Skip Nav
Gordon Ramsay
Gordon Ramsay's Transformative Way to Scramble Eggs
Cooking Basics
An Unexpected Way to Prevent Avocados From Browning
Original Recipes
Grab a Forkful of Happiness by Making This Garlicky Spaghetti Immediately

No Knead Bread Recipe by Jim Lahey

Bread Winner: This No-Knead Bread Will Rock Your World

Good things come to those who wait. And by "good things" I mean a loaf of bread so delicious, you may find yourself daydreaming about it long after it's been gobbled up. The key ingredients for bread-making are patience, precision, a little bit of luck, and, in most cases, a strong arm for working the dough. But if that last bit turns you off, then you've come to the right place.

Jim Lahey's recipe for no-knead bread has made the rounds in the food blogging world, but I'd been somewhat intimidated by it. In an effort to try new things and satisfy a crazy craving for homemade bread, I set about tackling it. For 18-plus hours, I nervously waited for my dough to rise and bubble, convinced the whole time that I would screw it up.

The next day, to my surprise, I woke up to a bowl of sticky, bubbly dough that perfectly fit the description in the recipe. How thrilling! The next few steps required a delicate touch, a lot of flour, and more waiting.

For more, plus this famous bread recipe, keep reading.

This dough is sticky and wet. Don't be alarmed when it sticks to your cutting board or to your fingers; just use as much flour as you need to handle it. At this point, the recipe says to form the bread into a ball, which I found to be a challenge. My dough was so soft and wet that it kind of just flattened out every time I tried to shape it. Don't worry too much about this as it will reshape when you drop it into the pot.

You know you're in the clear and you've made something truly magnificent when your entire home begins to smell like fresh, warm, yeasty bread. But just wait, because it gets better. The most thrilling moment arrives when you remove the bread from the oven and it begins to crackle as it cools. You can actually hear the deliciousness of this loaf of homemade bread settling in.

Resist the urge to cut into the loaf right away, as it definitely needs a little resting time. I suggest eating this bread as is, because it's truly too delicious to cover with overpowering spreads. A little bit of butter is all you need for a wonderful experience. The crusty exterior complements the chewy, moist center, riddled so perfectly with holes that you'll wonder why you didn't make this sooner.

No-Knead Bread

No-Knead Bread

No Knead Bread Recipe


  1. 3 cups all-purpose or bread flour, more for dusting
  2. 1/4 teaspoon instant yeast
  3. 1 1/4 teaspoons salt
  4. Cornmeal or wheat bran, as needed


  1. In a large bowl combine flour, yeast, and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
  2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
  4. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is OK. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Makes one 1 1/2 pound loaf.

mandy8371 mandy8371 4 years
Just pulled this baby out of the oven and it is beautiful. Of coarse, I haven't taken the first bite yet but how bad could this be? I have baked many a loaf of bread and this was the easiest one yet....daughter just bought me a lodge dutch oven for birthday and had to try this glad I found your now making steak soup and these two recipes will soon be married....thanks so much....
Newburyport11 Newburyport11 4 years
I just did the first part of this recipe, mixing the dough. I'd like to leave it overnight and have it in time for dinner tomorrow, but I don't get home until about 5:00 and would like to eat within a couple of hours. So my question is, can I do steps 2+3 in the morning before work? Step 3 says to leave the bread in the towel for 2 hours, but I'd be leaving it for more like 10 hours. Then I'd get home and do step 4.
Bluenoser Bluenoser 4 years
Just made this bread following directions from Jim Leahey's book used weight measurements instead of cups as likely more accurate except for the yeast where 1 gram won't register on my kitchen scale so MSG 1/4 tsp yeast as directed. Resulting dough was a bit wet or tacky but certainly not pudding consistency, let it sit in warm house (22Celsius) about 16 h when looked ready as in the photos, had ESP bought a Lodge 5 qt cast iron Dutch oven for this and followed directions. baked bread at 475 . bread came out a bit darker then I like but once cooled off as instructed for an hour was WONDERFUL. Dense, crispy chewy crust, moist interior with big holes, also chewy with a nice tang. Used organic I bleached wheat flour so bread not perfectly white but greyish. Next day still phenomenal great with a smear of good smelly French cheese. am looking forward to trying it with some spelt and also rye flour. Great method, thank you, Jim Leahey! PS only prob can only bake one at a time , may have to invest in a long Römertopf clay baker. Cheers
Ekopacz Ekopacz 4 years
When I tried to make this bread exactly as the recipe says, I got way too wet/liquidy a mixture. 3 cups of flour with 1 1/2 cups of water yielded a pourable liquid with the consistency of just mixed instant pudding. Then after 18 hrs it was still too wet to handle , much less fold . My neighbor who gave me the recipe showed me what the dough was to look like after mixing the ingredients AND adding enough flour to make it doughy enough to handle ( she added ~ 1/2 to 3/4 cup MORE flour to get this consistency ( this additional 20-25% more flour seems quite alot to make the dough easy to handle .When baked to her recommended 475 degrees F for 30minutes , covered ; then 15-20 minutes uncovered at 425 for 15-20 minutes, wasn't bad , but the crust was ~1/8 inch thick and very hard and dense which cracked when bitten into and chewed. The inner bread was very dense also. I wonder if a special type of flour is needed or more yeast is needed( I saw a shorter rising time (4 hrs) recipe which used 1/4 oz of yeast , which is a standard packet size- I wonder if the basic recipe is wrong w/ it's 1/4 teaspoon or if the quicker rise time is because of the additional yeast??
Mrs_Groban Mrs_Groban 5 years
This sounds so delicious! I wish I had found it yesterday so I'd be able to eat it tonight!
Nancy-Einhart Nancy-Einhart 5 years
I think this is the amazing no-knead bread my friend @Andy Park always makes. If so it's some of my favorite bread ever.
noonehere noonehere 5 years
It doesn't look like real bread...
jody-Corcoran-Salem jody-Corcoran-Salem 5 years
this  is THE BEST bread ever...... ever.......  
Sugar Skulls Recipes
Thanksgiving Dinner Menu 2017
Gordon Ramsay's Scrambled Eggs Recipe With Pictures
Hot and Cold Butterbeer Recipe
From Our Partners
Latest Food
All the Latest From Ryan Reynolds