3 No-Knead Crusty Bread Recipes

By food contributor Brittany

crusty bread recipes

There are very few things better than a freshly baked loaf of bread. This recipe is the easiest, and believe me I’ve had my fair share of bread making, the easiest bread to make.  I decided to twist things up a bit and make 3 different loaves based on the same recipe.  I decided to go with Cheddar Dill, perfect for sandwiches, Cinnamon Raisin, delicious for breakfast, and the traditional and always my favorite Crusty White bread that goes hand in hand with creamy butter and drizzled honey. All this requires is a Dutch oven or an oven safe bowl with a lid.

 no knead bread recipes
Keep reading for the recipe…Crusty No-Knead Bread
recipe from Just A Pinch
makes 1 loaf
3 cups of bread flour (all-purpose can work well too)
1 tsp. salt
1 tsp. active dry yeast
1 1/2 cups of lukewarm water
Dutch oven (I used 5.5 qt) or oven-safe large bowl with a lid
no knead bread
Cheddar Dill Additions
3-4 tbsp. freshly diced dill
1 1/4 c. grated cheddar cheese
1 tbsp. minced onion (the dry seasoning)
a handful of sunflower & pumpkin seeds
1/2 c. sour cream ( this will replace the 1/2 water, so for this bread you will only be adding in 1 cup of warm water)
Cinnamon Raisin Additions
5 tsp. cinnamon
3 tbsp. sugar (you can add more for sweeter bread)
1 cup of raisins
1. In a large bowl whisk together the dry ingredients. If you’re adding any additional ingredients add them in with the flour before adding any liquid. Add the warm water and mix together with a wooden spoon until it forms a shaggy dough. Don’t overwork the dough and don’t worry about it looking pretty!
no knead bread
2. Cover the bowl with a lid, plastic wrap, or towel and place in a warm non-drafted area.  Let it sit at room temperature for 12-24 hours, don’t disturb it and let it do its magic!
no knead bread recipe
3. After the dough is bubbly and at least doubled in size preheat the over to 450ºF. Place your Dutch oven uncovered into the oven and let it preheat for 30 minutes.
4. While your Dutch oven heats remove your dough from the bowl and turn onto a well-floured surface.  With floured hands work dough into a ball and let it sit for 30 minutes covered with plastic wrap.
5. Carefully remove the Dutch oven and place the dough in the middle and place lid on top and put it back into the oven and bake for 25 minutes. Carefully the remove the lid and let the bread continue to bake for 10 minutes to get golden brown.
no knead bread
6. Remove the bread from the oven and let it cool on a rack. The dough needs to sit and cool, so even though it’s so hard to wait, it’s important!
no knead bread


I made this tonight and it turned out perfectly. I’ve been so scared to make bread since I thought it was going to be way too hard. Thanks for the recipe!

Liz — did you divide the dough into three after it has risen or did you make three separate dough balls for each flavor?

Hi Amy! I made three completely separate batches for each loaf. So each loaf started out with its own 3 cups of flour, yeast etc. Let me know if you have any other questions!

This looks so delicious! I have so much rosemary in my garden at the moment…thinking about doing a rosemary and olive version!

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