No-Knead Bread: This artisan-style white bread uses simple ingredients and requires little hands-on time. This post includes all the tips for perfect bread every time!

Freshly baked No-Knead Bread is out of the pot, ready to slice and enjoy.

Easy No-Knead Bread Recipe

If you haven’t tried making bread yet, THIS recipe is the best place to start. Fair warning—once you make it, you might not want to go back.

I’m truly obsessed with this bread recipe. It’s not only delicious but also easy to make with very little hands-on time.

Here’s why it’s great:

  • No stand mixer or bread maker needed
  • No kneading required (very little hands-on time)
  • Flexible baking/resting options so you can enjoy fresh bread when it works for you
  • No special tools or utensils needed
  • Simple ingredients and easy methods

This “miracle bread” recipe is based on Jim Lahey’s famous version from the New York Times.

Ingredients for this recipe are prepped for easy assembly: flour, oil, yeast, honey, salt, and water.

What Is No-Knead Bread?

No-Knead Bread uses a long rise instead of kneading to build gluten for structure and texture.

When baked, this bread has a light, chewy interior and a crisp, crunchy crust. Its structure is surprisingly different from all-purpose white bread that relies on kneading.

No-Knead Bread Ingredients

  • Warm water. This provides an ideal environment for yeast.
  • Yeast. This makes the dough rise and expand.
  • Flour. Use plain, all-purpose white flour here.
  • Honey. Helps the yeast grow and provides a subtle sweetness to the bread.
  • Salt. Adds flavor and prevents bland bread.
  • Olive oil. Helps the dough rise and boosts the bread’s flavor—just that little bit makes a difference!

A Couple of No-Knead Bread Variations: I’ve tested this recipe with bread flour instead of all-purpose flour, and it gives better structure and shape due to its higher protein content. You can also try the herbed variation for added flavor with this Herb Bread.

Quick Tip

To check if water is the right temperature, use the wrist test. Drizzle a few drops on your wrist. If it feels warm and comfortable, it’s right for the yeast. Too hot or cold and the yeast won’t activate.

Mix the yeast mixture with the dry ingredients for this no-knead bread recipe and let it rise.

Let’s Chat Yeast

Proofing the yeast shows it’s alive and active. Directions for both active dry and instant yeast are included—both work in this recipe.

Make sure the yeast activates before continuing. If not, the bread won’t rise properly.

Activated yeast will grow, foam, and look creamy.

Why Didn’t My Yeast Activate?

  • The yeast might be old.
  • The water could be too hot or too cold.
  • Your environment might be too cold.
Let the dough rise in a bowl, then place it on a floured surface to shape for baking.

No-Knead Bread Without A Dutch Oven

This bread is best baked in a hot 5.5 or 6-quart cast-iron Dutch oven pot. The pot creates steam to give the bread a crispy crust.

To bake without a Dutch oven:

  1. Place the dough on parchment paper and transfer it to a metal sheet pan.
  2. Position an 8-inch metal pan in the oven (do not use a glass pan), and bring a large pot of water to a boil.
  3. Place the sheet pan with dough in the oven and carefully pour the boiling water into the metal pan.
  4. Close the oven promptly to trap the steam.
  5. Bake for 40-50 minutes until the bread is golden brown and sounds hollow when tapped.
Shape the dough and place it in the pot to bake.

How To Make No-Knead Bread (Tips)

  • No Kneading: The dough is very wet, so avoid kneading or over-handling it.
  • Cooling: Allow the bread to cool completely before slicing to prevent a spongey texture. The interior continues to cook even after it’s removed from the oven!
  • Flour: Use either all-purpose or bread flour. Bread flour results in a chewier texture, but all-purpose flour is also effective.

Storage

Leftovers?

This No-Knead bread is best the first day. On the first day, keep bread uncovered with cut side down on a cutting board.

After a day, store it in an airtight container or bag. It softens, but is still good toasted!

Freezing: Slice and wrap each slice individually. Freeze in an airtight bag or container for up to 3 months. Toast slices directly from the freezer.

Use Leftover Yeast In:

5 from 4 votes

No-Knead Bread

No-Knead Bread is the ultimate easy artisan-style loaf. With simple ingredients and minimal effort, you’ll get perfect, bakery-worthy results every time!
Prep Time: 15 minutes
Cook Time: 45 minutes
Resting Time: 1 day
Total Time: 1 day 1 hour
Servings: 12 slices

Equipment

  • Cast-iron pot with lid 5.5-quart (or larger), see note 1
  • Parchment paper see note 2

Ingredients 
 

  • 2 teaspoons instant yeast
  • 1 tablespoon honey
  • 1-1/2 cups warm water see note 3
  • 3 cups all-purpose flour plus more for sprinkling work surface
  • 1-3/4 teaspoons salt
  • 1 teaspoon olive oil

Instructions 

  • In a medium bowl, whisk together yeast, honey, and warm water. Let it sit for 5 minutes until creamy or foamy. If the mixture doesn’t foam, the yeast may be dead, or the water might have been too hot. Start again if this happens.
  • In a large mixing bowl, mix together flour and salt using a rubber spatula. Add the yeast mixture to the flour mixture and stir until a shaggy dough forms with no dry flour streaks. Use the spatula to pull the dough to one side and drizzle in the olive oil. Turn the dough to coat it in the oil (it will be sticky). Cover the bowl fully with plastic wrap.
  • Let the dough rest overnight at room temperature (around 70°F / 21°C) for 10–18 hours. For a quicker option, see note 4.
  • Move an oven rack to the center position and preheat oven to 450°F (230°C). Place the cast-iron pot (with lid) in the oven to heat for 30 minutes.
  • Sprinkle 1 tablespoon of flour on a clean work surface. Use a spatula to scrape the dough out of the bowl onto the floured surface. Sprinkle 1 more tablespoon of flour on top. Gently fold the sides inward with a spatula or dough scraper, making 6 folds to form a rough ball. Transfer the dough ball onto a large piece of parchment paper, flipping it upside down so the seam side is down. Gently shape it into a rough ball. (Optional: Score the top with 3–5 slashes if you have a lamé).
  • Carefully remove the heated pot from the oven, lift the parchment paper with the dough, and place it into the pot. Cover with the lid and bake for 30 minutes. Then, remove the lid and bake an additional 12–18 minutes, until the bread sounds hollow when tapped in the center and the top is a deep golden brown.
  • Carefully remove the bread from the pot using the parchment paper, and slide it onto a wire cooling rack. Let it cool for a full 30 minutes before slicing with a sharp serrated knife (see note 5).

Video

Recipe Notes

Note 1: Here is a great affordable cast-iron pot, and here is my favorite pot! For alternatives to a cast-iron pot, see the post.
Note 2: Ensure you use parchment paper, not foil or wax paper, as wax paper will melt in the oven.
Note 3: Test the water temperature by drizzling a few drops on your wrist. It should feel warm and comfortable, not hot.
Note 4: No-Knead Bread In a Hurry: After 2–3 hours, you can bake the bread immediately. The flavor and texture won’t be as developed as after a long rest but will still be tasty.
Note 5: Allowing the bread to cool is crucial to ensure it’s fully baked inside. Cutting too early can result in a mushy interior.
Storage: This bread is best on days 1 and 2. On the first day, leave it out uncovered with the cut side down on a cutting board to keep the crust crisp. After that, store it in an airtight container or bag. The crust may lose its crispness, but the bread will still be great toasted.

Nutrition

Serving: 1serving | Calories: 117kcal | Carbohydrates: 23.8g | Protein: 3.2g | Fat: 0.7g | Sodium: 194.4mg | Fiber: 0.8g | Sugar: 0.1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 4 votes (1 rating without comment)

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14 Comments

  1. James G Sisco says:

    Do you refrigerate the dough at any point after resting at room temperature?

    1. Chelsea Lords says:

      No, I’m sorry!

  2. Lilyan says:

    Hi thank you for the wonderful recipe!
    Can I bake the bread on 300 ?

    1. Chelsea Lords says:

      Sorry no it won’t work!

  3. Sandra Ward says:

    How can I bake bread with 1 cast iron skillet? I do not have a dutch oven

    1. Chelsea Lords says:

      There are directions in the post ๐Ÿ™‚

      1. Donna says:

        Can this bread be made with gluten free flour or nut flours ??

        1. Chelsea says:

          Sorry, Iโ€™m not sureโ€”I havenโ€™t tested it, and I donโ€™t have much experience with gluten-free flours or baking.

  4. Maria Nienhouse says:

    5 stars
    This recipe was so easy and the taste is
    amazing! I left it in my fridge for 2 days
    and cooked it in a cast iron dutch oven. My husband has already eaten 3 slices,
    so I’ll be making more very soon! Thanks for a wonderful recipe!

    1. Chelsea Lords says:

      So thrilled to hear this! Thanks so much Maria! ๐Ÿ™‚

  5. Laurie says:

    5 stars
    Ran across this bread recipe on Facebook and saved it to my Pinterest account. It turned out perfectly, and is delicious! The kitchen smells heavenly. Thank you!

    1. Chelsea Lords says:

      I am so thrilled to hear this! Thanks so much Laurie! ๐Ÿ™‚

  6. Django says:

    5 stars
    Thanks for this no knead bread recipe. Tried it today and it was a major success! It tastes beautiful while hot with butter spread on top. Question. Could I double the ingredients to get a bigger loaf as this loaf turned out on the small side despite letting it prove overnight.

  7. Clara Gonzalez Izzo says:

    Why use so much yeast for so long a rising time?