The Easiest No-Knead Bread
Nothing beats the smell of freshly baked bread filling your kitchen, and with this easy no-knead bread you can have a warm, crusty loaf baked up in just a few hours. Whether you're new to bread-making or just want a quick and delicious homemade option, this recipe delivers bakery-quality results—without the hassle of kneading or an overnight wait!
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Servings: 1 loaf
Equipment (Shop on Amazon)
Ingredients
- 4 cups flour (480 g) all-purpose or bread flour
- 2 tsp salt (12 g)
- 1 tbsp honey (20 g)
- 2 cups water; less 1 tbsp
- 2½ tsp instant yeast (about 7.5 g) or active dry yeast
Instructions
- Whisk together the flour and salt in a large mixing bowl. Set aside.4 cups flour (480 g), 2 tsp salt (12 g)
- Add the honey to a 2-cup glass measuring cup. Then fill to the 2-cup mark with water. Microwave until the water reaches 100°-110°. Once the water is warm enough, stir until the honey is dissolved.1 tbsp honey (20 g), 2 cups water; less 1 tbsp
- Add the instant yeast and stir until there are no large clumps. Allow the mixture to sit for a few minutes—until you see small bubbles forming on the surface, which indicates that your yeast is active.2½ tsp instant yeast (about 7.5 g)
- Use a spoon to make a well in your dry ingredients and pour in the yeast mixture. Stir with a spoon or spatula until all wet ingredients have been absorbed and a shaggy dough has formed. You should not see any dry flour.
- Cover the mixing bowl with plastic wrap (sprayed with cooking spray) and place in a warm place to rise until the dough has doubled in size, typically around 1 hour when using instant yeast. Note: If using active dry yeast, the dough may need an extra 15-20 minutes to double in size.
- Once your dough has been rising for about 15 minutes, place your Dutch oven in the oven on the middle rack. Place a sheet pan on the rack directly below the Dutch oven—this is important! Allow your oven to preheat to 450° for at least 45 minutes to ensure that the Dutch oven is very hot.
- Cut a piece of parchment into a large square that will fit your Dutch oven (I use a 12" square). Set aside.
- Plop the dough onto a lightly floured surface. Use lightly floured fingers and/or a bench scraper to gently form the dough into a ball by folding it in on itself. Grab the corners of the dough and fold them into the center, lightly pinching the dough to keep it in place. Fold all four corners in about 3-4 times.Then, flip the dough ball over so the smooth side is on top. Use floured hands to gently form the dough into a more perfect ball shape.
- Place the dough ball in the center of your parchment square and use a bread lame to cut a ½" deep line, X, or other design into the top.
- Remove the preheated Dutch oven from your oven and take the lid off. Fold the four corners of the parchment square up to meet each other above the dough and use it as a sling to carefully place the dough (and parchment) in the Dutch oven. Immediately put the lid back on and place it back in the oven.
- Bake the bread at 450° for 25 minutes with the lid on. Then, remove the lid and bake for another 5-8 minutes, or until the internal temperature at the center of the loaf has reached 200°-210° and the crust is golden. If the crust browns too much for your liking but the loaf is not yet done in the center, place the lid back on and continue baking.
- Remove the Dutch oven from your oven and carefully tip it over so the loaf rolls out. Using oven mitts, remove the parchment and place the bread on a wire cooling rack. Allow to cool for at least 45 minutes to an hour before slicing.Optional—Brush melted butter all over the crust of the bread when it is just out of the oven and still warm for a soft crust.
- Slice and enjoy your homemade bread! Once completely cooled, store any leftovers in an airtight bag or wrapped in tinfoil.
Notes from the Happy To Be Here Kitchen
See more detailed notes, tips and tricks, and step-by-step photos in the post above. Starting here.
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