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No-Knead Bread Recipe (VIDEO)

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.

Artisan Bread slices on a cutting board with loaf of no-knead 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.

2 slices of artisan bread with butter spread with a knife

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.

all purpose flour and bread flour in bags on counter

Watch No-Knead Bread Video Tutorial:

I hope this Easy No-Knead Bread becomes a new favorite homebaked bread recipe for you. If you enjoyed this video, please subscribe to our Youtube Channel and be sure to click the bell icon so you get a notification when we post a new video.

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).

step by step how to make homemade flour in mixing bowl with spatula

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.

Loaf of no knead bread before and after baking

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.

Slices of homemade bread on cutting board with loaf of no-knead bread

Our Top Rated Bread Recipes:

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)

4.9 from 105 votes
Prep Time: 2 hours 45 minutes
Cook Time: 25 minutes
Total Time: 3 hours 10 minutes
Artisan Bread slices on a cutting board with loaf of no-knead bread

This No-Knead Bread is an easy artisan-style bread that comes together fast. With only 4 simple ingredients, you can make a bakery-quality, super soft homemade bread.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $2-$3
Keyword: artisan bread, no knead bread
Cuisine: American, French
Course: Side Dish
Calories: 205 kcal
Servings: 8 people (makes 1 loaf)

Ingredients

Instructions

  1. 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. 

  2. 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).

  3. 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.

  4. 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.

  5. 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.

  6. 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. 

Recipe Notes

*CAUTION: DO NOT USE A GLASS DISH on the bottom rack to hold water, or it may explode when you add water; just trust me on this one. Also, be careful not to splash water on the glass door of your oven to prevent shattering with strong temperature change.

Nutrition Facts
No-Knead Bread Recipe (Easy Artisan Bread)
Amount Per Serving
Calories 205 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 441mg19%
Potassium 95mg3%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 1g1%
Protein 7g14%
Calcium 9mg1%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Loaf of no knead artisan bread on a red towel

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Melissa
    January 21, 2016

    Loved it! It taste just like my grandma’s bread! Simple and even my kids can join in on the fun. The only hard part it not eating it straight out of the oven, lol 😊!
    Will be making this again, once this loaf is almost gone. Thank you so much for sharing your recipe! Reply

    • Natasha
      natashaskitchen
      January 21, 2016

      That is quite a compliment! Thank you so much for the awesome review. I sure appreciate it! 🙂 Reply

  • Tanya C
    December 3, 2015

    The easiest and best bread ever! I’ve made it more times than I could count. I make at least 3 loaves per week. Our family loves it! How ca we NOT?! It’s perfect! Thank you! Reply

    • Natasha
      natashaskitchen
      December 3, 2015

      Tanya, what a great review 😀, its quite a compliment. Thank you! Reply

  • Aigul
    November 24, 2015

    Natasha, thank you very much! This bread is amazing! It’s a third dish I’ve cooked from you blog ( I’ve mad shrimp Alfredo and rotate), all three were just perfect!im so happy and excited, because I never thought I can be really good in making a bread)))
    My only question is, can I use whole wheat floor for this recipe? Please, need your advice, and again thank you very much! Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      I’m so glad you’re enjoying the recipes! Two of my readers reported great results with using 1 cup whole wheat flour and 2 cups all purpose or better for bread flour. Reply

  • Althea
    November 24, 2015

    I went on a baking binge and made 3 loaves of this bread. One loaf was made using bleached all purpose flour, one loaf was made using unbleached all purpose flour, and one loaf was made using bread flour. One loaf was baked in the Dutch Oven and the other two loaves were baked as directed in the oven. All turned out great no matter which flour I used or the way it was baked. Definitely will make again and again. Reply

    • Natasha
      natashaskitchen
      November 24, 2015

      I love that you experimented and I love even more that you shared your results! Thank you so much Althea 🙂 Reply

  • Yana
    November 19, 2015

    Can I use bleached all purpose flour? I only have that one on me right now😕 Reply

    • Natasha
      natashaskitchen
      November 19, 2015

      Hi Yana, that should work fine. 🙂 Reply

  • Vika
    November 6, 2015

    This bread is wonderful! I would like to make it again but was wondering if you’ve tried using a Dutch oven to bake it in instead of putting water in a pan?
    And another question. Where did you get that wide flour container? Is that a special one for flour? I would like one of those 🙂 Reply

    • Natasha
      natashaskitchen
      November 6, 2015

      I believe my flour container is by Progressive and I feel like I could use one that is just slightly larger but it does the job for now 🙂 I haven’t tried it in a dutch oven. If you try, let me know. You might want to use parchment paper on the bottom so it doesn’t stick. If you test it, please let me know how it works out 🙂 Reply

  • Lindsey
    September 15, 2015

    Natasha can you help me please! I followed the directions exactly and skipped the cornmeal because I don’t have any… So I floured the parchment paper and scraped the dough out on it and… The dough basically plastered itself onto the parchment paper… I could not even fold it or pick it up. Too sticky. 🙁 so, was my dough just too wet? I guess I didn’t flour the surface enough? (Do you have to put A LOT of flour on the parchment paper??) it was such a disaster, flour all over my kitchen, sticky dough everywhere 🙁 I’m sure it’s me and not your recipe… Did you ever have that happen to you? Reply

    • Natasha
      natashaskitchen
      September 15, 2015

      Hi Lindsey, what kind of flour did you use? I do flour the parchment paper generously but it shouldn’t have been as sticky as you’re describing. Did you use dry ingredients measuring cups, scraping off the top to get accurate measurements? Did you have a chance to watch the video tutorial? https://natashaskitchen.com/2014/12/16/no-knead-easy-bread-recipe-video-tutorial/ If not, I think you’ll find it helpful. Reply

      • Lindsey
        September 17, 2015

        Thank you! After watching the video – bingo- I definitely did not put down enough flour on the parchment paper! Going to try it again today (I am SO bad at bread lol). I love your recipes so much! I cook a few of them a week! Yesterday I made Lena’s famous chebyreki and the kielbasi tea sandwiches for my family, was so good as always, and today I’m going to use your famous kiwi berri cake- I love experimenting with different fruits for that cake! Today I will put peaches in the middle 🙂 Thanks again! You need to write a recipe book girl!!! Reply

        • Natasha
          natashaskitchen
          September 17, 2015

          Lindsey, thank you for your comment, I feel so motivated after reading it. I’m happy that you are enjoying the recipes :). Reply

  • Yuliya
    September 4, 2015

    Natasha,
    is this type of bread is suitable to be made in the bread maker ?

    Thanks Reply

    • Natasha
      natashaskitchen
      September 4, 2015

      I haven’t tried baking it in a bread maker so I’m not sure if it would work. You’ll have to experiment and let me know. If you’re just asking about making the dough portion in the bread maker, it’s not necessary at all since there is no kneading required. Reply

  • Marie Arevalo
    August 31, 2015

    Hi Natasha,
    I don’t have cornmeal, could I just use breadcrumbs? Reply

    • Natasha
      natashaskitchen
      August 31, 2015

      Hi Marie! You can just omit the cornmeal if you are using parchment paper. It’s used to prevent sticking to the surface while baking and to form nice crust. Reply

  • tika
    August 25, 2015

    Thank you, Natasha. I made the bread with your recipes and method. It worked pretty well. In the begining, it was a bit wet, probably I measured wrong in the flour amount. I add some flour to make it drier. It came out good after the baking. Thank you for your video and tips. I am very happy. Reply

    • Natasha
      natashaskitchen
      August 25, 2015

      I’m so glad you enjoyed it! 🙂 Reply

  • Jakub Przedzienkowski
    June 6, 2015

    This statement is not clear.
    3 cups better for bread flour OR unbleached, all-purpose flour + extra flour for dusting Reply

    • Natasha
      natashaskitchen
      June 6, 2015

      Hi Jakub, I meant to say that you could use either better for bread flour OR unbleached all purpose flour since I’ve tested both and both work well and you also need extra flour for dusting. Reply

  • Sahane Bedenlier
    June 3, 2015

    This is the simplest and the most delicious bread I have ever made. I sometimes use 1 cup of whole wheat and 2 cups of white flour so as to consume whole wheat as well. Thank you very much for this lovely bread recipe Natasha. Reply

    • Natasha
      natashaskitchen
      June 3, 2015

      Sahane, thank you for the great review and for the tip regarding the whole wheat flour in the recipe :). Reply

  • Amanda
    April 24, 2015

    This is by far my favourite bread recipe!! Thank you so much. I cut the dough in half after rising and placed them in clay pots to make smaller loaves. They turned out beautifully! I’m going to try adding jalapeno, garlic and cheese next time! Reply

    • Natasha
      natashaskitchen
      April 24, 2015

      I absolutely love the idea of clay pots for smaller loaves. Where did you get the clay pots? Let me know how your add-ins taste. They sound wonderful! Reply

  • Niko Usmanova
    April 9, 2015

    I have never made a successful bread in my life….but I finally did today and I was so proud of myself!! After I made it in the evening, I couldn’t wait for tomorrow and I have to try a piece right after dinner lol! DELICIOUS!!! I’ll make more tomorrow and bring them over to my brother-in-law’s house on the weekend! U know, just to show off! hahahaha! Thank you so much Natasha!! Reply

    • Natasha
      natashaskitchen
      April 9, 2015

      I’m so happy to hear that this was a great success for you! I hope you impress everyone tomorrow! 🙂 Reply

  • Barbara
    March 25, 2015

    OMG this bread was fantastic! Could not believe how something so easy could taste so good! Can not thank you enough for shearing! This is definitely a five star!!! Reply

    • Natasha
      natashaskitchen
      March 25, 2015

      I’m so happy you loved it! Thank you for the awesome review! 🙂 Reply

  • Vika
    March 21, 2015

    This was my first time making bread and it was pretty good. I made it to go along with your Zuppa Toscana soup 🙂 Just to clarify, for the yeast, is 3/4 tbps equals to one 1/4 oz packet? The reason why I want to make sure is because my bread didn’t rise as much, nevertheless it was still very good and we ate it all in one seating 🙂 Reply

    • Natasha
      natashaskitchen
      March 21, 2015

      Hi Vika, My yeast doesn’t come in the packets so I’m not sure how it measures out. Did you measure it in a measuring spoon to see if it fills about 3/4 of a Tablespoon? Also, was your yeast fresh? I keep mine in the refrigerator to keep it fresh longer. I have also found that the dough rises better at room temperature rather than speed rising in a warm oven (if that helps). I’m so glad you enjoyed the recipes 🙂 Reply

  • Erika
    March 4, 2015

    My bread didn’t rise much, but it turned out so good! It was also very easy to make. I couldn’t wait for it to cool! Reply

    • Natasha
      natashaskitchen
      March 4, 2015

      I’ve found that it rises best when you let it rise at room temp rather than speeding it up in a warm oven. Hope that helps for next time. Also, using a fresh yeast helps (I’m not sure if that was the case or not). I’m so glad you enjoyed the bread. Thanks for reporting back 🙂 Reply

  • Tania
    February 17, 2015

    I’ve tried a similar recipe and loved it,but it was an overnight kind of recipe..I will have to try yours! Thank you for the recipe.oh and by the way I was baking bread once and added hot water to my tray in the oven and it exploded Reply

    • Natasha
      natashaskitchen
      February 17, 2015

      Was your tray glass? The same thing happened to my sister – it is dangerous to put water into a preheated glass dish – that is why I added that note in step 7. 😉 I hope you love the recipe! It’s so quick and easy 🙂 Reply

  • Noel
    February 12, 2015

    Hi Natasha

    Thanks for this fantastic bread recipe. Yesterday I divided the dough into 4 (about 200 grams of dough each) and made rolls for hamburgers. Turned out the perfect size, shape and taste. I don’t get crusty bread though even though I use a pan with boiling water. Any suggestions? It is crusty when I pull it out of the oven but goes soft when cooled. Not a problem though the soft bread is easy to cut and delicious. Reply

    • Natasha
      natashaskitchen
      February 12, 2015

      Noel, sometimes the amount of steam can effect how crisp the crust is. Sometimes my turns out more chevy than crisp when it cools to room temperature. It helps to cool the bread on the rack uncovered. Thanks for the great review and you are welcome :). Reply

  • Elizabeth
    February 4, 2015

    What if you dont have two racks in your oven?.. Reply

    • Natasha
      natashaskitchen
      February 4, 2015

      Is there space in your oven on the same rack to place a smaller pan of water? Maybe use a small loaf pan with water rather than using a larger pan on a separate rack. Reply

  • Seema
    January 27, 2015

    Thank you so much Natasha for this amazingly easy bread which is super soft and delicious. Awesome!! Reply

    • Natasha
      natashaskitchen
      January 28, 2015

      You are welcome Seema and thank you for the great review. I’m glad that you enjoyed it :). Reply

  • Fairly Odd Mother
    January 27, 2015

    Yes, I just noticed that too! My metal pan was completely dry when the bread was done—I think I need to add double the water as well the next time I make this. Reply

    • Natasha
      natashaskitchen
      January 27, 2015

      If you’re using a larger pan, the surface area might be greater which would cause it to evaporate faster. It definitely wouldn’t hurt to add more 🙂 Reply

  • Marianne
    January 25, 2015

    I have had to go Gluten Free and I love home made bread. I grew up eating homemade bread & I make it myself.
    My question for you is; will this recipe work with Gluten Free flour? I will appreciate any help you can give me.

    Thank you,
    Marianne Reply

    • Natasha
      natashaskitchen
      January 26, 2015

      Without testing the recipe with that kind of flour, it’s very difficult to guess. It would have to be an experiment. If you do try it, please do let me know how it worked out. I’ll check with my sister and see if she has tried it since she follows a gluten free diet. Reply

  • Olya
    January 13, 2015

    Hi Natasha, thank you so much for this recipe. I love it! Reply

    • Natasha
      natashaskitchen
      January 14, 2015

      Thank you Olya for the great review, enjoy :). Reply

  • Aga
    January 9, 2015

    Hi Natasha,I’m gonna to bake the bread,but I don’t use measurements from U.S.-could please let me know how many ml is in 1 cup? Reply

    • Natasha
      natashaskitchen
      January 9, 2015

      I know that 1 cup of all-purpose flour is about 125 grams by weight. We don’t usually measure flour in mL since that is more of a liquid measurement based on the U.S. system. I hope that’s helpful. What part of the world are you in? I’m always curious to know where my readers are writing in from 🙂 Reply

      • Aga
        January 9, 2015

        Thank you,I’ll try in grams then.And by the way your blog is excellent,I’m gonna to try some other recipes as well.Regards from western Europe A. Reply

        • Natasha
          natashaskitchen
          January 9, 2015

          Thank you so much Aga 🙂 Reply

          • Aga
            January 13, 2015

            Natasha,I beaked the bread-it is delicious!My is a little bit flatter than your,but anyway it is great.I’ll defo bake it again and again.Thanks for recipe.

          • Natasha
            natashaskitchen
            January 13, 2015

            I’m so happy you enjoyed it! Thank you for the great review. 🙂

  • Olga
    January 8, 2015

    Wow this is the best bread ever.
    Made two breads in 24 hours and it’s all gone
    Super easy recipe
    Reminds me my childhood when mom sends me to store to buy loaf and usually I brought just a half lol
    Good job Natasha
    5 stars!!! Reply

    • Natasha
      natashaskitchen
      January 8, 2015

      I totally remember doing something similar. Whenever we bought a loaf of French Bread in Safeway, we’d devour 1 or two loaves as a family in the car on the way home. It was the best! Thanks for bringing back that memory for me. And thank you so much for the great review! 🙂 Reply

  • Valentina
    January 5, 2015

    Hi Natasha,
    I made this bread for dinner to go with some borscht and it came out amazing! A lot better than I expected. I’ve tried a few recipes in the past and this is by far the best and easiest one! My hubby was just slicing and eating it plain.. we ate the whole loaf in one sitting :O I will be making more tomorrow. Thank you so much for such a great recipe! Reply

    • Natasha
      natashaskitchen
      January 5, 2015

      Wow the whole thing?! 🙂 That’s awesome! I’m so happy you both loved it 🙂 Reply

  • Sandal
    January 4, 2015

    I was stumped about how to measure 3/4 tablespoon of yeast and then discovered this equals one packet of yeast. Problem solved. Dough now rising for 2 hours. Anxious to finish it for dinner tonight. Reply

    • Natasha
      natashaskitchen
      January 4, 2015

      I would love to hear your feedback on how it tastes :). Reply

  • Oksana
    December 18, 2014

    HI 🙂
    No sugar???? Hmmm, I bake lots of stuff with yeast and always use sugar, as it helps the yeast.
    Also baking stone makes a big difference 🙂 Reply

    • Natasha
      natashaskitchen
      December 18, 2014

      This one doesn’t have sugar, but it probably wouldn’t hurt to add it. I love the idea of a baking stone! Someone else mentioned a dutch oven. Those methods are both on my to-do list. Thanks so much for sharing! Reply

      • Oksana
        December 18, 2014

        Thanks. I just realized that Artisan bread doesn’t require sugar. I will try your recipe 🙂 Reply

  • Valentina
    December 17, 2014

    Natasha,

    I love your blog and visit it very often because you have great recipes and pictures! During the last year, a lot of your recipes became my favorites. Yet, when it comes to this kind of bread, I have a suggestion/reference http://www.artisanbreadinfive.com/. Please continue posting your wonderful ideas! Reply

    • Natasha
      natashaskitchen
      December 17, 2014

      I will have to check it out. Thank you for sharing! Do they have different flavors of bread? I’ve been wanting to experiment by infusing this bread with different flavors. Reply

      • Valentina
        December 19, 2014

        They have all kinds of breads made using the same method: whole grane, different white/half white, flat breads, etc. There are 3 books (the 4th is gluten free)and the web site just gives a taste of the amazing variety. Each one of this breads as well as yours will be much better than store bought bread. Reply

      • Ktrina
        December 29, 2014

        Thank you for the recipe, I was wondering if you ever tried to use Сывороткa instead of water? Do you think will it make a big difference? Thank you, Happy New Year to your family!!! Reply

        • Natasha
          natashaskitchen
          December 29, 2014

          YES!!! I have used the whey or Сывороткa left over from making cheese. That stuff is incredible in this bread recipe. It totally takes this bread to the next level. Wonderful!! You should try it if you have some. I keep the whey when I make cheese just for this. You’re brilliant! Reply

  • Dan
    December 16, 2014

    Greetings and Merry Christmas. I first commented on this recipe nearly 2 years ago. I have made it many times since. It is so good. Made it again last night when my wife and I realized that we had given no thought to supper. Great with a few slices of cold meat; finished with peanut butter and jam. Thanks, again. Reply

    • Natasha
      natashaskitchen
      December 16, 2014

      I’m so glad you are enjoying the bread recipe. It’s definitely a family favorite in our home 🙂 Reply

  • Gillian
    December 14, 2014

    I made this last minute before a group of people were coming over to serve with chili…..it was FABULOUS!!! and very easy. I used Bob Red Mill’s unbleached white flour. Thank you! Reply

    • Natasha
      natashaskitchen
      December 14, 2014

      Thank you for the great review Gillian :). I actually have a video of this coming out sometimes next week. Reply

  • Eva
    November 13, 2014

    This recipe is fantastic! I’ve made it twice and has been perfect each time. And so simple! Thank you for sharing!! Reply

    • Natasha
      natashaskitchen
      November 13, 2014

      You’re welcome Eva 🙂 I’m so happy you are enjoying it 🙂 Reply

  • Alla
    November 10, 2014

    Natasha WOW!!! This bread is amazing! But I guess you already knew that 😉 Well I started taking it out of the bowl & it was much so I was starting to get disappointed. Then I got out my kitchenaid mixer, added some extra flour & let it do its thing & my dough rose perfectly & was super soft & moist. So after it rested a bit, I rubbed some garlic & butter….boy it just melted in my mouth 🙂 Thank you sooo much!!! Reply

    • Natasha
      natashaskitchen
      November 10, 2014

      Every time I make this bread, it disappears fast :), my son loves it with honey. Thank you Alla for the great review and you are very welcome. Reply

  • Tanya C
    September 18, 2014

    Hi Natasha, I made this bread today and it was a complete success! This was my first time making bread, for some reason I’ve always been scared to… Seemed too complicated. This was so easy and so good! Thank you for all your delicious recipes. My family is hooked on your website. Everytime I visit my parents my Mom makes something yummy and I always ask her for the recipe and often the answer is Natasha’s kitchen. My brothers even joke that Natasha made dinner again for us 🙂 Thanks again and God bless your growing family. Reply

    • Natasha
      natashaskitchen
      September 18, 2014

      Ha ha I love your comment. I’m grinning big. Thank you so much for your sweetness 🙂 God bless you also in all of your cooking adventures! Reply

  • Brandi LaBelle
    September 8, 2014

    I made your bread for the first time this weekend and it turned out GREAT! Thanks for the great and easy recipe…always searching the web for pass down recipes and this has now been added to the list! Reply

    • Natasha
      natashaskitchen
      September 8, 2014

      I’m so glad you liked it! 🙂 Reply

  • Nadia
    July 7, 2014

    I am doing this right now but I am confused about the amount of flour. When you list the ingredients it says 31/4 c flour but when you go through the steps you say to measure out only 3 c of flour. So how much flour should it be? Reply

    • Natasha
      natashaskitchen
      July 7, 2014

      It is 3 cups of flour. I forgot to update that in the print-friendly. It’s updated now. Thanks so much for catching that and asking! 🙂 Reply

  • Veronica
    June 16, 2014

    So I have a question, I did everything right, i’ve made this recepie twice and it’s super delish! But i didn’t come out perfect. Like the last time I made it, was in the oven for 25 minutes and it was already brown exactly like the picture. I cut the bread in half and it was slightly doughy, gooey on the bottom? like it’s not fully cooked. So I kept it longer in the oven and obviously the top crust burned and came out crunchy but the dough still didn’t fully cook? Could it be a oven problem? Is there a solution for that? Thanks Reply

    • Natasha
      natashaskitchen
      June 16, 2014

      Are you cutting into the bread right away as soon as it comes out of the oven? Any bread loaf needs to rest and can be cut when it’s just warm, but definitely not hot, or the steam inside the bread will escape and cause the bread to be doughy, especially along the cut line. I’ll make sure to add that tip to the recipe. I hope that helps! Reply

      • Veronica
        June 17, 2014

        Hmm, yea I cut it right away the last time to check. Is it better to wait until it’s just warm/cold?v Reply

        • Natasha
          natashaskitchen
          June 17, 2014

          Yes. You have to give bread a chance to rest, kind of like steak 😉 Reply

          • Veronica
            June 21, 2014

            OMG!!!! Yay natasha it turned our perfect! Letting it cool just a bit made a difference!

          • Natasha
            natashaskitchen
            June 21, 2014

            I’m so glad you enjoyed it! 🙂

  • Anna
    June 8, 2014

    Dear Natasha,

    Thanks for sharing such a yummy recipe. But , when it comes to the last bit of adding water i am a bit confused. You add one cup of water right to the tray where the bread is being baked? Or to Another tray in the oven.
    Thanks Reply

    • Natasha
      natashaskitchen
      June 8, 2014

      It’s another tray on the rack below. 🙂 Reply

  • Ivanka
    May 30, 2014

    Hi Natasha!
    Just made this bread for dinner with a herb-olive oil dip and we cannot stop eating it! I love how easy it was to make:) Thanks for sharing all your amazing recipes!

    -Ivanka
    I posted it on Instagram and tagged you:) Thanks again! Reply

    • Natasha
      natashaskitchen
      May 30, 2014

      Thank you for the great review Ivanka, I’m glad you enjoyed it. I would love to see the picture on the Instagram, what is your user name, since my feed only shows two hours back. Reply

  • Anna
    April 28, 2014

    I LOVE how simple it is! Doesn’t take all day to make your own bread. THANK YOU Natasha! Your recipes never disappoint. 🙂 Your site is one of my top go-to’s for recipes! Reply

    • Natasha
      natashaskitchen
      April 28, 2014

      That’s so sweet of you to say! Thank you! Thank you! Anna, I’m so happy you like the bread recipe. Which reminds me, I need to develop more bread recipes 🙂 Reply

  • Joan
    April 20, 2014

    Whipping up a loaf now to serve with Easter dinner tonight. Added a tablespoon of freshly chopped rosemary and used 2 cups bread flour and 1 cup wheat flour. The family will be impressed. Thanks! Reply

    • Natasha
      natashaskitchen
      April 20, 2014

      Ooh I love the addition of fresh rosemary. Let me know how you liked it! 🙂 Happy Easter Joan! Reply

  • Skyla
    April 7, 2014

    Ive made bread so many times, from so many different recipes. This one was so easy, quick and came out delicious. I made two loaves, one was rosemary, garlic and olives and the other was black pepper, basil and roasted red pepper. They were both great! Thank you!! Reply

    • Natasha
      natashaskitchen
      April 7, 2014

      Thank you for the great review Skyla :). If you have any other great bread recipes, please send them my way, I would love to try them :). Reply

  • Caroline
    March 31, 2014

    Okay, let me just say that my 12 year old made this bread and it was gone in less than 4 hours. That’s it! I am not saying another word… 🙂
    We’re making bread again because, um… it’s gone?! Reply

    • Natasha
      natashaskitchen
      March 31, 2014

      Ha! That’s so great that your 12-yr old made this bread! Sounds like it was a hit! 🙂 That’s music to my ears … Reply

  • Julie
    March 27, 2014

    Have you or anyone else tried making this in a rectangular bread pan? I like the squared shape of the cut slices better for the kids, and so was looking for suggestions on how to cook it in this type of pan.

    We have made this many times and love it! Reply

    • Natasha
      natashaskitchen
      March 28, 2014

      I haven’t tried it but I don’t see why it wouldn’t work! 🙂 Reply

  • Joan
    March 18, 2014

    Do I slide the dough off the parchment paper before putting it onto the cookie sheet or should it be baked on the parchment paper??? Reply

    • Natasha
      natashaskitchen
      March 18, 2014

      You can do it either way, but I just leave it on the parchment paper to bake. Reply

      • Joan
        March 20, 2014

        I wish I could post a photo with my review. I baked the dough on the parchment paper and it turned out perfectly. Such a beautiful loaf that looked and tasted professionally baked. Hubby gave it 10 thumbs up and friends are very impressed. Thanks for posting this wonderful recipe. Reply

        • Natasha
          natashaskitchen
          March 20, 2014

          Wow 10 thumbs?! Lol. Thanks so much for a seriously amazing review 🙂 Reply

  • Diana
    March 3, 2014

    The next day, make some sandwiches? There was nothing left an hour from taking it out of the oven:). Its so so so so gooooooood and easy to make. Thanks. Reply

    • Natasha
      natashaskitchen
      March 3, 2014

      LOL, thanks for the great review Diana, you might have to make more next time :). Reply

  • Ani
    February 5, 2014

    This bread recipe is freaking amazing!!! It’s so easy to make and the results are fantastic! I have already tried this recipe 4 times within the last two weeks, with great results every single time!!! I use a baking stone and split the dough in two to make two smaller loaves of bread. I made a homemade dip for the bread with olive oil, balsamic vinegar and herbs and the loaf of bread was gone within minutes!!! Needless to say, I’m hooked and not going back to store-bought bread. Thank you so much for yet another great recipe! Reply

    • Natasha
      natashaskitchen
      February 6, 2014

      Thank you for such a great review Ani. I got hungry just by reading your comment :). I also definitely need to get one of those baking stones, bread will probably turn out even better. Reply

  • valentyna zilinskiy
    January 28, 2014

    i made this bread a few times. i love it so much. thank you for sharing your amazing recipes. i made it with 1cup of whole weat flour and 2cup of better for bread flour turned out amazing! Reply

    • Natasha
      natashaskitchen
      January 28, 2014

      I think I used too much whole wheat flour last time I tried, it didn’t rise as much, but it did still taste great! 🙂 I’m so glad you loved it 🙂 Reply

  • Terry Oelmann
    January 18, 2014

    This is the easiest and best I have had! My family loves it, and it beats Panera hands down! I have been making this at least once a week for the last month! Also I made it during a snow storm here in Indiana. I had just started it to let it rise, and then went out to blow snow, we lost power during the storm and I have an electric stove. So I made it on the grill! It turned out wonderful! Reply

    • Natasha
      natashaskitchen
      January 18, 2014

      This is just the perfect comfort food in the middle of a snow storm; home made bread. Yum! I’ve never tried it on the grill but it’s great to know that it works! What temp did you use? I imagine you covered the grill, oh and how long did it take? Sorry about the 20 questions 😉 Reply

  • Vita
    January 6, 2014

    My bread didn’t rise at all:( I think I need different yeast. I used the yeast you buy bulk at winco. I also used my kitchen aid to mix it. Reply

    • Natasha
      natashaskitchen
      January 6, 2014

      That could be the reason. Yeast is best stored in an airtight container that doesn’t let in light and in a cool place (mine stays in the fridge). I’ve never seen yeast at Winco in bulk, but I don’t think I would trust it. Reply

      • Vita
        January 7, 2014

        Yeah that’s good to know. I will defiantly get some good fresh yeast and try this again! Thanks for the quick reply! Reply

        • Natasha
          natashaskitchen
          January 7, 2014

          I buy mine at Costco in an almost brick-sized package and I keep it sealed and refrigerated at all times.  Reply

          • Vita
            January 7, 2014

            Awesome I always shop at Costco. I’ll try finding the one u use!

  • Vita
    January 6, 2014

    Will this turn out wrong if I use my kitchen aid with the dough attachment? Reply

    • Natasha
      natashaskitchen
      January 6, 2014

      I don’t think a kitchen aid would have hurt it. Although all you really need is a spatula and a bowl since this doesn’t require kneading. Reply

      • Vita
        January 7, 2014

        I was really excited to use my new kitchen aid:) Reply

        • Natasha
          natashaskitchen
          January 7, 2014

          🙂 That’s cute 🙂 Did you get it for Christmas? What color is it?  Reply

          • Vita
            January 7, 2014

            Yes my mom got it for me:) it’s the dark gray matte color. I love it! I made the raspberry roulette from ur site with it. Turned out perfect:)

  • robin
    December 18, 2013

    My problem is when I tried to make a bigger loaf which it appears you did(as opposed to the 1 lb. loaf(used same measurements you did=cut the normal recipe in half from Artisan bread in 5 min.), and added cheese, the middle is doughy even after 30 minutes. When I did the 1 lb. loaf it did not present a problem..Any suggestions? I put 1 cup of cheese into the dough when I’m mixing it because my family likes the cheese flavor. I also tried adding olives, but again, it made the entire bread doughy. The larger loaf came out perfectly on the sides, but was not done in the middle… Reply

    • Natasha
      natashaskitchen
      December 18, 2013

      It might be the add-ins that are putting too much moisture into the dough. I don’t think it has anything to do with cutting the recipe in half. Reply

  • Karen
    December 8, 2013

    I have been baking bread my whole life and I think that this is my favorite! Reply

    • Natasha
      natashaskitchen
      December 8, 2013

      Woohoo!!! That’s music to my ears 🙂 Reply

  • Olga
    November 26, 2013

    I made this bread and it is great! Thank you a lot for sharing! I’m looking for a good recipe for baked Пироги и торт Изба. Do you have a good one to share? Thank you in advance! Reply

  • Denise
    November 17, 2013

    I made this for dinner tonight and it is wonderful!! Reply

    • Natasha
      natashaskitchen
      November 17, 2013

      I’m so glad you enjoyed it! We make this bread often. Reply

  • olga n
    November 12, 2013

    My Parchment Paper Browned Up In The Middle Of Baking The Bread. I Used Same DegreeaAs Mentioned. I Had To Take It Out Cause I Was Worried It’ll Catch Fire Lol. And Before That, While Pan Was Preheating, The Upside Down On, It Made Some Smoke, Causing My Fire Alarm To Go Off Lol. So After That I Kept An Eye On The Paper. Does Your Brown Too? Bread Tasted Good. I Want To Try Another Load But I’m Afraid Of That Happening Again. =/ Reply

    • Natasha
      natashaskitchen
      November 12, 2013

      You shouldn’t put your parchment paper in until your bread is on it. Were you pre-heating your parchment paper? Did you bake in the center of the oven? Also, did you use parchment paper or wax paper? Wax paper will smoke up. Parchment should not. Hope that helps! 🙂 Reply

  • Greg
    November 11, 2013

    I love your recipes. This Artisan Bread never fails to please. For added flavor I tried adding 5/16Tbls. of Italian Seasoning…it was good but your basic recipe never disappoints. I now only use all of your recipes for a first time, great success, rave review event! Reply

    • Natasha
      natashaskitchen
      November 11, 2013

      What a great idea!! Thanks Greg 🙂 Reply

  • elem
    October 25, 2013

    can you make this in a breadmaker? Reply

    • Natasha
      natashaskitchen
      October 25, 2013

      A bread maker is totally unnecessary for this. It needs time to sit and rise. I wouldn’t recommend the bread maker. Reply

  • Anya
    October 24, 2013

    Natasha,

    I bet this is good, but have you tried the overnight version that Mark Bitman made famous after getting it from a the Sullivan Street Bakery in NY? Here is his post on that from 2006: http://www.nytimes.com/2006/11/08/dining/081mrex.html

    It’s essentially the same recipe, however much less yeast, and the dough proofs overnight — that combination yields a flavor you might consider experimenting with in your bread test kitchen! (Speaking of, the Cook’s Illustrated/America’s Test Kitchen folks are also big fans of overnight bread dough development.)

    Anya Reply

    • Natasha
      natashaskitchen
      October 24, 2013

      I will have to give it a try. Thanks for the tip! Reply

  • Julia@Vikalinka
    October 23, 2013

    Natasha, I pinned it and WILL attempt to make it. Making bread is my Everest, it needs to be conquered. 🙂 Reply

    • Natasha
      natashaskitchen
      October 23, 2013

      Let me know how it works out :). Reply

  • Olesya
    October 17, 2013

    Hi Natasha and thank you so much for this recipe; tried it and loved it! Question though.. What if the boiled water is not used, will the bread taste different? Also have you used “King Arthur flour” sold at Fred Meyers? Thanks!!:)) Reply

    • Natasha
      natashaskitchen
      October 17, 2013

      I haven’t tried King Arthur flour but I imagine it would work well. I’ve heard good things about that brand. I don’t think it will make a difference if you use boiled water. P.s. I made this last week using whey leftover from making farmers cheese tvorog instead of water and the bread was amazing!! So soft for several days. Better thank costco. Keep that in mind next time you make cheese 😉 enjoy! Reply

  • liliya
    October 3, 2013

    No my question was is there a way to just put it into the fridge or something and just continue making the bread from that step?? Reply

    • Natasha
      natashaskitchen
      October 3, 2013

      I’m sorry I didn’t reply sooner. I’m working today. I have not tried putting it in the fridge and then resuming it later. If you did try it that way, please let me know how it worked out. I’m very curious now. I know other recipes for bread will work this way but I have not tested this one. Sorry that’s not super helpful. Reply

  • liliya
    October 3, 2013

    Hi natasha.
    Im making this bread again today but im running.out of time to do the whole processes is there anything I can do to just begine fro. Letting it rise in the glass bowl?? Btw its amazing bread my sister shared your website with me and I love it thanks so much for the recipes. Reply

    • Natasha
      natashaskitchen
      October 3, 2013

      I’ve tried to cut it down on time before but regretted it. It was denser and not as good. I’m so glad you enjoy the recipes 🙂 Reply

  • Greg
    September 29, 2013

    Thanks Nash!! Reply

  • Dave
    September 22, 2013

    Great, fast, easy and delicious… I always double the recipe, add various toppings, poppy, onion flake, caraway, etc and bake it on a hot stone… perfect every time! Reply

    • Natasha
      natashaskitchen
      September 22, 2013

      I need to get one of those baking stones. Do you use the same kind as you would for a pizza? Reply

      • Dave
        September 23, 2013

        Yes, it works beautifully. Here is a link to the one I have, heavy well made product.
         Reply

        • Natasha
          natashaskitchen
          September 23, 2013

          Thank you for sharing Dave :). Reply

  • Sandi Nikolaus
    September 18, 2013

    I am excited to try this. I was wondering if you knew how it would work with gluten free flour mixes, as my sister has celiac disease and cannot have wheat gluten Reply

    • Natasha
      natashaskitchen
      September 18, 2013

      Honestly I haven’t tried it with gluten free flour mixes. If you do give it a whirl, please report back and let me know how it worked out 🙂 Cutting out gluten completely must be really tough 🙁 Reply

    • Courtney
      January 4, 2015

      A little late to the party, butI just tried this recipe today with gf flour (my version of Cup for Cup blend) – you need to add more liquid (I would estimate about 1/8 cup? maybe more) but it bakes up very well otherwise. It doesn’t rise as much as a regular bread, so I might recommend using carbonated water in the dough to help with that but the texture was very good for GF bread. I also brushed the top with milk to help with browning. Reply

      • Jane Caldwell
        October 31, 2019

        would love to know if the carbonated water makes the difference. My DIL needs gluten free and would love to find a good bread that works. Thanks! Reply

  • Deion Jones
    September 11, 2013

    Great Recipe! I accidentally used White Whole Wheat Flour… Needless to say, that made it wee bit more dense =D Delicious nonetheless!

     Reply

    • Natasha
      natashaskitchen
      September 11, 2013

      I’m glad you still enjoyed it! Thanks so much for sharing the picture from Instagram. I love that! Reply

  • Leah
    September 2, 2013

    I made this a couple weeks ago. Came out great. I split the dough in half and made one plain loaf. The other one I added roasted garlic into the dough and then sprinkled the top with parmesan-reggiano. Was so good! Reply

    • Natasha
      natashaskitchen
      September 2, 2013

      I love your creative add-ins. I’ll have to try those! 🙂 Reply

  • Julie
    August 18, 2013

    My first attempt at bread and I’m very glad I chose this easy and tasty recipe. I added a mix of Parmesan and oregano to the top it was a hit. Reply

    • Natasha
      natashaskitchen
      August 18, 2013

      Oh my goodness that sounds amazing! Reply

  • Julia
    August 16, 2013

    I was so nervous making this, but it turned out AMAZING!! I agree with a previous comment about adding 2c water because my water evaporated 1/2 way through the baking process. I also had to bake it for 35 minutes, but I think my oven might be the culprit! The bread is delicious! Crunchy crust and soft middle. My 6 and 5 year olds are currently on slice #3 lol.
    Here’s a picture of mine: http://farm4.staticflickr.com/3668/9526243082_be646b1c5a_z.jpg Reply

    • Natasha
      natashaskitchen
      August 18, 2013

      That you for sharing your photo. I love that! And, I’m so happy you enjoyed it 🙂 Reply

  • Karen
    August 1, 2013

    What type of yeast do you use? Instant or regular? There is also a jar specifically for bread. Reply

    • Natasha
      natashaskitchen
      August 1, 2013

      I use the red-star, regular, active dry yeast. Reply

  • Alyssa
    August 1, 2013

    My brother recommended I might like this web site. He was totally
    right. This post actually made my day. You can not imagine simply
    how much time I had spent for this info!
    Thanks! Reply

    • Natasha
      natashaskitchen
      August 1, 2013

      Awesome :), say thank you to your brother from me for spreading the word. I hope you find some new favorites. Reply

  • Tina
    July 4, 2013

    This looks like such a great bread recipe! I’ve always been hesitant to try breads so this will be my first one! I do have a question though, I understand the cornmeal is to prevent the dough from sticking, but I don’t have any on hand at the moment, is there something else I can use it to substitute or could I just grease the parchment paper or leave out the corn mean all together? Thanks! Reply

    • Natasha
      natashaskitchen
      July 4, 2013

      Just leave it out altogether 🙂 Reply

  • Vita S
    June 13, 2013

    I tried making my first home made bread about a month ago and It was good! I found this recipe yesterday and decided to try making it! This is now my #1 FAVORITE bread recipe! It turned out perfect and was soooo good! I made it in my dutch oven and it turned out perfect! Thank you so much for the awesome recipe! I will be making this bread a lot more often!! Reply

    • Natasha
      natashaskitchen
      June 13, 2013

      Oooh I haven’t tried making it in my dutch oven; what a great idea! Thank you Vita! Reply

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