recipe! Can I make this with semolina flour?
You’re welcome! I’m so happy you enjoyed it, Dorothy! I have not tried this with semolina flour to advise, If you experiment, let me know how you liked the recipe.
I’m making this today so I hope you see this….do i have to use parchment paper? I’m out….can I use foil ????
Hi Dinease! It’s not recommended to use foil. It lacks the non-stick properties of parchment paper. A silicone baking mat works. You can also look up online alternatives for parchment paper when making bread.