Easy No Knead Bread

Easy No Knead Bread

Bread the perfect comfort food. Making your own bread is simple and surprisingly satisfying. This no knead bread recipe is quick to make last minute before you head out camping or for a picnic.
Servings 1 medium loaf


  • Mixing Bowl
  • 10" cast iron skillet or bread pan


  • 4⅓ cups all purpose flour
  • 1 package active dry yeast
  • ½ tbsp salt
  • 2 cups warm water (not hot)
  • 3 tbsp olive oil
  • 1 tbsp rosemary (optional)


  • Using the large bowl mix together the flour, yeast and salt.
  • Optional: add herbs or spices to make the loaf a little more special.
  • Add the warm water a little at a time stirring with a wooden spoon or plastic spatula. IMPORTANT: water should be warm, never hot or you'll risk killing the yeast. The dough should be quite wet.
  • Place a tea towel over the bowl and set it aside in a warm place. If your oven has a bread proofing setting that's an ideal option. It will probably take about 1 1/2 hours to double in size.
  • DO NOT knock or punch down the dough, this is not your traditional bread making process.
  • Add a tablespoon of olive oil to a cast iron skillet and wipe it across the surface. The oild is mainly to stop the dough sticking.
  • Drizzle some oil on your hands and gently release the dough from the bowl.
  • Gently shape the dough in to a ball. I sometimes fnd this easier to do in the bowl than on a working surface.
  • Put the dough ball in to the skillet, cover with a tea towel and give it the chance to continuing rising. Depending on the temperature and how gentle you've been creating the dough ball it should take another 30 minutes to an hour to rise. The aim is to get as much air into the bread as possible.
  • Preheat an oven to 400 °F. If you have a convection oven 375 °F might be enough.
  • Using a sharp knife score an X across the top or if creating a loaf in a bread pan cut a series of slices across the top.
  • OPTIONAL: sprinkle coarse salt or extra crush rosemary leaves across the top.
  • 35-40 minutes should be enough to bake the bread and create a mellow brown color.
  • Good news about bread is that provided you don't burn the outside it's quite difficult to over cook.
  • If you're not sure if the bread is ready turn it over and flick the bottom with your finger. It should sound a little hollow.
  • Allow the bread to cool for an hour or more. Now it's time to rip it into pieces to dunk in soups or smear with butter and jam. If it starts to go stale toasting definitely rejuvenates the bread.


This recipe calls for a cast iron skillet but if you like your bread loaf to look like a bread loaf use a bread pan.
Another great use for this recipe is for use on campfire pizza. Make the dough up before you leave and keep it in the fridge. Better still freeze the dough and let it defrost at the campsite. Takes a little time to thaw but, providing the air temperature is warm enough the yeast should reactivate and the bread dough should rise.
  • Use warm not hot water.
  • The recipe calls for all purpose flour but a good strong bread flour is better if you have it.
  • Rapid rise yeast will make the bread rise quicker.
  • This bread can be frozen for longer camping trips especially if you plan on making toast.
Keyword Bread, Easy
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