Le Creuset No Knead Bread

Let me show you how to bake this Le Creuset No Knead Bread that only uses FOUR ingredients!

It's incredibly easy to make, and the results are absolutely delicious. You'll be amazed at how a few simple ingredients can transform into a beautiful, rustic loaf that's perfect for sharing.

It's the perfect accompaniment to any of your favorite family dinner ideas, from weeknight meals to special occasions.

Forget about "proofing" yeast or kneading dough! This Le Creuset No-Knead Bread recipe is all about simplicity.

With just four ingredients and no fuss, you'll be enjoying a warm, crusty loaf in no time.

It's so easy, it's perfect for even the most hesitant bakers. It's almost as easy as our Easy Flatbread Recipe (which is also yeast-free!).

This is the perfect bread recipe for beginners, but remember to plan ahead!

The dough requires an overnight rise in the refrigerator for at least 8-12 hours, ensuring a flavorful and airy loaf.

How to make Bread in Le Creuset

• Unlike my Amish White Bread, this recipe doesn’t produce a traditional loaf for slicing—instead, it’s baked in a Dutch oven for a rustic, artisan-style result. There’s also no need to proof the yeast, making it perfect for beginners or anyone craving fresh, homemade bread with minimal effort.
• Baking bread inside a dutch oven helps to distribute the heat around the dough as it bakes, which will help bake the bread evenly and perfectly every single time.
• It also helps to create that nice crusty outer layer that we all love with a rustic loaf of bread.
• If you don't have a Le Creuset Dutch Oven, you can use any heavy-bottomed pot with a tight-fitting lid.
• Before baking, use a sharp knife or razor blade edge to score the top of the dough with a shallow slash making a decorative pattern.

Helpful Kitchen Tools

ThermoPro TP-03B Digital Meat Thermometer for Cooking Kitchen Food Candy Instant Read Thermometer with Backlight and Magnet for Oil Deep Fry BBQ Grill Smoker ThermometerPyrex 4-Cup Glass Measuring Cup For Baking and Cooking, Dishwasher, Freezer, Microwave, and Preheated Oven Safe, Essential Kitchen ToolsMeasuring Spoons, Premium Heavy Duty 18/8 Stainless Steel Measuring Spoons Cups Set, Small Tablespoon with Metric and US Measurements, Set of 6 for Measuring Dry and Liquid IngredientsDecorRack X-Large Food Storage Container, 5.75 Quarts, BPA Free Plastic, 185 oz Heavy Duty Multipurpose Plastic Storage Container, Round Cake Dough Riser Bowl with Airtight Lid (1 pack), Random ColorALLTOP Hard Bench Scraper – Premium Quality Bread Tools for Homemade Baking,Dough Scraper with Versatile Usage - Vibrant and Ergonomic Plastic Bowl Scrapers for Your Kitchen

Main Ingredients Needed

Step-by-Step Directions

Step 1: In a large bowl, whisk together flour, yeast, and salt. No need to proof the yeast; the long rest period will activate it naturally.

Step 2: Next, pour the warm water on top and using a wooden spoon, stir to combine everything.

Step 3: Take a sheet of plastic wrap and spray the back of it with non-stick cooking spray. You could also brush about a teaspoon of oil on the back of the plastic wrap as well. You don't want the dough to stick to the plastic wrap as it rises.

Step 4: Let the covered dough rest at room temperature for 8-12 hours. Remember, the longer it rises, the denser the bread will be—and that's a good thing!

How to Shape the Dough

Step 5: After eight hours or so, remove the dough from the bowl and place it on a lightly floured surface. Make sure you flour your hands as well so the dough doesn't stick too much. The dough will be sticky, but once you work with it for a few minutes, it will start to come together nicely.

Baking Instructions

Step 6: Carefully remove the hot Dutch oven from the oven using oven mitts. Gently transfer the dough into the pot. Put the lid back on the Dutch oven and bake for 30 minutes.Remove the lid and bake for another 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Step 7: The bread is done when it is golden brown. Remove the bread from the pot and allow it to cool on a baking rack before slicing.

Storing, Freezing, Thawing and Reheating Tips

Pantry: Wrap the bread tightly in plastic wrap or aluminum foil. Store it in a cool, dry place away from direct sunlight.

Refrigerator: Avoid storing it in the refrigerator, as this can actually dry out the bread faster.

Freezer: Wrap the bread tightly in plastic wrap, then again in aluminum foil or a freezer-safe bag. Freeze for up to 3 months.

Thawing and Reheating: Thaw overnight at room temperature or toast slices directly from the freezer.

Ready for more great recipes?

You might enjoy my recipe for Homemade French Baguettes that does require a little kneading or my Pepperoni Mozzarella Monkey Bread that uses refrigerator biscuits! This recipe for One Hour Bread sounds delicious too!

📖 Recipe Card

Lois

No Knead Bread

4.67 from 3 votes

No Knead Bread Recipe made with four ingredients, flour, salt, yeast and water bakes up beautifully every single time and there's no kneading involved.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Rise Time 8 hours hrs

Total Time 8 hours hrs 55 minutes mins

Servings: 1 loaf of bread

Course: Bread

Cuisine: American

Calories: 114

Ingredients Equipment Method Nutrition Video Notes

Video

Ingredients

  

1x2x3x?

• 3 cups all purpose flour
• 1 ¾ tsp. salt
• ½ tsp. active dry yeast
• 1 ½ cup warm water

Cooking for More (or Less?)Scale this recipe up or down. Adjust the number of servings above to automatically update ingredient amounts.

Equipment

• Bamboo Spoon Set
• Stainless Steel Measuring Cup Set, 6 Piece

Method

 

1. Add the flour, yeast and salt to a big bowl. Stir to combine.
2. Pour the warm water on top and using a wooden spoon; stir to combine.
3. Take a sheet of plastic wrap and spray the back of it with non-stick cooking spray. You could also brush about a teaspoon of oil on the back of the plastic wrap as well. You don't want the dough to stick to the plastic wrap as it rises.
4. Allow the dough to sit covered with plastic wrap at room temperature for 8 to 12 hours. The longer it sits and rises, the more dense the bread will become.
5. About 30 minutes before you want to bake the bread, preheat the oven to 450 degrees.
6. Place the Dutch oven pot inside the oven so it can preheat and get hot as well.
7. Remove the dough from the bowl onto a lightly floured surface. Make sure you flour your hands as well so the dough doesn't stick to your hands.
8. The dough will be sticky, but once you work with it for a few minutes, it will start to come together nicely.
9. Using oven mitts, carefully remove the preheated Dutch oven from the oven. Gently place the dough inside. Cover with the lid and bake for 30 minutes. Then, remove the lid and continue baking for 15-20 minutes, or until the bread is golden brown and sounds hollow when tapped.
10. The bread is done when it is golden brown.
11. Remove the bread from the Dutch oven and allow it to cool on a baking rack before slicing.
    

Nutrition

Serving: 1ServingCalories: 114kcalCarbohydrates: 24gProtein: 3gSodium: 341mgFiber: 1g

Notes

• Before baking, use a sharp knife or razor blade edge to score the top of the dough with a shallow slash making a decorative pattern.
• Be careful when you remove the Dutch oven pot from the oven as it will be very hot.
• Be sure to watch the video in the recipe card where I show how I recently baked the bread using parchment paper—it works beautifully and makes cleanup a breeze!

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