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This quick and easy yeast bread requires no kneading! Baking in a Dutch oven is what gives this loaf a beautiful crusty exterior and deliciously soft and chewy interior.
If ever there was a rock star bread recipe no-knead bread is it. Made with just flour, yeast, salt, and water, no-knead bread is the easiest, and best you may ever make, and it even looks like an impressive high-end artisian bread from a bakery.
No Knead Bread Recipe
The recipe is from Jim Lahey the owner and head pastry chef of Sullivan Street Bakery in New York City. The recipe was published in an article by Mark Bittman in the New York Times in 2006, creating a home- bread-baking movement. He made athree-minute videothat shows how easy it is to make this bread. The version I am sharing here actually comes from another less likely celebrity, Jenny Jones.
In case daily talk shows weren’t your jam in the 1990s, Jenny Jones hosted a chatty style talk show called the Jenny Jones Show during the ’90s, the topics ranged from serious current events to Springer style paternity tests. The show was canceled in 2003, and honestly, I am not sure what happened to Jenny during the next 10 years, but in 2013 she showed up again, this time as a food blogger.
I first ran across Jennycancook.com when I was searching for dutch oven bread recipes, and the faster no-knead bread caught my eye. I mean who really wants to wait 12 hours for bread?
No Knead Bread Solutions, Dutch Oven Bread Tips, Jenny Can Cook
Jenny’s version of no-knead bread is nearly identical to Jim Lahey’s although to speed things along, she starts with warm water, and while I am sure the bread flavor doesn’t develop as much as if it had 12 hours to ferment, it still results in an amazing loaf of bread.
Bread can be stored wrapped in plastic wrap at room temperature for up to 3 days. It can also be tightly wrapped in plastic wrap and foil and frozen for up to 3 months.
Leftover bread can be stored wrapped in plastic wrap at room temperature for up to 3 days. It can also be tightly wrapped in plastic wrap and foil and frozen for up to 3 months.
No Knead Artisan Bread In The Dutch Oven
Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates. Please see my Nutrition Disclaimer for more information.
Hello, silly question but I made this bread last week and it was amazing and so quick. I want to make the same to take to a brunch in the morning but don’t have the time. If I prepared the dough tonight wound it matter if I leave it for 12 hours instead of 3?!
Hi Ashlea, You can totally let the bread dough go overnight! Just use room temperature water instead of warm water, cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature.
Recipes We've Been Making
I make bread often usually weekly, have done so for decades and I do so using my KitchenAid. Maybe s recipes use at last 2 teaspoons of yeast I usually use 2 1/4 or 2 1/2. I wanted to give this bread a try and I don’t mean to be difficult this recipe calls for only a 1/4 teaspoon of yeast which doesn’t seem like enough? Just wanted to check and make sure it’s not a typo? Thanks
@Jennifer Morrisey, I do hope you trynormhavebtried this recipe using only 1/4 tsp..works like magic! The hardest thing for me is getting the water temperature!! This is an amazing recipe!,
It does seem like an impossibly small amount of yeast, doesn't it? But it works! :-) Letting the dough ferment for an extended amount of time also allows you to use much less yeast than what is tradionally used in bread recipes.
No Knead Cinnamon Raisin Bread
Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates. Please see my Nutrition Disclaimer for more information.
Hello, silly question but I made this bread last week and it was amazing and so quick. I want to make the same to take to a brunch in the morning but don’t have the time. If I prepared the dough tonight wound it matter if I leave it for 12 hours instead of 3?!
Hi Ashlea, You can totally let the bread dough go overnight! Just use room temperature water instead of warm water, cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature.
Recipes We've Been Making
I make bread often usually weekly, have done so for decades and I do so using my KitchenAid. Maybe s recipes use at last 2 teaspoons of yeast I usually use 2 1/4 or 2 1/2. I wanted to give this bread a try and I don’t mean to be difficult this recipe calls for only a 1/4 teaspoon of yeast which doesn’t seem like enough? Just wanted to check and make sure it’s not a typo? Thanks
@Jennifer Morrisey, I do hope you trynormhavebtried this recipe using only 1/4 tsp..works like magic! The hardest thing for me is getting the water temperature!! This is an amazing recipe!,
It does seem like an impossibly small amount of yeast, doesn't it? But it works! :-) Letting the dough ferment for an extended amount of time also allows you to use much less yeast than what is tradionally used in bread recipes.
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