No-Knead Everything Bread

star rating (44) rate this recipe »
dairy free, quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 1 large loaf

Recipe photo

An overnight rest develops this bread's flavor, and strengthens its gluten-it effectively "kneads" itself!

No-Knead Everything Bread

star rating (44) rate this recipe »
dairy free, quick-n-easy
Hands-on time:
Baking time:
Total time: Overnight,
Yield: 1 large loaf
Published: 01/01/2010



  • 2 1/4 cups cool water
  • 5 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon instant yeast
  • 2 teaspoons salt
  • 2 tablespoons Everything Bread and Bagel Topping
  • 2 tablespoons olive oil


  • 1 tablespoon Everything Bread and Bagel Topping


1) Mix the dough ingredients in a large bowl to make a sticky dough. Or beat in a stand mixer for 3 minutes.

2) Cover with plastic wrap, and let rest at room temperature overnight, or for at least 8 hours; the dough will become bubbly and rise quite a bit, so make sure it's in a large bowl.

3) Turn the dough onto a lightly floured surface, and form it into a log or round loaf to fit your 14" to 15" long lidded stoneware baker, or 9" to 10" round lidded baking crock.

4) Place the dough in the lightly greased pan, smooth-side up.

5) Cover and let rise at room temperature for about 2 hours, until a slight indentation remains when you poke it with your finger.

6) Just before baking, make several slashes to allow for expansion. Spritz or brush the dough with water and sprinkle with about 1 tablespoon Everything topping.

7) Place the bread in a cold oven, and set the temperature to 450°F.

8) Bake the bread for 50 minutes, then remove the lid and continue to bake for another 5 to 10 minutes, until it's deep brown in color, and an instant-read thermometer inserted into the center registers about 205°F.

9) Remove the bread from the oven, turn it onto a rack, and cool before slicing.


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  • star rating 03/01/2015
  • member-arsplace from KAF Community
  • Outstanding...that's what my husband said after tasting this bread. This was my first attempt making a no-knead bread. I can hardly wait to try some of the others.
  • star rating 02/22/2015
  • Peggy from Clifton, VA
  • Looking for something to do on a bitterly cold weekend last week I tried this recipe and it was FABULOUS and easy. Very reminiscent of the Italian loaves from our old neighborhood bakery in New York. Has a crunchy crust, tender inside--perfect with homemade tomato soup. Made it again this snowy weekend--and just sprinkled with sesame seeds and increased salt by 1/4 t. Delicious, but didn't come out quite as high as first loaf--could it be the extra salt? It's a good thing we have to go out and shovel the driveway to work off those delicious slices of bread!!
    I doubt that amount of additional salt would have caused the bread not to rise as much. Barb@KAF
  • star rating 02/21/2015
  • Eileen from New York
  • SCORE!! I just finished this recipe and it is the very best of your no-knead recipes. And talk about delicious! I hope there will be some left tomorrow for sandwiches, but..... Absolutely fantastic and by far the easiest I've tried. Good job!
  • star rating 02/20/2015
  • IvySue from KAF Community
  • Good bread, but the loaf is too big for one person! Can someone tell me how to make a smaller loaf?

    It's easy to divide everything in two, and all other directions will be the same. Happy baking! Laurie@KAF

  • star rating 02/18/2015
  • Harriet from California
  • This recipe is outstanding. It's easy to prepare, tasty and makes a good sized loaf. Love the comments and will be trying some of the suggestions.
  • star rating 02/15/2015
  • from
  • I don't know about the recipe, but the photo shows it being baked in the Emile Henry baker. I have tried 3 times to bake bread in this baker, and it always sticks to the sides (yes, I do oil it). I have found the only way that I can use the baker is to cover the pan in parchment paper which I sprinkle with a little cornmeal. It comes out ok, but does not compare to a french bakery!
  • star rating 02/15/2015
  • Joe from Burlington, Vt
  • excellent no knead bread recipe... but if you want an easier, super flavorfull no knead recipe, google the sullivan street bakery nytimes no knead bread recipe, just water, flour, salt and yeast, mix and put it aside for 12-24 hours. put on a floured towel, wait 2 hours and throw it in a preheated screamin hot pot and bake... you can't get a better loaf from an artisian bakery....and don't forget the KAF, it just tastes better...
  • star rating 01/27/2015
  • member-kdcbelle1 from KAF Community
  • I started this last night using my Kitchenaid mixer and the paddle; very easy to put together, made as directed. My dough rose very well and was quite bubbly after about 12 hrs., however it was very "loose" and sticky when it came time to put it in my cast iron pot (8 qt oval, my smaller round one had mushroom soup in it), no way I could work with it, so I poured it in. I baked it anyway after the additional 2 hrs. rise time (it did rise), following the directions of putting it in a cold oven set to 450. Surprisingly it came out quite well, though somewhat flat; maybe because of the pot size. I took it out of the oven about 2 hrs. ago and let it cool. We just sliced it and it's very good, more like a focaccia in texture, with a crispy crust. We'll have it tonight with spaghetti and meatballs. Next time I make this I'll add a little more flour or a little less water, and use a smaller pot.
  • star rating 01/27/2015
  • member-maxepp from KAF Community
  • I have tried many "no-knead" recipes from the New York Times to specialty bread cookbooks. I am an intermediate level baker and this recipe is by far the most successful I have tried to date! I baked the loaf in a round Saub dutch over and it is so beautiful we almost (almost!) don't want to cut into it. I highly recommend it if you have experienced some challenges with other "no-knead" recipes. Thanks KAF!
  • star rating 01/14/2015
  • MaKenna from
  • I just made this and it is HEAVENLY. I used my Bosch mixer to mix the dough at first, and made my own Everything mix out of onion powder, garlic powder, sesame seeds, poppy seeds, and coarsely ground salt. I put a cast iron skillet on the bottom rack filled with water to make a really crunchy crust. It made my whole house smell amazing, and it tastes even better! Thank you for this recipe!
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