By Debra Maslowski
Opt for this no-knead bread recipe instead when you don’t want to tackle a traditional bread recipe. It is both simple to make and delicious!
Nothing Beats Fresh Homemade Bread
I love homemade bread, but when it’s hot like it is now, I don’t want to take the time to make a full-on homemade bread. Sure, I could cheat and use the bread machine or buy those frozen loaves of bread dough, but that’s no fun. Luckily, I came across a really easy way to make bread without kneading it!
No-Knead Bread Recipe
- Prep Time
- 10 minutes
- Active Time
- 50 minutes
- Rise Time
- 2 hours
- Total Time
- 3 hours
- Servings
- 8 servings
- Courses
- Appetizer, Lunch or Dinner, Side Dish, Snack
- Cuisines
- American, French
- Estimated Cost
- $2
Equipment
- Enameled cast iron dutch oven
Ingredients
- 1 pound all-purpose flour (or bread flour)
- ¼ ounce quick-rise yeast (one 7 gram envelope)
- ½ Tbsp salt (use fine grain for even distribution)
- 1¼ cup water
- ¼ cup sugar
- 1 tsp avocado oil (or other high-temp oil)
Instructions
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To begin this no-knead bread recipe, mix the yeast with the warm water and set it aside to bloom.
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In another bowl, mix the dry ingredients. Once they are all combined, blend in the yeast/water mixture and mix until everything is blended well, but not smooth. The dough should be loose and not well-formed.
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Once everything is mixed, oil a large bowl and place the dough inside. Cover with a towel and leave in a warm place for an hour or so
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When the dough has doubled, punch it down and turn it out onto a floured cutting board. This is normally where you would knead it to develop the glutens, but you don’t need to with this recipe. Simply grab the edge of the dough and fold over. Do this 3-4 times and you’re ready to go! This is definitely the best part of this no-knead bread recipe.
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Now it’s time to prepare your pan. You can use a greased bread pan, or get a bit more creative. I like to use an enamel-coated cast iron pan for a round loaf. Place a few sheets of parchment paper on the inside, overlapping the edge enough so that you can lift the loaf out of the pan when it’s done. I sprinkle a tablespoon or so of cornmeal on the bottom of the parchment paper for some nice crunch, and to aid in getting the paper off of the bread.
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Place the dough on the inside of the paper and let sit in a warm place to rise.
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Once the dough has doubled in volume again, place it in a 425°F oven with the cover on the pan. Leave for about half an hour, then remove the cover and bake another 20 minutes or so. You’ll know the bread is done when the loaf sounds hollow if you rap your knuckles on it.
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When the bread is done, take it out of the oven and let it sit for 5 minutes or so. Then pull it out of the pan and set it on a metal grate to cool.
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I like to brush the top with butter, but it’s not necessary. And if you’re anything like me, you won’t wait for it to cool much before slathering it in butter!
Recipe Video
Notes
This no-knead bread recipe is so easy that I’m sorry I didn’t find it years ago! I’ve tweaked it more to what I like and you can do the same with yours. Because this recipe relies on gluten for the stretch of the dough, it’s not suitable for gluten-free flour.
Nutrition:
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Flavored No-Knead Bread Recipe Ideas
Whether you like your bread plain or with additions, this is a great all-around bread for snacking or sandwiches. Left out to get a bit stale, it also makes a great french toast. Here are some fun flavors you can try adding to this no-knead bread recipe:
- Cinnamon and brown sugar
- Chopped walnuts and cinnamon
- Chopped black olives and rosemary
- Raisins and cinnamon
- Garlic powder and parsley
- Sundried tomatoes and mushroom powder
- Asiago and pecorino cheese
- Feta cheese and garlic
These are only a few of the many ideas for switching things up. Use your imagination and make some fun loaves of bread!
Tip: try making my Amish Friendship Bread!
Have you made homemade bread and hated the work? Now, with this no-knead bread recipe, it’s so easy!
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Would this work with whole wheat flour?