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.
Please always show metric measurements for all your recipes it’s better for some of us. I’d like to try this recipe so badly.. I like the way you explain everything it makes it pretty easy and I love all your recipes. Thanks for sharing!!
Hi Refilwe, We are currently working on adding metric measurements to all of our recipes but it is taking some time as we have to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help
I’ve used the Paprika recipe app for over 5 years; it’s available for both android and iOS options.
Browse over to NatashasKitchen and select a recipe you like. Then open Paprika App and it loads the recipe. Then click download and…IT PUTS IT INTO RECIPE FORMAT in about 2 seconds. (From most recipe sites actually). So easy. Best $5 I ever spent—and it will share among devices too.
Once you save the recipe, you can ask it to convert to Metric or scale the recipe. Yes it does the math. Also has meal planner, pantry and shopping list and menu creator features. I use them all.
Natasha team: I hope they’ll become an advertiser or supporter!
Hi Natasha, I recently came across this bread recipe, and I love it. I’ve made it multiple times.
One question: why is the second proof done uncovered? I feel like most recipes suggest at least putting a towel over it for the second rise. Just a curiosity. Thanks!
Hi Gorp, it isn’t necessary at that step and the risk of it sticking to the dough is greater than the benefit of covering it so we leave it uncovered.
Makes sense. Thanks!
It looks a great recipe. Going to try it soon but I’m about confused about the yeast because it says in the recipe to add 3/4 tablespoon of yeast. I’ve been trying to get hold of a 3/4 tablespoon everywhere. Does it mean almost the full tablespoon or full tablespoon?
Hi Ap, I fill my Tablespoon measuring spoon 3/4 full, but you could also do 2 1/4 tsp which will be the same thing.
It’s my first time making this bread and it was super easy to follow!
I’m so happy to hear that! Thank you for sharing your great review!
I love this bread recipe! Now I add butter and cheese per request from my husband.
That’s so great! It sounds like you have a new favorite!.
At what step do you add butter and cheese? Thanks
In total I think I have made this recipe at least 10 times. The salt adds so much flavor to the bread. Follow these instructions and you will have a perfect loaf every time. I did notice my dough rises better when not placed on granite/quartz counter tops that are cold.
I’m so happy to hear that! Thank you for sharing your great review!
Hi. I’ve made this recipe multiple times, but I wanted to try making mini loaves and was wondering if I need to adjust temperature or time?
Hi Rebecca, I haven’t tested that but I think it could work. You may need to reduce the time a bit. If you experiment, let me know how you liked the recipe
Hi Natasha I’ve made the cucumber and radish salad with sour cream yummy and your mashed potatoes for thanksgiving my son and daughter and myself love it my son said oh my gosh they were the best I ever made oh I made it a long time ago and they were good once before but your way was outstanding I will be making those again thank you so much and all your recipes I love Merry Christmas to you and your family specially your children tell them Santa Claus is coming and I also am a Christian that loves Jesus Christ
– You’re so welcome! Your review is so inspiring and I thank you for sharing this with me. Merry Christmas!
Dear Natasha, Please forgive the possible repetition of this question. I read a couple of years worth of questions but couldn’t find this one. I am a new bread baker and have a 5 qt cast iron dutch oven that I’m anxious to bake bread in. Should I modify this handy-dandy recipe at all to accommodate it? Thank you for your time (and really great recipes!) Margaret
Great question! We bake this bread here in a cast iron pot that may help with heat and settings 🙂
I can attest to that glass casserole dish shattering the way a snowball would explode it smashed against an object! Kaplouie!!!
It is not like the windshield that holds itself together. It made me scream and people ran to see the explosion.
Use a metal tin, like a bread tin.
I’m glad you’re okay! Yes that is exactly why we have that note in the recipe regarding a glass pan!
This recipe worked so well for me. I am a novice bread baker and have constantly had dense hard bread. This is soft and rich. Thanks for excellent directions.
I’m so happy to hear that! Thank you or sharing this with me!
I love this bread. It never lasts 6 hours in my home. This recipe is so full proof that i do the all-in method.
I whisk the flour, salt, yeast together and add the water. I find that i always have to add a little more flour to the dough.
Thank you for this amazing bread recipe.
PS. i always cut down the salt when i know that the bread will be eaten with a sharp cheese or already seasoned meat.
Sounds like you have a family favorite! I love that you think ahead with the salt!
Thank you very much for bread, my children love it, usually I baked rye bread, because kids missed about Russian black bread, but this Artisan bread absolutely delicious! God bless you!
You’re so welcome, Olga! I’m so glad you enjoyed it!
Hi Natasha!
In this bread recipe you recommend adding the pan with water after the oven has preheated. In the french bread recipe, you recommend adding the empty pan prior to preheating. Is there a method that you like better or one that you feel produces the more crispier crust? Thank you!
Hi Vera, the French Bread definitely produces the crispiest result 🙂
I made this and it turned out amazing!! The only thing I did differently was to incorporate a blend of garlic salt, oregano and rosemary when I did the folding. It left beautiful swirls of flavor
I’m so happy you enjoyed that Krystal! Thank you!
Beedn making bread for years and this will be the second one of these . So far so good little messy have also added cheese bits this time.
Thank you for sharing that with us, Norm!
Natasha, Couple of questions:
1) can I use buckwheat floor instead?
2) what will happen, if I do not use yeast?
3) is there anything else I can use instead of yeast? Soda?
Hi Regina, I honestly haven’t tried this with buckwheat flour but I have tried whole what and the result was more dense. This particular recipe really does need the yeast. I don’t have a baking soda bread currently but if I come up with something great, I will let you know!
It turned amazing!!!
Thank you so much for another great recipe.
I really enjoy making your recipes to my husband.
I use your great ideas to plan my weekly meals.
Thank you so much
You’re welcome! I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi Natasha, bread is super good. Thanks for sharing
You’re welcome! I’m so happy you enjoyed it
Hi Natasha. Today i made this bread it turned out very good we all liked it. God bless u.👍☺🌹💖
I’m so glad you enjoyed it, Thank you Olga!
Hi Natasha! Can I bake this bread and not put water in second rack? For what I need put water? Thank you
Hi Alla, the water helps the crust to form. If the surface of the bread is moist, it expands easily. It can still be baked without water, or you could try to spray the wall of the oven (avoid spraying on a glass oven door though) with water to create steam and close the door right away.
Love the recipe! Rather than the water in the oven method, I used a dutch oven with a lid. Starting out, punch the dough down at 2 hours, then cover and let it rise for another hour. Preheat the oven with the dutch oven/cover in it to 450. When it’s at temperature, take out the Dutch oven and sprinkle a little cornmeal on the bottom. Flour the counter and hands well, fold the dough 3 or 4 times, shape into a ball, then place in the dutch oven. Cover the dutch oven and bake for 30 minutes- remove the lid and bake for another 13-15 minutes.
I’m glad you enjoy the recipe! Thanks for sharing your helpful review with other readers!