There’s a reason we are calling this MIRACLE NO KNEAD BREAD.
Let me paint a picture for you. It starts with a golden and ragged-looking crusty loaf of piping hot white bread being roughly torn into chunks, steam escaping, crumbs flying everywhere across the table, and it ends with that swift swooping motion as its hot n’ chewy little self dives deep into the bowl of thick soup and delivers a bit of chewy carbs sopped with flavor to your hungry, happy mouth. Honestly. The pure bliss of this moment.
Welcome to fall, bread lovers.
I have some really good news for you today.
YOU ARE ABOUT TO MAKE BREAD LIKE A BOSS.
Watch how to make our No Knead Bread:
And you are going to serve it with your rocked-out homemade soups (such as 5 ingredient sweet potato turkey chili or chicken wild rice soup or the best detox lentil soup), and the praise will come flowing from family and friends and neighbors alike, and people are not going to be able to stop. This is your moment for Martha-Stewart-level domestic greatness within the normalcy of a regular person life, and we are going to milk it.
Please scan your brain right now for these lurking thoughts: “I don’t make bread.” “Bread baking takes too long.” “Yeast-y recipes scare me.”
Friends, let the record show that I am in your club. I am on that team. I have less than zero percent patience for bread recipes and therefore I do not make bread, at all, ever, and I only have two teeny exceptions:
- I make brioche from Artisan Bread in 5, like, three times per year, because it makes for perfect tea rings and homemade French toast bakes for the times that the baking diva within comes alive. Also it’s VERY EASY.
- I make this Miracle No Knead Bread, inspired from my friends, fellow bloggers, and people of the internet, and I make it a minimum of 250 times every fall and winter because it is the opposite of fancy. Which is confusing because it FEELS fancy to pull a loaf of homemade bread out of the oven, especially when it is tucked into that rustic and beautiful Laura-Ingalls-Wilder-esque red Lodge Dutch Oven that we swoon over every year when the leaves start turning, but seriously – I would, and do, on a regular basis, make this bread for weeknight dinners. We don’t call this Miracle No Knead Bread for nothin.
It’s worth saying again that my motto for Pinch of Yum is RECIPES THAT REAL PEOPLE WOULD ACTUALLY MAKE. I pass all recipes that hit your eyeballs through this very practical and very important filter.
And this bread? This no knead bread that can be mixed all in one bowl with a wooden spoon in 5 minutes flat? This bread is on-brand. Nailed it. If you’ve never done this before, buckle up.
You’re so gonna love it in all its crispy, air-pocketed glory.
PS. I need to say – guys, thank you thank you thank you for your kind comments on this week’s post. I literally felt myself gaining strength from reading your encouraging and comforting words. It’s one of my favorite times with the internet – when little pockets of people can come together and help each other out. And you helped me out this week more than you can know just by taking the time to drop a comment, a message, or an email. ♡
Thank you.
Miracle No Knead Bread
- Prep Time: 12 hours
- Cook Time: 40 minutes
- Total Time: 18 hours 40 minutes
- Yield: 8 servings 1x
Description
Miracle No Knead Bread! this is SO UNBELIEVABLY GOOD and ridiculously easy to make. crusty outside, soft and chewy inside – perfect for dunking in soups!
Ingredients
- 3 cups all purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups room temperature water
Instructions
- DOUGH PREP: In a large mixing bowl, whisk the flour, salt, and yeast together until mixed. Stir in the water until a chunky, thick dough forms. If it needs a little more water, add a few more tablespoons, just enough to get it barely wet throughout. It’s gonna look scrappy and weird and you’re going to question me on whether or not this will work, but it will. Cover the mixing bowl with plastic wrap and let it rest for 12-18 hours at room temperature. Overnight is ideal here, kids.
- PREP FOR BAKING: When you’re ready to bake, preheat the oven to 450. Stick a 6 quart enamel coated cast iron Lodge Dutch Oven (or similar) in the oven for about 30 minutes to heat. At this point, the dough should be big and puffy and pretty loose, with little bubbles in it. Gently scrape the dough out onto a well-floured surface. (Remember: NO KNEAD.) Gently shape it into a ball with flour on the outside, set on a piece of parchment, and cover with plastic while your pan heats up.
- BAKE: Remove the plastic from the dough. Lift the dough and parchment together into the pan so the parchment lines the bottom of the hot pan (be careful not to touch the pan since it’s very hot). Bake, covered, for 30 minutes. Remove the cover and bake another 10-15 minutes to get the exterior nice and golden brown and crispy. Voila! Done. Miracle no-knead bread, you boss you.
Notes
The equipment section above contains affiliate links to products we use and love!
If you do not have a Dutch Oven: You will just need an oven-safe pot or pan with an oven-safe tight-fitting lid. Please check instructions on whatever you use to ensure it can be heated to 450 degrees (empty for instruction #2).
Based on comments and questions, we decided to try this recipe with both gluten-free flour and whole wheat flour! A few notes for each: 1. Gluten-Free: We tried this flour and the results were great. A hard crust formed on the outside and the inside was soft, airy, and a teeny bit spongy – close to the real thing. Some downsides: the bread didn’t rise as much as the regular version and, of course, it didn’t have quite the same flavor. 2. Whole Wheat: This was very similar to the original version. The texture of the dough was the same, it rose the same, and it looked the same coming out of the oven with its hard crust. The inside texture was denser with not as many air pockets. The flavor was a little bitter and texture was a bit gritty, but to be expected with whole wheat flour.
- Category: Side Dish
- Cuisine: American
Keywords: no knead bread, homemade bread, easy bread
(👇🏼 pictured here dipped in Chicken Wild Rice Soup. cannot recommend that situation highly enough.)
Shout out to our fave Lodge Cast Iron for sponsoring this post!
You can read about ten other things I love to do with my adorable red Lodge Dutch Oven in THIS POST from last year. Yes, I am that much of a superfan.
NOTE: This post contains affiliate links.
TIME TO SHOW YOU OFF!
Tag @pinchofyum on Instagram for a chance to be featured
One more thing!
This recipe is part of our collection of easy baking recipes. Check it out!
Pinterest
When I discovered how to make bread like this without kneading, it totally changed my baking life.
It is a British book, but if you can get it online can I recommend James Morton’s Brilliant Bread? it had a whole chapter of delicious no-knead breads. (I included his recipe for this bread, but measured exclusively using a mug in my review of it: http://www.rachelphipps.com/2013/09/cookbook-review-james-mortons-brilliant.html)
★★★★★
Love the rec! Thanks Rachel!
I’d like to taste it…
★★★★★
I have James Morton’s Brilliant Bread. He lives about 2 miles from me.
★★★★★
Lucky you, have you talked to him at all?
Question: can you use active dry yeast instead if you dissolve it in warm water first?
Did you ever get an answer for this? Or did you try it? I also only have dry yeast on hand.
We haven’t tried making this with dry yeast yet, but it might work if you dissolve the yeast in water first. Let us know how this goes for you!
I used dry yeast as Eman recommended, including a small bit of honey with the water to help the yeast really foam up. Worked for me with no issue, and I used whole wheat flour, so should be fine for anyone!
Oh although I should mention I used at least 1/2 teaspoon of yeast, maybe even closer to a teaspoon.
I always use dry yeast and I don’t even dissolve it in water first 🙈 and it’s always worked! 👍🏼
★★★★★
I used active dry yeast and my bread turned out great! I didn’t even notice the mistake until later…
Seconding Kristin and Shannon, I’ve only made this with dry yeast (today was the first time with instant) and it works perfectly. Good luck!
Thanks for sharing, Katherine! 😊
I have made and love this recipe (thx for sharing!). I just made the no- knead cheese bread (ah-mazing!!!). Can I add olive oil to this recipe as in the cheese one?
So glad to hear you enjoyed the cheese bread, Claudia! We haven’t tested this out using olive oil yet, but we think it should work. Enjoy! 🙂
If i double it, can I still bake it in a Dutch oven?
If you double it, we’d suggest just making two separate loaves of bread. We’re not sure how one larger loaf would turn out.
Has anyone tried making this with bread flour? A friend of mine just gave me a bunch of bread flour so I’ve been trying to think of how to use it!
★★★★★
Just pulling it out of the oven right now! Looks amazing with good rise. Used bread flour. Idk why I always try to use bread flour for breads
Hi Dan. Did it work ok with the bread flour?
Can I use bread flour instead of all-purpose flour? If yes, how will it affect the taste and texture?
Mine will be coming out of the oven in 10 minutes. I used bread flour. I can update after I try some!
Yes I made mine with Bread flour and it turned out perfect
★★★★★
Thank you so much for your recipes, comfort and fun. I truly enjoy your posts and th food!!!… The. Food. So good! You make plant based recipes that my meat eater boys will try, and earnestly like! Can’t wait to try this bread recipe, my 2 teenaged boys will attempt it tomorrow 💕
Enjoy, Cathie!
Intellectual Property atty here–you cannot copyright a recipe. You wouldnt be able to copy someone’s cookbook (their unique look, large portions of their content, or narrative, this would be infringement. A recipe? Not protected unless it’s a trade secret. Think Coka Cola.
★★★★★
Great recipe! If I doubled the recipe would I simply double the cooking time?
★★★★★
Gorgeous photos and that bread looks absolutely amazing – very moreish!
Rxx
http://www.peppermintdolly.com
This recipe is pretty much identical to several on the interweb. I have made it several times, and it makes great bread.
But Lindsey, c’mon! You are creative, and do (mostly) come up with delicious original recipes. If you are going to rehash an existing recipe, you should acknowledge the source(s), such as Mark Bittman, who popularized this concept 9 years ago.
https://www.youtube.com/watch?v=13Ah9ES2yTU
John, as always, thank you for the enlightening comment. I personally learned of this bread via my friend Angela, and refined the process with help from my baker friend Stephanie, and became somewhat familiar with the general concept because of my friend Zoe of Artisan bread in five. These are all linked or mentioned in post.
Then it is a pity your friends did not similarly acknowledge Jim Lahey, owner of Sullivan Street Bakery, who invented this very specific technique. A tiny bit of research on the internet would have revealed this.
And what “technique” is that, Sky? No-knead bread? You’re telling me that concept was invented recently?
Logically speaking, if every food blogger were expected to “give credit where credit is due”, they would be giving A LOT of credit to A LOT of people, most of which are probably no longer living. Lindsay gave credit to those who impacted her learning of this technique, which she communicated to her readers, much the same way Bittman, et al must have learned and communicated to their own audience. Lindsay wasn’t taking credit for anyone else’s work, and it’s really not about her “not using her creativity” or “not doing her research” (as noted in prior comments). It’s about her sharing with her readers, in her own unique way, a technique that she learned, who might not all know about the no-knead method already. And sharing food/recipes/stories that make her readers’ lives better or more enriched is exactly what brings readers back to this blog day in and day out. I personally learned this method through a book I checked out at the library, and I really appreciate reading Lindsay’s unique way of sharing it.
Touche’ TG. I agree…I come here to read entertaining and informative posts from Lindsay. Besides, I think we would “knead” to go much further back in history to get the actual inventor of this recipe / method.
★★★★
This was the first bread I ever ate, since my great-gramma (from Germany) made several loaves every morning. She died when I was 5 years old (I’m now in my mid 70’s) and my mother took over the bread making at our house. I enjoyed it, however, I prefer a kneaded bread, because I don’t care for all the holes in the bread itself. However, I would like to try this kind again, but I’m in a facility that doesn’t have stoves in the apartments. I have a “Shabu Pot” (Amazon) & I’m going to try baking it there. I’ll re-post the results, when I do! Blessings!!!
★★★★
For the record Jim Lacey’s recipe uses:
1/4 teaspoon of yeast not 1/2
1 1/4 teaspoon of salt and not 1 1/2
1 3/8 cup of water and not 1 1/2
He also shares his recipe in hopes that people who adapted the concept would experiment and make it their own however they choose. I don’t think he’s freaking out because his name wasn’t acknowledged for a recipe that was changed. He has said this in one of his videos so it might be a good idea for some of you to do a little more research about the art of making bread before passing judgement on who she mentioned or who she didn’t. Anyway, Thanks for recipe as I’m about to try your version and not Jim’s for the first time.
★★★★★
Totally false. My grandma invented it 100 years ago- dude copied her. Lindsey- love it!
Actually, this is a “peasant” recipe. Hundreds of years ago, women worked the fields all day. The women pre-prepared the dough before going out in the fields. 10 hours later, they are back…the wood stove was stoked and in go the handmade loaves. No one has exclusive rights to this recipe. It just evolved.
Um, I am commenting on John’s comment about you not mentioning the origin of this recipe: I live in Switzerland and have been baking this type of bread for at least 5 years…..I took a bread baking class and this was one of 15 different types of bread that we learned to make. So, do you really think that Mark Bittman’s video has influenced all of Europe….or possibly this technique has been around for a long time. I think it has been around for a long time. The video is from Germany https://www.ndr.de/ratgeber/kochen/theresa_kocht/Online-Video-Kochschule-Theresas-Kueche-Brot-aus-dem-Topf,theresa320.html
Seriously?? You’re lucky they shared this for free with all of us! It always astonishes me when some cynic leaves a crappy comment on a food blog. Keep in mind you’re a GUEST here and nobody really cares that this bread was made in Europe/Germany first or whatever. SMDH. Either make it or don’t, but don’t come here to criticize & spoil it for the rest of us.
My grandma made this bread since she was a child before 1920, and for our family from the early ’50 s to’82 when she died. When she didn’t have yeast she used baking powder and/or baking soda. I still make it, and like my grandma, I think it tastes better with buttermilk instead of water, especially if you don’t use the yeast, the buttermilk helps it rise better too.
Can you post the recipe with buttermilk and no yeast. Thanks
@Brenda Plank, that recipe sounds so much better! Would you mind posting it? I’d give it a try for sure!!!
Thanks
Can you poss this recipe with No yeast please?
I have experimented with sourdough starters, and while I’ve had some success, have up on it for a while because timing everything an issue. This is so easy! And the results are nearly as good as sourdough. Hard to so eating it! Started a second loaf today to drop off at my in-laws. Question… Do you ever slash the bread at all before baking?
You won’t have to slash or score the bread here. 🙂
I learned of this method via Michael Pollan’s recommendation of the Mark Bittman video, but I always appreciate when a good recipe shows up somewhere else on the web, connecting little bits and pieces of things I enjoy, and reminding me that we’re all just 6 degrees away.
And I’m UBER jealous that you have a baker friend because baking bread is the best. I have made this “type” of bread several times and I just tried your specific recipe last night/today with great success, so thanks for posting and reminding me that you’re only ever 18 or so hours away from great bread. 😉
★★★★★
Seriously? The recipe is 4 ingredients long, and each of those ingredients has been around for thousands of years. I’m positive that people have made this exact recipe, or variations on it, for millennia.
It’s ridiculous to pretend like one specific person invented either this recipe or technique and it’s even more ridiculous to try and shame Lindsay into crediting someone else with it when there are probably thousands of people who came up with this concept on their own.
This is *exactly* Jim Lahey’s recipe. Do some research on your own. No one is trying to shame anyone else, just acknowledge the source honestly and fairly.
Suddenly I’m not hungry.
★★★★★
It’s snippy, rude, know-it-all comments such as these that makes me disappointed and “not hungry” either. It takes all the fun out of it. People who have made these comments don’t know everything and most don’t need to be reminded of it. Please stop. It’s very rude to Lindsey who does such a great job of posting enticing and delicious recipes in a most positive manner.
★★★★★
The comments about needing to give credit where credit is due is so stupid…. if I had a fabulous recipe for Italian spaghetti sauce & passed it on my blog, I would say that it was our secret family recipe sauce, which is was…. but she go it from my great aunt who was from Italy. How petty some people can be, unless, of course, they want to show off their culinary brilliance. Personally, it sounds like they more likely should be known as Mr/Ms Right…. Mr/Ms Always Right! Unless you a the person who really personally did invent this butt out, OR inform the inventor that someone stole their recipe without giving him the glory or acknowledging that he indeed was “the man”.
I agree. And I’m not sure where he thinks this is only a 9 year old recipe! I’m giggling up a storm. What a comedian he is!!!!!!!!!
Wow, sounds like my sister, really.
★★★★★
As mentioned before, no it isn’t. I copied this from another comment, because you obviously didn’t take time to read the thread:
For the record Jim Lacey’s recipe uses:
1/4 teaspoon of yeast not 1/2
1 1/4 teaspoon of salt and not 1 1/2
1 3/8 cup of water and not 1 1/2
★★★★★
Thx for recipe but people get a life. Is there really bickering about a bread recipe?
Amen! I’m getting ready to make this Exact recipe and I am so thankful I found it here!
★★★★★
This is a cry for help….
Really? Really? Again absurd. THOUSANDS of years old.. FORGET JIM PLEASE!!!!! YOU PEOPLE FOR JIM.. RELAX ALREADY.. WE GET IT!!! LOSING MY APPETITE NOW!! THANKS A LOT
It’s the technique he created, not the recipe exactly. You’re right about the ingredients and baking bread has been around thousands of years, he just simplified the process so home bakers could get professional results.
Anyone trying to argue that No-Kneed bread is a modern concept in any way, you guys make my head hurt. Do you honestly think that ANYONE in the 21st century is responsible for that technique? The answer is no. Not a chance. Kneeded bread definitely did not come first when it comes to the history of baking, which means that this technique has been around since literally the Dawn of bread. Do you understand how sillyyou sound trying to force credit to a guy just because he has a viral video about it? Especially when both of the chefs who have viral videos encourage people to play with it and come up with their own recipes, which is exactly what Lindsay did? Let me tell you,it’s so stupid it’s almost comical. Thank those chefs for showing you how bread was made before the kneeding process was discovered and commercialised, but they did NOT invent this technique, they would literally have to be centuries old vampires to do so, so get off your soap box and move along.
I am sorry sir but my sisters and I learned to make no-knead breads from our grandmother growing up . The baker you referred to may have popularized it again but he didn’t create it. I don’t remember using a dutch oven to bake it before but he didn’t invent those either.
This is exactly the Lahey/Bittman recipe (probably one of the most popular on the NYT recipe website, in fact), and it involves a recent technique that has given rise to several cookbooks that adapt the general method. Posting it here without opening credits is plagiarism, and other people who claim to have somehow learned the recipe without learning its source have been called out on their websites (see, for example, https://www.simplysogood.com/artisan-no-knead-bread/. It’s a great recipe, but we really need to give credit where credit is due, especially if the website creator is making any money from advertising. Just reaffirming a point that others have already made here.
★★★★★
I guess Mark Bitman and Lahey really should have given credit to people living in the fertile crescent or literally every baker in recorded history then, too? Bread like this is basically public domain. Chill.
No, this is a very famous recipe popularized by a NY Times article by Lahey. Yes, wheels and carts existed for thousands of years, but Ford is the one that made them roll around without horses 😛
And here lies more irony… Ford was not “one that made them roll around without horses”. As far as the recipe is concerned, it is beautifully presented here thank you. The bread cloche or dutch oven bread has used the same methodology for centuries so claiming it for an extant individual is a bit silly.
The first horseless carriage was developed by Nicholas-Joseph Cugnot in 1768, but Leonardo Da Vinci drafted models in the 1400s. So while Ford may have introduced the first manufacturing assembly line for cars, he wasn’t the one “that made them roll around without horses.”
Making bread from flour, yeast, salt and water has been going on for thousands of years among people all over the world. The chances that this particular technique had never before been tried are zero, but of course, there was no opportunity for it to “go viral” until recently.
I love it and make it often and don’t remember where I first learned it. Props to whoever invented it, but like most good things, it belongs to humanity now.
Living alone, though, I rarely get through a whole loaf before it gets a little too hard for sandwiches or toast, but then what’s left makes a great strata — cube the bread no matter how tough, soak it in milk until softened, mix in a couple of beaten eggs, some cheese, some scallions or sautéed shallots, the last of the sour cream or cottage cheese, a bit of melted butter, maybe some left-over veggies (mushrooms and broccoli are good) and/or minced ham or diced cooked bacon, and bake until the eggs are set (45-60 minutes depending on pan depth & oven).
You can mix it up at night and put it in to bake in the morning for a great breakfast, but it works fine for lunch or dinner too, and can be served hot, cold or room temp.
★★★★★
Dude…get a life, and clue. This method has been around for centuries, guaranteed. The difference here is the presence of the internet for which to share the information! You desperately need a better hobby that does not include “internet troll” as the main characteristic.
yep, exactly. it’s been around since mesopotamia. (as it’s not adding to the conversation, and this troll thread could be removed.)
★★★★★
I totally agree with you!!! Obviously you all have wAy to much time on your hands. Mostly the men in this chat can’t stand that Lindsey is sharing a recipe that she has enjoyed with her friends and isn’t giving credit to their testosterone club. Get over it boys….. applaud a fellow human’s grit and gusto for attracting the readership and sharing her take on no knead bread. We all own it by virtue of our ancestors. Now grow up, and go make some bread boys….. and make a memory for the next generation!!!
★★★★★
Nothing in the public domain is plagiarism – as evidenced by the fact that putative copyright owners haven’t issued takedown notices anywhere. (There is no copyright on the recipe itself as its ancient origins make it public domain.) Earlier recent citations include the 1990’s (Italy), 1981 (UK, citing several 18th C. no kneads), and 1972 (Albert Brumley, with music – which will have a copyright).
You’ve trolled other websites on this fake issue, but if there were a legitimate claim it would have been dealt with long ago by the publisher (or the author himself). The NY Times would be a very big target if there were a legitimate claim.
★★★★★
Stop lying
So PROVE “whoever” INVENTED the recipe. Is it copywriter? If you cannot prove no one had ever baked bread that way in the history of the world, then shut up. It’s a totally ridiculous claim. Like someone else said….who claims they invented pasta sauces? Just idiocy.
★★★★★
LOVE this recipe. A crave worthy crusty bread.
I let mine rise for 14 hours but the crumb is denser than I’d like. Any tips? My first time making this. I used a mixer to mix the initial ingredients last night. Could that have been the problem?
★★★★★
Hi, Margie! Sometimes bread can get too dense if there’s too much flour. We would recommend leveling off your measuring cups next time when measuring out the flour for the bread to ensure the precise amount.
Well said, Austin!
★★★★★
I love the recipe and definitely will be trying it!
★★★★★
Thanks Treva!
I’m trying this recipe tonight, too. Thanks so much Lindsay for posting this. Who cares it so and so and so and so’s brother and whoever supposedly invented this recipe ! I thank you for sharing it!
★★★★★
I absolutely love this method of baking bread, lovely photos as always xxx
I wonder if you could just put the dough ball on the parchment and then lower it into the Dutch oven. Might make it less of a finger burner
ang…I am going to try that myself.
Yes, you certainly can do that. It’s much safer. That dutch oven gets VERY hot.
Ummm good call! 🙂 I love it! I updated the recipe with your smart tip. Thanks Angela!
I need to use the gluten-free flour and I have the Cup for Cup Flour mentioned. In the notes it says results are great but it doesn’t rise as much as the regular version. What about adding a little Xantham Gum and or use the rapid rise yeast? Do you think that might make a difference in the outcome?
We haven’t tried that so aren’t totally sure. Definitely worth a try though!
I have just made this loaf with rapid rise yeast and it worked perfectly. Amazing bread .
This bread is soooo easy. And I had to gift myself a dutch oven just so I could make it! I too am a lifelong Minnesotan (Northern burbs) and love that connection. Having again with the detox lentil soup tomorrow! Thank you for the inspiration & stay cozy in our wacky winter.
★★★★★
A dutch oven = the perfect gift to give yourself. Enjoy this with the soup, Michele!
I love this! I use 2tsp yeast and 2tsp salt! Otherwise the exact same!
Even though my recipe is different I always refer back to your website for the technique!
Can I split the dough and cook 2 loaves in a 4-qt. Dutch oven?
I did….two small asiago cheese loaves…..however they do somewhat look like a number 8. As soon out of the oven I sliced in 2. Did it last night for Christmas gifts….nothing like homemade food as gifts.
I got a Lodge dutch oven after seeing it on your blog, so I think I’m just going to have to try this out! My homemade bread (the few times I’ve attempted) usually feels a little dense and it’s not so amazing.
Yes, for sure get this bread going! You’re going to love your Dutch Oven even more now!
This is the recipe that got me into the Artisan Bread in 5 Minutes a Day. I just wish I had a nice cast iron dutch oven (on my NEED list). But it’s fantastic and so easy! Will have to try the Wild Rice Soup too.
★★★★★
Artisan Bread in 5 is the best thing ever. I love Zoe and company!
This bread looks amazing! so comforting, everything bread should be!
It’s great to hear that the comments from your internet friends/admirers helped to provide a little extra light during your tough time. You have been in my thoughts all week. Thank you for sharing your emotions, thoughts and feelings here. It’s inspiring. Hugs!
Thanks Emily, I really appreciate that!
Might be a silly question, but I don’t own a Dutch oven…is a cast iron pot ok to use? Thank you!
Yep – just needs to be heavy duty cookware and needs a lid (or wrap tightly with foil)! That’s why I love the Dutch Oven. 🙂
Ok…so I tried it in the cast iron pot we usually use for camping and it turned out awesome! First time I ever made bread so I was a little nervous but it was delicious! Served it with stew and everyone loved it. Thank you for a great and EASY bread recipe!!
★★★★★
Since the Dutch oven is lined with parchment paper, is there any reason why a non-enamel oven couldn’t be used? I’m the third generation of my family using my very favorite cast iron Dutch oven, and unless there is magic involved with the enamel coating, I plan to use what I have.
Nope- regular cast iron could be used as well! You just need a lid. 🙂
Can I use a regular cast iron dutch oven? No enamel?
Yes! It just needs a heavy lid to create the steam oven effect.
Lindsay, you are a SAINT. Pinning and making this masterpiece STAT. Simplest bread recipe I’ve seen since Ina’s Irish Soda Bread.
Alex! HAHA. You are so nice. Hope you enjoy this one!
Can hardly wait for the temps to cool down enough to want to turn on my oven and bake this baby. I have a red Lodge Dutch Oven, which I have only used a couple of times since buying it, just waiting to be used to bake this beautiful bread. The first loaf is all mine. *yum* Egads!!!…My carbs are going to go sky high, now. Have I mentioned that I love, love, love crusty, crunchy, and oh so tender yeast bread? Yep. Tis so very true.
You will love this then! Can’t wait for you to give your Lodge Dutch Oven a spin with this baby!
can this be done with another type of flour? I don’t care for white / wheat flour.
Hmm, I’m sorry, I don’t know, baking bread with non-wheat flour is not really my specialty.
No this method will only work with some strong wheat flour. It is a classic method of baking invented by Lahay and I have made countless variations of the bread. Depending on your wheat flour you can substitute up to 50% with other types of flour. The bread will not be as impressive but still nice.
If you want to bake entirely without wheat you need another recipe. Sorry.
I have made this recipe a few times, but can never get the dough into a ball- it’s more of a blob that kind of spreads apart. The bread turns out good, just pretty flat. Any advice?
Thanks!
Just mixed this up and mine was very wet! I added another shake of flour so it wasn’t as wet, but I have a feeling I shouldn’t have… looking forward to it in 18 hours anyway!!
Hi, Stephanie! We’d suggest just adding a bit of flour to your hands and your countertop and working to shape the dough into a ball that way. Sometimes the dough is still a little sticky, but just as best as you can will work here.
Wow! I have never made bread before… your bread looks amazing. Job well done.
★★★★★
This bread is so yum!!! I found the recipe online about a year ago, and was intrigued by the “so easy, a 5 year-old can make it” headline. It’s true… SO easy!! And yes, you can use a non-enamel cast iron pot (or ANY oven-safe pot as long as it’s got a lid – because you want to get some steam going in there for that perfect crust). I don’t even bother with the parchment any more – still comes out great, and makes me feel all proud that lazy ol’ me actually made bread.
★★★★
(I don’t use parchment, but I use an enameled cast iron pot… if you’re going with a non-enameled pot, I suggest you still use parchment)
I don’t have parchment paper, and since you said you don’t use it, I was wondering if you have to oil the enameled iron Dutch oven before baking the bread in it?
Exactly! Thanks for the comment Joan! Love hearing your experience with this!
GOALS! This looks, sounds, and smells (I’m imagining, here) AMAZING. Can’t wait to try it out!
Our studio smelled amazing for days (because we made it multiple days in a row). We got compliments. 😉
When you cover it to let it rest overnight, is this loosely on the board? all around? in a bowl? What’s the best situation here? I assume it needs room to rise?
In a large mixing bowl! I will check the directions and clarify as needed.
First time breadmaker here. Do I refrigerate the dough overnight or keep it at room temp? Thanks for the recipe!
Keep it at room temp!
This bread has been our ‘side salad of the winter’ for the past few years. I always have intentions on changing it up with herbs or something, but it’s just so good as is!
Side salad of winter?!?!? I love you so much for this concept.
I too have a lack of patience for yeasty baking, but on the few occasions that I do get my baking groove on, I am always so satisfied with the result…and this bread, well it looks to dang beautiful and too dang easy not to try. Thanks for sharing 🍞😉
Thanks Kylie! I hope you like it!
Would a larger dutch oven, 7 qt work? Or would the recipe be different?
7 quarts would work just fine. 🙂
thanks for the recipe! I do not have a covered dish like you mentioned, could I use a cast iron skillet covered with aluminum foil do you think? Wish I had read this sooner cause I just make broccoli cheddar soup from Damn Delicious Blog –
Yes, I think you could, as long as the lid (foil) was very tightly sealed (be careful because if you preheat the pan, it will be hot). The idea is to create somewhat of a steamy sauna in there for the bread to bake in!
thanks for the recipe! have you tried freezing the dough at any point in the process? i don’t often think about having bread far enough in advance and would benefit from having something in the freezer ready to go. thanks!
Did you receive an answer to the “freezer” question? I don’t see it.
I also was wondering, when you let it rest for the 18 hours, it is on the counter or in the refrigerator.
Hi there! We haven’t tried freezing the dough, but if we did, we’d probably let it rest and then freeze it. When resting it, it’s just out on the counter at room temp!
Do you let it rest on the counter or refrigerate it? (the 12-18 hours) Wasn’t quite sure from the directions.
Just out on the counter!
This looks really good. I have 20 coming to lunch in 2 weeks time so will give this a go.
Thank you Sheila
Hope you enjoy it!
Kosher or table salt? Thanks!
You could probably use either, but I usually just use table salt!
I make this often. Works great as is. Very versatile. Easy variations: 1) add garlic, or, rosemary, or Fennel. 2) add olive oil, 3) add 1/4 fine corn flour (masa), 4) add an egg, rise in fridge 24 hours, smooths bread out 5) replace 1/2 water with milk.
Sesame seeds, brush top of loaf with egg wash and the sesame seeds will stick.
★★★★★
Sounds delicious!
If I wanted to add sesame seeds to top how would you recommend doing? Thanks!
Bread is delicious and so easy to make! I mixed it up yesterday evening and left to rise over night. We were busy this morning so I didn’t bake it until around 2 pm. My son thought it would not turn out because I left it too long to rise. It turned out perfect. My husband and son ate 2/3 of the loaf as soon as I took it out of the oven.. Easy breezy and delicious!! Thanks!!
Glad to hear it, Michelle!