This easy 4-ingredient no-knead bread recipe tastes so delicious, will make your home smell amazing while it bakes, and is perfect to eat on its own or as a side.
3 1/2 cups all-purpose flour OR bread flour
2 tsp salt
½ tsp active dry yeast
1 2/3 cups warm water
In a large bowl, add the flour and make a well in the center.
In a medium-sized bowl, combine warm water, yeast & salt. Whisk to combine.
Pour the water-yeast mixture into the well of the large bowl.
Stir with a wooden spoon until it begins to come together as a dough.
Transfer the dough to a floured surface and knead for 5 minutes, until no flour streaks remain. Add more flour if it is too sticky, and more water if too dry. The dough will look slightly bumpy and slightly smooth.
Roughly form the dough into a round and transfer to a lightly oiled bowl, and dust the top of the dough with a little flour.
Gently cover in plastic wrap and a tea towel or cloth.
Let the dough rise at room temperature for 18 – 24 hours.
Preheat the oven to 450F.
Remove the dough from the bowl and place it on a floured counter.
Lightly press, fold four corners (the edges of the dough) into the middle and form a ball.
Flip over to expose the smooth side, and place the dough onto a piece of parchment paper.
Round the dough ball a bit more with your hands. Set aside, dust with flour, and cover with a tea towel or cloth.
Once the oven is at temperature, place the Dutch oven inside for 20 – 30 minutes.
Remove the Dutch oven from the oven and take off the lid.
Lift the edges of the parchment paper to carefully place the dough into the Dutch oven. Put the lid back on.
Bake for 30 minutes, remove the lid and bake for another 15 – 20 minutes until nice and golden!
Serve with butter! Enjoy!
Add garlic, spices, fresh herbs, or even grated parmesan to your dough at the first step!
Top the bread with flaky salt prior to baking for some extra flavor!
If your schedule is busy, let your dough rise in the fridge for 3 days instead, prior to baking.
Use leftover bread for bread crumbs, holiday stuffing, or bread pudding!
To store your bread, wrap tightly in plastic and store at room temperature for 2 days OR in the freezer for 1 month. If freezing, slice the bread prior, to make things easy!
Do not put your bread in the fridge, as it will dry it out quickly.
- Serving Size: 8
- Calories: 200
- Sugar: 0.1g
- Sodium: 3.2mg
- Fat: 0.6g
- Saturated Fat: 0.1g
- Unsaturated Fat: 0.2g
- Trans Fat: 0g
- Carbohydrates: 41.8g
- Fiber: 1.5g
- Protein: 5.8g
- Cholesterol: 0mg
Keywords: easy, dutch, oven