I love how forgiving and hands-off this recipe is. I mix the dough in one bowl with a spoon—no stand mixer, no dough hook, and definitely no kneading. Then I let time do all the work while I sleep or go about my day. What comes out of the oven is a gorgeous, bakery-quality loaf that looks like I spent hours on it. The crust is perfectly crisp, and the inside stays soft and full of flavor. It makes my kitchen smell amazing, and it always impresses anyone I share it with.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
1 1/2 cups room temperature water
Directions
Dough Prep: I start by whisking the flour, salt, and yeast together in a large mixing bowl. I stir in the water until I get a thick, scrappy dough. If it looks too dry, I add a few tablespoons of water until it’s just wet throughout. It doesn’t look pretty at this stage—and that’s okay. I cover the bowl with plastic wrap and leave it to rest for 12 to 18 hours at room temperature.
Prep for Baking: When I’m ready to bake, I preheat the oven to 450°F. I place my 6-quart enamel-coated Dutch oven in the oven to heat for about 30 minutes. Meanwhile, the dough should be bubbly and puffy. I gently scrape it onto a well-floured surface, shape it into a loose ball, and set it on a piece of parchment. I cover it with plastic while the Dutch oven finishes heating.
Bake: I carefully remove the plastic and lift the parchment and dough into the hot pan. The parchment lines the bottom of the pot, so cleanup is easy. I bake the bread covered for 30 minutes, then uncover and bake for another 10–15 minutes until the crust turns deep golden and crisp.
Servings and Timing
Yield: 1 loaf (about 8 servings)
Prep time: 10 minutes
Rest time: 12–18 hours
Bake time: 40–45 minutes
Total time: About 18 hours 40 minutes (mostly inactive)
Variations
I sometimes mix in fresh rosemary or thyme for a herby flavor.
A handful of chopped olives or sun-dried tomatoes gives the loaf a Mediterranean twist.
Swapping some all-purpose flour for whole wheat adds a nuttier depth.
For a heartier crust, I sprinkle a bit of coarse cornmeal on the parchment before adding the dough.
Storage/Reheating
I store the bread wrapped in a clean kitchen towel or in a paper bag to keep the crust crisp. It stays fresh at room temperature for about 2 days. For longer storage, I wrap it tightly and freeze it—either whole or in slices. To reheat, I pop slices in the toaster or warm a whole loaf in a 350°F oven for 10–15 minutes.
FAQs
Do I really not have to knead this dough?
No kneading at all—I just stir everything together and let it rest. Time and hydration do all the magic for me.
Can I use active dry yeast instead of instant yeast?
Yes, I’ve done it by dissolving the active dry yeast in the water before adding it to the dry ingredients. It works just fine.
What if I don’t have a Dutch oven?
I’ve tried using a heavy oven-safe pot with a lid, and it still turns out great. Just make sure it can handle high heat.
Can I bake this bread the same day?
This recipe really benefits from a long rest, but I’ve shortened it to 8 hours in a pinch. The flavor and texture are still pretty good.
Why is my dough too sticky or too dry?
Humidity and flour type can affect this. I add a tablespoon of water if it’s too dry or a bit of flour if it’s too sticky when shaping the dough. It’s a flexible recipe.
Conclusion
This miracle no knead bread delivers everything I want in a homemade loaf—crispy crust, soft crumb, and that rustic charm that makes it feel like I’ve spent the day baking. But it’s shockingly simple, and that’s what keeps me coming back. Whether I’m pairing it with soup, layering it with butter, or just enjoying a warm slice on its own, it never disappoints.
This no knead bread recipe is truly a miracle—crusty on the outside, soft and airy on the inside, with just 4 ingredients and zero kneading required. Perfect for beginners!
Ingredients
3 cups all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon instant yeast
1 1/2 cups room temperature water
Instructions
Dough Prep: In a large mixing bowl, whisk together the flour, salt, and yeast. Stir in water until a thick, scrappy dough forms. Add extra water only if needed to fully hydrate the dough.
Cover bowl tightly with plastic wrap and let dough rest at room temperature for 12–18 hours.
Preheat Oven: When ready to bake, preheat oven to 450°F (232°C). Place a 6-quart Dutch oven (with lid) inside to heat for 30 minutes.
Shape Dough: Dough should be puffy with air bubbles. Gently scrape onto a well-floured surface, shape into a ball, and place on parchment paper. Cover with plastic wrap while the Dutch oven finishes heating.
Bake: Carefully transfer the dough with parchment into the hot Dutch oven. Cover and bake for 30 minutes.
Remove the lid and bake an additional 10–15 minutes until the crust is golden brown and crisp.
Cool before slicing. Enjoy your miracle bread!
Notes
Dutch oven is key for creating a steamy environment for a crispy crust.
Don’t overwork the dough; gentle shaping is enough.
Dough can rest overnight and be baked in the morning.
Add herbs or mix-ins (like cheese or olives) for variety.
