No Knead Bread Recipe – 4 Ingredients, Just Mix & Bake
No Knead Bread Recipe – 4 Ingredients, Just Mix & Bake is a easy American recipe that serves 6. 1500 calories per serving. Recipe by Fast Easy Delicious on YouTube.
Prep: 12 hrs 57 min | Cook: 27 min | Total: 13 hrs 39 min
Cost: $0.59 total, $0.10 per serving
Ingredients
- 500 g All-Purpose Flour (sifted)
- 6 g Instant Dry Yeast (2 tsp, active)
- 400 ml Water (lukewarm (about 30°C))
- 7 g Salt (1¼ tsp, fine sea salt)
- 10 g Sugar (optional, adds browning if oven makes pale crust)
Instructions
Measure and Prepare Ingredients
Weigh 500 g flour, 6 g instant yeast, 7 g salt, and 10 g sugar (if using). Warm 400 ml water to about 30 °C.
Time: PT5M
Mix the Dough
In a large bowl combine flour, yeast, salt, and sugar. Add the lukewarm water and stir until no dry flour remains. If using a stand mixer, run on low speed until the dough comes together; otherwise mix by hand.
Time: PT5M
First Bulk Fermentation
Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for 30–40 minutes.
Time: PT35M
Fold the Dough
Wet your hand, then lift the dough from the edge and fold it toward the center. Repeat 10–12 times without tearing the dough.
Time: PT5M
Cold Fermentation
Cover the dough again and place it in the refrigerator for 10–12 hours (overnight).
Time: PT11H
Shape the Loaf
Remove the dough from the fridge. Sprinkle a little flour on the work surface, transfer the dough, gently fold it into a ball, and place it upside‑down into a 24 cm springform pan. Press lightly to spread evenly without squeezing.
Time: PT10M
Final Proof
Cover the pan and let the dough rise at room temperature for 40–50 minutes until it looks puffy.
Time: PT45M
Preheat Oven and Add Steam
While the dough is proofing, preheat the oven to 210 °C (410 °F). Place a metal bowl or tray with boiling water on the bottom rack to generate steam.
Time: PT15M
Temperature: 210°C
Score the Bread
Using a razor blade or sharp knife, make a quick slash across the top of the loaf.
Time: PT2M
Bake
Place the pan in the oven and bake for 25–30 minutes until the crust is deep golden and the loaf sounds hollow when tapped.
Time: PT27M
Temperature: 210°C
Cool and Serve
Remove the bread from the pan, let it cool on a rack for at least 20 minutes before slicing.
Time: PT20M
Nutrition Facts
- Calories
- 1500
- Protein
- 45 g
- Carbohydrates
- 300 g
- Fat
- 15 g
- Fiber
- 10 g
Dietary info: Vegetarian, Vegan
Allergens: Wheat, Yeast
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour, Whole Wheat Flour (will affect texture)
- Instead of Instant Dry Yeast: Active Dry Yeast (use 1.5× amount)
- Instead of Water: Milk (will make richer loaf)
- Instead of Salt: Kosher Salt (adjust volume)
- Instead of Sugar: Honey (use 8 g)
Equipment Needed
- Large Mixing Bowl
- Stand Mixer with Dough Hook (optional) (optional)
- Kitchen Scale
- 24 cm Springform Pan
- Plastic Wrap or Damp Kitchen Towel
- Razor Blade or Sharp Knife
- Oven
- Bowl of Boiling Water
Critical Steps — Do Not Skip
- Mix until no dry flour remains
- Fold the dough 10–12 times
- Cold fermentation for 10–12 hours
- Shape gently into a ball and place upside‑down in pan
- Score the loaf before baking
- Bake at 210 °C with steam
Chef Tips from the Video
- If you prefer a softer crust, bake the loaf on a lower rack without steam.
- For extra flavor, add 1 tsp dried herbs (e.g., rosemary) to the flour before mixing.
Troubleshooting
Bread is pale and lacks crust.
Add 10 g sugar to the dough and be sure to use steam during baking.
Dough is too sticky after mixing.
Sprinkle a little water and continue mixing; avoid adding extra flour which can make the loaf dense.
Bread collapses after baking.
Do not over‑proof; the final rise should be just puffed. Also, handle the dough gently when shaping.
Storage
Refrigerator: Wrap tightly; keeps 4‑5 days.
Freezer: Slice, wrap each piece, freeze up to 2 months.
Room temperature: Store in a bread box for up to 2 days.
Make-Ahead Tips
- The dough can be refrigerated for up to 24 hours before shaping.
- Baked loaves freeze well; reheat in a 180 °C oven for 10 minutes.
Frequently Asked Questions
What is the cultural significance and history of simple no‑knead bread in American cuisine?
No‑knead bread became popular in the United States after a 2006 New York Times article demonstrated that a loaf could be made with minimal effort, sparking a home‑baking movement focused on convenience and artisan‑style results.
What are the traditional regional variations of no‑knead bread in American baking?
While the basic recipe is universal, regional twists include adding cornmeal in the Midwest, sourdough starter in the Pacific Northwest, or honey and whole‑grain flours in New England to reflect local tastes.
How is simple no‑knead bread traditionally served in American households?
It is often sliced and served warm with butter for breakfast, used for sandwiches at lunch, or paired with soups and stews at dinner. Some families toast the slices for a crunchy snack.
What occasions or celebrations is simple no‑knead bread traditionally associated with in American culture?
The loaf is a staple for everyday meals but also appears at casual gatherings, potlucks, and holiday brunches where a fresh, homemade bread adds a comforting touch.
What authentic traditional ingredients are required for simple no‑knead bread versus acceptable substitutes?
The authentic recipe uses all‑purpose flour, instant dry yeast, water, and salt. Substitutes include bread flour for a chewier crumb, active‑dry yeast (use 1.5×), or a small amount of honey instead of sugar for browning.
What other American dishes pair well with simple no‑knead bread?
It pairs beautifully with classic American soups like chicken noodle, chili, or creamy tomato bisque, as well as with hearty stews, BBQ dishes, and cheese platters.
What are the most common mistakes to avoid when making simple no‑knead bread?
Common errors include over‑mixing which can over‑develop gluten, under‑proofing leading to a dense crumb, and forgetting to add steam, which results in a pale, soft crust.
Why does this simple no‑knead bread recipe use a cold fermentation instead of a longer room‑temperature rise?
Cold fermentation slows yeast activity, allowing flavor compounds to develop more fully while keeping the dough manageable; a long room‑temperature rise can over‑proof and produce a gummy crumb.
Can I make simple no‑knead bread ahead of time and how should I store it?
Yes. After baking, let the loaf cool completely, then wrap it tightly and store at room temperature for up to two days or freeze sliced pieces for up to two months. Reheat in the oven for best texture.
What texture and appearance should I look for when the simple no‑knead bread is done?
The crust should be deep golden‑brown and crackle when tapped. The loaf should sound hollow when tapped on the bottom, and the interior crumb should be airy with small, uniform holes.
How do I know when the simple no‑knead bread is fully baked?
Besides the golden crust, insert a thermometer into the center; it should read about 95 °C (203 °F). The loaf will also sound hollow when the bottom is tapped.
What does the YouTube channel Fast Easy Delicious specialize in?
The YouTube channel Fast Easy Delicious focuses on quick, approachable recipes that require minimal equipment and time, delivering tasty home‑cooked meals for busy people.
How does the YouTube channel Fast Easy Delicious' approach to American bread making differ from other cooking channels?
Fast Easy Delicious emphasizes speed and simplicity, using shortcuts like no‑knead techniques and short rest periods, whereas many other channels may demonstrate traditional kneading and longer fermentation processes.
What other American recipes is the YouTube channel Fast Easy Delicious known for?
The channel is also known for quick versions of classic dishes such as mac & cheese, chicken pot pie, and 30‑minute pancakes, all presented with clear, step‑by‑step instructions.
Last updated: August 28, 2026
