No Knead Bread – Minimal Mess

No Knead Bread – Minimal Mess

. You might notice that this I’m beginning to see a pattern to what I cook. Easy. Quick. Simple. This bread recipe is all of that and it’s nearly fail-proof.  It doesn’t rise up really high but it’s tasty.

No Knead Bread


  • 3 cups flour - I use regular flour but you can experiment with part whole wheat, bread flour, rye... whatever!
  • 1 teaspoon salt
  • 1/2 teaspoon yeast
  • 2 tablespoons sugar - you can skip this but the bread will take longer to rise, or you can substitute honey, brown sugar, or maple syrup.
  • ---
  • 1 - 2 tablespoons oil or melted butter
  • 1.5 cups hot water - as hot as your tap produces. Don't heat it on the stove or in the microwave.


  1. Mix dry ingredients together in a bowl. If you are using honey or maple syrup, don't add it yet. But if you are using dry sugar it should be mixed up with the flour.
  2. Mix wet ingredients together - hot water and oil or butter and any liquid sweetener.
  3. Pour the liquids into the dry ingredients and mix it until incorporated. It will be shaggy, and not stiff like regular bread dough.
  4. Cover the bowl and leave on the counter at ordinary room temperature for 3 hours - or more. Or less. Whatever. You could even put it in the fridge overnight and let it come to room temperature on the counter in the morning. I put a salad plate over my bowl because it fits but when I've made multiple loaves at once I stir up each batch in ice cream buckets and put the lids on, stacking them.
  5. After awhile (3 hours or whatever time you decide on) your dough will look kind of bubbly and fluffy.
  6. Line the baking pan you will use with parchment paper. I sometimes use a round Corning Ware casserole dish, and other times I use regular bread pan. It really just matters what shape I want my loaf.
  7. Dust your counter with flour.
  8. Scrape the ooey gooey dough out onto the floured spot.
  9. Sprinkle a little more flour on top.
  10. Using a dough scraper, bring the dough from the outside, up over the top. Don't press or knead the dough. You only need to shape the loaf and it's so soft it will want to melt back so just scrape it up loosely a few times.
  11. Scoop up your dough ball with your hands and gently place it into the parchment lined pan.
  12. Cover and let rise for awhile. Half an hour? An hour?
  13. Using the now dirty dough scraper, scrape the flour off the counter into the now empty bowl, and dispose of it. The counter can be wiped off easily now!
  14. Preheat your oven to 425° F. You might want to check the accuracy of your oven dial with an oven thermometer. Mine is off by 50° at the high end of the dial!
  15. Bake the bread for 30-35 minutes.
  16. You should let it cool a little before you cut into it but if you can't wait, I am not going to blame you!
  17. Notice: the pan you baked the bread in is clean since you lined it with parchment paper. The counter is clean. You have dirtied only one medium sized bowl, a spoon, a rubber spatula, and a couple measuring containers. Everything can be put in the dishwasher, which is not the case with my electric breadmaker pan.

*  Here is a dough scraper that is inexpensive and will do the trick: A plastic putty knife will also work.

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