This easy to make No Knead White Bread is made using basic ingredients and is great to use for grilling, toasting and sandwiches.
I love the process of baking bread, but sometimes just want to skip that 8 or 10 minutes of kneading.
That is when this recipe comes to the rescue. Super simple, all the ingredients are mixed in one bowl.
Leave to rise, shape, and bake. Give this a try if this is your first time baking bread, it really is an amazing recipe.
Which ingredients are used to make the no knead white bread
There are just 5 ingredients used for this bake:
- Flour
- Yeast
- Sugar
- Salt
- Warm water
FLOUR: Use all-purpose / cake flour or plain flour
YEAST: for this recipe and all my bread and yeast-based recipes, I use the fast acting or instant dry yeast. It is added directly to the flour and does not need to be dissolved in water first.
WATER: the water should be lukewarm. Too cold and the yeast will not work and very hot water will kill the yeast.
MAKING THE NO KNEAD WHITE BREAD
In a large bowl, combine the flour, sugar, salt and yeast. Add the warm water and mix to form a soft dough.
Cover the dough and leave in a warm area of your kitchen for 45 - 60 minutes, until the dough has risen and has doubled in size.
Turn the dough out onto a well-floured surface and form into a rectangular shape to fit into your loaf tin.
Place the shaped dough into a greased or lined 9x5-inch / 23 x 13 cm loaf pan.
Make a few slashes on the top of the loaf with a sharp knife and dust with a little flour if you prefer.
Leave once again in a warm area of your kitchen, until the dough has almost risen to the top of the pan. This should take about 30 minutes.
After 30 minutes, place the loaf pan in a preheated oven of 392°F / 200°C for between 20 and 25 minutes, until the crust is browned and the bread sounds hollow when tapped.
Remove from the oven, and allow to cool on a wire rack before slicing.
Enjoy ♥
If you like this recipe, be sure to check out my other amazing bread recipes
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No Knead White Bread
- 3 ¼ cups / 400g all purpose / plain / cake flour
- 3 teaspoons / 10g instant dry yeast / fast acting yeast
- 3 teaspoons / 12 ½ g sugar
- 1 teaspoon salt
- 1 ¼ cup / 300ml warm water
- In a large bowl, combine the flour,sugar,salt and yeast. Add the warm water and mix to form a soft dough.
- Cover the dough and leave in a warm area of your kitchen for 45 - 60 minutes, until the dough has risen and has doubled in size.
- Turn the dough out onto a well floured surface and form into a rectangular shape to fit into your loaf tin.
- Place the shaped dough into a greased or lined 9x5-inch / 23 x 13 cm loaf pan.
- Make a few slashes on the top of the loaf with a sharp knife and dust with a little flour if you prefer.
- Leave once again in a warm area of your kitchen, until the dough has almost risen to the top of the pan. This should take about 30 minutes.
- After 30 minutes, place the loaf pan in a preheated oven of 392°F / 200°C for for between 20 and 25 minutes, until the crust is browned and the bread sounds hollow when tapped.
- Remove from the oven, and allow to cool on a wire rack before slicing.
Kelsie | the itsy-bitsy kitchen says
The crumb on this bread is gorgeous! And I love how simple it is to make. I need to try it soon!
Kelly @ Kelly Lynns Sweets and Treats says
Nothing better than freshly baked bread! I am totally trying this recipe! PINNED!!
Soraya Kelly says
I am this bread for the first time today and it’s freezing cold and wet here, it’s tastes absolutely delicious and was so easy to make, how am I ever going to eat store bought bread again ?. A definite new favourite in our house, thanks for the recipe
NATALIE EILEEN says
hi , we tried the bread today during lockdown , it was a winner , my son who doesn't eat bread had 3 slices ..thank you for sharing
The Gardening Foodie says
Hi Natalie 🙂 Thank you for letting me know how the recipe turned out. I actually laughed when I read your comment because my son who does not eat bread as well enjoys this bake so much. I guess home-baked is the best after all 🙂 Stay safe and keep well
Julie A Rogers says
Loved this recipe. Turned out great. Can I use whole wheat flour?
The Gardening Foodie says
Hi Julie 🙂 Thank you, I am glad that you enjoyed this bread too.
Regarding your question about whole wheat flour: Absolutely, Go ahead and use it. I sometimes use half white flour and half whole wheat and it turns out great 🙂
Mary Hughes says
I am baffled by your instruction to bake at 392. My oven only has 400-degree settings. Is that an okay temperature to bake the bread in?
The Gardening Foodie says
Hi Mary, are the settings on your oven in degrees celsius or degrees Fahrenheit?
If it is in celsius, then you need to bake it at 200 degrees Celcius
If it is in Fahrenheit then yes you can go ahead and bake it between 392F and 400F
I hope that this helps answer your question 🙂
Promedos.Com says
Thank you so much for this recipe. This has not only become a family favorite but also a community favorite! Everyone asks me to make it. (And no one believes how easy it is!) One question- Is it possible to dump the dough straight into the preheated Dutch oven? The sticky dough makes quite a mess on my counters.
The Gardening Foodie says
Hi, Thank you and you are welcome. I am glad that you are enjoying this recipe.
In response to your question, yes you can work with the dough in the dutch oven. Just ensure that it is shaped well before baking.
I hope that this answers your question 🙂
diana says
this bread is delicious! i’m glad i found your recipe. i love homemade bread but i hate kneading, so this recipe is perfect!
The Gardening Foodie says
Hi Diana, Thank you so much 🙂 I am really happy that you love this recipe too 🙂
Caroline Mcgrane says
I absolutely love this recipe. Beautiful soft crusty bread.Easy peas to make.Thanks so much for the recipe.
The Gardening Foodie says
Hi Caroline, Thank you and you are welcome 🙂
I am so glad to hear that you love this recipe too 🙂
Paul Woodworth says
Hello. I just wanted to drop a quick note. We are in lockdown again in Colombia and I made this bread today. One word, incredible! Thanks so much for the recipe.
Paul
The Gardening Foodie says
Hi Paul, thank you and you are welcome 🙂 I am happy that this bread turned out great for you too 🙂
Barbara says
Has anyone tried baking this bread in an Emeril oven?
Azie says
Hi, can I use bread flour? Can’t wait to try this recipe!
The Gardening Foodie says
Hi Azie, Yes bread flour can be substituted for cake flour. Keep in mind however that the texture might be slightly altered due to bread flour having a higher protein content compared to cake flour. Here are a few tips to help you:
1. The increased protein in bread flour could result in a dough that’s dry, so you may need to add water.
2. If it’s dry, add 1 teaspoon water at a time and mix. However make sure not to overmix. The higher protein content can also lead to a tougher or denser result if not mixed in gently.
Hope you enjoy:)
Happy baking 🙂
Robin says
That’s exactly what I did!! This is a great recipe
Deena Muffley says
Can I use king Arthur bread flour or does it have to be all purpose or cake flour?
The Gardening Foodie says
Hi Deena, yes bread flour can be used in this recipe as well.
I suggested and used cake or all purpose for anybody who is unable to get bread flour in their store or country.
I hope this helps answer your question 🙂
Happy baking 🙂
Deena Muffley says
Thank you I have an abundance of bread flour I need to use up.
Will it make a difference in how baked or tastes?
The Gardening Foodie says
You are welcome, you can substitute bread flour for the same amount of cake or all purpose used in this recipe.
However keep in mind that bread flour is higher in protein compared to the cake and all purpose. For this reason, the dough might be slightly drier. To fix this, simply add an extra 1 teaspoon of warm water at a time. For this recipe you might have to add about an extra 3 of teaspoons warm water.
The substitution will not affect the taste, the texture might be slightly less softer when using bread flour (not very noticeable though and still amazingly delicious 🙂
Supriya Kutty says
You have really explained each and every step of this recipe so well and so I could also make it without any difficulty. I am very thankful to you as I learned a new recipe all because of you.
The Gardening Foodie says
Hi Supriya, thank you and you are very welcome 🙂
I am so happy to hear that you found my recipe helpful and enjoyed it too 🙂
Stello says
I love this bread! Simple, quick and easy recipe, and it always turns out perfect. I sometimes add a bit of garlic powder in the dough.. Yum ❤️
Aphrus Locker says
I made this for the first time the other day. My second batch is proofing as we speak. We are in love. Super easy.
The Gardening Foodie says
Hi Aphrus, Thank you 🙂 Its so great to hear that you are enjoying this bread too 🙂
If you are loving the no knead bread recipe, you have got to give this one a try, No knead steamed buns it is so good 🙂
Happy baking 🙂
Elisa says
This is so easy to make barely any effort and breakfast is done thanks for this recipie comes out great every time love it!!!
The Gardening Foodie says
Hi Elisa, you are absolutely welcome 🙂
That's great, I am so happy to hear that you are enjoying this recipe too 🙂
Lois says
Hi. This was so easy. I did add Everything Bagel seasoning to make a different kind of bread. I usually toast slices to have with my morning Pero. ( can’t have caffeine). This was the easier bread I have ever made. Thank you for the recipe.
Sandy Quong says
I made this for the first time yesterday and just made the second loaf this morning. My husband likes the homemade bread for his sandwiches to take to work. The only thing I did different was used 1 1/2 cups warm water. Thank you for the recipe.
The Gardening Foodie says
Hi Sandy, Thank you and you are welcome 🙂
I'm really happy to hear that the recipe turned out well and that you and your husband are enjoying this bread 🙂
Jessica says
I was skeptical that this would turn out well since it’s so similar to other recipes I’ve made that instruct you to the bread rise much longer but I’ve made it twice now and it’s delicious both times despite being incredibly easy and quick - magic!
The Gardening Foodie says
Hi Jessica, Thank you for giving my recipe a try. I'm so happy that you found this bread easy to make. And even more happy that it turned out great. So glad you enjoyed it 🙂
Diane says
Ohh..my first time making bread from scratch and it came out pretty good. I'm so glad that I found your recipe 😊
Can I add anything to the recipe; honey, poppy seeds, etc?
The Gardening Foodie says
Hi Diane, That's fantastic to hear! Congratulations on making your first bread. I am so happy that it turned out well😊
Certainly, you can customize the recipe with additional ingredients. Here are some suggestions:
For a savory herb bread, incorporate herbs such as rosemary, thyme, or oregano into the dough for a fragrant and flavorful loaf.
To make garlic bread, consider adding garlic powder or minced garlic to infuse the dough with a delicious garlic taste.
For added texture and crunch, mix in chopped nuts like almonds, walnuts, or pecans.
For an extra touch, sprinkle poppy seeds, raw sunflower seeds, pumpkin seeds, amaranth, millet, or even flaked barley on top before baking
Enjoy and Happy baking 😊
Venetia Jacobs says
Hi Dear
I've just doubled the ingredients, except that I used I packed of instant yeast. 2 pkts of yeast are way too much for 400 gram flour. Anyway, it came out lovely. I will use your recipe again because it went quickly and no need to knead. Had steaming hot and lovely bread in just over an half hour 😀. Thanks so much 👍
The Gardening Foodie says
Hi Venetia, Thanks for sharing 😊 I'm so glad the bread turned out great, even with yeast adjustment. Fresh, hot bread is the best, right?😋
I'm happy to hear you'll be using the recipe again and really appreciate your kind words 😊
Happy baking!
Lindz says
Absolutely delicious and so easy!
The Gardening Foodie says
Thank you so much. I'm so happy to hear that you enjoyed it 😊
Lisa says
Please share your thoughts on substituting King Arthurs Gluten Free Bread Flour? Any insight, direction you could provide would be very helpful. My daughter would simply love a Gluten Free home-made bread. Thank you for any advice offered.
The Gardening Foodie says
Hi Lisa, You can definitely use King Arthur's Gluten-Free Bread Flour as a 1:1 substitute for all-purpose or bread flour in your recipe, both by weight and volume. So, you can swap it in equal amounts without needing to change the flour measurement.
Here are a few extra tips to make sure your gluten-free bread turns out great:
Add extra liquid: Gluten-free flour absorbs more liquid, so add 2-3 tablespoons more water per cup of flour.
Rest the dough: Let the dough rest for 20 minutes before kneading to help it absorb the liquid and become easier to handle.
Watch the rise: The dough will rise faster, so keep an eye on it to prevent overproofing.
Baking time: Gluten-free bread often needs 5-15 extra minutes in the oven, so check for a golden brown crust and use a thermometer to make sure it reaches 208°F to 212°F internally.
Happy baking and I hope your daughter loves the homemade gluten-free bread 😊
Lindz says
Tastes delicious and so so easy!
The Gardening Foodie says
Hi Lindz, Thank you for giving my recipe a try
I'm so glad you liked it 😊
Vicki says
Best bread recipe! I have made this 6x and instead of making a loaf, I make 8 rolls. It lasts about an hour after baking before everyone eats it hot with butter or cinnamon sugar butter. Thank you!
The Gardening Foodie says
Thank you so much, Vicki, that truly means a lot. The fact that you’ve made this six times and made it your own with rolls is just the best. I love that it’s become a regular in your kitchen and a favorite for everyone.
And you’re so welcome. I’m really glad you’re enjoying it 😊