No-Knead Bread Recipe

There’s something magical about pulling a golden, crusty loaf of No-Knead Bread from the oven, its aroma filling your kitchen with warmth. This recipe is a game-changer, offering a crispy exterior and a soft, airy interior with minimal effort.

Let the dough rest overnight, and in just 45 minutes of baking, you’ll have a rustic masterpiece that rivals any bakery.

The beauty of this bread lies in its simplicity and depth of flavor, with a slightly tangy note from the slow fermentation.

Perfect for tearing apart fresh or pairing with soups and spreads, it’s a versatile staple that feels both indulgent and wholesome. One bite, and you’ll be hooked.

Ingredients for No-Knead Bread

• 3 cups bread flour (all-purpose flour can be substituted, but bread flour yields a chewier texture)
• 1/4 teaspoon active dry yeast (instant yeast works too; no need to adjust the amount)
• 1 1/2 teaspoons sea salt (fine table salt is a suitable alternative)
• 1 tablespoon diced lemon peel (optional, for a citrusy aroma; zest works well)
• 1 tablespoon minced rosemary (optional, for a herby flavor; thyme or oregano can be substituted)
• 1 1/2 cups water (room temperature; lukewarm water helps activate the yeast)
• 1/4 to 1/3 cup cornmeal (for dusting; semolina flour or extra flour can be used instead)

Step-by-Step Instructions for No-Knead Bread

1. Mix the dough: In a large bowl, combine the flour, yeast, salt, lemon peel, and rosemary. Add the water and stir until just blended. The dough will be sticky. Cover the bowl with plastic wrap and let it rest in a warm spot (ideally 75°F) for 12 to 24 hours, until the surface is dotted with bubbles.
2. Shape the dough: Place the dough on a lightly floured surface and sprinkle with a bit more flour. Turn the dough over onto itself once or twice (it will still be wet and sticky—this is normal). Cover loosely and let it rest for 15 minutes.
3. Form a ball: Lightly flour your hands and gently shape the dough into a ball without kneading it. Sprinkle cornmeal onto a flour sack towel and place the dough, seam side down, onto the towel. Dust the top with more cornmeal. Cover with another towel and let it rise until more than double in size, about 2 hours.
4. Preheat the oven: About 30 minutes before the dough is ready, heat the oven to 450°F and place a 4-quart covered Dutch oven inside to preheat.
5. Bake the bread: Use oven mitts to carefully remove the hot Dutch oven. Turn the dough over into the pot so it’s seam-side up. Shake the pan slightly to evenly distribute the dough. Use a sharp knife to cut three shallow slits on top of the dough. Cover and bake for 30 minutes, then uncover and bake for 15 to 30 minutes more, until the bread is golden brown on top.
6. Cool and serve: Transfer the bread to a wire rack and let it cool for 10 minutes before removing it from the pot. Slice and enjoy!

Perfect Pairings: Serving Suggestions

This No-Knead Bread is a versatile star on your table! Serve it warm with a drizzle of *extra virgin olive oil* and a sprinkle of sea salt for a simple treat. Pair it with a hearty soup like tomato basil or butternut squash for a cozy meal. For a brunch twist, toast slices and top with avocado, a poached egg, and a pinch of chili flakes.

Keep It Fresh: Storage and Reheating Tips

Store your bread in a *paper bag* at room temperature for up to 2 days to maintain its crusty exterior. For longer storage, wrap it tightly in plastic wrap and freeze for up to 1 month. To revive, pop frozen slices in a 350°F oven for 5-7 minutes or toast until warm and crispy.

Mix It Up: Recipe Variations

Customize your loaf to suit your taste! Swap the rosemary and lemon peel for *1 tablespoon of dried herbs* like thyme or oregano. Add a handful of *chopped olives or sun-dried tomatoes* for a savory twist. For a sweeter version, omit the herbs and add *1 tablespoon of honey* and *1/2 cup of dried cranberries* to the dough.

Time-Saving Tips for Busy Bakers

Short on time? Let the dough rest for *8-10 hours* instead of 12-24—it will still rise beautifully. Alternatively, prepare the dough the night before and let it rise in the fridge overnight. Just bring it to room temperature for 30 minutes before shaping and baking.

Essential Equipment Guidance

A *4-quart Dutch oven* is key for achieving that perfect crust. If you don’t have one, use a heavy oven-safe pot with a tight-fitting lid. A *flour sack towel* works best for the final rise, but a clean cotton tea towel dusted with cornmeal will do the trick too.

No-Knead Bread Recipe

Amy

There’s something magical about pulling a golden, crusty loaf of No-Knead Bread from the oven, its aroma filling your kitchen with warmth. Let the dough rest overnight, and in just 45 minutes of baking, you’ll have a rustic masterpiece that rivals any bakery.

Print Recipe Pin Recipe

Prep Time 1 minute min

Cook Time 45 minutes mins

Servings 8

Ingredients

  

1x2x3x

• 3 cups bread flour
• 1/4 teaspoon active dry yeast
• 1 1/2 teaspoons sea salt
• 1 tablespoon diced lemon peel
• 1 tablespoon minced rosemary
• 1 1/2 cups water
• 1/4 to 1/3 cup Cornmeal

Instructions

 

• In a large bowl, combine the flour, yeast, salt, lemon, and rosemary. Add the water and stir until blended. It will be very sticky. Cover the bowl with plastic wrap and let rest in a warm spot (75° is ideal) for 12 to 24 hours, until the surface is dotted with bubbles.
• Place the dough on a lightly floured surface then sprinkle with a bit more flour. Turn the dough over onto itself once or twice. The dough will be very wet and sticky – that’s ok – just don’t knead the dough. Cover loosely and let rest for 15 minutes.
• Turn the dough out onto a lightly-floured work surface. Lightly flour your hands and gently shape the dough into a ball without kneading it. Sprinkle cornmeal onto a flour sack type kitchen towel and place the dough, seam side down, onto the towel. Dust the top of the dough with more cornmeal. Cover with another towel and let rise until the dough is more than double in size, about 2 hours.
• 30 minutes before the dough is ready, heat the oven to 450°F and place a 4-quart covered Dutch oven in the oven as it heats.
• Use oven mitts to carefully remove the pot from the oven. Turn the dough over into the pot so that it’s seam-side up. If necessary, shake the pan a bit to evenly distribute the dough. Use a sharp knife to cut three shallow slits on top of the dough. Cover and bake for 30 minutes, then uncover and bake 15 to 30 minutes more, until golden brown on top.
• Cool on a wire rack for 10 minutes before removing from the pot.

Keyword artisan, bread, easy, homemade, no-knead

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