No-Knead Bread

Decent quality bread has become very expensive.  So, starting about two years ago, I make virtually all of our bread.  It really isn’t hard and it is so worth the time spent. 

Bakery bread runs $4-6 a loaf around here.  The bread I make costs around 70-cents for the same loaf.

Another day I will share my regular sandwich bread recipe, but for today we have:

No Knead Bread

To make 2 loaves

 6 cups flour

3 cups water

½ teaspoon yeast

1 ½ teaspoons salt

 Mix in a large plastic bowl with a lid or that you can cover.  Let sit at room temperature overnight. 

When ready to make bread, take about half of the dough and shape into a round loaf.  If it was at room temperature, let sit while the oven warms up.  If chilled, let it sit about an hour before cooking.

Preheat oven to 450F.  Dust bottom of covered Dutch Oven with cornmeal.  Place round dough into pan and cover.  Bake for 30 minutes.  Remove lid and bake another 15 minutes.  Increase cooking times as needed to adjust for your oven and circumstances.


When you start to bake your second loaf, mix up another batch of dough in the same bowl and you will be ready for more bread the next day. 

This is my version of THIS RECIPE.  We love it with soup or spaghetti or just because.  If you are part of a smaller family (or a family with smaller appetities), this can be divided into three loaves. The dough stores in the refrigerator for at least a week.

9 thoughts on “No-Knead Bread

  1. Yep – I would eat the lot too 🙂 I know I should know what a Dutch oven is – but could you refresh my memory – I do like the look of your bread!!

    1. A Dutch Oven is essentially a heavy, covered, iron pot. As Mary mentioned, a covered glass casserole will also work. The important part is HEAVY (so it doesn’t burn the bread before it cooks), COVERED (for the crust to crisp properly) and oven proof (obviously). The dutch oven is a traditional American cooking pot, particularly in the West. My Georgia-born husband had never heard of one before we moved west and now he is a complete convert. Basically, they were the slow cookers / Crock Pots of the pioneers. For more information you might check out:

  2. i don’t have a dutch oven but will give it a try in a bread pan….does it have to be covered??? i like the fact that it is no knead..i always hated that part..sounds so good..make delicious breadbowls too…thank you ..

  3. ahhhh reading the original recipe it mentions pyrex..i have a pyrex covered round bowl which should work..will only make half a batch since there is only me..i will let you know how it works..

    1. Pyrex should work fine–it just needs to be heavy, covered and oven proof. The only trouble I have ever had with this recipe is it sticking in the pan. The cornmeal as a pan coating is essential.

  4. great recipe! I will have to give it a try. Lately I’ve been starting breads in the machine and pulling them out their last rise so I don’t have to mess with the process & can still have artisan loaves. This sounds even simpler. Thanks for sharing!! =)

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