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No Knead Bread without Dutch Oven

This easy no knead bread without a dutch oven tastes delicious and will make your house smell amazing! You won’t regret making it!
Course Appetizer, Main Course, Side Dish, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Rising Time 3 hours 10 minutes
Total Time 35 minutes
Servings 40 slices (2 loaves)
Calories 75kcal
Author Lisa


  • 3 cups warm water
  • 1 ½ tbs active dry yeast (can also use rapid rise/instant yeast) ~2 packages yeast
  • 2 teaspoon sugar
  • 6 ½ cups all purpose or bread flour
  • 2 teaspoon salt


  • In a large bowl combine yeast with warm water and sugar. Make sure the water is no hotter than 110°F or else you will kill the yeast. Let the mixture sit for ~5 minutes, the mixture should get bubbly and foam will appear- this is a sign the yeast is working!
    3 cups warm water, 1 ½ tbs active dry yeast, 2 teaspoon sugar
    Yeast being activiated
  • Add the flour to the yeast and mix until just combined. The dough will be sticky. Let it sit for 15 minutes then mix in the salt. Waiting to add the salt allows the yeast to work more efficiently in those first 15 minutes.
    6 ½ cups all purpose or bread flour, 2 teaspoon salt
    mixing the bread dough
  • Once the salt is mixed in well, cover with a light towel and let rise for ~2.5 hours at room temperature.
    dough risen in bowl
  • Divide the dough in half. Shape the dough into two rounded loaves, folding the dough under itself to create a smooth top. If you don't plan to bake both loaves at once, place one dough loaf in an airtight container or ziploc bag and place in the refrigerator to bake later.
  • Place the loaf onto a parchment lined baking sheet. Let the dough rise again for another 40 minutes. If you are baking your second refrigerated half that you pulled from the refrigerator let the dough rise the for 1.5 hours.
    bread dough on baking sheet
  • Place a rimmed baking sheet on the bottom rack of your oven. Preheat the oven to 450°F.
  • Once the dough is done with its second rise, sprinkle with flour and slice the top in several places then place in oven. Pour 1 cup of water into the bottom baking sheet. This will create steam and allow the bread to get a nice crust.
    cutting slits into the top of the bread dough
  • Bake the bread for 25-30 minutes. It should sound hollow and have an internal temperature of 190°F when it’s done. Try to let the bread cool completely before slicing into it or else it can seem undercooked.
    thermometer in baked bread showing 190°F
  • Enjoy!
    bread baked on baking sheet



Tips and Tricks
  • Store baked bread in a ziploc bag or another airtight container for several days. This bread is best when eaten within a few days of baking it. You can keep extra unbaked dough in the fridge for up to a week and then bake it!
  • Check the temperature of your water and the bread when done baking with my favorite thermometer! (affiliate link)


Calories: 75kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 117mg | Potassium: 23mg | Fiber: 1g | Sugar: 1g | Calcium: 3mg | Iron: 1mg