Name: Easy No-Knead Crusty Bread Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 4 cups bread flour (or all-purpose flour); 2 1/4 teaspoons instant yeast (1 packet); 2 1/2 teaspoons salt; 2 cups warm water (110 – 120°F)

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Introduction

This easy no-knead crusty bread recipe is perfect for home bakers seeking a rustic, bakery-quality loaf with minimal effort. With just a few simple ingredients and a little patience, you’ll have a golden, crispy bread that’s perfect for sandwiches or dipping.

A close-up photo of a round loaf of crusty bread with a golden-brown top crust that shows deep cracks and a mix of light and dark toasted spots. The bread has a rough texture with some powdered flour on the darker parts. It sits on a beige cloth with soft folds, and the cloth is placed on a white marbled surface just barely visible at the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups bread flour (or all-purpose flour)
2 1/4 teaspoons instant yeast (1 packet; see notes for active yeast)
2 1/2 teaspoons salt
2 cups warm water (110 – 120°F)

Instructions

Step 1: In a large bowl, mix together the flour, yeast, and salt.
Step 2: Pour in the warm water and use a sturdy spoon to mix until fully combined. The dough should be wet and shaggy, but not runny.
Step 3: Cover the bowl with plastic wrap and let it rise for about 2-3 hours, or until doubled in size.
Step 4: (Optional) Once the dough has doubled in size, you can store it covered in the refrigerator for up to 12 hours to develop more flavor, or bake it immediately following the next steps.
Step 5: When ready to bake, place a Dutch oven with its lid on into the oven and preheat to 450°F.
Step 6: Lightly sprinkle a work surface with about a tablespoon of flour. Scrape the dough out of the bowl onto the floured surface and roughly shape it into a ball. Place the dough ball seam side down on a sheet of parchment paper.
Step 7: Carefully remove the hot Dutch oven from the oven and transfer the parchment paper with the dough into it. Cover with the lid and bake for 30 minutes. Then remove the lid and bake an additional 10-15 minutes until the bread is golden and crispy on top.
Step 8: Using the parchment paper, lift the bread out of the Dutch oven and let it cool for 1 hour before slicing and enjoying.

Tips & Variations

For a more intense flavor, refrigerate the dough after the first rise for up to 12 hours before baking.
If you don’t have a Dutch oven, use any heavy oven-safe pot with a lid to create steam while baking.
Try adding herbs or garlic to the dough for a savory twist.

Storage

Store leftover bread at room temperature wrapped in a clean towel or bread bag for up to 2 days to maintain crustiness. For longer storage, slice and freeze the bread in an airtight bag for up to 3 months. To reheat, toast slices directly or warm the whole loaf in the oven at 350°F for 10-15 minutes.

How to Serve

A round loaf of bread with a thick, crunchy crust sits on a beige cloth. The crust shows uneven golden brown colors with darker toasted spots and cracks, revealing the soft, lighter inner bread. The loaf has a rough texture with slightly raised edges and small flour dusting. A knife with a wooden handle rests nearby on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, use the same amount of active dry yeast but dissolve it in the warm water first and let it sit for about 5-10 minutes until foamy before mixing with the flour and salt.

What if my dough seems too wet or too dry?

The dough should be wet and shaggy but not runny. If it’s too dry, add a little more warm water, one tablespoon at a time. If it’s too wet and sticky, sprinkle a bit more flour before shaping.