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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!
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
Servings: 1 loaf
Calories Per Serving: 1450 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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!
This post was originally published on January 16, 2024
Love this recipe! You are right, so easy! I used a red ale & I loved it with the rosemary. Easiest bread I’ve ever made! Cooked perfectly in my Le Crueset. Will absolutely be making this again. Thank you for sharing your recipes 🫶🏼
Thank you SO much! I always love reading comments and seeing that the recipe was a success! Have a great day! 🙂 xT
This is fantastic! I threw this together right before bed; used a non-alcoholic beer; and dried rosemary (my rosemary bush is buried under ice!). I was really worried about the dough because it was *so* sticky and loose, after both rises. But it turned out wonderfully! The crust is flaky, huge air pockets – really has more of an artisan bread taste and appearance than many no-knead breads. I did manage to let it cool for an hour and a half before slicing. Highly recommend this incredibly easy, delicious bread!
Thank you so much Heather! So glad you enjoyed this bread! xT
Has anyone baked this uncovered? I have a cast iron skillet without a lid. About to give it a go.
I made it both ways (one with water, one with beer) and it was tasty BUT it was dense and didn’t get very elevated- no fluffy air pockets. My yeast was fresh…not sure what I did wrong.
Any ideas?
Hey Tieghan! Made the bread yesterday and wow is it ever delicious! Great crust, very chewy and an inside to die for moist and yummy. Looking forward to trying more of your breads and baking more of this No Knead. Having arthritis in my hands this is ideal .
Thanks for the treat!
Happy Friday! Thank you for trying out this recipe, and have a great weekend! xT
can you let it sit for two nights or does it have to be baked the next day?
Hi Leslie! I haven’t ever let it sit for that long! So sorry! xT
Can’t wait for your new pizza dough recipe! I love this bread recipe from super simple, and used a pumpkin ale too! So delicious and easy.
Thank you Katie! xT
How long can I let the dough rise? Is leaving it to rise for 24hrs too long?
Hi Zoe! Yes, that should be just fine! xT
Since I don’t have an oven-ready dutch oven, could I use loaf pans for this bread?
Hey Bernice! That should work fine! Let me know how it turns out for you! 🙂 xT
Can the flour be substituted for another kind of flour?
Hi Elisa! I haven’t ever tried this with different flour but I imagine you could play around with different types of flour! xT
Should the beer be room temperature?
Yes, the beer should be room temp! xT
Has anyone tried it using GF all purpose flour, or know if it will work?
I would like to hear an answer to your question too, Laura. I don’t want to waste my gluten free flour if it doesn’t work.
I just tried and mine did NOT work 🙁 Very dense and didn’t rise. And my yeast is fine. Let me know if it works for you!
Looks like you scored the top before baking?
I don’t have a cast iron Dutch oven. Can I use a stainless steel pot?
Hi Marilyn! I haven’t ever tried a stainless steel pot to bake this recipe before, but I think that should be okay if you have a high quality stainless steel pot that can handle the heat! xT
Could you use other types of flour? Like rye? Or whole wheat pastry flour?
I make it with rye and Guinness often – for homemade Rueben’s – and it works great.
Hi Brittany! I haven’t ever tried that personally, but that should work well! xT