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No Knead Bread

Updated: Jun 27

Discover the joy of baking homemade bread with this effortless No Knead Bread recipe! Perfect for both novice bakers and seasoned pros, this recipe requires minimal effort and delivers a crusty, artisan loaf with a tender, airy crumb. By letting time do the work, you can enjoy fresh, bakery-quality bread straight from your oven with just a few simple ingredients and no kneading required. Whether you're preparing it for a special occasion or adding a touch of homemade goodness to your daily meals, this no knead bread is sure to become a staple in your kitchen.


About 1½ hours, plus 14 to 20 hours rising


  • 3 cups all-purpose or bread flour, more for dusting

  • ¼ teaspoon instant yeast

  • 1¼ teaspoons salt


1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover with dish cloth and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to the work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is alright. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.


One 1½-pound loaf.

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