Easiest No Knead Bread Recipe

No need to knead this bread (Sorry I can't help it).  Crusty, golden, rustic and easy to make bread, made with just 4 ingredients makes this Easiest No Knead Bread Recipe the best bread recipe ever.

No Knead Bread

A few months ago. I got some messages with regards to bread making. Some of you expressed that you felt that bread making was daunting and you had never tried making it before. (I had put up a picture in my story of some garlic bread rolls I had made that day). I messaged back to say that it was actually really easy despite what Paul Hollywood would have you believe. Also for me, baking was one of the first things I did to help relieve anxiety. 

Even more then baking cakes though, I LOVE making bread and this is a personal favourite because it feels like magic. Such little effort and such a great reward. 

This is a really popular recipe. Made famous by Jim Lahey. Apparently it goes back further. I have previously shared this recipe as well as a Cheat's Sourdough but removed them both from the site because I wanted to update them. I will be sharing the sourdough recipe soon.

What ingredients go in to No Knead Bread

• Flour – You can actually use plain flour in this recipe but I prefer bread flour.
• Yeast 
• Salt 
• Water – It’s super important to make sure your water is at room temperature as it will affect the outcome of your yeast.

Tips for Making No Knead Bread

1. 1. If you want to make sure your bread doesn’t stick to the pot you can sprinkle some flour or corn flour on the bottom of the pot. I prefer to use baking paper to lift the dough into the pot.
   2. Put the yeast and salt on opposite ends of the bowl to begin with, to avoid the salt killing the yeast.
   3. Do not refrigerate the dough as it rises. 
   4. You can leave the dough to rise for up to 24 hours.
   5. If you want to know if the bread is done, turn it over and give it a knock. It should sound hollow.
   6. Always check the expiration date on your yeast!
   7. If you do not have a Cast iron pot  use an oven safe pot with an air tight lid. Make sure it ca be heated to GM9 though! 
   8. You can dust the bread with cornflour before it goes in the oven. I do this sometimes.

How to make Jim Lahey's No Knead Bread

1. Form the dough: Combine the flour, salt and yeast in a bowl. (Keep yeast and salt at opposite ends). Pour water into the bowl and use a wooden spoon until well incorporated. 
2. Allow it to rise: Cover the bowl with cling film or a damp cloth and let it sit on your counter for 12 - 18 hours.
3. Preheat your oven: Preheat oven to the highest it will go. Mine goes to 245 degrees/GM 9. Put your cast iron pot in the oven.
4. Shape the dough: Flour your hands well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Don't over handle the dough. Place  the ball of dough  into the hot pot. Cover with the lid and place into the oven. Or, you can also place the ball of dough onto a piece of baking paper, then lift and insert it into the pot. 
5. Finish the bread: Bake for 30 minutes with the lid on, then remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot and allow to cool a little before serving.

Variations to No Knead Bread

• Gluten free - To make a gluten free version, simply use a gluten free bread or plain flour. 
• Wholemeal version - This works perfectly, the bread is however more dense. 

Best served with:

Creamy Chicken

Orzo and Mushroom Soup

Chicken and sweetcorn soup

Did you make this recipe?

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Easiest No Knead Bread Recipe

Safira

No need to knead this bread (Sorry I can't help it).  Crusty, golden, rustic and easy to make bread, made with just 4 ingredients.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 18 hours hrs

Cook Time 50 minutes mins

Total Time 18 hours hrs 50 minutes mins

Course Baking

Cuisine American

Servings 8

Calories 173 kcal

Ingredients

  

1x2x3x

• 3 cups Plain or Bread Flour
• ½ teaspoon Dry Yeast
• ¾ teaspoon Salt
• 1 & ½ Room Temperature Water

Instructions

 

• Combine the flour, salt and yeast in a bowl. (Keep yeast and salt at opposite ends). 
• Pour water into the bowl and use a wooden spoon until well incorporated. 
• Cover the bowl with cling film or a damp cloth and let it sit on your counter for 12 - 18 hours.
• Preheat oven to the highest it will go. Mine goes to 245 degrees/Gas Mark 9. Put your cast iron pot in the oven.
• Flour your hands well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and place on baking paper. Roughly shape it into a ball. Don't over handle the dough.
• Lift the baking paper with the dough into the hot pot. Cover with the lid and place into the oven. Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown.
• Remove the bread from the pot and allow to cool a little before serving.

Notes

• If you want to make sure your bread doesn’t stick to the pot you can sprinkle some flour or corn flour on the bottom of the pot. I prefer to use baking paper to lift the dough into the pot.
• Put the yeast and salt on opposite ends of the bowl to begin with, to avoid the salt killing the yeast.
• Do not refrigerate the dough as it rises. 
• You can leave the dough to rise for up to 24 hours.
• If you want to know if the bread is done, turn it over and give it a knock. It should sound hollow.
• Always check the expiration date on your yeast!
• If you do not have a Cast iron pot  use an oven safe pot with an air tight lid. Make sure it ca be heated to GM9 though! 
• You can dust the bread with cornflour before it goes in the oven. I do this sometimes.

Nutrition

Calories: 173kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 218mgPotassium: 7mgFiber: 1g

Keyword Bread, Jim Lahey Bread, No Knead Bread

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