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    Miracle No-Knead Bread

    Yes, we call it a miracle! Take a look at this gorgeous loaf of bread. This rustic and hearty artisan style bread has a crispy golden exterior with beautiful ridges and a chewy soft center. You will want to gobble it fresh out of the oven with a good blob of butter! All this with minimal efforts and just 4 ingredients. Miracle, right?

    miracle no-knead bread

    Covid-19 times, crazy and unprecedented times. Empty stores and limited supplies of the most basic things you want and need… But I have some good news for you. In these times of “NO BREAD” I am coming with this extremely easy, no fuss, no-knead bread! This one gets me excited. This one will get you excited, everyone gets excited at the prospect of baking it, from beginner bakers to bread connoisseurs.

    What is no-knead bread?

    This recipe is the brainchild of Jim Lahey, baker at Sullivan Street Bakery in Manhattan. Everybody fell in love with this fastest, easiest and best way to make that loaf of bread, with only flour, yeast, salt and water. No fancy equipment or gadgets required. This no-knead method is highly flexible and forgiving. And it gives you such a perfect loaf that you will wonder why you ever spend all that time and effort kneading in the past.You basically throw everything in a bowl, mix it up, let it sit for a few hours letting yeast do its work, and then bake it in a pan with a lid. Your dutch oven works best, as it holds the heat well for creating a nice crispy crust.

    miracle no-knead bread

    Depending upon how quick you want to bite into this crusty loaf, you can either do a slow or fast rise. Using the slow method, you use active dry yeast and let your dough rise overnight, 12-18 hours. If you want your bread quicker, use instant yeast and rise 3 hours. We make it both ways. We’ll give you some tips and techniques and it will turn out great every single time!

    Here is the easy and small ingredient list:

    • Flour – Good old fashioned all purpose flour will give you spectacular bread. Saying that, you can use bread flour or even make variations by mixing in some whole wheat flour.
    • Yeast – Instant for fast rise, active dry for overnight.
    • Salt – Don’t skip it, it’s so important.
    • Water – Use room temperature water for overnight fermentation or warm (up to 130°F) for faster rise.

    Here is why you will love making this loaf:

    MAKE A WET SLOPPY DOUGH : In a big bowl, mix flour, salt and yeast. Then pour in water and, with a spatula or wooden spoon, mix until it is fully incorporated. This dough will be wet and sloppy, that’s what you want, you are not going to knead this one.

    RISE : Cover your bowl with plastic wrap and let it sit on your counter top for the prescribed time. If you go a little over that is fine, it’s very forgiving. The dough will increase in volume double or more, and it’s surface would be bubbly and feel wobbly.

    collage of four pictures mixing dough

    Once the dough has risen, you can immediately bake it or refrigerate up to one week, it only enhances the flavor. See… flexibility!! If you do refrigerate it, be sure to let it come to room temperature before baking.

    PREHEAT THE OVEN AND POT : Place your pot in the oven (with lid) and pre heat to 450°F. Use oven mitts and use extreme caution while handling the pot.

    pouring dough out of a bowl

    SCRAPE THE DOUGH OUT AND SHAPE IT : Scrape the dough onto a floured work surface. Remember, it’s going to be wet and sticky, that’s what you want. Again, no kneading. You are just going to roughly shape it into the ball. Add a little extra flour to the surface and fold the sides in. Don’t get too worried about making a perfect round ball, anything that resembles disc or oval shape is fine. Remember, it’s rustic looking to begin with, a scruffier ball will develop awesome beautiful crispy edges later. Place the ball on parchment paper, place it in the bowl and cover with a kitchen towel until your oven is preheated.

    four image collage depicting shaping a dough ball

    BAKE : Remove the hot pot from the oven. We love our large Dutch oven for this bread. Open the lid and place the bread, along with the parchment paper, in the pot. Put the lid back on and bake for 30 minutes. This creates the the steam effect for that crusty looking bread.

    miracle no-knead bread, prior to browning

    After 30 minutes, remove the lid and bake for another 20 minutes until it gets that golden brown color… just like that artisan bread you see in your local bakeries.

    miracle no-knead bread

    Wait at least 15 minutes before slicing it, to allow the center to finish cooking. This will test your patience, as the sight and smell of freshly baked bread is one of the most difficult thing to resist!

    Oh, that yeast…

    Some important tips:

    1. Once you open the yeast packet or jar, you must either refrigerate it or freeze it in airtight container. If you freeze it, you should bring it to room temperature by taking it out an hour before using it.
    2. One thing to keep in mind is that yeast is a living organism and and over time will lose its activity, even if you have never opened the jar. So if you are not a frequent baker, it’s better to buy smaller packets.
    3. Always check the expiration date. You wouldn’t want to use expired yeast, your dough won’t rise properly.
    miracle no-knead bread

    Common questions:

    What if I don’t have a dutch oven? You can still make this loaf of bread, you just need to recreate the steamy condition. Keep some water in a pan on lower rack of the oven and bake the bread on a baking tray on the upper rack.

    How flexible are the resting times? This bread is very forgiving. With the fast rise method you can get away with up to six hours and with the slow rise up to 24 hours.

    Can I prepare my dough ahead of time? Absolutely! You can refrigerate the dough in a plastic container with a lid up to 1 week. You can even freeze the dough up to 3 months. Simply bring it to room temperature by keeping it on your counter for 3-4 hours or thaw overnight in your refrigerator.

    How do I store this bread? This bread dries out faster than store bought bread. Wrap it in cling wrap and store on your counter for a couple of days or freeze for up to 2 months. After thawing, heat it up in the oven at 350°F for 5-8 minutes.

    miracle no-knead bread, sliced

    Try these awesome variations!

    • You can make this amazing bread using half whole wheat flour and half white flour.
    • Add Italian seasoning or fresh herbs like, rosemary or parsley.
    • Add chopped garlic or roast the garlic head and add whole roasted cloves.
    • Add jalapenõs and cheddar or parmesan cheese.

    Some of our favorites to have with this bread:
    Creamy Lemon Chicken
    Eggplant Parmesan
    Zuppa Toscana
    Dublin Coddle
    Cajun Shrimp Scampi
    Sunday Morning Shakshuka

    Make sandwiches… bruschettas… or just gobble it with butter and a glass of red! I have a feeling it’s going to be a regular affair in your home. When these crazy times are behind us and you have access to plenty of bread, you will already be hooked. There is no turning back from this freshly baked loaf! Ahhmmm… GET BAKING!!

    Miracle No-Knead Bread, on my Gypsy Plate… enjoy!

    miracle no-knead bread on the gypsy plate
    miracle no-knead bread

    Miracle No-Knead Bread

    Yield: 8 slices
    Prep Time: 10 minutes
    Cook Time: 50 minutes
    Additional Time: 3 hours
    Total Time: 4 hours

    This easy no knead bread looks and tastes like something from a fancy bakery, with it's golden brown crust and soft chewy center. And it takes next to no effort.


    • 3 cups flour
    • 2 tsp instant yeast
    • 2 tsp salt
    • 1.5 cups water


    1. Mix dry ingredients in a large bowl. Add water and mix until you have an even consistency.
    2. Cover bowl and rest on counter 3 hours.
    3. Place large (mine is 7 quart) dutch oven in oven and pre heat to 450°F.
    4. Dust flour on work surface and scrape dough onto surface. Dust more flour atop dough. Fold in the edges and work the dough into a rough ball shape.
    5. Place ball onto parchment paper and transfer to bowl. If oven is not yet preheated, place dish towel over bowl.
    6. When oven is pre heated, remove dutch oven. Place dough, along with parchment paper, inside. Cover and return to oven. Bake 30 minutes.
    7. Remove lid and bake another 20 minutes, until bread has a nice golden color.
    8. Set bread on rack and let rest 15 minutes before slicing.


    If using active yeast (as opposed to instant) let dough rise 12-18 hours.

    You may refrigerate uncooked dough up to one week.

    Nutrition Information
    Yield 8 Serving Size 1
    Amount Per Serving Calories 174Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 585mgCarbohydrates 36gFiber 2gSugar 0gProtein 5g

    Nutrition information calculated by Nutritionix.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Pinterest

    long pin of miracle no-knead bread
    Picture of Alpana, blogger and recipe developer at GypsyPlate

    Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.

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      23 thoughts on “Miracle No-Knead Bread”

      • All I can say is wow! Such a simple recipe, and the bread turned out beautifully! I started this bread, and also made your bolognese! 10 out of 10! My husband was thrilled to have homemade bread and a slow cooked sauce. I added some thyme just because. I think next time I’ll double the salt -but that’s just me. Thank you so much for this recipe!

      • hi, alpana. thanks for the recipes. Great.
        i have a little negative note, not with you or your recipes, but with the excessive ads and, especially the left side bar for sharing. There is so much overlap that’s its becoming onerous to read anything. we have to constantly scroll to read under the share or delete the ads. i have to scroll to read what i’m writing right now. its a shame, because its always a good thing to read your info, and i know how much you love doing this. stay safe, and enjoy life.

        • Hi Amy, nice to hear form you! The plugin we use for the social sharing buttons has been giving us some problems lately. However, it just sold to a new developer, so we are expecting it will be updated/improved in the near future.

          As for the ads, that’s just how bloggers make a living, and keep the content free for readers. Without ads, we would have to keep everything behind a paywall, or just go out of business.

          Hope you are doing well, and keep on coming back. We’ll have to meet up the next time I am up your way, and you’re always welcome to visit down in Florida!

      • Awesome I just made it and it was so easy to make cause the yeast does all the hard work Very crunchy outside and inside was soft, im never buying bread from the store again. Thank you so much.

      • I made this bread today to go with your Portuguese Mussels Recipe. You have a winner here Alpana! I have never, ever tried to bake my own bread. When I read this recipe this morning I knew I had to try it. So very easy and so very delicious! Your instructions are the best. Mine looks just like the photo in the recipe. The fragrance while baking in and of itself was delicious. I will be making the bread often. Thank you Alpana. Love your recipes.

      • I have a 4.5 quart dutch oven. Should I try baking the bread in that, or is it too small? I have baked the bread on a baking sheet and added a pan full of water on a lower rack to create some steam, and I know that works ok.

      • Totally delicious and super easy! I will say, I am big into making bread, I don’t always make bread but have made a huge variety. One thing I’ve not yet tried was artisan bread like this and hands down it’s so delicious! Not to mention super easy to make. It was hard waiting that 15 minutes before cutting but boy was it delicious once I cut that first piece! For anyone else who forgot to get parchment paper at the grocery store like me or ran out and don’t have any, I used tin foil with oil and dusted with flour. Worked like a charm! Thanks for the recipe, definitely a keeper!

      • We made this bread last night and had it for breakfast this morning! So satisfying. There is also a 2 hour no knead version too!

      • Hi Alpana, Bill sent me the link to Miracle No-knead Bread after we talked about making bread during our stay at home. Unfortunately I have very old yeast, but I tried it anyway, and made a half recipe as a test. It turned out really good inspite of the yeast. I sent the link to a variety of friends and have gotten some very positive responces! The only suggestion I would offer is to reduce the amount of salt by half. The challenge will be to find fresh yeast so I can continue experimenting with this recipe. So much enjoyment with so little effort!

      • Don’t laugh at me, but though I can make bread every which way, I’ve never had really good luck with this no-knead bread. Maybe I should give it another chance.

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