1 Cup Bread Recipe: No-Knead Wonder in a Single Loaf Pan

Ingredients for 1 cup bread

Five ingredients, one loaf pan, and a loaf that rivals artisanal bakery bread—this is your no-fail bread recipe.

The flour is the star here. King Arthur or Bob’s Red Mill are my go-tos—they’ve got that perfect balance of protein for structure and tenderness. If you’re using all-purpose, make sure it’s unbleached for a cleaner flavor. The yeast? Fresh yeast is ideal—it activates faster—but active dry works too (just dissolve it in the warm water first). Temperature matters: water should be 110°F—too hot and you’ll kill the yeast, too cold and it won’t activate. I use a thermometer, but if you’re eyeballing it, it should feel like a warm bath, not a sauna. The olive oil adds richness, so don’t skimp—that fruity, high-quality stuff makes all the difference. Grab a small bottle from Trader Joe’s or your local market if you’re unsure.

No instant yeast? Active dry yeast works perfectly—just dissolve it in the warm water first and let it sit for 5 minutes until foamy. Short on olive oil? Melted butter at half the amount gives a similar richness, though the flavor will be more buttery. Using whole wheat flour? Replace half the all-purpose with whole wheat, but add an extra tablespoon of water since it absorbs more. The salt is non-negotiable—it’s what develops that deep, satisfying flavor. If you’re worried about over-salting, Diamond Crystal kosher saltTap water works fine, but if yours is super chlorinated, let it sit out for 10 minutes to evaporate the chlorine first.

This dough is a dream to handle—no kneading, no fuss. Once mixed, it’s ready for the fridge. Cover it tightly with plastic wrap and let it rise overnight in the fridge (or at least 8 hours). The cold rise develops incredible flavor and makes the crust crispier. When you’re ready to bake, take it out 1 hour before shaping—it’ll be easier to handle. The loaf keeps well for 3 days at room temperature, wrapped in a clean kitchen towel. For longer storage, freeze slices wrapped in parchment—just toast straight from frozen for crispy perfection.

Step-by-step instructions for 1 cup bread

Here’s how to transform minimal ingredients into a rustic, no-knead loaf with perfect texture.

In a medium bowl, combine the 1 cup all-purpose flour and 0.5 tsp kosher salt. Whisk to eliminate any lumps—this ensures even distribution of salt throughout the dough. Create a well in the center and add the 0.25 tsp instant yeast directly into the flour.

Next, pour in the 0.25 cup extra-virgin olive oil and gently mix with a wooden spoon until the flour begins to absorb the oil. The mixture should resemble coarse crumbs with oily streaks. This step is crucial for developing gluten without kneading. Pour in the 0.5 cup warm water (about 110°F) and stir until just combined—you’ll want a shaggy, sticky dough that comes together when pressed.

Cover the bowl with plastic wrap and let the dough rest at room temperature for 1 hour. This initial rest allows the yeast to activate and the gluten to begin developing. You’ll notice the dough will become slightly more cohesive and may even rise slightly in the bowl. Don’t be tempted to skip this step—it’s where the magic happens for that perfect crumb structure.

After 1 hour, the dough should look more uniform and less sticky. If it’s still very wet, you can add 1-2 tablespoons more flour to help with shaping later. The dough should be pliable but not stiff—think of it like a very soft playdough. This resting period also allows the olive oil to fully incorporate, which will contribute to the bread’s tender crumb.

Lightly flour a clean surface and transfer the dough onto it. Gently shape the dough into a rough oval or rectangle—don’t worry about perfect edges. The goal is to create a compact shape that will fit easily into your loaf pan. Fold the edges toward the center and press down gently to create surface tension. This helps develop gluten without overworking the dough.

Place the shaped dough into a lightly greased 9×5-inch loaf pan, seam-side up. Cover the pan with plastic wrap and let it rise at room temperature for another 1-2 hours, or until the dough has visibly expanded and risen about 1 inch above the pan. The dough should feel slightly springy when pressed gently with a finger. This second rise is crucial for achieving that classic no-knead texture.

Preheat your oven to 375°F with a rack positioned in the lower third. This lower position helps create a crispy bottom crust. Once preheated, bake the loaf for 35-40 minutes, until the top is deep golden brown and the internal temperature reaches 205°F when measured with an instant-read thermometer.

Here’s the thing—don’t open the oven during baking. The steam is what creates that beautiful oven spring and tender crumb. You’ll know it’s done when the bread sounds hollow when tapped on the bottom and pulls away slightly from the sides of the pan. For extra crust color, you can brush the top with a little more olive oil after 20 minutes of baking.

Remove the bread from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack. This brief cooling period prevents the bottom from becoming soggy. The bread will continue to firm up as it cools, developing that perfect crumb texture we’re after.

For the best results, let the bread cool completely before slicing—this can take 1-2 hours. The interior should be soft and slightly chewy with a crisp crust. Each slice should reveal an open, airy crumb structure with pockets of olive oil flavor throughout. This simple loaf proves that great bread doesn’t require complicated techniques—just patience and attention to detail.

Flavor customization for this recipe

Sweet Variations

Add 1 tablespoon honey or 2 tablespoons maple syrup to the dough for a subtle sweetness that pairs beautifully with savory toppings. I love using local wildflower honey—it adds floral notes that complement the olive oil perfectly.

For a fruity twist, fold in ½ cup dried cranberries or chopped dried apricots during the final shaping step. These variations work especially well for breakfast loaves or dessert sandwiches. 🍯

Herb Infusions

Brighten your loaf with fresh herbs like rosemary or thyme. Finely chop 2 tablespoons fresh rosemary and mix it into the dough after the initial rest—it infuses beautifully during the long rise. For a Mediterranean touch, add 1 tablespoon dried oregano along with ½ teaspoon garlic powder.

These herbs elevate the olive oil flavor and add aromatic complexity. I often use this variation for sandwiches with prosciutto or hummus.

Cheesy Twists

For a rich, savory loaf, fold in ½ cup shredded mozzarella or Parmigiano-Reggiano during the final shaping. The cheese melts slightly during baking, creating pockets of gooey goodness. I recommend using low-moisture mozzarella to prevent a soggy texture.

For a stronger flavor, try Pecorino Romano—just ¼ cup makes a dramatic difference. These cheesy variations work exceptionally well with soups or as a base for grilled cheese sandwiches.

Seeded Crunch

Add texture and nutrition with 2 tablespoons sesame seeds, sunflower seeds, or poppy seeds. Sprinkle them evenly over the dough before the final rise or press them lightly into the surface before baking. For extra crunch, top with toasted chopped nuts like walnuts or almonds.

These variations add visual appeal and a satisfying bite, perfect for breakfast or snacking. I love using this technique for a rustic, artisanal look. 🌾

Spiced Warmth

Warm up your loaf with ½ teaspoon cinnamon and ¼ teaspoon nutmeg—these spices pair wonderfully with the olive oil. For a Middle Eastern twist, add ½ teaspoon ground cumin and ¼ teaspoon smoked paprika.

These variations work beautifully with spiced teas or as a base for savory pastries. The spices deepen the bread’s flavor and add warmth that lingers with each bite.

Savory Add-Ins

Transform your loaf into a hearty side dish by adding ½ cup chopped sun-dried tomatoes or finely diced roasted red peppers. These ingredients add moisture and intense flavor. For a meaty twist, fold in ½ cup cooked and crumbled sausage or finely chopped prosciutto.

These variations turn your simple loaf into a flavorful main or side dish that pairs perfectly with soups or salads.

Frequently asked questions