I can’t get over how this 4 ingredient no knead bread bakes up with a crackly crust, soft airy center, and bakery style look in just 2 hours. This is the cast iron Dutch oven loaf that makes homemade artisan bread feel almost too easy.

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I’m obsessed with this no knead bread because it gives me that crackly, golden crust and chewy middle without turning my kitchen into a whole project. The loaf tastes like something I stood in line for, but it comes from all purpose flour and instant yeast doing their thing.

But the real reason I keep coming back? That first slice.

Sharp crust, soft crumb, a little steam, and the kind of flavor that makes butter seem like the only correct answer. And it’s fast enough for a random Tuesday.

Ridiculous, honestly. I love when bread pulls this much weight.

Ingredients

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All-purpose flour keeps the loaf soft, sturdy, and totally weeknight-friendly.
It’s the dependable base that gives you that chewy, bakery-ish bite.
Fine salt makes the bread taste like bread, not plain dough.
Plus, it balances the mild sweetness hiding in the flour.
Instant yeast does the heavy lifting while you barely do anything.
Basically, it brings the rise, the airiness, and that cozy bread smell.
Warm water wakes everything up and helps the dough come together easily.
It’s simple, cheap, and somehow turns pantry basics into something impressive.

Ingredient Quantities

3 cups all purpose flour (about 360 g)

1 1/2 teaspoons fine salt (about 9 g)

1 teaspoon instant yeast (about 3 g)

1 1/2 cups warm water (about 360 ml)

How to Make this

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1. In a large bowl whisk together 3 cups all purpose flour, 1 1/2 teaspoons fine salt, and 1 teaspoon instant yeast until evenly combined.

2. Add 1 1/2 cups warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains.

3. Cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for 60 minutes to rise and relax.

4. After the first rise, generously flour a work surface and turn the dough out. Fold the dough over itself a couple of times to shape it into a rough ball, handling gently so you do not deflate it completely.

5. Lightly flour a piece of parchment paper, place the shaped dough seam side down on the parchment, and dust the top with a little flour. Cover loosely and let rise for 20 to 30 minutes while the oven heats.

6. Place a 5 to 6 quart cast iron Dutch oven with its lid in the oven and preheat to 450 degrees F (230 degrees C) for at least 30 minutes so the pot is smoking hot.

7. Carefully remove the hot Dutch oven from the oven, lift the parchment with the dough and lower both into the pot. Use a sharp knife or lame to score the top of the loaf with one or two slashes about 1/4 inch deep.

8. Cover and bake for 30 minutes.

9. Remove the lid and continue baking for 10 to 15 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.

10. Transfer the bread to a cooling rack and cool for at least 30 minutes before slicing.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Wooden spoon or silicone spatula
4. Measuring cups and measuring spoons (or kitchen scale)
5. Parchment paper
6. 5 to 6 quart cast iron Dutch oven with lid
7. Sharp knife or baker s lame for scoring
8. Oven mitts and a cooling rack

FAQ

Q: Can I use bread flour instead of all purpose flour? A: Yes. Bread flour will give a slightly chewier crumb and better gluten structure, but the recipe works well with all purpose flour.

Q: How long can I let the dough rise? A: You can rise it at room temperature for 12 to 18 hours. If you need more time, refrigerate the covered dough for up to 24 hours and bake once you are ready.

Q: Do I have to use a Dutch oven? A: No, but a lidded pot traps steam and yields the best crust. If you do not have one, place the dough on a baking sheet and add a tray of hot water to the oven to create steam.

Q: Can I add seeds or herbs to the dough? A: Yes. Fold in about 1/4 to 1/2 cup of seeds or 1 to 2 tablespoons of chopped fresh herbs when you shape the dough.

Q: How do I know when the bread is done? A: The crust should be deep golden brown and the loaf should sound hollow when tapped on the bottom. An internal temperature of 200 F to 210 F (93 C to 99 C) means it is fully baked.

Q: Can I freeze the dough or baked loaf? A: You can freeze shaped dough after the first rise for up to 1 month. Thaw in the fridge overnight and bake as directed. Baked loaves freeze well for up to 3 months; slice before freezing for easy use.

Quick And Easy No Knead Bread Recipe Substitutions and Variations

Quick And Easy No Knead Bread

Ingredients
– 3 cups all purpose flour (about 360 g)
– 1 1/2 teaspoons fine salt (about 9 g)
– 1 teaspoon instant yeast (about 3 g)
– 1 1/2 cups warm water (about 360 ml)

Method
1. In a large bowl whisk together flour, salt, and yeast. Add warm water and stir until a shaggy, sticky dough forms. No kneading required.
2. Cover bowl with plastic wrap or a towel and let rise at room temperature for 12 to 18 hours until doubled and bubbly.
3. Preheat oven to 450 F (230 C) with a heavy lidded Dutch oven inside for 30 minutes.
4. Turn dough onto a lightly floured surface, shape gently into a ball, and place on parchment. Let rest 30 minutes while oven heats.
5. Transfer dough on parchment into the hot Dutch oven, cover, and bake 30 minutes. Remove lid and bake another 10 to 15 minutes until deep golden and crisp.
6. Cool on a rack at least 1 hour before slicing.

Substitutions

All purpose flour: use 100 percent bread flour for chewier texture, or up to 25 percent whole wheat flour replacing an equal weight for nuttier flavor and firmer crumb.
Fine salt: use kosher salt; use about 1 3/4 teaspoons if using coarser kosher because of granule size differences.
Instant yeast: substitute active dry yeast using 1 1/4 times the amount and dissolve it in the warm water for 5 to 10 minutes until foamy.
Warm water: use room temperature water and extend the bulk rise slightly if your kitchen is cool, or use 80 to 90 percent warm water with 20 percent filtered or bottled for very chlorinated tap water.

Pro Tips

1. Let time do the work: the dough needs gentle handling to keep all those gas bubbles intact. When shaping, fold it a few times, then stop. Overworking will give you a denser loaf.

2. Watch the water temperature: warm water should feel comfortably warm to the touch, not hot. If it is too hot you can kill the yeast; too cool and the rise will be sluggish. Aim for about 95 to 110 F (35 to 43 C).

3. Heat the pot thoroughly and use parchment paper for an easy lift: preheating the Dutch oven for at least 30 minutes gives you that instant oven spring and crisp crust. Parchment makes transferring the dough safer and keeps you from handling the hot pot.

4. Create steam for a glossy, crackly crust: keeping the lid on for the first 30 minutes traps steam so the crust can expand before it sets. If you want extra blistered crust, give the loaf a quick mist with water right before baking or add a few ice cubes to the bottom of the oven when you remove the lid for the final bake.

Quick And Easy No Knead Bread Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

164

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Wooden spoon or silicone spatula
4. Measuring cups and measuring spoons (or kitchen scale)
5. Parchment paper
6. 5 to 6 quart cast iron Dutch oven with lid
7. Sharp knife or baker s lame for scoring
8. Oven mitts and a cooling rack

Ingredients

3 cups all purpose flour (about 360 g)
1 1/2 teaspoons fine salt (about 9 g)
1 teaspoon instant yeast (about 3 g)
1 1/2 cups warm water (about 360 ml)

Directions

In a large bowl whisk together 3 cups all purpose flour, 1 1/2 teaspoons fine salt, and 1 teaspoon instant yeast until evenly combined.
Add 1 1/2 cups warm water and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and no dry flour remains.
Cover the bowl with plastic wrap or a clean towel and let the dough rest at room temperature for 60 minutes to rise and relax.
After the first rise, generously flour a work surface and turn the dough out. Fold the dough over itself a couple of times to shape it into a rough ball, handling gently so you do not deflate it completely.
Lightly flour a piece of parchment paper, place the shaped dough seam side down on the parchment, and dust the top with a little flour. Cover loosely and let rise for 20 to 30 minutes while the oven heats.
Place a 5 to 6 quart cast iron Dutch oven with its lid in the oven and preheat to 450 degrees F (230 degrees C) for at least 30 minutes so the pot is smoking hot.
Carefully remove the hot Dutch oven from the oven, lift the parchment with the dough and lower both into the pot. Use a sharp knife or lame to score the top of the loaf with one or two slashes about 1/4 inch deep.
Cover and bake for 30 minutes.
Remove the lid and continue baking for 10 to 15 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped.
Transfer the bread to a cooling rack and cool for at least 30 minutes before slicing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.