Easy, No Knead Bread Anyone Can Make

Easy No-Knead Bread Anyone Can Make

Connie Udby, Inspire With U
Bread doesn't get any easier than this & it's SO good! The dense, chewy texture is perfect for toasting, dunking in soup or dipping in your favorite oils/vinegars!


  • 3-1/2 cups flour all purpose or bread flour, white works best with this recipe
  • 1 tsp salt
  • 1 tbsp sugar
  • 1/2 tsp yeast
  • 1-1/2 cups warm water


  • Choose your baking pan. Enameled cast iron with a cover works best, but you can also use a loaf pan or oven safe glass bowl & use aluminum foil to cover.
  • In large mixing bowl, stir together dry ingredients
  • Add water & stir until combined
  • Cover & let rest at room temperature for 8-24 hours
  • Turn out onto floured parchment paper. Add more flour if dough is too sticky to handle. Form into desired shape. Pick up by the parchment paper & place into pan.
  • Let rest for 30-60 minutes
  • Preheat oven to 375°. If using an enameled cast iron pot, you can pre-heat the pot in the oven, but it's not necessary.
  • Slash an X on the top of the bread. Kitchen shears work best.
  • Bake covered for 30 minutes. Remove cover & bake an additional 15-20 minutes or until internal temperature reaches 190° or it's golden brown & sounds hollow when you thump the bottom of the loaf.
  • Remove from pan & placing on cooling rack. Try to let it cool before slicing, or slice right away & eat warm, smooshed slices with lots of butter!!!!


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I have made this bread more times than I can count over the years, & it always turns out great.  In the unlikely event there is any left past a couple of days, slice it up & freeze it before it drys out.  
This recipe works best with white flour, but watch for variations I will share in the near future.
Tried this recipe?Let us know how it was!

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