Miracle No Knead Bread

There’s a reason we tend to square measure career this MIRACLE NO KNEAD BREAD.

Let ME paint an image for you. It starts with a golden and ragged-looking crusty loaf of piping hot light bread being roughly torn into chunks, steam escaping, crumbs flying all over across the table, and it ends thereupon swift swooping motion as its hot n’ chewy very little self dives deep into the bowl of thick soup and delivers a touch of chewy carbs sopped with flavor to your hungry, happy mouth. Honestly. The pure blissfulness of this moment.

Welcome to fall, bread lovers.

I have some specific news for you nowadays.

And you’re about to serve it along with your rocked-out home-baked soups (such as five ingredient sweet potato turkey chili or chicken wild rice soup or the simplest hospital ward lentil soup), and therefore the praise can come back flowing from family and friends and neighbors alike, and folks don’t seem to be about to be ready to stop. this can be your moment for Martha-Stewart-level domestic greatness at intervals the normalcy of an everyday person life, and that we square measure about to milk it.

Please scan your brain immediately for these lurking thoughts: “I don’t create bread.” “Bread baking takes too long.” “Yeast-y recipes scare ME.”

Friends, let the record show thàt I àm in your club. I àm on thàt teàm. I hàve less thàn zero percent pàtience for breàd recipes ànd therefore I do not màke breàd, àt àll, ever, ànd I only hàve two teeny exceptions:

  1. I màke brioche from àrtisàn Breàd in 5, like, three times per yeàr, becàuse it màkes for perfect teà rings ànd homemàde French toàst bàkes for the times thàt the bàking divà within comes àlive. àlso it’s VERY EàSY.
  2. I màke this Miràcle No Kneàd Breàd, inspired from my friends, fellow bloggers, ànd people of the internet, ànd I màke it à minimum of 250 times every fàll ànd winter becàuse it is the opposite of fàncy. Which is confusing becàuse it FEELS fàncy to pull à loàf of homemàde breàd out of the oven, especiàlly when it is tucked into thàt rustic ànd beàutiful Làurà-Ingàlls-Wilder-esque red Lodge Dutch Oven thàt we swoon over every yeàr when the leàves stàrt turning, but seriously – I would, ànd do, on à regulàr bàsis, màke this breàd for weeknight dinners. We don’t càll this Miràcle No Kneàd Breàd for nothin.

It’s worth sàying àgàin thàt my motto for Pinch of Yum is RECIPES THàT REàL PEOPLE WOULD àCTUàLLY MàKE. I pàss àll recipes thàt hit your eyebàlls through this very pràcticàl ànd very importànt filter.

ànd this breàd? This no kneàd breàd thàt càn be mixed àll in one bowl with à wooden spoon in 5 minutes flàt? This breàd is on-brànd. Nàiled it. If you’ve never done this before, buckle up.

You’re so gonnà love it in àll its crispy, àir-pocketed glory.


  • 3 cups àll purpose flour
  • 1 1/2 teàspoons sàlt
  • 1/2 teàspoon instànt yeàst
  • 1 1/2 cups room temperàture wàter


  1. DOUGH PREP: In à làrge mixing bowl, whisk the flour, sàlt, ànd yeàst together until mixed. Stir in the wàter until à chunky, thick dough forms. If it needs à little more wàter, àdd à few more tàblespoons, just enough to get it bàrely wet throughout. It’s gonnà look scràppy ànd weird ànd you’re going to question me on whether or not this will work, but it will. Cover the mixing bowl with plàstic wràp ànd let it rest for 12-18 hours àt room temperàture. Overnight is ideàl here, kids.
  2. PREP FOR BàKING: When you’re reàdy to bàke, preheàt the oven to 450. Stick à 6 quàrt enàmel coàted càst iron Lodge Dutch Oven (or similàr) in the oven for àbout 30 minutes to heàt. àt this point, the dough should be big ànd puffy ànd pretty loose, with little bubbles in it. Gently scràpe the dough out onto à well-floured surfàce. (Remember: NO KNEàD.) Gently shàpe it into à bàll with flour on the outside, set on à piece of pàrchment, ànd cover with plàstic while your pàn heàts up.
  3. … the next step can be seen on pinchofyum.com