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No Knead No Dutch Oven Bread

No Knead (NO DUTCH OVEN) Bread

No Knead/No Dutch Oven Bread

For anyone without a Dutch oven or finds them too heavy to lift, this recipe is for you. Aerate your flour before measuring! (For the overnight method, simply switch to COOL water and let the dough rest overnight on the counter top for 8 to 24 hours). - Jenny Jones

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 4 hours, 10 minutes

Makes: One loaf

No Knead/No Dutch Oven Bread

Ingredients:

  • 3 cups bread flour - all purpose works too (360 gms)
  • 1/4 teaspoon yeast (active dry or instant)
  • 1 teaspoon salt
  • 1 1/2 cups hot water, not boiling (355 gms) - I use hot tap water - about 125-130° F
  • (about 2-3 Tablespoons extra flour for shaping)

Instructions:

  1. Combine flour, yeast and salt in a large bowl. Stir in water until it’s well combined.
  2. Cover with plastic wrap and let stand at room temperature for 3 hours.
  3. After 3 hours dough will become puffy and dotted with bubbles. Transfer it to a well-floured surface and sprinkle dough with a little flour. Using a scraper fold dough over 10-12 times & shape into a rough ball.
  4. Place on a parchment paper-lined baking sheet and cover with a towel. Let stand on counter top for 35 minutes.
  5. Meantime place a disposable 6-cup muffin pan or other small pan in the oven, making sure there is room for the baking pan - if not place the small pan on a lower rack. Preheat oven to 450° F.
  6. After a 35-minute rest, the dough will puff up a little. Place it in the oven and carefully pour about 3/4 cup of hot tap water into 3 or 4 muffin cups or small pan. Close oven door immediately and bake for 30 minutes.
  7. For a darker, crispier crust, remove loaf (with parchment) from pan and place directly on the oven rack (on the parchment paper). Bake for 10 more minutes.


Note: For more details on this recipe, click here.

23 Comments on "No Knead (NO DUTCH OVEN) Bread"

  1. Paiger

    I love your cooking style , martha has nothing on you. But one question? Why do people have a hard time with the easy steps you give . Dah?..

  2. Patti williams

    I have been baking for years and years,,this recipe is simple and delious.

  3. Denise

    Just found your site love it and all your great recipe s. Always afraid to try homemade breads but you make it so easy. Keep cooking and thank you so much.

  4. MelanySings

    Thank you for the BEST recipes and FUN too!
    I am now making this bread for pennies, a couple times a week!!! My husband, me, my sister and father-in-law all live together and we love this bread.
    The other day I made it with whole wheat, Herbes de Provence and some garlic powder…. YUMMY!!! It went perfectly with my baked spaghetti.

    Big hugs to a lovely, funny, and super talented woman!

  5. Larry

    OMG Jenny, I am so in love with this recipe! I spend DAYS and I mean DAYS making this bread, and now I can do it in hours! I thought you were full of it when you said it tasted like sourdough, but you were not wrong. I grilled it tonight with a bit of olive oil and, well lets just say that the loaf in no longer around!

    Thank you, and will be continuing to try some more of your recipes! Already a huge fan of your Polish recipes!

  6. James

    I’ve made no knead bread before…I’m at odds with the amount of water used
    I had to add almost a 1/2 cup of flour to make it manageable ..plus more to make the ball….after three hours it rose but the top was flat …added more flour
    made the ball..let it rise for two hours…folloed your instructions for baking…all went very well…thanking in advance for any advice….

    • Jenny

      Which recipe are you referencing?

      • James

        the no knead (no dutch oven)

      • miriam

        if i make the dough at nite and leave it for the morning, what do i do to the dough in the morning just shape it round and place it on the parchment paper on the sheet tray and the tin foil tray with hot water next to it or below it correct and then bake it the same time and temp ??? please advise thanks

        • Jenny

          You would just continue with everything it says to do at Step #3 (except after 3 hours, it would be after 8-12 hours…)

  7. betsyros

    Loved making this bread and especially love it toasted. Great that all you need (pun intended) is a bowl and a wooden spoon. Great to have fresh bread in the oven living in Maine on a frigid winter’s day. Thank you. Love your recipes and your enthusiasm.

  8. Gorette

    Love your recipes.Your breads are easy and delicious .Thank you.Keep making more.

  9. Brad S

    The hot link provided with the email I received said that the recipe was for “whole wheat” bread, yet when I clicked on it, this recipe came up which calls for “bread flour” or “all purpose flour”.
    I am a novice & not sure what to do about this. Please help. Thanks.

  10. DAVID J. SCHULtz

    Jenny can cook, there is no doubt about it your recipe for meatloaf was absolutely killer. No one should have to ever add or delete any of your ingredients for this great comfort food. And if you do then go back to your TV dinners and forget you ever tried making this wonderful simple recipe for this simple comfort food meatloaf. I’m off to the store your bread is next!! You know Jenny, just a side note I’m afraid that the word is getting out that I’m such a good cook,because of you and your recipes. Some lady is going to try to marry me and that would ruin my jam… Schultz’y

  11. Patty

    Jenny…..you are the best!!

  12. Marianne

    I’m planning to use my cast iron dutch oven with lid. What are your thoughts? Any hints will be appreciated

    • Getmaine

      Marianne, I use a black cast iron pan all the time. It works great to bake all the no knead breads!

    • Patricia

      Her original recipe was for using a Dutch oven with lid…this is a variation…go to her site and look for it

    • Charlie

      The only dutch oven I have is a Lodge 10 in chicken fryer with lid and that is what I use. Works great.

  13. Evelyn Jepson

    I dont have a dutch oven, but am going to use my french white that is the same size. I check with the good people at Corning and they said that is what it was meant for, oven use. My mother-in-law said, that after the bowl I use comes out of the oven, make sure its on a rack because if I put it on a cold surface, it will crack. The rack will let air beneath it and it will cool evenly.

    • Priscilla

      Evelyn…your mom is spot on! I have a stainless steel griddle top on my stove and move my hot french casserole to that. I turned away and as I did ..I heard a weird ‘pop’. Thankfully the contents were congealed and it did not create a major mess. But it was the loss of a nice cooking bowl. If you look on youtube at others using this method..you will find a few that do it with great success.. Good luck..:)

    • Patricia

      The recipe above is for NO-DUTCH OVEN! She does have a recipe, using a cast iron dutch oven, but this one does not need one. Just read the title of the recipe

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