4 Ingredients! No knead bread! Everyone can make this homemade bread
4 Ingredients! No knead bread! Everyone can make this homemade bread! is a easy American recipe that serves 6. 200 calories per serving. Recipe by Liza’s Delicious recipes on YouTube.
Prep: 3 hrs 5 min | Cook: 48 min | Total: 4 hrs 13 min
Cost: $1.02 total, $0.17 per serving
Ingredients
- 1.5 cups Warm Water (about 110°F / 43°C, helps activate yeast)
- 2 tbsp Active Dry Yeast (10 g, proofed in warm water)
- 4 cups All-Purpose Flour (500 g, sifted)
- 1 tsp Salt (fine sea salt)
Instructions
Proof the Yeast
Combine the warm water and dry yeast in the mixing bowl. Stir gently and let sit for 10 minutes until foamy.
Time: PT10M
Mix the Dough
Add the flour and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms; no need to knead.
Time: PT5M
First Fermentation (Bulk Rise)
Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for 2 hours, or until it has doubled in size.
Time: PT2H
Temperature: 68-72°F
Fold and Shape
Turn the dough onto a well‑floured surface. Fold it over on itself once or twice, then shape it into a round loaf using your hands.
Time: PT5M
Second Proof
Place the shaped dough back into the bowl, cover again, and let rest for 30 minutes at room temperature.
Time: PT30M
Temperature: 68-72°F
Preheat Oven and Pot
While the dough is proofing, place the empty Dutch oven (with lid) in the oven and preheat to 220°C / 428°F.
Time: PT15M
Temperature: 220°C
Transfer Dough and Slash
Carefully remove the hot pot from the oven using oven mitts. Place the dough onto a piece of parchment (optional) and gently lower it into the pot. Use a sharp knife to cut a slash across the top of the loaf.
Time: PT5M
Bake Covered
Cover the pot with its lid and bake for 30 minutes.
Time: PT30M
Temperature: 220°C
Bake Uncovered
Remove the lid and continue baking for an additional 15‑20 minutes, until the crust is deep golden‑brown and the loaf sounds hollow when tapped.
Time: PT18M
Temperature: 220°C
Cool
Transfer the bread to a cooling rack and let it cool completely (at least 30 minutes) before slicing.
Time: PT30M
Nutrition Facts
- Calories
- 200
- Protein
- 6 g
- Carbohydrates
- 40 g
- Fat
- 2 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Yeast
Ingredient Substitutions
- Instead of Warm Water: warm milk, warm plant‑based milk
- Instead of Active Dry Yeast: instant yeast (same amount)
- Instead of All-Purpose Flour: bread flour
- Instead of Salt: kosher salt (use slightly less)
Equipment Needed
- Large Mixing Bowl
- Wooden Spoon or Spatula
- Kitchen Towel or Plastic Wrap
- Cast Iron Dutch Oven with Lid
- Oven
- Sharp Knife or Razor Blade
- Cooling Rack (optional)
Critical Steps — Do Not Skip
- Proof the yeast
- First fermentation (bulk rise)
- Second proof
- Bake covered
- Bake uncovered
Chef Tips from the Video
- For extra flavor, add 1 tsp of honey or sugar to the dough.
- Dust the top of the loaf with flour before baking for a rustic look.
- If you have a baking stone, you can place the pot on it for more even heat.
Troubleshooting
Dough did not rise during the first fermentation.
Check that the water was warm (not hot) and the yeast is fresh. If needed, add a pinch more yeast and give it another 30‑45 minutes.
Crust is too pale or soft.
Make sure the pot was preheated and bake the final 15‑20 minutes uncovered. You can also increase the oven temperature by 10‑15°C.
Bread is gummy inside.
Allow the loaf to cool completely before slicing; insufficient cooling traps steam inside.
Storage
Refrigerator: Wrap tightly in plastic wrap; keep up to 5 days.
Freezer: Slice, wrap each piece in foil, then place in a freezer bag; keep up to 3 months.
Room temperature: Store in a bread box or paper bag for 2‑3 days.
Make-Ahead Tips
- The dough can be refrigerated after the first rise for up to 24 hours; bring to room temperature before shaping.
- Baked loaves freeze well; reheat in a 180°C oven for 10‑12 minutes.
Frequently Asked Questions
What is the cultural significance and history of crusty artisan bread in American cuisine?
Crusty artisan loaves, often baked in a covered pot, trace back to European country‑style baking and became popular in the United States during the early 2000s as home bakers sought bakery‑quality bread with simple methods.
What are the traditional regional variations of no‑knead bread in the United States?
In the U.S., variations include adding whole‑grain flours in the Pacific Northwest, incorporating olives or herbs in California, and using rye or spelt in the Northeast for a heartier flavor.
How is no‑knead artisan bread traditionally served in American households?
It is typically sliced and served warm with butter, used for sandwiches, or paired with soups and stews. Many families enjoy it fresh from the oven for breakfast or as a side at dinner.
What occasions or celebrations is crusty artisan bread traditionally associated with in American culture?
While not tied to a specific holiday, artisan bread is a staple at family gatherings, pot‑lucks, and holiday meals such as Thanksgiving, where it complements turkey and gravy.
What other American dishes pair well with this no‑knead artisan bread?
It pairs beautifully with chili, clam chowder, BBQ ribs, and classic American cheese soups. It also makes an excellent base for open‑face sandwiches.
What makes this no‑knead artisan bread special compared to other quick breads in American cooking?
The use of a pre‑heated covered pot creates steam, giving the loaf a bakery‑level crust and open crumb without the need for intensive kneading or a professional oven.
How has the no‑knead artisan bread trend evolved over time in the United States?
The trend started with Jim Lahey’s 2008 “no‑knead” recipe, spreading through blogs and YouTube. Home bakers have since adapted it with whole‑grain flours, sourdough starters, and various flavor add‑ins.
What are common misconceptions about no‑knead artisan bread?
Many think the dough must be perfectly smooth; in reality, a shaggy, sticky dough is ideal. Another myth is that a special flour is required—regular all‑purpose flour works well.
What are the most common mistakes to avoid when making this no‑knead artisan bread?
Avoid using water that is too hot, which can kill the yeast, and don’t skip the pre‑heating of the Dutch oven, as steam is essential for a crisp crust.
Why does this recipe use a covered pot for the first 30 minutes instead of baking uncovered?
The covered pot traps steam released from the dough, which expands the oven‑spring and creates a glossy, crackly crust; baking uncovered later allows the crust to brown and dry out.
Can I make this no‑knead artisan bread ahead of time and how should I store it?
Yes, you can refrigerate the shaped dough after the first rise for up to 24 hours, then bake as directed. After baking, store the cooled loaf in a bread box for a few days or freeze for longer storage.
What does the YouTube channel Liza’s Delicious recipes specialize in?
The YouTube channel Liza’s Delicious recipes focuses on easy, home‑cooked meals and baking tutorials that use simple ingredients and clear step‑by‑step instructions for everyday cooks.
How does the YouTube channel Liza’s Delicious recipes' approach to American baking differ from other cooking channels?
Liza’s Delicious recipes emphasizes minimal‑equipment techniques, like the no‑knead method, and provides practical tips for busy home cooks, whereas many other channels may use more advanced equipment or elaborate decorations.
Last updated: August 28, 2026
