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!
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Are you a fan of those breads from the grocery store’s bakery department, 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.
Looks kind of ugly doesn’t it? 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!
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Ingredients
- 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
Instructions
- 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.
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Chef Tips
- 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.
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Stephanie says
This is one of my favorite recipes and I love your cutting board so much!! Where did you find it?
Kim H. says
Great recipe! Tastes like the bread you’d get at an expensive bakery and so easy to make! I baked mine in the bread machine on light crust and it turned out great. No more making sourdough starters, this is my new go-to bread recipe for a tangy, chewy loaf. Can’t wait to try it in the Dutch oven on the campfire!
Paula says
I haven’t made this recipe yet , but I’ve read it a couple times, unless I missed it there you do not grease or oil the pan before baking?
The Chunky Chef says
In the recipe notes section, I cover that there’s no need for grease, as you’re preheating the dutch oven, which is important for the dough to not stick. You could sprinkle some cornmeal in the pan before adding the dough if you’d like though.
Don says
This is the best recipe for the crusty bread!
Liz says
Can this bread be made with sprouted whole wheat flour.
The Chunky Chef says
I haven’t tested the recipe except as written, so I can’t say for certain if that would work or not.
Bobbie Stinson says
MY FAMILY ABSOLUTELY LOVED THIS BREAD!!! I made it IN THE SAME WEEK!! The first was a Basil Parmesan, then it was an Italian, after that a cinnamon raisin
diane honan says
to Bobbie Stinson…..can you please share the steps for the cinnamon raisin version….i.e. when did you add the cinnamon and the raisins….did you coat the raisins with flour or even moisten them at all
Lauren says
I’d like to try this but don’t have a dutch oven .Are there any alternatives?
The Chunky Chef says
If you don’t have a Dutch Oven, a covered metal pot would work as well, just make sure it can stand the high heat. If your pot doesn’t have a lid, you can cover the pot with heavy-duty aluminum foil, just make sure you seal the pot really well.
Madonna Hollingsworth says
Took a loaf and some wonderful jelly down the street to welcome the new neighbors. Six months later we are having a BB~Q, I asked what I could bring, she said another loaf of bread. It is wonderful, thank you.
Vicki says
Have you tried this recipe with whole wheat flour?
The Chunky Chef says
Hi Vicki 🙂 I haven’t, but if you try it, I’d love to hear how it turns out!
Gina says
If I do not have a 3.5 qt Dutch oven, can I double the recipe for a 6 at oven?
The Chunky Chef says
Hi Gina 🙂 I’ve never doubled it, but I know other readers have had success with it!
Colleen Mayberry says
Hi there!
I just made this bread this morning, it smells amazing!! If I used a 5 qt Dutch oven could I double the recipe to achieve the higher loaf with the bigger pot?
If so, how would you suggest I adapt the cooking time?
Thanks! I can’t wait to try it!
Colleen
The Chunky Chef says
Hi Colleen 🙂 It’s amazing how great fresh bread smells isn’t it? I think doubling it in the 5 qt should work just fine (although I’ve never tried it so I can’t say for sure). I would still bake it covered for 30-35 minutes, and check to see if it’s risen and has a crust starting to form. If it has, go ahead and remove the lid and bake as directed (adding maybe 5-10 minutes). You’ll know it’s done baking when you tap on the top and sides and it makes a sort of hollow sound. I’d love to hear how it all works out!
Colleen says
Hi there!
I just made this again doubling the recipe and it came out fantastic!
I increased the time with the lid off to 25 minutes and it is absolutely perfect, nice and tall! I would have included a picture of it but this format doesn’t seem to let me do that 🙁
Thanks for the advice, by far my favorite and easiest recipe!
Colleen
Cathy @ Lemon Tree Dwelling says
Wow, my mouth is watering!!!
Janie Landis says
Amanda, I notice that you don’t say how long to let the yeast bread mixture sit on the counter before baking. You just say, “when you are ready to bake, ” Similar recipes suggest letting the yeast mixture sit for numerous hours – 8-24 – so I just wondered if your recipe required this amount of time as well? I’ve tried making one recipe for this Crusty Bread and it DID NOT turn out so I’m going to try it again, perhaps using your recipe. So I just wanted to clarify your recipe a little – thank you.
The Chunky Chef says
Hi Janie 🙂 At the end of step 1 of the written recipe I state to let it sit for 12-18 hours. Best of luck to you!
Amanda says
Hi, This bread looks and sounds delicious! I can’t wait to try it this week. I just wanted to clarify that I don’t need to add the yeast to water and let it set before mixing everything together?
The Chunky Chef says
Hi Amanda 🙂 Nope, there’s no need to for this recipe!
Noel Lizotte says
I love these type of breads… one of these days I’m going to make a loaf or two!
I’m pretty sure they’ll be eaten up quickly!
Gina says
This looks so delicious! I recently discovered your blog through Pinterest and have already happily made several recipes with great success! One question though-I don’t have a cast iron dutch oven, but I do have an All-Clad dutch oven-6 qt. that can go in the oven-do you think that would work? Or is the cast iron the secret?
The Chunky Chef says
Hi Gina 🙂 I’m so glad you loved the recipes you’ve tried!! I’ve never made this in anything other than my cast iron, but I think as long as it’s oven safe and has a lid, it should be okay 🙂
Kimberly @ The Daring Gourmet says
Nothing beats homemade bread and that looks perfect!
Delaney | Melanie Makes says
I love that this bread is no-knead!
Dee says
Freshly baked bread is my weakness, and I can’t wait to make this!
Jen says
I seriously never knew it could be this easy to make! Definitely trying it!
Mark says
I’ll have to try this one!
The Chunky Chef says
Hi Mark 🙂 Hope you love it!