Easy No-Knead Bread

Easy No-Knead Bread

Recipe by Laura OlsonCourse: BreadsDifficulty: Easy


Prep time


Cook time


Resting Time



This is an easy, no-fuss recipe for hearty and crusty bread!


  • 3 C flour (does not require bread flour)

  • 1 1/2 tsp kosher salt

  • 1/4 tsp sugar

  • 1/2 tsp dry yeast

  • 1 1/2 C warm water (~110 degrees)


  • In a mixing bowl combine flour, salt, sugar and yeast – mix well.
  • Add water and stir just until all ingredients are incorporated. Do not overmix. Dough will be sticky and “shaggy”.
  • Cover bowl in plastic wrap and let sit out at room temperature to rise – 8-24 hours. This is a good recipe to make and sit overnight.
  • When ready to bake, lightly flour a piece of parchment paper. Place dough on paper and form dough into a ball with lightly floured hands. Cover with plastic wrap.
  • Place dutch oven* (see notes) inside oven and preheat to 450 degrees.
  • When oven is ready, carefully remove dutch oven and place parchment paper with dough inside. Cover dutch oven with a lid, and bake for 30 minutes.
  • Remove lid, and bake another 8-10 minutes until top is lightly browned and has cracks.
  • Remove from oven, and carefully place bread on a cutting board to cool. Slice and enjoy!


  • A Dutch Oven is an oven safe pot that has a lid. Cast iron works well (like Le Crueset) or any other oven safe pot.
  • Be sure the water used is about 110 degrees. If it’s too cool, the yeast won’t activate; too hot, it will kill the yeast. And then you’ll end up with a sad loaf of bread!