Name: Quick And Easy No-Knead Bread Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 3 cups bread flour; 1 packet (2 tsp) rapid rise yeast; 1 ½ tsp salt; 1 ½ cups warm water

Jump to Recipe

Introduction

This quick and easy no-knead bread is perfect for beginners or anyone looking for a simple homemade loaf with minimal effort. With just a handful of ingredients and a little patience, you’ll have warm, crusty bread ready to enjoy in under three hours.

A round loaf of bread with a golden brown crust sits on a wooden board. The crust is uneven and cracked, showing layers of crisp texture with darker toasted edges on the top. The inside of the bread is light beige, soft, and airy, peeking through the cracks in the crust. The background is a white marbled texture with a gray cloth slightly blurred in the distance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups bread flour
1 packet (2 tsp) rapid rise yeast

1 ½ tsp salt
1 ½ cups warm water

Instructions

Step 1: In a large bowl, mix the bread flour, rapid rise yeast, salt, and warm water using a wooden spoon or spatula until combined. The dough will be sticky. Cover the bowl with a damp cloth and let it rest in a draft-free spot, like a turned-off oven, for 2 to 3 hours until it doubles in size.
Step 2: About 10 minutes before the dough finishes proofing, preheat your oven to 450°F and place a Dutch oven with the lid on inside to heat up.

Step 3: Lightly flour your counter and gently turn the dough out onto it. Fold the sides inward about six times to shape it into a round loaf. Use flour on your hands if the dough sticks.
Step 4: Transfer the shaped dough onto a piece of parchment paper using a dough scraper or large knife.
Step 5: Carefully remove the hot Dutch oven from the oven. Place the dough along with the parchment paper inside the Dutch oven, leaving some parchment hanging over the edges for easy lifting.

Step 6: Cover with the lid and bake for 30 minutes. Then remove the lid and bake for an additional 15 minutes until the bread turns golden brown and crusty.

Tips & Variations

Use bread flour for better gluten development, but all-purpose flour can be substituted if needed.
For extra flavor, add a tablespoon of herbs like rosemary or thyme into the dough before proofing.

Allow the bread to cool fully before slicing to prevent a gummy texture inside.

Storage

Store the cooled bread in a paper bag at room temperature for up to two days to maintain the crust. For longer storage, wrap it tightly in plastic wrap and freeze for up to one month. Reheat in a 350°F oven for 10-15 minutes to refresh the crust before serving.

How to Serve

A round loaf of rustic bread with a thick, crispy golden-brown crust that has deep cracks and ridges revealing the lighter, airy inside. The top has darker, almost caramelized patches with a rough, rugged texture. The loaf sits on a light wooden board, placed on a white marbled texture surface with a soft, folded cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular active dry yeast instead of rapid rise yeast?

Yes, you can. If using active dry yeast, dissolve it in the warm water first and let it sit for 5-10 minutes until bubbly before mixing with the flour and salt.

Do I have to use a Dutch oven to bake this bread?

While the Dutch oven creates the perfect steamy environment for a crispy crust, you can bake the dough on a preheated baking stone or sheet covered loosely with a large oven-safe bowl to trap steam.