I haven’t always been the most confident baker when it comes to recipes that call for yeast, but that was before I was introduced to this easy overnight bread! The thought of baking a loaf of bread from scratch can be intimidating, but this recipe is so simple that even the most novice baker could pull it off.
Plus, we all know that the aroma and flavor of freshly baked bread are their own rewards! A slice of warm bread with butter is one of life’s simple pleasures, one that’s easier to enjoy than ever with this simple overnight method.
Give it a try, and experience the rewards of making your own bread for yourself!
Looking for bread sans gluten? Don’t miss my favorite gluten-free bread recipe!
How to Make Easy Overnight Bread (no Kneading Required!)
Ingredients:
- All-purpose flour
- Kosher salt
- Active dry yeast
- Warm water
Directions:
Step 1 – Mix the Dough
Start by whisking the flour, salt, and yeast together in a medium-sized bowl. Gradually add the water and stir with a wooden spoon. Mix the dough gently and form it into a ball.
Step 2 – Rest
Transfer the dough to a large ungreased bowl, then cover the bowl with plastic wrap and set it aside in a room-temperature area. Let the dough rise for 12-18 hours, or until the surface is covered in bubbles and the dough has at least doubled in size.
Step 3 – Prep the Dough
When the dough is ready, place cast iron pot with a lid (like a Dutch oven) inside your oven, turn it on, and set it to 450°F. Let the Dutch oven warm up in your oven for about 30 minutes or so.
Transfer the dough to a floured surface. Fold the corners of the dough under to create a smooth, rounded ball, then place the dough on a large square of parchment paper and dust the surface with flour. Let the dough rest for about 15 minutes.
Next, use a sharp knife to score an X-shape into the top of the dough. (The cuts should be shallow and just a few inches long.) Then use a spray bottle on the mist setting to spray the top of the dough lightly with water.
Step 4 – Bake
Remove your preheated Dutch oven and use the parchment paper to lower the dough into the pot. Place the lid back on the Dutch oven and bake for 30 minutes.
At this point, remove the lid and bake your bread for an additional 8-15 minutes to get a deeper color on the crust. You want the top to be dark, but not burnt.
Remove the finished bread from the oven and cool on a rack for 30 minutes before slicing.
More Ideas You'll Love
Step 5 – Eat!
Now comes the best part: eating! I love a slice of this bread toasted, buttered, and sprinkled with the perfect cinnamon sugar mix. Or slather a piece of your fresh homemade bread in nut butter or jam, and dig in!
More Bread Baking Tips & Tricks
- If you don’t own a Dutch oven, or a cast iron pot, you can use the insert of your crock-pot or a deep stoneware baking dish. And if those don’t have an oven-safe lid, you can always cover it with foil instead!
- Customize your loaf by mixing in your favorite ingredients. Add garlic and herbs for a savory loaf, dried fruit and nuts for a sweeter loaf, or a handful of your favorite shredded cheese. Yum!
- For an even quicker bread, try my mom’s English Muffin Bread!
No-Knead Overnight Bread Recipe
Ingredients
- 3 1/4 cups all-purpose flour
- 1 1/2 – 2 tsp kosher salt
- 1/2 tsp active dry yeast
- 1 1/2 cups warm water
Instructions
- Whisk the flour, salt, and yeast together in a medium-sized bowl.
- Gradually add the water while stirring with a wooden spoon until the dough comes together into a ball.
- Transfer the dough to a large ungreased bowl, then cover with plastic wrap. Leave the bowl out at room temperature for 12-18 hours, or until the surface is covered in bubbles and the dough has doubled in size.
- Place a Dutch or French oven in your oven, then set it to 450°F. Let the Dutch oven warm up for about 30 minutes.
- Transfer the dough to a floured surface, then fold the corners of the dough under to form a smooth, rounded surface. Place the dough on a large square of parchment paper, then dust with flour and let it rest for 15 minutes.
- Use a sharp knife to score an X-shape into the top of the dough. (The cuts should be shallow and just a few inches long.) Mist the top of the dough lightly with water.
- Remove the preheated Dutch oven, then use the parchment paper to place the dough inside. Cover the Dutch oven and bake for 30 minutes.
- After 30 minutes, remove the lid and continue baking for an additional 8-15 minutes.
- Transfer the loaf to a cooling rack and allow it cool for 30 minutes before slicing.
Any suggeStions for baking at high altitude? I could always make bread in Boston but fail miserably in Denver.
Please log in or create a free account to comment.I actually live in Utah, at about 5,500 feet. This recipe turned out perfectly for me!
Please log in or create a free account to comment.I’m a pastry chef and have lived in Denver for 46 years. Two suggestions for you, make sure you are letting your dough at least double in size plus a little more and lower the temperature of your oven by 25°, assuming its already accurate. Lowering the temperature of your oven works for any baked goods at high altitude (Denver or similar) like cakes or cookies. That’s the only adjustment you need. You don’t have to follow the high altitude directions if making a mix from a box as well. By the way, the long rising time is meant to further ferment the dough as in sour dough and that’s why you don’t need a lot of yeast. I don’t like sourdough so I increase the amount of yeast and add about a quarter cup of sugar. I also only let the dough rise for about 2-1/2 hours.
Please log in or create a free account to comment.I noticed you are now using the Martha Stewart Dutch Oven instead of the brand you recommend in your “tools you need in the kitchen” post from 2014. We have the Martha Stewart oven as well and LOVE IT! Thanks for the great recipe!
Please log in or create a free account to comment.Give me some nice olive oil and you yummy looking bread and I am a happy camper. This bread looks mouthwatering and simply to make. Two of my favorite combinations. I’ve NEVER been able to make bread from scratch, but thanks to you, I think I will be able to now.
Please log in or create a free account to comment.Thanks a lot Jilleee! I’ve been trying to stay away from great stuff like this and now all I want is some of this bread! Yikes (just lost 6 pounds from pastries and chocolate chip cookies….oh…what the heck). I’m going to try this with flax.
Love your website.
Please log in or create a free account to comment.I’ve been making a version of this for years and it always turns out. My recipe uses 3 cups of flour so is a wetter dough, and there are 3 risings so takes around 24 hours. It works with 1/2 whole wheat flour, just use a bit more yeast and let the dough rise longer. The whole wheat version is great with raisins and sunflower nuts.
This is the recipe I use, but Jillee’s instructions are far less wordy, so I need to try hers.
http://www.aresrocket.com/bread/
Make either of these and bring to a pot luck and everyone will think you are a bread baking star :)
Please log in or create a free account to comment.The green button isn’t working properly. Normally they do it only in html? Yours is doing every single picture and every step. Tried it twice and the same thing happened.
Please log in or create a free account to comment.After pressing the green print button, it pulls up a preview where you can choose what to print. You can select “remove images” at the top, or make the text smaller/bigger. :-)
Please log in or create a free account to comment.I have been baking a similar recipe for the past few months and I love it. May I suggest that you reduce the salt by half to 1 teaspoon? Salt controls yeast fermentation -a functional role beyond flavour but the final loaf way too salty tasting.
Please log in or create a free account to comment.Hey Jillee. Do you have a gluten free bread recipe? We’ve recently started eating gluten free and every brand of bread I’ve tried from the store is terrible.
Please log in or create a free account to comment.Yes – I have the best gluten free bread recipe: http://jillee.co/2hi4p4f
Please log in or create a free account to comment.We call this 3-2-1 Bread. 3 cups self rising flour, 2 tablespoons sugar and one bottle/can of beer. Bake at 375 degrees for 45 to 55 minutes. The Best and easiest bread I’ve ever made. Just mix, don’t knead, toss in a greased bread pan, and you got bread in an hour.
Please log in or create a free account to comment.That sounds real easy. I liked Jillee’s recipe but trying to print it even in the friendly way was pages and pages long. This one sounds very interesting. Thank you.
Please log in or create a free account to comment.how many ounces in the bottle/can of beer?? Would love to try your version……………………..
Please log in or create a free account to comment.I love this beer bread as well. I add garlic and onion powder and sometimes grated cheese. So easy and quick. This is great for avocado toast.
Please log in or create a free account to comment.It calls for a 12oz can or bottle of beer which is a regular size can/bottle. I usually use Corona because it is a very light beer.
I made this the other night with a bottle of Amstel Light which is what we had on hand. I want to make it again with Guinness or some other dark/stout beer. I bet that will be even better. So easy!
Please log in or create a free account to comment.Hi, thank you so much for this recipe! Does this work with whole wheat as well?
Please log in or create a free account to comment.I have the same question…….is there a sourdough/whole grain version?
Can’t wait to make some and serve with lightly salted butter hot out of the oven !!!!!!
MClark
Please log in or create a free account to comment.Boise, ID
I haven’t tried it, but I would maybe do half all purpose flour and half whole wheat flour. :-)
Please log in or create a free account to comment.Love your site!! I agree with Nanc, though…I’d really love a printable version of your wonderful recipes!! Thanks!
Please log in or create a free account to comment.There’s a green print button at the bottom of every post :-)
Please log in or create a free account to comment.I just recently joined you and am so excited about so many of the things that you post. BUT, I would like to see a printable version of your recipes with out having to print all the extra stuff and pictures. Please, can you do some thing about that ? Gotta’ try this bread, tonight. Love bread and like you, – yeast and I have never done too well together.
Please log in or create a free account to comment.Have a super week!
Above the comment section, there is always a button that reads printer friendly and it will give you the recipe.
Please log in or create a free account to comment.I am looking for the recipe on one or two pages, is there someplace where I don’t have to print 9 pages?
Please log in or create a free account to comment.There’s a green print button at the bottom of every post!
This looks so good. I love that no heavy duty mixer is involved. Ours that we had forever, but the dust a few years ago. Too expensive to replace it.
Please log in or create a free account to comment.It looks so yummy. Do you have a gluten-free version of this recipe?
Please log in or create a free account to comment.Yes – I have a great gluten free bread recipe: http://jillee.co/2hi4p4f
It’s more a sandwich bread and not a rustic loaf, but it is just delcious!
Please log in or create a free account to comment.I’ve been a big fan of your mother’s English muffin bread for a number of years. This past year I also started making 90 minute man bread. http://dontwastethecrumbs.com/2015/06/90-minute-man-bread/
Please log in or create a free account to comment.You should check that out because it’s pretty easy and no fail as well. I will definitely try this recipe as there’s nothing better in the winter time than warm bread with some good soup
I want to thank for all your tips.
Please log in or create a free account to comment.Thanks!
Please log in or create a free account to comment.I cannot make yeast work either and of course love yeast rolls etc! I’m going to try this recipe out! Thanks for sharing!!!
Please log in or create a free account to comment.I make mine in a bread machine
Please log in or create a free account to comment.She is right, you MUST try this recipe!! I also use this recipe and I have to say it is extremely unforgiving! I’ve let it rise anywhere from 7-36 hours and it still turns out great! The flavor of the bread is just delicious and it’s so easy to make! A must try for anyone!! Thanks for sharing!!
Please log in or create a free account to comment.Then you mean forgiving!
Please log in or create a free account to comment.I can’t wait to try this bread! I just wish there was a way to easily print the recipe without all the pictures or copying the instruction parts. And thanks for the great, helpful tips!
Please log in or create a free account to comment.What is Kosher salt? Won’t ordinary salt do? or use Halal salt perhaps, ha, ha?!!
Please log in or create a free account to comment.Kosher salt is a larger, courser salt than table salt. Since table salt is so much smaller than kosher salt, you would actually have more table salt in a Tablespoon than you would in a Tablespoon of kosher salt. :-)
Please log in or create a free account to comment.What Kim said!
Please log in or create a free account to comment.Thank you for this recipe. Your ideas and tips have improved my life in so many areas. Thank you Jillee !!!!
Please log in or create a free account to comment.Thank you!!
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