No knead bread is a recipe that everyone should have on hand. Making artisan bread from scratch is easy and will impress your friends and family!
There are certain recipes that everyone should master in the kitchen and bread is one of them. This no knead bread recipe is simple to learn and will without a doubt impress house guests. Many think that in order to make good bread from scratch a bread maker is necessary (or at the very least a lot of kneading by hand). I will even admit that I once believed one of the two were needed.
Lucky for all of us, that turns out to be false. Good artisan bread is achievable sans bread maker (as for the hand kneading, you can leave the arm work out for the gym). What you will need is a dutch oven. Le Creuset makes a high-quality one that lasts for decades, but there are also more budget-friendly options too (like this one).
How to make no knead bread
No knead bread calls for all-purpose flour, salt, yeast and warm water. Whisk the flour, salt and yeast together, then add the water. Use a wooden spoon or your hands to combine the ingredients into a shaggy ball. Place is in a large glass bowl covered tightly with plastic wrap. Allow to rise for 12 to 18 hours.
Once the dough has risen, preheat your oven to 450 F. Place the cast-iron dutch oven in the oven and let is heat up for 30 minutes. While it is heating up, turn the dough out on to a floured surface and shape into a ball (tuck any loose seams underneath the ball). Remove the pot from the oven and carefully place the ball of dough in the center. Bake with the lid on for 30 minutes, then remove the lid and bake for 15 minutes longer. Allow bread to cool before cutting.
Can I add herbs and spices to no knead bread
Yes! I have added rosemary to this bread and it tasted phenomenal. A tablespoon and a half of dried rosemary was the perfect amount. Other options include fennel, thyme, tarragon, dill or an Italian blend.
How to store no knead bread
No knead bread can be stored in a paper bag or bread bag for a couple days. Keep the bread in dark cool place is best (like a bread drawer). It’s best when eaten within two or three days, but once stale can be used in recipes such as french onion soup, Thanksgiving stuffing, and homemade croutons.
More FAQ about no knead bread
- Can I add flax to no knead bread? Yes, about 2 tablespoons of flax seeds can be added with the dry ingredients.
- Can I add honey to no knead bread? Yes, 2 to 3 tablespoons of liquid honey can be added with the water.
- Can I add raisins to no knead bread? Yes, 1 cup raisins or dried cranberries may be added with the dry ingredients. The flour will coat the dried fruit so they distribute evenly.
- Can I refrigerate no knead bread dough? Yes, allow bread dough to rise first, then keep it covered and refrigerate for up to three days before baking.
This bread is just like the loaves at the bakery. Tender, soft bread with the absolute crunchiest crust. I once was watching Barefoot Contessa and Ina mentioned that the key to knowing a bread is good is by how crunchy its crust is. Well, if that’s the tell tale sign of a good bread, then this no-knead artisan bread passes.
Not only does this bread taste and look like it came from the bakery, it makes your entire kitchen smell like a bakery too! So if you have ever had the desire to make bread in your kitchen, now is the time to try. No kneading, no bread machine, no excuses!
No Knead Bread
- 3 cups (360 g) all-purpose flour
- 1 3/4 teaspoon salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups (355 ml) warm water (about 110° F)
- In a large bowl, whisk together flour, salt and yeast. Pour in warm water and stir mixture with a wooden spoon (or with your hands, best tool in the kitchen!) until a shaggy ball forms. Cover bowl tightly with plastic wrap and allow to rise for 12 – 18 hours at room temperature.
- Preheat oven to 450° F. Once the oven has reached 450°, place a cast iron pot covered with a lid into the preheated oven. Heat pot for 30 minutes.
- Meanwhile, turn dough out onto a heavily floured cloth towel then shape dough into a ball. Push any seams on the underside of the ball. Cover dough with cloth and allow to rest while pot is heating.
- Carefully remove pot from oven. With floured hands, carefully drop dough into hot pot (you DO NOT need to grease the pot) cover with lid, then immediately return pot to oven and bake 30 minutes (at 450°).
- After 30 minutes, remove lid from pot and bake uncovered for 15 minutes.
- Remove from oven and allow bread to cool on a cooling rack. Once completely cooled, bread stores well in an open paper bag–it helps the bread maintain it’s crisp crust.