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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.
I loved this bread. I have a question though. How would I go about making this a whole wheat bread? Any help would be appreciated.
Hey Elizabeth,
Thanks so much for making this recipe and your comment, love to hear it was a winner!
I’ve never tried making this whole wheat, but you could try a whole wheat flour.
Thanks Tieghan. I’ll give it a try and let you know. Elizabeth in BC Canada
This is SO easy and delicious. The first loaf I made was gone quickly! I’ll definitely make it again and again. Thanks for the recipe!
Thanks so much, Anne! Love to hear this recipe was enjoyed, I appreciate you making it!
This was the first no knead bread I ever made September 2024. I used Corona beer, Kalamata olives, and some rosemary. It was amazing. I shared with my neighbor and she said it was like bread from a fine restaurant. Since then I’ve tried other recipes but this is still the best. I’ll be making some to take to a Christmas dinner, alas, I will be using water rather than beer because of the non drinkers.
Hey Lee,
Perfect! Love to hear this recipe turned out nicely for you, thanks for making it! Happy Holidays!🎁🎄
One more question what size Dutch Oven do you recommend? I have a couple of different sizes.
Hi Lee,
I like to use a 7 quart pot. Please let me know if you have any other questions!
Amazing!
Want to make again, but wondering if I could swap out for bread flour instead. Would I have similar results?
Thanks so much, Jen! Yes, I think bread flour would work nicely for you!
Happy Holidays!
I made this with water because we had no beer. My husband and I loved it! It was delicious, so easy and I will definitely make it again. Unfortunately my dough didn’t rise after 1 hour but I think that’s because my kitchen was cold, so next time I’ll put it somewhere warmer.
Hey Nicole,
Awesome! Love to hear this bread turned out well for you, thanks for making it!
Have a great weekend!
This is my family’s favourite bread ever and I send everyone to your site for the recipe! As the loaf gets eaten so quickly, would I be able to double the recipe and bake it in the same size Dutch oven and proceed as written? Thank you!
Hey Monika,
Awesome! Thanks a lot for making this recipe so often and sharing with others, I’m so glad it is always a hit. Honestly, I have never tried that, so I am not sure how it would work. Have the best week!
Best & easiest bread recipe! I have tried over 14 recipes & always come back to this one. I use this recipe at least twice a week. I bake bread for myself and my husband. I also gift a loaf to different friends & colleagues & they always ask for the recipe.
Thanks so much, Lily! I appreciate you making this recipe, so glad it is always enjoyed! Have a great fall weekend!
I just purchased your Half Baked Harvest cook book. The recipe for no-knead bread in the book is totally different than the online version. Does the book version work with only a one or two hour rise and then directly into the oven?
Hi George,
They are different recipes, you will just want to pick the recipe that you want to use and follow those instructions:) Please let me know if I can help in any other way!
Thanks so much for the quick response. I will be making the quick rise one right now. I use a few different recipes for the longer (overnight) rise, so Im looking forward to trying yours later this week. Thanks again.
I made this and it was so excellent! I used a lager with some hops in it and it really added to the depth of flavor. Really nice crispy crust and a very soft supple chewy interior. Highly recommend and will definitely make again!
Hi Raq,
Happy Friday!! I appreciate you trying this recipe and your comment, love to hear it was a winner!
The beer addition makes it Great! Thanks!
Thanks so much, Courtney! Love to hear this recipe was enjoyed!
worked perfectly in a rectangle pan with the same size inverted as a top for first half of cooking. Was house-sitting and had to improvise. I do like the substitute of beer for the water! I used N/A beer and worked fine.
Thanks so much for sharing, Courtney! So glad to hear this recipe turned out well for you! Happy Sunday!
Love! Tastes like sourdough. Perfect for dipping in soups, chilli, or even just a slice with butter! My new go-to bread recipe.
Hey Katie,
Love to hear this! Thanks for making this recipe and your feedback! I’m so glad to hear it was enjoyed!
Can you replace some of the flour for whole wheat? Have you ever done this? If so what would be the split? Thanks
Hi Cheryl,
So sorry, I have never tested this. Please let me know if you give this recipe a try! xx
Will this work with a dark rye flour?
Hey Patti,
So sorry, I have never tested that with this recipe, but you could certainly give it a try! Please let me know how it turns out for you! xx
This was so good and so easy to make. I am sure I will make again and again. Have you changed up beers you have used to get different flavors? I saw in video it was a pumpkin beer.
Hey Tara,
Thanks so much! Love to hear this bread was enjoyed! For a simpler flavor, I have used something like a Modelo or Pacifico. I hope this helps! xx
My beer bottles are 16 ounces🤦♀️ I only found out because I noticed it was a little watery. Can I add more flour???
I would slowly add the flour:)
Tried recipe as is and it was so easy and delicious. Was my first time ever baking bread. Wondering if you’ve ever tried adding anything such as olives or caramelized onions to this bread? Not sure if the added moisture would affect the overall turnout.
Hey Melissa,
Thanks so much! So glad to hear you enjoyed this recipe:) I personally have not, but I don’t see why that wouldn’t work for you! xx