This is the best No Knead Bread Recipe out there! It’s so simple, absolutely no fussing with the dough (none of that folding madness!) and turns out perfect every single time!
Where did you first hear about no knead bread? I heard it first from friends of us.
We were there with our first baby and just got the news that our friends were expecting their first little one, too.
Then the husband walks into the kitchen… And starts handling this blazing hot Dutch oven.
I’m a bread baker, so I was curious and asked him all sorts of questions in disbelief. Then, obviously, I forgot all about it.
And then, No Knead Bread was suddenly Internet famous.
Actually, I first saw it again in a TV show with Paul Hollywood from The Great British Bake Off. He went to Sullivan Street Bakery and made no knead bread with Jim Lahey, who is considered no knead bread’s baby daddy.
It looked so easy, but then I went on the Interwebs and tried a million recipes and they were all… Not easy.
The dough was SO sloppy and wet. All the long raising and folding and proofing in floured dishtowels.
Seriously. This bread is NOT easy. It requires actual, serious bread making skills.
I’m not terrible at making bread, but I’m pretty terrible at planning. And I have mini humans who have demands. In short: I neither have the time nor patience to fiddle my bread dough for any length of time.
And thus, I figured out this TRULY easy no knead bread.
This bread has 3 steps:
- stir ingredients together, cover and let sit for 2 hours
- heat a Dutch oven with the lid, add baking parchment, flour and dump in the risen dough
- bake for 28 minutes with the lid on and then for around 10 minutes with the lid off
OK, 4 steps: Remove from the Dutch oven and immediately slather with butter and devour because you have zero self restraint around freshly baked bread.
Or is that just me?🙈
There is NO folding. NO need to even touch the dough. NO need to mess with getting sticky dough out of a dish towel.
It’s so easy, it’s almost ridiculous.
Also, this dough is SO good for many other things, too:
- French bread! Yes, really.
- I actually make pizza with this dough, too. Just add the risen dough to a lined baking sheet and gently spread it with lightly damp fingers. Add tomato sauce and toppings, bake for around 15 minutes and you have the best, fluffiest, most amazing pizza.
- a massive bread. Double the recipe and use a large Dutch oven – feeds a crowd!
Anyways, if no knead bread recipes have been annoying you beyond measure, this is THE recipe for you. No fuss, no work. Just a simple, straight-forward and ACTUALLY easy recipe for homemade bread.
Enjoy!
Watch me make this no knead bread here:
Grab the printable no knead bread recipe:
The Only No Knead Bread Recipe You'll Ever Need
This is the best No Knead Bread Recipe out there! It's so simple, absolutely no fussing (none of that folding madness!) and turns out perfect every time!
Ingredients
- 1 1/4 cups lukewarm water
- 1 1/2 teaspoons active dry yeast
- 1 teaspoon maple syrup or honey
- 3 cups all-purpose flour
- 1 teaspoon salt
Instructions
- Make dough: Whisk water, yeast and maple syrup together in a measuring jug. Set aside until bubbles appear on the surface. In the meantime, stir flour and salt together in a large mixing bowl. Add water mix to flour mix and stir until combined (it will look scraggly and that's perfectly fine).
- Rest: Cover the bowl with a clean dishtowel and leave to rise at room temperature for about 2 hours, or until big and puffy (time will vary depending on altitude, humidity and temperature).
- Prep: Once dough is ready, preheat the oven to 445°F. Place a 8-9 inch round Dutch oven with an oven-safe lid in the oven as it preheats. Once oven and Dutch oven are blazing hot, carefully remove the Dutch oven to a heat-proof surface. Remove the lid and carefully line with a piece of baking parchment (the Dutch oven is HOT! There will be parchment overhang, that's fine.)
- Bake: Scrape the dough into the lined Dutch oven in one piece. Cover with the lid (just place the lid over the parchment overhang). Bake for 25 minutes, then carefully (!) remove the lid and finish baking for around 10 minutes or until golden brown, crusty and baked through. Remove from the Dutch oven and place on a rack to cool.
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