Quick No Knead Bread

  • Author: Recipe Winners


This quick, no knead bread is seriously hands off in effort and the only thing you need going for you is time to let it prove. The oven does all the work to create a crusty, golden, airy bread. Hope you enjoy it!


  • 400g (14 ounces) plain (all purpose) flour
  • 1/4 teaspoon active dry or instant yeast – check your yeasts use by date
  • 1 1/2 teaspoons fine table salt
  • 1 1/2 cups (355ml or 12 fluid ounces)  of hot water (52-54c or 125f – 130f), not boiling  – boiling water kills the yeast
  • handful of flour for shaping


  • combine flour, yeast and salt in a large bowl
  • stir to evenly distribute the yeast into the flour and salt
  • add the water and stir until it’s well combined – dough will be’ shaggy’, meaning not smooth, but bitsy and very sticky
  • cover bowl with plastic wrap and leave at room temperature for 3 hours (dough will rise and be dotted with bubbles)
  • transfer dough to a well floured bench and sprinkle some flour on top of the dough
  • using a scraper fold the dough over 10-12 times and shape into a rough ball
  • place a sheet of baking paper in a clean bowl
  • tip dough onto the paper and cover with a tea towel
  • leave dough to stand for about 30 minutes while the oven and pot heats up (see photos above)
  • meanwhile place a heavy cast iron casserole dish with lid into a cold oven
  • turn oven on and heat to  235c (450f) bake not fan
  • when temperature is reached, remove pot from oven – obviously the pot is extremely hot
  • lift dough and baking paper into the pot and cover with the lid
  • bake for 30 minutes
  • after 30 minutes remove lid and discard paper
  • return bread to pot and bake (uncovered) for a further 10-20 minutes, depending on how crusty you like your bread
  • remove from oven and place bread on a cooling rack
  • slice away and enjoy!