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The Best (easiest) No Knead Bread. Crusty on the outside, light and airy inside, with just a little rosemary swirled throughout. It’s the easiest bread recipe, yet still impressive. It’s best served warm right out of the oven with softened butter and a sprinkling of sea salt. Serve alongside your favorite soups, chili, pasta dishes, with roasted chicken, or even on its own. This is certainly sure to become a weekly staple!
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Every time I make a pot of soup or chili or even a creamy curry, I also make a homemade bread recipe. Many times I’ll go for everyone’s favorite, honey butter beer bread. And if I’m making Indian, I always, always make naan.
But on snowy Sundays in January, I make my no-knead bread. I’ve been making this for years, sometimes with rosemary, it’s delish with or without.
We LOVE it. But my no-knead bread isn’t like others. I have a little secret.
Instead of water, I use beer, which I think enhances the flavor of the bread. You don’t know it’s there, but it gives the bread more of a sourdough flavor, just without all the work.
Kind of like a “cheaters” sourdough bread in a way.
If you have my Super Simple cookbook, I use this recipe for my pizza dough too. Either way, it’s baked up, it’s delicious. But We really LOVE it as bread (plus I have a new and improved pizza dough that I’ve been making all the time now).
Here are details
Step 1: mix the dough
Using a large bowl and dough hook or just a wooden spoon, mix flour with instant yeast, you could also use active dry yeast, fresh rosemary (if you like), and salt. Now, pour over a room-temperature can/bottle of beer. If you don’t drink, use 1 1/2 cups warm water.
Mix just until the dough comes together. Do not do any kneading!
Step 2: let that dough hang out
Now, cover the dough with a towel and let it hang out on the counter in a nice warm spot for at least 12 hours. I usually let the dough sit overnight or even over two nights for more flavor.
Step 3: bake
Preheat the oven to 450°. Place a cast iron Dutch oven into the oven to preheat. Get it nice and HOT.
Shape the dough into a ball or an oval. Let it rise on a piece of parchment paper while the oven is heating. When ready, you can lift the parchment and the dough up and into the hot Dutch oven.
And then you bake it. Nothing fancy at all. Not even a stand mixer. We love this bread. Bake for 45 to 50 minutes.
Step 4: enjoy it
Slice with a sharp knife. Of course, we love this bread most when it’s fresh from the oven. Topped with really good butter and a small amount of sea salt – so yum!
Or serve it up with dinner. Soups, chilis, and slow-roasted meats are our favorites. Or use it for avocado toast. For sandwiches, the options certainly are endless.
Looking for other breads to make? Here are a few to try:
Salted Honey Butter Jalapeño Cheddar Rolls
Jalapeño Cheddar Popovers with Honey Butter
Soft Garlic Herb Cheddar Cheese Bread
Easy Pull Apart Garlic Parmesan Bread
Spinach and Artichoke Stuffed Soft Pretzels
Lastly, if you make this The Best (easiest) No Knead Bread, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
The Best (easiest) No Knead Bread
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons instant yeast (rapid rise)
- 1-2 tablespoons chopped fresh rosemary, (optional)
- 2 teaspoons kosher salt
- 1 (12 ounce) can or bottle room temperature beer, (or 1 1/2 cups warm water)
Instructions
- 1. In a bowl, stir together the flour, yeast, rosemary (if using), and salt. Add the beer and mix with a spatula until combined. Cover the bowl and let sit at room temperature for at least 12 hours, but ideally overnight. 2. Preheat oven to 450° F. Place a large Dutch oven in the oven to preheat for 30 minutes. 3. Generously dust a work surface with flour. Scrape the dough out of the bowl. It should be loose and sticky. Form the dough into a ball and place on a piece of parchment. Cover and allow to rise for 1 hour, until doubled in size. 3. When ready, carefully lift the dough and the parchment and place in the Dutch oven. Bake, covered, for 30 minutes. Remove the lid and continue baking until the bread is a deep, golden brown, about 15-20 minutes more. Remove from the oven. Enjoy with softened butter and sea salt. YUM!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
If I do nonalcoholic beer instead, do you think it would react the same way? Or should I just stick with water? I’m pregnant at the moment so I want to be careful. Also thank you! I’ve been cooking your recipes for years and started out buying one of your cookbooks! I love all your recipes!! I can just randomly pick something and it turns out amazing every time! It’s like eating from a 5 star restaurant but at home! I’m a huge fan!
Thanks so much for your kind message, Mae:) NA beer would be perfectly okay for you to use here! Congrats!!
Here is a tip for another more sour dough tasting bread. I replace 1/2 cup of water/beer with pickle juice from German style pickles (Knax/ Kuehne Gewuerzgurken). I make a big loaf with 3 cups white flour, 2 cups whole wheat, and 1 cup rye, 1/2 tsp dry yeast and 2 1/2 cups water plus 1/2 cup pickle juice and salt to taste. I add a Tbsp onion powder and 1 Tbsp ground caraway. The result is a bread that is as good as hearty German rye bread. If you like German Bread this is as good as it gets.
Thanks so much for sharing!
Hi there, love your site. Found it a few days ago and already added 6 recipes to my planner, starting with this bread, the summer curry tomorrow, and more… Can’t wait. I am wondering what size “dutch oven” you suggest for this. I found a few recipes lately that suggest a 3.5 qt size, which makes the loaf a little smaller but taller. Any thoughts? Thanks again. Can’t wait for what comes next.
Thanks so much, Anthony! I like to use a 7 quart dutch oven.
Please let me know if you have any other questions!
thanks
I’ve made 3 loaves and they have turned out perfectly. First one I followed the recipe. Second one I added chunks of cheddar cheese and the third I added raisins, walnuts and cinnamon. All are incredible.
Hey Kim,
Big thanks for making this recipe and sharing back. So glad it hit the spot!
Can i use bread flour over all purpose flour
Hey Maria,
Yes, that will work nicely for you! Please let me know if you have any other questions!
Happy Friday!
No matter what recipe of yours or anyone else’s I try, my dough never ever rises. What am I doing wrong?
Hi Kathy,
Are all of your ingredients at room temperature? Are you leaving the dough in a warm spot in your kitchen to rise? What kind of yeast are you using?
Happy to help troubleshoot!
love this recipe! make sure you use a good beer because one time i used an IPA and did not like lol.
Hey Gretchen,
Happy Friday!! So kind of you to try this recipe and leave feedback, I’m glad it was a hit!
Hello!
I accidentally used refrigerated beer. Silly me. Any way to salvage it? Or start over? Thanks!!
Hi Linda,
Ooops! I would just let the dough rest in a super warm spot in your home, that should help!
Try adding 1 teaspoon finely chopped fresh rosemary. Lovely bread
I’ve made this bread and we love it. It truly is easy. Are there any variations that you can recommend, such as cheese jalapeno, olive, etc? If so, how much of the additions should be added? Thanks.
Hey Renee,
I’m grateful you tried this recipe and took the time to comment. Delighted it turned out!
I’ve never tried any add ins but I don’t see why that wouldn’t work for you!
I use an organic milled flour mix, I feel like it’ll need more hydration, any recommendations?
Hi Maria,
I have never tried this so I can’t say for sure, you can definitely add more water if needed.
I hope you love this recipe!
Hi! Is there an alternative if I don’t have a Dutch oven?
Hi Jane,
You could try an oven safe skillet covered with foil. I have not tested this though, so I am not sure how it would turn out!