Published on January 20, 2026
Ready in: 18 hours 30 minutes (includes resting time) · Serves: 8 · Technique: No-Knead Baking · Storage: 2-3 days at room temperature.
Quick Answer
This easy no-knead bread recipe creates a deliciously crusty loaf with minimal effort—just mix, rest, shape, and bake!
When the first cool breezes of autumn hit New York City, I can’t help but feel inspired to head to my kitchen and embrace the simple pleasure of baking bread. There’s something undeniably comforting about the smell of freshly baked bread wafting through my apartment, and as the holidays approach, the need for cozy recipes hits hard. Today, I’m excited to share with you my take on No-Knead Bread—an effortless way to create a crusty, artisan loaf that pairs beautifully with everything from a buttered slice for breakfast to a robust side for your Thanksgiving dinner.
A Cozy Holiday Treat
Why You’ll Love This Recipe
- Effortless preparation with minimal hands-on time.
- Results in a crusty, artisan loaf that will impress your guests.
- Perfect for any meal, from breakfast to holiday dinners.
- Allows for creative variations with different flours and herbs.
- Fills your home with the comforting aroma of freshly baked bread.
Ingredients
This recipe requires just a few simple ingredients to create a delightful loaf.
Dry Ingredients
- 3 cups all-purpose flour (plus extra for dusting)
- 1/4 teaspoon instant yeast
- 1 teaspoon salt
Wet Ingredients
- 1 1/2 cups warm water (about 110°F)
How to Make No-Knead Bread (Step-by-Step)
Follow these straightforward steps to create your perfect no-knead bread.
Step 1: Mixing the Dough
In a large mixing bowl, combine 3 cups of all-purpose flour, 1/4 teaspoon of instant yeast, and 1 teaspoon of salt. Use a spatula to stir in 1 1/2 cups of warm water until the mixture is no longer dry. The dough will appear shaggy and wet; that’s exactly what you want. Cover the bowl tightly with plastic wrap and let it rest at room temperature for 12 to 18 hours.
Step 2: Shaping the Dough
Once the dough has risen and is dotted with bubbles, flour your work surface generously. Gently turn the sticky dough onto the floured surface. With floured hands, fold the dough over itself a couple of times and form it into a loose ball.
Step 3: Preheating the Pot
Preheat your oven to 450°F and place your heavy pot (with the lid on) inside to heat as well. After about 30 minutes, your pot will be ready.
Step 4: Baking the Bread
Carefully lift the hot pot from the oven. If using parchment paper, place the dough ball on it for an easy transfer. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake for another 15-20 minutes until golden brown and crispy.
Step 5: Serving
Let the bread cool on a wire rack. Slice and serve warm, enjoying it with butter, soups, or alongside your favorite holiday dishes.
Common Mistakes to Avoid
- Not Measuring Flour Accurately: Too much or too little can affect the texture. Always spoon flour into your measuring cup instead of scooping.
- Skipping the Resting Time: The long fermentation is what allows this bread to develop its flavor and texture; don’t rush it.
- Not Using a Heavy Pot: A heavy pot is essential for creating steam, resulting in that crunchy crust.
Tips and Tricks for Success
- For extra flavor, try adding 1 tablespoon of fresh herbs like rosemary or thyme before mixing in the water.
- Serve toasted slices with a spread of creamy goat cheese and a drizzle of honey for a delightful appetizer during your holiday gatherings.
- If you want to get adventurous, experiment with different flours, like whole wheat or spelt, for a heartier loaf.
Variations
- Use a combination of all-purpose flour and whole wheat flour for a nutty flavor.
- Add in dried fruits such as cranberries or apricots for a sweet twist.
- Incorporate seeds like sunflower or sesame for added texture and nutrition.
- Try infusing the dough with garlic or onion powder for a savory kick.
How to Serve
- Enjoy warm slices with a smear of butter.
- Pair it with hearty soups for a comforting meal.
- Present sliced bread alongside cheese platters at gatherings.
- Serve with olive oil and balsamic vinegar for a simple dipping experience.
Make Ahead and Storage
- Make Ahead: You can prepare the dough the night before and let it ferment overnight.
- Storage: Store cooled bread wrapped in plastic wrap or in a bread bag at room temperature for 2-3 days.
- Reheating: Enjoy toasted slices by reheating them in a toaster or an oven.
- Freezing: Freeze slices for later enjoyment, toasting directly from frozen.
Recipe Notes / What I Learned
Baking this No-Knead Bread reminded me that sometimes the simplest methods yield the most satisfying results. The beauty of this recipe lies in its ease and the incredible flavor that comes from minimal effort. I can’t wait to share this loaf at my upcoming holiday parties!
Yield and Serving Size
Yield: 1 loaf · Serving Size: 1 slice
Nutrition Snapshot
Estimated Nutrition Per Serving: ~150 calories · 4g protein · 30g carbs · 0.5g fat
Effortless No-Knead Bread
Ingredients
Equipment
Method
- In a large mixing bowl, combine flour, instant yeast, and salt. Stir in warm water until mixture is no longer dry. Cover and let rest for 12-18 hours.
- Flour work surface generously. Turn sticky dough onto floured surface and shape into a loose ball.
- Preheat oven to 450°F with a heavy pot inside for 30 minutes.
- Carefully place dough in hot pot (using parchment if desired), cover, and bake for 30 minutes. Then remove the lid and bake for another 15-20 minutes until golden brown.
- Let it cool on a wire rack, then slice and serve warm.
Notes
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour for a heartier loaf, but it may alter the texture and taste slightly. You might want to mix it with some all-purpose flour for the best results.
2. How can I tell when the bread is done baking?
Your bread is done when it has a deep golden-brown crust and sounds hollow when tapped on the bottom. Using an instant-read thermometer, it should read around 200°F internal temperature.
3. Can I make this bread in advance?
Yes, the dough can be mixed the night before and baked the next day. Just ensure it rests for the appropriate time to develop flavor before baking.
4. What if I don’t have a Dutch oven?
You can use any heavy pot with a lid, or even a ceramic baking dish with a lid, to achieve similar results. Just ensure it can withstand the high temperature of the oven.
5. How should I store the bread?
Let the bread cool completely, then wrap it tightly in plastic wrap or place it in a bread bag. It can be stored at room temperature for 2-3 days or frozen for longer storage.
