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This No Knead Bread is baked in a dutch oven and is the perfect crusty french bread recipe. This makes a beautiful artisan loaf of bread and is so easy! The only ingredients you need are flour, water, salt, and yeast for the perfect overnight crusty bread.
This is the easiest bread recipe known to man! It literally takes two minutes to prepare. I was in shock the first time I made this bread because it was just too easy and the end result was absolutely mind blowing.
The first time I made this bread for my Mom, who is the ultimate bread maker, she couldn’t believe how easy it was and we ended up with crusty artisan bread that looked like it came straight from a French bakery.
What ingredients are in Overnight Bread:
This bread recipe calls for only 4 ingredients. The ingredients in this No Knead Bread are flour, salt, yeast, and water. That’s it!
You literally stir the ingredients together for 30 seconds and you are done. Just set aside the bread dough to rise for 12-18 hours and then bake it. That’s it!
The key is baking the bread in a dutch oven. This helps to create a crusty exterior. I am positive you are going to love this homemade artisan bread recipe!
Why you will love this recipe:
- I found this easy bread recipe courtesy of Jim Lahey, the owner of Sullivan Bakery, and it was published in the New York Times. It became instantly popular since it requires no kneading, calls for only 4 simple ingredients, and makes the perfect crusty loaf of bread.
- It is literally the EASIEST Bread recipe you will ever make and you end up with an artisan crispy crust that’s extra soft and tender inside.
- It is so customizable! Do you want to add dried cranberries and white chocolate? Done! Add garlic and cheddar? Easy as pie. Add fresh herbs and butter? Piece of cake.
Dutch Oven Bread Ingredients:
- Flour — I suggest using all-purpose flour or bread flour in this recipe. Bread flour has a high protein content so it is good for a hearty bread. All-purpose flour has slightly less protein than bread flour but is a universally used flour because of its protein content.
- Yeast — I suggest using active dry yeast. You only need 1/2 teaspoon because this is a slow-rising bread. This is going to slowly rise for 12-18 hours.
- Salt — If bread is ever lacking flavor, it is because there is not enough salt in the dough.
- Warm Water — I suggest the water be warm at approximately 110 degrees. This helps to activate the yeast. If it is too hot, it will kill the yeast. Use a thermometer to check the temperature of the water.
Why does Overnight Bread have such a long rise time?
This dutch oven bread doesn’t call for that much yeast, only 1/2 teaspoon, so it needs a long rise time to develop flavor and create the perfect texture.
Slow and steady wins the race with this artisan bread recipe. You end up with a flavorful, chewy texture, with a crusty exterior. it is the perfect no-knead bread recipe!
Why do you need a Dutch Oven or a pan with a lid?
Dutch ovens are known for their even baking and they have the benefit of trapping the steam released by the dough in the initial phase of baking.
The steam prevents the crust from setting until the loaf has expanded to its maximum height. Once this happens, you remove the lid and let the top of the bread brown for several minutes.
What type of Dutch Ovens do you suggest for baking Dutch Oven Bread?
My favorite Dutch Ovens are the Staub Brand Dutch Ovens and the LeCreuset Dutch Ovens. I always look for them to go on sale. They are always coming out with new, beautiful colors and I am a sucker for a gorgeous dutch oven.
You can also find a Lodge Dutch Oven on Amazon for a less expensive price.
I also love to use a smaller 3-quart Dutch oven and this one is only around $38.
I use my dutch ovens all of the time for so many recipes. I actually leave two Dutch ovens out on my stove at all times, that’s how much I use them!
How to make the Best No Knead Bread:
- Start with a mixing bowl. Add flour, yeast, salt, and warm water. Check to make sure the water is warm but not hot. You want the water to be about 110 degrees. If it is too hot, it will kill the yeast.
- Stir the mixture together. The mixture will look shaggy and that is ok. I suggest using your hands to create a ball and bring all of the ingredients together.
- Cover and let the mixture rise for 12-18 hours. It is important to let it rise for at least 12 hours as it allows the flavors to develop.
- When ready to bake, heat the oven to 450 degrees. Place the dutch oven into the oven to allow it to heat up for 25-30 minutes.
- Remove the dough from the bowl and place it on a piece of parchment paper. Shape it into a round ball that will fit into the dutch oven.
- Carefully remove the hot dutch oven from oven. Place the dough with the parchment paper into the hot dutch oven. Cover with the lid.
- Place in the oven and bake for 30 minutes.
- After 30 minutes, carefully remove the lid with hot pads and let it brown for about 8-12 minutes, depending on how brown you want the crust to be.
- Remove from the oven and let sit for 15 minutes before slicing.
Variations:
This simple bread recipe is so customizable and you can add your favorite ingredients. Here are some suggested bread combinations:
- Cranberry White Chocolate Pecan Bread: Dried Cranberries, White Chocolate Chips, and Crunchy Pecans
- Garlic Cheddar Bread: Minced Garlic and Shredded Sharp White Cheddar Cheese
- Herb Butter Parmesan: Fresh Herbs like Rosemary, Parmesan Cheese, brushed with Garlic Butter
For extra crusty bread:
Make sure to remove the lid after baking for 30 minutes to allow the bread to get nice and crusty.
I hope you love this Easy No Knead Bread Recipe. The best part is it is made with only 4 ingredients and 5 minutes of prep!
POPULAR BREAD RECIPES:
I love baking bread and have some easy bread recipes like my Soft French Bread Recipe, which even kids can make!
If you want to make QUICK yeast bread, check out my 1-Hour White Bread Recipe and my 1-Hour Whole Wheat Bread Recipe.
If you want to make bread for sandwiches, check out my Classic Sandwich Bread Recipe.
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No Knead Bread
Ingredients
- 3 1/4 cups Flour
- 1/2 teaspoon Active Dry Yeast
- 1 1/2 teaspoons Salt
- 1 1/2 cups Warm Water (about 110 degrees)
Instructions
- In a mixing bowl, add flour, yeast, salt, and warm water. Check to make sure the water is warm but not hot. You want the water to be about 110 degrees. If it is too hot, it will kill the yeast.Stir the mixture together. The mixture will look shaggy and that is ok. I suggest using your hands to create a ball and bring all of the ingredients together.
- Cover with a light tea towel, flour sack towel, or Saran wrap and let the mixture rise for 12-18 hours. It is important to let it rise for at least 12 hours as it allows the flavors to develop.
- When ready to bake, heat the oven to 450 degrees. Place the dutch oven into the oven to allow it to heat up for 25-30 minutes.
- Remove the dough from the bowl and place it on a piece of parchment paper. Shape it into a round ball that will fit into the dutch oven.
- Carefully remove the hot dutch oven from oven. Place the dough with the parchment paper into the hot dutch oven. Cover with the lid. Place in the oven and bake for 30-35 minutes.
- After 30 minutes, carefully remove the lid with hot pads and let it brown for about 6-12 minutes, depending on how brown you want the crust to be.Remove from the oven and let sit for 15 minutes before slicing.
Notes
- Flour — I suggest using all-purpose flour or bread flour in this recipe. Bread flour has a high protein content so it is good for a hearty bread. All-purpose flour has slightly less protein than bread flour but is a universally used flour because of its protein content.
- Yeast — I suggest using active dry yeast. You only need 1/2 teaspoon because this is a slow-rising bread. This is going to slowly rise for 12-18 hours.
- Salt — If bread is ever lacking flavor, it is because there is not enough salt in the dough.
- Warm Water — I suggest the water be warm at approximately 110 degrees. This helps to activate the yeast. If it is too hot, it will kill the yeast. Use a thermometer to check the temperature of the water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So I make this recipe a lot….it is easy, it looks so pretty and I love to give loaves away. Because my husband loves nuts….I decided to try something different this morning. I doubled the recipe and used my larger Dutch oven, and loaded it with craisins and chopped walnuts. It turned out beautiful and my husband loved it. Next time I am going to try raisins and walnuts for a sweeter loaf. Also, this morning I put an extra piece of parchment paper on the bottom because sometimes it gets a little too brown on the bottom….and the extra parchment worked perfectly. Love this recipe. It’s so fun to try different combinations.
I love this bread and make it all the time. This last week I made it with craisins and white chocolate chips and everyone loved it. Great recipe.
I have made this the past two nights. The first time I added craisins and the second time I made it plain. My family loved them both. It makes waking up in the morning more fun! Thanks MH for a great recipe.
Mixed up Friday night to be eaten with Saturday nite dinner
Had to read directions a few times
Unclear if you heated Dutch oven with or without top
Stain is a pricey Dutch oven
Purchased a 5 qt round at kohls
Can I let it rise more than 18 hours? Is 22 hours too much?
Hi Melissa! Thanks so much for your comments! I did use organic bread flour instead of all purpose. Also how did you measure the 3 1/4 cups flour? I tried converting that to grams so that could be another variable as far as the amount of flour I used compared to the recipe. After the long proof,, am I supposed to let the dough rise again after shaping or is it ready to bake right after shaping?
Thanks again, Henrietta
Hi, I am not sure of what I did wrong. My loaf came out kind of doughy. It did not rise a lot, although the dough was bubbly so I figured the yeast was OK. I let it rise almost 18 hours. Questions, should I have dissolved the yeast in the water first before mixing the rest of the ingredients? I used regular active yeast.. should I have used instant yesst? Did I need to fold the dough at all? My water was 103 degrees. Could that have retarded the rise? After the 18 hour rise and shaping,, should I have let it rise again? My kitchen was about 70 degrees. Would that make a difference? I only preheated the Dutch oven pot, not the lid? Does that matter?
Hi! These are great questions. Let’s go through them and see if we can figure it out. It may have come out doughy from underbaking it slightly. Oven temperatures may vary and it may have needed more baking time. The dough should have some bubbles in it so that is good news. You don’t have to dissolve it ahead of time but I like to do it just to check to ensure my yeast is working. I use a dry instant yeast. I prefer my water to be warm, around 110 degrees to help activate the yeast. I don’t like to manipulate the bread too much after the rise but will gently shape it. I do like to preheat the dutch oven and the lid. I think you may have needed 5-7 more minutes of baking time. It sounds like you did a great job but just need slightly more baking time in the oven. Thank you for trying my recipe!
This recipe you call your own is an exact duplicate from RecipeTinEats, chef Nagi’s No Knead bread. It is incredibly delicious and easy to make but give credit where it’s due.
Hi there! My credit is at the bottom of my recipe card and in the post to Jim Lahey, who is the originator of this recipe. I gave credit where credit is due. 🙂
My apology, I clearly missed the citation, appears Mr. Lahey is indeed the originator. I appreciate the clarification😊.
I can’t believe how easy this bread is to make! And it turned out amazing!
I don’t have a dutch oven pan. Can I use a large pot with a cover. Thank you in advance.