This no knead bread is perfectly crusty on the outside, with a fluffy interior that’s just begging for some creamy butter. Try it with your dinner tonight!
If you think crusty artisan bread is only available from the bakery… get ready to think again! This no knead bread is made incredibly easy, and is easy to customize with add-ins for different flavor combinations!
Are you a fan of those breads from the bakery, you know, the one’s with that deliciously crunchy crust and soft, fluffy inside? Yep, this bread tastes just like that. Personally, I think it tastes even better!!
It sounds fancy and complicated, but trust me on this one, it’s not. In fact, there’s no kneading whatsoever!
I always thought homemade breads were complicated… involving a bunch of steps and rises. Granted, there are some breads like that… but this bread just isn’t one of them.
BUT SERIOUSLY… NO KNEADING??
Absolutely none! No stand mixer needed… just a bowl and a wooden spoon.
The night before you want to make the bread, you mix up your flour, salt, yeast and water with a big spoon. I like to make this a Parmesan and rosemary bread, so I also stirred in some minced rosemary and a handful of shredded Parmesan cheese.
Now just cover the bowl with plastic wrap and let it sit out on your counter overnight and throughout the next day. So there is a bit of prep with this bread, in that you have to plan ahead and make it the night before. But that’s the only “work” there is with this bread. Seriously.
After it’s rested for a good 18 hours or so, flour your hands and cutting board really well. Turn out your dough onto your cutting board and roughly shape it into a ball. Drop the ball into a preheated dutch oven and bake. That’s it!
WHAT OTHER FLAVORS CAN I MAKE?
The sky is really the limit here! It’s great plain, and obviously with the parmesan and rosemary, but here are some additional flavor options!
- Cheddar cheese and crumbled cooked bacon
- Roasted garlic cloves
- Sun-dried tomatoes (diced up) and basil
- Diced olives
- Cheddar cheese and jalapeños
Look at that amazing texture! All those little nooks and crannies are just begging for some creamy salted butter or to be dipped in a soup/stew!
Here are some great recipes to go with this no knead bread:
- Slow Cooker Spaghetti Bolognese Sauce
- Slow Cooker Creamy White Chicken Chili
- 10 Minute Shrimp Scampi
- Slow Cooker Creamy Tomato Basil Soup
- Guinness and Coffee Irish Beef Stew
The next time you’re craving a loaf of homemade crusty bread, give this no knead bread recipe a try… I really think you’ll love it!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 3 cups all purpose flour
- 1 1/2 tsp kosher salt
- 1/2 tsp active dry yeast
- 1 1/2 cups room temperature water
- 1/3 cups grated parmesan cheese
- 1 Tbsp minced fresh rosemary
- In a large mixing bowl, add flour, salt, yeast, cheese and rosemary. Pour in water, use a wooden spatula to combine. Cover tightly with plastic wrap and let sit on your counter for 12-18 hours (I've even done up to 24 hours).
- When ready to bake your bread, preheat oven to 450 F degrees. Add cast iron dutch oven (with the lid on) to the oven, so it preheats along with the oven itself.
- Flour your hands, counter/cutting board, and sprinkle some flour over the top of the dough itself. Remove dough from bowl and shape it into a rough ball shape. Drop ball of dough into the preheated pot, cover with lid and return to the oven.
- Bake, with the lid on, for 30 minutes, then remove lid and bake for another 15-20 minutes until golden brown and crusty.
- Bread should remove easily from the pot, so take bread out and let cool completely before slicing.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
- Dough will be sticky, and unlike any traditional kneaded bread dough.
- Preheating the dutch oven is important, as it makes sure the dough doesn't stick to the bottom. If you want a little extra assurance, sprinkle a bit of flour or cornmeal on the bottom before adding the dough.
- I like to use a smaller dutch oven, about 3.5 qt, so the dough rises upwards and yields a higher loaf. Using a larger dutch oven means the dough will spread out more and won't be as high, although still just as tasty. It's all about how you want the bread to look.
- Make sure your yeast is not expired. Even if you've never opened the yeast, it can lose it's effectiveness over time. I like to buy smaller packets of yeast so I can use them before they go bad.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.