No Knead Bread with Yeast for When You Need Fresh Loaf Fast

Sometimes, the idea of baking bread feels like a whole day commitment. But what if you could have a fresh, crusty loaf waiting for you with just a little mixing and a long, lazy rise? This no knead bread with yeast is exactly that kind of magic — simple, forgiving, and surprisingly rewarding.

One afternoon, I mixed up this dough before getting caught up in a pile of emails and errands that somehow stretched way longer than I planned. The dough sat quietly on the counter, bubbling away, while I barely noticed. Later, when I finally shaped it and slid it into the hot pot, the house filled with that unmistakable, warm bread aroma. There was a moment — not quite perfect, because I almost forgot to set the timer — but the crust came out golden and crisp, and the crumb was just right. That first slice, still warm, was worth every distracted minute.

• It’s a simple process that doesn’t require any kneading, which is great if your hands aren’t up for it or you’re short on time.
• The long rise means you can mix it up one day and bake it the next, fitting bread-making into your schedule instead of the other way around.
• The crust turns out beautifully crisp, though it’s not quite as sharp-edged as some artisan loaves — and honestly, that’s kind of the point.
• Only a few ingredients are needed, which means less thinking and more enjoying.
• It’s a bit of a slow bake, so you’ll want to plan ahead, but the hands-off time lets you get other things done.

If you’re worried about the timing or the equipment, don’t be. A heavy pot or Dutch oven is all you really need to get that perfect crust — nothing fancy required. And if you’re serving this for breakfast, try it with a smear of butter and your favorite jam, or alongside a simple soup for an easy dinner.

No Knead Bread with Yeast

Print Recipe

A simple no knead bread recipe that uses yeast for a perfect crusty loaf with minimal effort. This bread requires only mixing and a long rise time, making it ideal for beginners and busy bakers.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 16 hours
• Yield: 8 slices

Ingredients

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3 cups (360 grams) all-purpose flour
1/4 teaspoon instant yeast
1 1/4 teaspoons salt
1 1/2 cups (360 ml) warm water (about 110°F / 43°C)

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Instructions

In a large mixing bowl, combine the flour, instant yeast, and salt. Stir to mix evenly.
Add the warm water to the dry ingredients and stir with a wooden spoon or spatula until a shaggy, sticky dough forms and all the flour is hydrated.
Cover the bowl tightly with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 12 to 16 hours, until the surface is bubbly and the dough has doubled in size.
After the dough has risen, lightly flour a work surface and turn the dough out onto it. Fold the dough over itself once or twice to shape it into a rough ball. Do not knead.
Place the dough seam side down on a piece of parchment paper and cover with a clean kitchen towel. Let it rest for 30 minutes.
About 30 minutes before baking, place a heavy covered Dutch oven or oven-safe pot (with lid) in the oven and preheat to 450°F (232°C).
Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it into the pot. Cover with the lid.
Bake covered for 30 minutes, then remove the lid and bake for an additional 15 minutes until the crust is deep golden brown and crisp.
Remove the bread from the oven and transfer it to a wire rack. Let cool completely before slicing.

Kitchen Notes: I usually use a well-seasoned cast iron pot or any oven-safe heavy pot with a lid, and it works just fine. If you don’t have a Dutch oven, a deep baking dish covered tightly with foil might do the trick, but I haven’t tested it thoroughly. When it comes to serving, this bread shines with just butter, but I’ve also tried it with olive oil and herbs for dipping—it’s a nice change, though not everyone at my table loved it. You could swap out some of the all-purpose flour for whole wheat to add a nutty flavor, but I’m still figuring out the perfect ratio for that. Sometimes I add a pinch of sugar or honey to the mix to kick the yeast a little, but it’s not necessary.

FAQ

Can I speed up the rise time? You might, but the long rise is what develops the flavor and texture, so rushing it could mean a less satisfying loaf. I’ve tried shorter rises, and it just didn’t have the same character.

What if I don’t have a warm spot for the dough? Room temperature on a countertop usually works fine. If it’s cold, you can try a warm oven (turned off) with the light on, but keep an eye on it.

How do I store leftovers? Wrapping the bread in a clean kitchen towel or paper bag keeps it fresh for a couple of days. For longer storage, slice and freeze it, then toast slices straight from the freezer.

Give this no knead bread with yeast a try — your kitchen will smell amazing, and you might just surprise yourself with how easy homemade bread can be.