Easy and Delicious No-Kneed Bread You'll Wish You Made Sooner

I’m so excited to share this recipe as part of a new series featuring my favorite homemade recipes! Each new recipe post will include a fun hand lettered, printable recipe for you to download. Making baking, cooking and savory-gift giving all the more doable and beautiful!

The easy and Delicious No-Kneed Bread You'll Wish You Made Sooner!

Anyone else have picky eaters at home? Homemade bread is a favorite around our house. And when you find a food everyone even the picky eaters, you make it. Needless to say, I’ve made a lot of bread over the years, tweaking and changing the recipe until it was just right.

A bread crust that is crispy, but not too hard - golden but not overdone. A bread that tastes great right out of the oven or toasted with butter and jam. It’s just a really, great bread that’s easy to make, great for gatherings and pleases even the fussiest of eaters.

Now I’m sharing my recipe with you, so you can enjoy a great loaf of homemade bread that’s easy to make, requires NO kneading. There are a few things I’ve learned that make this recipe better than the others I’ve tried.

Ready to bake up a homemade bread that tastes delicious and is so quick and easy to make even if you have next to no time to bake? Scroll down to read this delicious recipe - Enjoy!

Also included in this post is a free printable recipe to make this blog even sweeter. But first, a few of my tips for getting the very best loaf of bread…

My Top Tips for the best bread loaf

#1 Use HONEY instead of cane sugar - I swapped out the cane sugar used in my earlier recipes for honey and it makes the crust of the bread more golden and perfectly crispy. Now I always use honey in place of sugar when baking bread. If you can’t have honey, you can substitute the honey in this recipe back to sugar using a 1:1 ratio.

#2 Keep the lid on - I bake the bread in an oven safe pan with the lid until the last 15 minutes. This helps prevent the bread from forming too hard of a crust. I use my smallest size Caraway pot every time I bake this bread and it fits one loaf exactly.

#3 Coat with butter, dust with cornmeal - If you don't want the bread sticking to the baking dish, generously coat all sides, corners and lid with butter. Then I dust with cornmeal and my bread pops right out of my ceramic pan!

#4 Remove from pan asap to cool - I admit, I’ve left the bread in the pan once it was baked instead of placing it on a wire rack to cool. The result is a soggy bread. Oh, and don’t package it, wrap it or stick your warm loaf in a sealed container until it is completely cool… because again, soggy bread is not the goal.

Save this recipe for later… or for gifting

Download and print a copy of this cute recipe printable on standard size printing paper (8.5 x 11 inches). Then add it to your recipe files or include a copy of the recipe when you gift your bread to others!

(downloads on this site are for personal use only, please do not sell, edit or redistribute the digital files - thanks!)

Download Recipe PDF

Enter The Crispy, No-Kneed Bread guaranteed to please crowds.

Ingredients:

4 cups all purpose flour

2 teaspoons salt

2.25 teaspoons yeast

2 cups warm water

2 teaspoons honey

Directions:

1. Mix dry ingredients in a large bowl and set aside.

2. Dissolve honey in warm water (120º-130º) by stirring together.

3. Add honey water to dry ingredients and mix to combine. (Dough will be runny.)

4. 1st Rise Cover with tea towel and let rest for 30 min.

5. Coat baking dish with butter and dust with corn meal. Transfer dough to baking dish.

6. 2nd Rise Cover and allow to rest for 1.5-2 hours.

7. Total bake time 45 minutes Heat oven to 425º F and bake with lid on for 15 min. Then drop temperature to 350º and bake another 30 min. Remove lid 15 min prior to removing bread from oven. Once baked, immediately remove bread from baking dish and cool on wire rack.

I hope you enjoy making our family’s favorite homemade bread. Fresh baked goods make great gifts that are simple and cost effective. When I gift a loaf of bread, I like to wrap the bread in parchment paper and tie it up with kitchen twine (tape won’t stick to parchment, I’ve tried!). Just make sure the bread is completely cool before wrapping.

#1 Mix

Mix together the dry ingredients in a large bowl and set aside.

#2 Honey Water

Heat the water until warm (120º-130º). I use a mason jar and microwave for 1.5 minutes. Water must be at least 120º to activate the yeast, but not above 130º so as not to destroy the yeast. Then stir the honey into the warm water until dissolved.

#3 Combine

Pour your warm honey water into the dry ingredients. Mix to combine. The dough will be runny.

#4 First Rise

Cover your mixing bowl with tea towel or plastic wrap and set somewhere warm. I place it on my stovetop. Let the dough rest for 30 min.

#5 Prep Baking Dish

Coat baking dish with butter and dust with corn meal. Don’t forget the lid! Transfer dough to baking dish.

The ceramic pots I use

I have been using these Caraway pots and pans for almost 3 years and they still work like new. I’m not sure if the best part is that they’re easy to clean or that they actually look stylish sitting on my counter…

#6 Second Rise

Cover with a tea towel or your lid if your baking dish has one. Allow to rest for 1.5-2 hours.

#7 Bake for 45 Minutes

Heat oven to 425º F and bake with lid on for 15 min. Then drop temperature to 350º and bake another 30 min. Remove lid 15 min prior to removing bread from oven. Once baked, immediately remove bread from baking dish and cool on wire rack.

15 minutes at 425º with lid on

15 minutes at 350º with lid on

15 minutes at 350º with lid off

Enjoy your delicious homemade bread!

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