Hostess At Heart

Sharing life one recipe at a time

Almost No-Knead Bread

Updated: By 60 Comments

As an Amazon Associate I earn from qualifying purchases.

Almost No-Knead Bread has that soft and delicious crumb with craters that butter just begs to drip into and a crusty exterior. It’s super easy to make and even non-bread bakers can do it. Top-down photo of a loaf of No-Knead Bread with the front two pieces sliced and sitting in front of the loaf.

Has anyone ever explained the Bears and the Bees to you? Well…This Almost No-Knead Bread could be the answer to a number of questions!

Don’t worry, this is still a family safe blog. I am referring to the time of the year when the bees act like they had a few alcoholic beverages before they left the hive, and slowly drive you nuts by buzzing around your last-ditch attempts to eat outside. The bears are a description of myself. I am starting to crave carbs as if I am preparing to hibernate for the next several months, only to wake up when spring is back. Oh wait, I will not be missing a meal between now and spring, I just want to eat like I will be. Are big sweaters still in fashion? Does this phenomenon occur to people in warmer regions? Please tell me.

After I made My Favorite Chocolate Chip Cookies last weekend, I started in on some bread dough. John and I were planning on grilling steaks the next day, and I generally buy a crusty baguette to serve. Meat, bread wine oh my, Julie is in heaven!

I tried several different attempts to get an artisan loaf last year. I did everything but stand on my head, and never got that great crusty exterior with a flavorful light center. I wanted those craters that allow the butter to seep in. The vision has me swooning.

I saw a recipe in Cooks Illustrated for “No-Knead Bread”. I have never had a recipe fail from Cooks Illustrated, so one more attempt to get my crusty bread was worth another try. I am not getting any compensation for recommending them, but they’re great for teaching techniques.

Top-down photo of a loaf of No-Knead Bread with the front two pieces sliced and sitting in front of the loaf. In order to make this recipe, you will need at least a 6-quart Dutch oven that can withstand 500°F. I have a Le Cruset Dutch oven that worked wonderfully. I did have to exchange the metal knob that it came with for one that would withstand this high temperature. It wasn’t very expensive, and I just leave it on there now.

Start by grabbing a mild-flavored lager beer (every recipe should start like this right?). Place 6 tablespoons of the beer in a container to allow it to come to room temperature. Drink the rest before it gets warm. John did this for me for the sake of science. Or so he says.

In a large bowl, whisk together 3 cups all-purpose flour, 1-1/2 teaspoons salt, and 1/4 teaspoon instant or rapid-rise yeast. Add the 6 tablespoons of room temperature beer, 3/4 cup plus 2 tablespoons of room temperature water, and 1 tablespoon white vinegar. Mix until a shaggy ball forms. I used my hand to do this, but you could use a wooden spoon or spatula. Cover the bowl with plastic wrap and let it sit a room temperature for 8 to 18 hours.A ball of raw bread dough sitting in a glass bowl.

On the day of baking, lay an 18″ x 12″ piece of parchment paper inside a 10-inch skillet and spray with vegetable oil spray. Lightly flour your counter and knead the bread dough by hand 10 to 15 times. Shape the dough into a ball by pulling the edges to the middle. Put the loaf, seam side down, on the prepared parchment paper. Spray the surface of the dough with oil spray. Cover the dough loosely with plastic wrap and let rise at room temperature until doubled in size, about 2 hours. (Dough should barely spring back when poked with a knuckle).A ball of raw bread dough sitting in a glass bowl covered with plastic wrap.

Thirty minutes prior to baking, move your oven rack to the lowest position. Put your empty dutch oven pan and lid into the oven, and heat oven to 500°F. Lightly flour the top of the dough, and using a sharp or serrated knife, cut a 6-inch slice across the top of the dough, approximately 1/2 inch deep.A ball of raw bread dough that\'s been scored.Carefully remove the pot from the oven and take off the lid. Pick up the loaf by lifting the parchment overhang. Lower into the pot and let any excess parchment overhang the pot edges.A close up of a red pan on a table.Cover pot and place it in the oven. Reduce oven temperature to 425°F and bake covered for 30 minutes. Remove the lid and bake until the crust is deep golden brown, 20 to 30 minutes longer.

Carefully remove loaf from the pot and transfer to a wire rack. Discard parchment paper and let cool to room temperature, about 2 hours, before slicing.

Print

Almost No-Knead Bread

ALMOST NO-KNEAD BREAD HAS THAT SOFT AND DELICIOUS CRUMB WITH CRATERS THAT BUTTER JUST BEGS TO DRIP INTO AND A CRUSTY EXTERIOR. IT’S SUPER EASY TO MAKE AND EVEN NON-BREAD BAKERS CAN DO IT.
Prep Time 10 hrs 30 mins
Cook Time 1 hr
Total Time 11 hrs 30 mins
Servings 1 loaf
Author Hostess At Heart

Ingredients

  • 3 cups 15 ounces all-purpose flour

  • 1 1/2 teaspoons salt

  • 1/4 teaspoon instant or rapid-rise yeast

  • 3/4 cup plus 2 tablespoons water at room temperature

  • 6 tablespoons mile-flavored lager beer at room temperature
1 tablespoon white vinegar

Instructions

  • Whisk flour, salt and yeast together in a large bowl. Add water, beer, and vinegar. Mix until a shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature 8 to 18 hours.
  • Lay a 18 x 12 piece of parchment paper inside a 10 inch skillet and spray with vegetable oil. Transfer to a lightly floured counter and knead by hand 10 to 15 times. Shape dough into a ball. Transfer seam side down to the prepared skillet and spray the surface of the dough with oil spray. Cover loosely with plastic wrap and let rise until doubled in size, about 2 hours. (Dough should barely spring back when poked with knuckle.)
  • Thirty minutes before baking, adjust oven rack to the lowest position and place the Dutch oven (with lid) on the rack, and heat oven to 500 degrees. Lightly flour the top of the dough and, using a sharp or serrated knife, make one 6 inch long, 1/2 inch deep slash along the top of dough. Carefully remove the pot from the oven and remove lid. Pick up loaf by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees. Bake covered for 30 minutes. Remove lid and continue baking until crust is deep golden brown, 20 to 30 minutes longer. Carefully remove loaf from the pot and transfer to a wire rack. Discard parchment paper and let cool to room temperature, about 2 hours before slicing.
  • Store in plastic bag. Recrisp in the oven 6 to 8 minutes at 450-degrees.

Notes

Recipe provided by Cooks Illustrated.

Nutrition

Serving: 1g | Calories: 1413kcal | Carbohydrates: 291g | Protein: 40g | Fat: 4g | Saturated Fat: 1g | Sodium: 3510mg | Potassium: 401mg | Fiber: 11g | Sugar: 1g | Calcium: 56mg | Iron: 17mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
Tried this recipe? That's awesome!Mention @hostessatheart or tag #hostessatheart!

Store in double layer plastic at room temperature. Recrisp bread unwrapped in a 450-degree oven for 6 to 8 minutes.

English Muffin bread is another great no-fuss bread.

Let’s keep in touch!  You can find me on Pinterest, Instagram, Facebook, and Twitter! Better yet, enter your email address in the box below and never miss a recipe!

Comments

  1. Ginger says

    This looks absolutely stunning! I’ve not yet tried the no-knead-bread, I suppose because I like the kneading 😉 Thanks for your suggestions regarding the Dutch oven!
    Ginger

    Reply

  3. Arl's World says

    I love bread period! Yours looks so good! We have a steak house here in the area that serves beer bread. I hope you have a great week ahead! 🙂

    Reply

  5. indusinternationalkitchen says

    Love this recipe and your post! Cooking with beer sounds fun and interesting! The bread looks really hearty with the lovely dark crust! I will have to try this method sometime. Other than ‘no knead’ does this type of bread have any other name? just curious.

    Reply

    • HostessAtHeart says

      It reminds me of what what’s called a “Boule”. The bread is so flavorful. The center is hearty but not overly dense. Thank you for visiting!

      Reply

  6. Butter, Basil and Breadcrumbs says

    Happy Fiesta Friday Julie! As I was reading your awesome post (laughing about the bears and the bees)..I was wondering why I never see any of your posts…and then it hit me. I’m not signed up for emails… I’m signing up right now, because I truly enjoy your posts! This bread looks fabulous. I’m afraid that I’d eat half of that loaf as soon as it came out of the oven…but that’s not going to stop me from making it! This is a must try…and I believe will be a keeper. Love this…thank you so much for sharing! <3

    Reply

    • HostessAtHeart says

      Thank you so much from the bottom of my little baking heart for following! I’ve just met the best people through blogging. This bread was so good, and I will definitely make it several more times. I’m lucky that John is a bread eater too. He polishes off before it all lands on my hips. 🙂

      Reply

  9. cookingwithauntjuju.com says

    Great looking bread Julie – I need a beer drinker! I enjoy Cooks Illustrated – I even have an online sub to Cooks Illus. and Cooks Country – the scientific way to make everything 🙂

    Reply

    • HostessAtHeart says

      Well Judi, I would love to help you out with the beer thing :). I can’t tell you how much we enjoyed this bread. I hope you will give it a try and let me know what you think.

      Reply

    • HostessAtHeart says

      Please let me know how it turns out! It’s perfect for a cool day and would compliment about any dish or with just a side of jam. Thank you for you sweet comment!

      Reply

  11. spiceinthecity says

    I love the crust on that beautiful loaf! It looks absolutely gorgeous and your instructions make it sound quite easy (love the almost no-knead bit). Thank you for sharing at FF! Inspires me to try making more bread 🙂

    Reply

    • HostessAtHeart says

      It was quite easy for homemade bread, and I was also pleased with the golden crust. Thank you for the wonderful comments!

      Reply

  12. Andrea Giang | Cooking with a Wallflower says

    I love how this bread turned out! And it looks simple enough to make. Thanks for sharing it with us at Fiesta Friday!

    Reply

    • HostessAtHeart says

      Thank you Sarah. It is, and not difficult either. We actually enjoyed it for about 3 days, and it was good until the end.

      Reply

  17. celebratingsunshine24 says

    I love crusty bread, and I imagine the butter seeping in. Oh my… Again, your picture makes me feel the taste and smell the flavor. 🙂

    Reply

  21. Johanne Lamarche says

    Beautiful photos and delicious recipe. I make a similar sour dough and it is so easy. This crust looks amazing!

    Reply

  22. Nicky Corbishley says

    Ooh I like this. I love making fresh bread, but this method is totally new to me. I must give it a try! Pinned!

    Reply

    • HostessAtHeart says

      It doesn’t have to be enamel. I think the trick is that it holds the heat and probably creates steam while covered and then crisps up when uncovered. Give it a try and if I am wrong, please let me know!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Let’s stay in touch!

LEGAL – PRIVACY POLICY

ACCESSIBILITY 

CONTACT