Introduction

No knead bread is a delightfully simple way to enjoy fresh, homemade bread without the effort of traditional kneading. This recipe uses a sticky dough and a Dutch oven to create a crisp crust and soft, airy interior. Perfect for beginners and busy home cooks alike.

Several slices of pale golden bread with a soft, airy texture and many small holes are stacked on a wooden board, with one slice on top showing a small square of light yellow butter melting slightly. Two loose slices lie next to the stack, showing their spongy interior and crusty edges. The background shows a clean white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons instant yeast (active or rapid rise will work as well)
2 teaspoons sugar
1 ½ cups barely warm water (100° F)
3 cups bread flour (360 grams)
2 teaspoons salt
1 tablespoon olive oil
1 tablespoon butter

Instructions

Step 1: Combine the yeast, sugar, and water in a small bowl. Cover with plastic wrap and let sit for 5 minutes until foamy.
Step 2: In a large bowl, mix the bread flour and salt. Add olive oil and the yeast mixture, then use a silicone spatula to combine until the flour is fully moistened. The dough will be sticky.
Step 3: Shape the dough roughly into a ball. Spray the top with cooking spray, cover with plastic wrap, then a dish towel. Let it rise for 2-3 hours until doubled in size.
Step 4: (Optional) Refrigerate the dough for up to 3 days to develop flavor. It may rise more and then deflate slightly, which is normal. Proceed with the next steps when ready.
Step 5: Scrape the dough onto a floured parchment paper. Fold the edges towards the center with a spatula to form a sturdier ball. Spray with cooking spray, cover loosely with plastic wrap, and let rest for 45 minutes while preheating the oven.
Step 6: Preheat the oven to 425° F and place the Dutch oven inside uncovered to heat up. Confirm your Dutch oven allows preheating empty.
Step 7: Remove the plastic wrap from the dough. Using oven mitts, take the Dutch oven out of the oven. Lift the parchment paper and carefully lower the dough with the paper into the Dutch oven. Cover with the lid immediately.
Step 8: Bake for 40 minutes. Remove the bread from the oven and brush the top with melted butter for a golden crust.
Step 9: Return the bread to the oven uncovered. Bake for another 10-12 minutes until the top is golden brown.
Step 10: Let the bread cool for at least 5 minutes before slicing. Serve warm with your favorite olive oil dip.

Tips & Variations

Use a silicone spatula instead of your hands to handle the sticky dough to avoid frustration.
If you don’t have a Dutch oven, bake the dough on a preheated baking stone or heavy baking sheet and cover it loosely with a large metal bowl to trap steam.
For added flavor, sprinkle herbs or garlic powder on top before baking.
Try substituting olive oil with melted butter in the dough for a richer taste.

Storage

Store leftover bread in a paper bag or bread box at room temperature for up to 2 days to maintain the crust. For longer storage, slice and freeze the bread in an airtight bag for up to 3 months. Reheat slices in a toaster or oven to restore crispness before serving.

How to Serve

The image shows a stack of four slices of light golden-brown bread with a soft, airy texture and visible holes. On top of the stack, there is a small square of pale yellow butter starting to melt. Around the stack, several other bread slices are scattered, showing the rustic, uneven crust and soft interior. The bread is placed on a wooden board with crumbs scattered nearby, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, active dry yeast can be used, but you may need to proof it first in warm water before mixing with the flour.

What if I don’t have a Dutch oven?

You can bake the bread on a preheated baking stone or heavy baking sheet, covering it with a large metal bowl to mimic steam, which helps the crust develop properly.