Crusty No Knead Italian Bread is a fast and easy ! It's just like the bread my Italian mother-in-law makes!! This delicious bread is made in your Dutch oven and is ready in a few hours-no need to have it rise overnight! Perfectly crisp crust and soft on the inside. This bread is quick to make with unbelievable results!!
There is a slight problem when you have an Italian mother-in-law that can bake any bread with her eyes closed. You wish you had her skills and her instinct. You wish you had her lifetime of bread education learned from her mother, grandmothers, sisters, neighbors, friends.
Originally published February 5, 2019 and updated on January 14, 2023
Hello, my friends. This is one of my favorite bread recipes. I know many of you are home baking your own bread. I thought it would be nice to share this recipe again with all of you
Whenever I am with my mother-in-law Teresa, I study what she is doing in the kitchen. I take notes. I take photos (she doesn't like them that much). I sometimes take videos. I am basically stalking her every move and and asking her the same questions I've asked her for many years. But she kindly repeats her answers and her lessons
There is her Calabrian bread that is out of this world. It is a bread she and her mother and sisters all make. Her brother’s wives also make this same bread. They are all scattered all over Italy baking this same bread every week. Yes, they bake it every week.
I obviously don’t have a neighborhood brick oven to share and I also don’t have 12 people eating at my house on any given nights. So one small loaf is all I need. One small perfect loaf like this loaf. I’m not saying this loaf is identical to Teresa’s Calabrian crusty bread, but it is definitely very close!
What is No Knead Bread?
A no knead bread is a type of bread that requires minimal kneading and stirring. Instead of kneading the dough, it relies on time to form gluten strands and give the bread its structure. The end result is a moist, flavorful loaf with an open crumb and delicious crust.
Why you will love this easy Italian No Knead bread?
- This Italian no knead bread is an easy, yet delicious homemade bread recipe.
- It's made with only a few simple ingredients and requires no kneading
- The end result is a perfectly light, crusty, and flavorful loaf of bread that is perfect for slicing up and serving with your favorite meals.
- Plus, the whole process takes less than 24 hours and can be made with minimal effort and time.
- It is an authentic Italian bread recipe
Look at that crust on this bread!! You can make a bread this fabulous! It just takes some patience and some time.
Each time I make it and pull the ends together it gives the bread a different shape. Also, if you don’t use a bread proofing bowl, the flour will leave a different design in the folds each time (like mine!).
What ingredients do you need to make this fast bread?
- 1 packet 2 1/4 teaspoons active dry yeast
- 1 tsp sugar
- 1 1/4 cup warm water about 100 F
- 2 cups bread flour plus extra for dusting
- 1 cup whole wheat flour
- 1 1/4 teaspoon sea salt or kosher salt
How to make No Knead Bread
- In the bowl of a stand mixer with dough hook attached, dissolve the yeast in the warm water with the sugar and let it proof (5-10 minutes until foamy).
- In a small bowl, add the flours and salt. Give it a few whisks to combine together.
- Add the flour to the bowl a small portion at a time and mix on low speed. Once you have added all the flour increase the speed and mix until the dough starts to pull away from the sides of the bowl. If you notice the dough is too sticky, add about a tablespoon more of dough at a time until you get a dough that is not too sticky to handle.
- (If you’re mixing by hand, mix until ingredients have just come together and form a smooth dough). When dough is ready, turn mixer off and remove the the dough hook.
- Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours (the goal is to not have the dough be too springy).
- Sprinkle a little flour on a clean counter. Carefully remove the dough without disturbing it too much onto the counter. Pull the corners together to form a round bowl and place the dough back into the same bowl (sprinkle a little flour into the bowl) seam side down. Cover with a tea towel and let it rise while the oven heats up.
- Preheat oven to 460 F with rack in lower third of oven. Heat a covered 3 1/2 quart heavy ovenproof Dutch oven (9 inches in diameter) with the lid on for 30 minutes or until dough is ready.
- Place a sheet of parchment paper on your counter (about the length of a baking sheet). Sprinkle on a little flour. Place your loaf seam side up on on the parchment paper.
- Carefully remove preheated pot from oven, and uncover.
- Remove the towel from top of bowl and quickly but carefully lift the dough using the corners of the parchment paper and place the dough into pot, seam side up (the dough is on the parchment paper). Sprinkle a little more flour on top if it has been absorbed while rising.
- Cover with lid. Bake for 30 minutes.
- Uncover pot, and bake until bread is dark brown, 15-20 minutes.
- Carefully lift bread using the parchment paper from pot and transfer to a wire rack to cool completely. Be sure to let cool completely before slicing.
How to tell if your yeast is active and ready to use?
The first and most important step in baking this bread is activating the yeast.
- In a small bowl, add the warm water.
- Sprinkle on the yeast and the sugar.
- If the yeast is still fresh, it will start to activate and bubble up in about 5-10 minutes. It may take a full 15 minutes.
- If it doesn't activate and bubble up, start over with a new packet.
How to store baked bread?
The best way to store a crusty bread like this Italian bread is in a paper bag closed tightly and keep it at room temperature. The crust will stay nice and firm for a couple of days.
Expert tips and variations
- For best results, make sure your yeast is fresh and active. If using instant dry yeast, you can skip the step of dissolving it in warm water.
- Feel free to get creative with this recipe and add herbs, spices, or cheese to customize the flavor.
- To reheat leftovers, simply wrap the bread in aluminum foil and bake at 350F (175C) for 10 minutes or until hot.
- If you don't have whole wheat flour , you can use all-purpose flour instead.
- For a crunchier crust, sprinkle some water on the top of the loaf before baking.
- If you want to increase the flavor complexity of this bread, add a tablespoon of olive oil or butter to the dough. This will also make it more tender and moist.
What size Dutch oven is best to bake this crusty no knead Italian bread?
For this bread I used 5 qt, but you could even use a 3 quart Dutch or French oven (Le Creuset calls them French Oven). It's best to use piece of parchment paper to make it easier to lift the loaf in and out of the Dutch oven.
Can the flour quantities vary when baking bread?
Yes, flour quantities may vary. I start out with 2 1/2 cups of flour and I add the last 1/2 cup and sometimes a little bit more. You may even need less flour. There are variables that affect the dough, such as humidity and also the temperature.
If it’s a cold and rainy day, your flour amount will differ from a hot and sunny day. If you feel your dough is too sticky, add a little bit more flour at a time. Rising time could also differ from kitchen to kitchen. If you have a hotter environment like we do here in Florida, it will rise much quicker.
Can you freeze baked bread?
Yes! This is how you freeze this amazing homemade bread:
- Cool the bread completely.
- Wrap bread very will with plastic wrap.
- Place bread in zipped lock freezer bag (or even wrap very well with foil paper).
- Freeze for up to 3 months.
- When you are ready to use the bread, thaw in the refrigerator overnight. Simply warm up in oven (I like to warm up at 350F/180C) for about 35 minutes.
The main difference between Italian bread and Sicilian bread is the texture. Italian bread generally has a softer, doughier texture with an open crumb, while Sicilian bread is denser and drier with a tight crumb. Additionally, Italian bread often contains ingredients like olive oil, rosemary, or thyme for added flavor, while Sicilian bread is usually made without any additional ingredients.
No-knead bread is a quick, easy way to make delicious homemade bread with minimal effort. Traditionally, breads require kneading and rising several times in order to develop the gluten strands that give structure to the loaf. With no-knead bread, this process is greatly simplified by relying on time instead of kneading. This type of bread is also ideal for beginner bakers as it requires very little effort and skill to make a delicious loaf.
Italian bread is characterized by its unique flavor and texture. The most common ingredients used in Italian bread are yeast, olive oil, salt, sugar, and a variety of flour including all-purpose, semolina, or durum wheat. These ingredients give the bread a distinct aroma and flavor that can't be replicated with other types of breads.
The main difference between French bread and Italian bread is the texture. French bread typically has a crisp crust and a light, airy interior with large holes, while Italian bread usually has a chewy texture and an open crumb.
Another fantastic bread recipe is the overnight version of the no knead to knead bread.
The bread goes perfectly with any great Italian cheese or salami and olives.
Some ways we like to enjoy this bread:
Yes, Italians do eat bread with their pasta!
Did you make this? Please RATE THE RECIPE below:)
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Crusty No Knead Italian Bread
Ingredients
- 1 packet 2 1/4 teaspoons active dry yeast
- 1 tsp sugar
- 1 1/4 cup warm water about 100 F
- 2 cups bread flour plus extra for dusting
- 1 cup whole wheat flour
- 1 1/4 teaspoon sea salt or kosher salt
Instructions
- In the bowl of a stand mixer with dough hook attached, dissolve the yeast in the warm water with the sugar and let it proof (5-10 minutes until foamy).
- In a small bowl, add the flours and salt. Give it a few whisks to combine together.
- Add the flour to the bowl a small portion at a time and mix on low speed. Once you have added all the flour increase the speed and mix until the dough starts to pull away from the sides of the bowl. If you notice the dough is too sticky, add about a tablespoon more of dough at a time until you get a dough that is not too sticky to handle.
- (If you’re mixing by hand, mix until ingredients have just come together and form a smooth dough). When dough is ready, turn mixer off and remove the the dough hook.
- Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours (the goal is to not have the dough be too springy).
- Sprinkle a little flour on a clean counter. Carefully remove the dough without disturbing it too much onto the counter. Pull the corners together to form a round bowl and place the dough back into the same bowl (sprinkle a little flour into the bowl) seam side down. Cover with a tea towel and let it rise while the oven heats up.
- Preheat oven to 460 F with rack in lower third of oven. Heat a covered 3 1/2 quart heavy ovenproof Dutch oven (9 inches in diameter) with the lid on for 30 minutes or until dough is ready.
- Place a sheet of parchment paper on your counter (about the length of a baking sheet). Sprinkle on a little flour. Place your loaf seam side up on on the parchment paper.
- Carefully remove preheated pot from oven, and uncover.
- Remove the towel from top of bowl and quickly but carefully lift the dough using the corners of the parchment paper and place the dough into pot, seam side up (the dough is on the parchment paper). Sprinkle a little more flour on top if it has been absorbed while rising.
- Cover with lid. Bake for 30 minutes.
- Uncover pot, and bake until bread is dark brown, 15-20 minutes.
- Carefully lift bread using the parchment paper from pot and transfer to a wire rack to cool completely. Be sure to let cool completely before slicing.
Karen says
Great loaf! Great story about your MIL! I miss Twelve Loaves! It was such an inspiration!
Lora says
Hi Karen-Thank you. Miss baking monthly with you...you're such an incredible bread baker! XX
Orna O'Reilly says
I don't have a Dutch oven and wonder if I can bake this on a metal rack instead?
Lora says
Hi Orna-I would bake it on a baking steel or pizza stone (if you have)...if not a metal baking sheet. Preheat the baking steel, pizza stone or metal baking sheet in the oven for about 45 mins-1 hour (to get the best results).Place the bread on parchment paper to carefully transfer to the sheet.
To create the steam, fill small baking dish with water (1 cup is usually plenty) and place it in the oven, on a rack directly under your baking stone or steel, 5-10 minutes before you place your bread in the oven. When you’re ready to bake, place your bread onto the baking steel (or baking sheet), and bake as directed. Carefully remove the dish of water from the oven for the last 10-20 minutes of baking.I think that would do the trick to create the nice crust!
jessica says
This bread is actually not that hard to make, I’m not a very skilled cook and loved this recipe !
Lora says
Hi Jessica-Great! Really happy you enjoyed the bread! Thanks for letting us know 🙂