You know those days when you just want warm, crusty bread without turning your kitchen into a flour-covered war zone? That’s when this no-knead bread steps in like the hero you didn’t know you needed. It’s forgiving, cozy, and lets you go full ‘home-baker’ without breaking a sweat (or your back). I’ve made this more times than I’ve folded laundry — and that’s saying something. The outer crust is golden and crunchy like the kind from a bakery you whisper sweet nothings to. The inside? Oh, it’s soft, airy, and makes the butter melt like it just got kissed by a cloud. Whether you’re dipping it in soup or slathering on jam, it’s going to feel like you’ve just accomplished something magnificent with very little actual effort. So if you’re juggling a million things and still want homemade bread on the table, this one’s for you. No kneading, no drama, just a bit of doughy joy. Trust me, your kitchen will smell like you’ve been baking all day (even if you’ve been binge-watching true crime documentaries instead).

1) Key Takeaways
2) Easy No-Knead Bread Recipe
3) Ingredients for No-Knead Bread
4) How to Make No-Knead Bread
5) Tips for Making No-Knead Bread
6) Making No-Knead Bread Ahead of Time
7) Storing Leftover No-Knead Bread
8) Try these Bread recipes next!
9) No-Knead Bread Recipe
10) Nutrition

1) Key Takeaways

You don’t need a mixer, bread machine, or fancy tools for this recipe.
Just four ingredients bring big payoff—crusty outside, soft inside.
Letting the dough rest overnight gives it flavor and that signature texture.
Baking it in a Dutch oven creates that pro-level crispy crust.

2) Easy No-Knead Bread Recipe

I’ve made this recipe more times than I can count, and it never disappoints. It’s my go-to when I need something impressive but don’t feel like putting in the elbow grease. You mix everything together, let it sit overnight, and voilà—magic happens while you sleep. That’s the beauty of this kind of bread. You’re doing the least, but getting the most.

The first time I tried a no-knead bread recipe, I was suspicious. No kneading? Just wait overnight and it works out? But the smell coming from the oven convinced me otherwise. It’s deeply satisfying to pull a loaf out that looks like it came from a bakery.

Whether you’re new to bread making or just craving a loaf that doesn’t ask for too much, this recipe fits the bill. It’s one of those rare finds that checks the boxes for “easy,” “tastes amazing,” and “works every time.” The main keyword “bread easy recipes” is right at home here.

3) Ingredients for No-Knead Bread

All-purpose flour: This is your bread’s backbone. I use unbleached, but whatever’s in your pantry will probably work just fine.

Instant yeast: Only a tiny bit is needed. It’s the quiet worker, doing all the heavy lifting overnight.

Salt: Don’t skip this one. It boosts the flavor and balances the blandness of plain flour.

Warm water: Not hot—think bathwater for a baby. This activates the yeast and brings the dough together.

4) How to Make No-Knead Bread

Step 1. Grab a large bowl and stir together your flour, yeast, and salt.

Step 2. Pour in warm water and mix everything until it forms a shaggy mess. That’s good. Mess is what we want here.

Step 3. Cover the bowl with plastic wrap. Leave it at room temp for 12 to 18 hours. Go sleep, run errands, or forget about it until tomorrow.

Step 4. Preheat your oven to 450°F. Place a Dutch oven with its lid into the oven while it heats up.

Step 5. Flour your counter, plop the dough down, and quickly shape it into a rough ball with floured hands. Sticky? That’s normal.

Step 6. Drop the dough into the hot Dutch oven, cover it, and bake for 30 minutes. Then uncover and bake for another 10 to 15 minutes until it’s golden and crisp.

Step 7. Let it cool on a rack. You’ll be tempted to slice right away, but give it a few minutes unless you enjoy burning your fingertips.

5) Tips for Making No-Knead Bread

Use a Dutch oven. It traps steam, which gives you that bakery-style crust. No Dutch oven? Try a heavy pot with a tight lid.

Flour everything. This dough is sticky, like “stick to your soul” sticky. Dust your hands, your surface, your life—seriously, go heavy on it.

Let it rest. The longer it ferments, the better the flavor. You can stretch that resting time to nearly 24 hours if life gets in the way. It’s a very forgiving dough.

6) Making No-Knead Bread Ahead of Time

This recipe is made to be started the day before. It doesn’t care what your schedule looks like, just that it gets a good 12–18 hours of nap time. If your timing’s tight, mix the dough in the morning and bake it later at night. Or mix it before bed and bake in the morning.

You can also mix and refrigerate the dough after the first rise. Just bring it back to room temp before baking. It’s flexible like that. No rushing, no pressure.

Honestly, it’s one of the most chill recipes I’ve ever used. That’s probably why it keeps turning up in our weekly meal prep plans and Sunday dinner spreads. “Bread easy recipes” should always be this simple.

7) Storing Leftover No-Knead Bread

Skip the fridge. It sucks the moisture out and leaves you with sad slices. Instead, wrap the loaf in a clean kitchen towel or place it in a paper bag. Leave it on the counter for up to two days.

If you’ve still got bread left after that (which is rare in our house), slice it and freeze it. It toasts up beautifully and keeps the soft inside we all love.

When storing, remember this is rustic bread, not pre-sliced sandwich stuff. Treat it with a little care and it’ll reward you every time. That’s part of the charm of quick and easy recipes like this one.

8) Try these Bread recipes next!

9) No-Knead Bread Recipe