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Quick and Easy No-Knead Bread
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Quick and Easy No-Knead Bread

This crusty, chewy bread is a simple, no-fuss recipe that’s perfect for beginners or anyone short on time. With no kneading required and minimal ingredients, you’ll have fresh, bakery-style bread in no time!
Prep Time5 minutes
Cook Time40 minutes
Resting Time:2 hours
Total Time45 minutes
Course: Main Course
Cuisine: American
Servings: 12 slices
Calories: 124kcal

Ingredients

  • 3 cups bread flour
  • 1 packet 2 teaspoons rapid rise yeast
  • 1 ½ teaspoons salt
  • 1 ½ cups warm water

Instructions

Mix the Dough:

  • In a large mixing bowl, combine the flour, rapid rise yeast, and salt.
  • Add the warm water and mix with a wooden spoon or spatula until a sticky dough forms. (It may look messy—that’s normal!)

Let the Dough Rise:

  • Cover the bowl with a damp cloth and let the dough rest in a draft-free place (like a turned-off oven) for 2-3 hours, or until it doubles in volume.

Preheat the Oven:

  • A few minutes before the rising time is complete, preheat your oven to 450°F (232°C).
  • Place a Dutch oven (with the lid on) in the oven to heat while preheating.

Shape the Dough:

  • Lightly sprinkle flour on your countertop and turn the dough out onto it.
  • Gently fold the sides of the dough inward about 6 times to form a round loaf. (If the dough sticks to your hands, dust them lightly with flour.)

Transfer to Parchment Paper:

  • Use a dough scraper or large knife to transfer the dough onto a piece of parchment paper.
  • Leave enough parchment paper hanging over the sides to help lift the bread later.

Bake the Bread:

  • Carefully remove the hot Dutch oven from the oven. (It will be very hot!)
  • Using the parchment paper, transfer the dough into the Dutch oven. Place the lid on.
  • Bake for 30 minutes with the lid on.
  • After 30 minutes, remove the lid and bake for another 15 minutes, or until the bread is golden brown.

Cool and Serve:

  • Remove the bread from the Dutch oven using the parchment paper.
  • Let it cool on a wire rack before slicing.

Notes

Sticky dough is normal—avoid adding too much extra flour.
Be cautious when handling the Dutch oven, as it will be extremely hot.
For a chewier texture, let the dough rise overnight in the fridge.