overnight bread

Even with my history of yeast-related struggles, this bread seemed like something I might actually be able to pull off. But this bread is so easy, not only did I make bread with this recipe, I made GOOD bread! And you can, too!

No-Knead Overnight Bread

all-purpose flour

– 2 tsp kosher salt

tsp active dry yeast

water

Start by whisking the flour, salt, and yeast together in a medium-sized bowl.

Gradually add the water to the dry mixture, and stir using a wooden spoon. Mix the dough gently and form it into a ball.

Transfer the dough ball to a large ungreased bowl. Cover the bowl with plastic wrap, then place it out of the way 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.

When the dough is ready, place a Dutch or French oven into your oven and turn it on to 450°F. Let the Dutch oven warm up for about 30 minutes or so.

Transfer the dough to a floured surface. 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.

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.

Remove your preheated Dutch oven from the oven, and place the parchment paper and dough inside. Cover the Dutch oven and bake for 30 minutes.

After 30 minutes, remove the lid and bake your bread for an additional 8-15 minutes. You want the top to be nice a dark, but not burnt. Remove from the oven and transfer your bread to a cooling rack. Allow to cool for 30 minutes before slicing.

Slather a piece of your homemade bread in butter or jam, and enjoy! :-)

This overnight rye bread is an easier version of a northern European classic, made with whole grain spelt and rye flour, cocoa, and oats. This dense bread is not at all dry and makes a nice alternative to light loaves, with a stronger flavour and slightly chewy texture.

Easy Overnight Dark Rye Bread

500 milliliters (2 cups) room temperature water

maple syrup

(3 cups) whole spelt flour

(1 cup) rye flour

(1/2 cup) rolled oats

(1/4 cup) cocoa powder

sea salt

dry yeast**

In a large mixing bowl, whisk together the...

In a large mixing bowl, whisk together the water, maple syrup, and active starter or fresh yeast if using that option.

Add the spelt, rye, oats, cocoa, and salt...

Add the spelt, rye, oats, cocoa, and salt to the bowl. Add the dry yeast to the dry ingredients as well if that's what you're using. Stir with a wooden spoon to combine, mixing until no visible streaks remain.

Cover the bowl with a lid, cutting board,...

Cover the bowl with a lid, cutting board, or tea towel and let it sit for 12-15 hours at room temperature. It will at least double in size during this time.

In the morning, grease* a 30 cm /...

In the morning, grease* a 30 cm / 12 inch bread pan or line it with paper. Scrape the dough into the pan, and then press it down evenly (wet hands work well).

Cover the dough with a clean dish towel....

Cover the dough with a clean dish towel. Let it rest again for 1-2 hours at room temperature.

Heat the oven to 200C (400F). Once the...

Heat the oven to 200C (400F). Once the oven is hot, place the bread on a middle rack and bake for 40-45 minutes. The crust will be hard and sound hollow when tapped once the bread is done baking.

Remove it from the oven and place the...

Remove it from the oven and place the pan on a metal rack to cool for 20-30 minutes before removing it from the pan to cool completely. The loaf will keep well for a week at room temperature, best stored in a cloth bag.

https://mediavine-res.cloudinary.com/video/upload/fxetxfrbcgc0pr5vkbij.mp4

Overnight bread is great when you don&#039;t have time to make a loaf in one day. The dough rests in the refrigerator for a day so you can bake it later.

Homemade Overnight Bread

active dry yeast

all purpose flour (divided) ((250 grams))

olive oil

salt

In mixing bowl add the water and sprinkle the yeast on top, let sit 5 minutes then stir. Add half the flour and start to knead with the dough hook, then add remaining flour and knead just to combine, then cover with  a clean towel and let rest 10 minutes.

Add the oil and knead then add the salt and knead for another 3 minutes.

Place the dough on a lightly floured flat surface and flatten into a small rectangle, fold one third of the dough into the middle and the other end over top, pulling the dough gently as you fold (like an envelope), do this three times, then cover with a clean tea towel and let rest 10 minutes. Repeat this folding and resting 5 times to equal 50 minutes of rest time. Then place the dough in a lightly oil bowl, turning to coat the dough, cover the bowl with plastic and refrigerate 20 - 24 hours.

Remove from the fridge and let sit 30 minutes. Then fold the dough again three times, let rest 10 minutes, then form the dough into desired loaf shape, place on parchment paper lined cookie sheet, cover and let rise 1-2 hours.

Pre-heat oven 400F (200C), place a cake tin in the bottom of the oven.

Score the bread, add 1 cup of hot water to the pan and quickly place the loaf in the oven. Bake 30 minutes or until done. Move immediately to a wire rack to cool. Let cool completely. Enjoy!

No Knead Artisan Bread Recipe - This artisan style crusty bread gets its complex flavors and chewy interior from a 24 hour rising time. With only 4 ingredients, even the most intimidated baker can easily make this practically foolproof bread.

No Knead Artisan Bread

bread flour

dry yeast

(316 ml) lukewarm water*

Mix in the dry ingredients in a large mixing bowl.

Pour  in 1 ⅓ cups (316 ml.) lukewarm water.

Give it a mix using a wooden spoon. At this point, the dough needs to be quite sticky. If it is not, after you fully mixed it, add in more water in 1-tablespoon increments. Alternatively, you can use your clean hands to mix and feel the stickiness.

Cover the bowl with a clean kitchen towel and let it sit in a warmer part of your house for 18-24 hours.

Lightly flour your kitchen counter, gently remove the dough from the bowl, and place it onto your work surface. While removing, you will realize that it is quite sticky. However, if you take your time and gently pull it by folding it onto itself, you will see that it will come out easily without any dough remaining in the bowl.

Form the dough into a ball tucking the sides of the dough under. Transfer the dough onto a large parchment paper, lightly dust with a little bit of flour, cover it with a clean kitchen towel, and let it rise for 1-2 hours or until it doubles in size. Again, I recommend letting it sit in a warmer part of your house.

Towards the end of the rising time, place your dutch oven in the oven and pre-heat it to 450 F degrees (230 C Degrees). 

When ready to bake, take the now-very hot dutch oven out of the oven. Using the edges of the parchment paper carefully place the dough into the dutch oven. Put the lid on and let it bake for 30 minutes. Then remove the lid and continue to bake another 20-30 minutes or until the top is nicely golden brown as you see in the photos.

At the end of the baking, remove it from the dutch oven, place it onto a cooling rack and let it cool for 30-45 minutes before slicing.

Whether you're a novice or experienced bread baker, No-Knead bread is the easiest and one of the tastiest bread you'll ever make! Just dump in a bowl, mix and let it rest overnight and dump into a dutch oven the next day to bake!  Easy, peasy, delicious!

The Best No Knead Crusty Bread from scratch

instant yeast

table salt

water (room temp)

Lidded cast iron dutch oven

Any add-ins you want (nuts, dried fruits, cheese, spices etc…)

In a large bowl add in the flour, yeast and salt. You need to make sure the bowl is at least 2 times the size as this will easily double in volume. Whisk to combine. Add in the water and mix with a wooden spoon &#8211; do NOT use a stand mixer. Mix it until it&#8217;s combined and forms a &#8216;shaggy&#8217; dough. Just make sure that all the flour is incorporated. It will not be a smooth dough &#8211; that&#8217;s how it&#8217;s supposed to be.

Cover with plastic wrap and set in a warm place overnight for at least 12 hours but no more than 24.

When you’re ready to bake, put the rack in the middle and preheat to 450F. When the oven reaches temp, put your dutch oven pot (cast iron or heavy ceramic {check to see that your ceramic can handle 450F temp first!}) in the oven WITH THE LID on. Let it heat up for 30 minutes.

While that’s heating up, use a dough scraper and scrape your dough onto a heavily floured surface (or you can flour parchment paper and put it on there). *See note

If adding nuts, fruits, etc, add it now and gently knead in to disperse. Shape into a ball, tucking the sides under. It will be sticky but that’s good.

Cover lightly with plastic until the 30 minutes is up.

Remove the pot from the oven, place the ball dough on floured parchment paper and plop the ball down in the pot. You&#8217;re essentially placing the whole thing inside (try to remove the excess flour) the pot &#8211; parchment paper with the dough ball.

Replace the lid and bake for 30 minutes. No peaking! Remove the lid and bake for another 15 minutes. Remove from the oven and using tongs remove the bread and cool on cooling rack.

OMG this bread is a life saver; literally! Our stores are completely out of bread but they had bread flour and yeast. So I decided to make bread for the first time ever yesterday using your recipe.

Lori this bread is incredible! I can't believe how easy it was! My husband and kids were raving over it and said I'm never to buy store bought bread again!

Folks this recipe is THE BEST!

Omg, I made this bread. We all loved it. Will make it again and again.   Very simple to make.

This no-knead bubble bread is super soft, fluffy and subtly sweet. Easy to make and make ahead friendly!

Bubble Bread (Mini Pull Apart Bread)

(170 grams) bread flour

+ 2 tsp (130 milliliters) soy milk

tsp (8 grams) sugar

tbsp (25 grams) coconut condensed milk*

tsp (2 grams) instant dry yeast

tsp (2 grams) salt

tsp (8 grams) unsalted butter

If using soy milk straight out of the refrigerator, microwave for 20 seconds or until slightly warmer than room temperature. Add warm soy milk to a bowl and sprinkle the yeast on top. Roll the bowl to submerge the yeast. Add in sugar, condensed milk, salt and melted butter. Give it a quick whisk and then add in the flour, Use a wooden spoon utensil and mix together until just combined. Then use a spatula and mix together until no more flour remains and then cover.

QUICKER VERSION: Leave at room temperature for 1 1/2 &#8211; 2 hours or until double in size.

OVERNIGHT VERSION: Place in refrigerator for 12-15 hours. When ready, take it out of the refrigerator and let it proof in the oven with the lights on for 1 1/2 &#8211; 2 hours or until double in size.

The dough will be quite sticky (this is normal). Dust the dough, working surface and hands with flour to prevent sticking. Degas the dough by pressing the air pockets out with your hands while shaping and speeding it into a square. Cut it into strips and then into small pieces. They do not have to be the same size or weight, about 6-15g each (about 30 pieces total). Place them onto a lined baking tray 1/2 cm apart from each other.

Place into your oven with lights on and let it rise until double in size (about 30-60 minutes).

Pre-heat your oven to 160 C (320 F). Right before putting into the oven, brush with soy milk. Bake for 15-18 minutes or until nice and golden on top. Transfer to a wire rack and immediately brush melted butter on top. Serve and enjoy!

THE ABSOLUTE BEST!!! I made the quick version bc I’m impatient, but it came out beyond delicious! Tomorrow I’ll be making the overnight version to see how much fluffy they become. I smothered mine in coconut condensed milk butter and it brought me back to my childhood eating sweet bread and coffee before bed. Thank you for your amazing recipes Lisa&lt;3

These were so easy to make (only waited 2 hours because I would not wait 😅)! Perfect for breakfast or afternoon snack ❤️ The bread itself was perfecto, but definitely will try making the spreads! 🤤🤤

i've been struggling to find food i have the ingredients for since starting to go vegan and i absolutely loved this recipe! your blog is the first place i go when trying to think of a snack/meal i'd enjoy
i didn't have any condensed milk so i used the substitute you recommended which worked perfectly! i also added some cinnamon sugar on top before cooking and it was the perfect treat :))

This recipe was easy, lots of fun, and came out SO GOOD. I saw it on Tiktok first and couldn't stop thinking about it, so I finally took the plunge and made it. I made a few small mistakes I'll know to do better for next time (because there will be a next time) I make this, but the recipe itself was simple to follow. I've been making a lot of breads lately but this recipe is really unique and special. Perfect for this time of year, to serve with a veggie soup or just on its own!

This is the best recipe! so good I made it twice two days in a row!!!

This super cute, very easy and absolutely delicious bread is definitely gonna be my go-to for potlucks and whenever I am craving a nice home-made bread!
I slathered it with butter and kept popping a few bubbles every few hours because I couldn't resist and my only disappointment was that it was quickly gone, hahaha!!
Definitely making it again, so yum!!!

Thanks for the recipe Lisa!! Mine came out a bit dense at the bottom and the top surface was slightly cracked, can any help me? 😄

Yo! This recipe is amaaaayyyyzing! It's so easy to follow and there's NO WAY you can it wrong! Only 7 ingredients! 7 is my lucky number, baby. I made this for the fam bam and they all loved it! My mom said we need to make it for Thanksgiving. It was my first try making this and it came out perfectly fluffy and delicious!

Yo! This recipe is amaaaayyyyzing! It’s so easy to follow and there’s NO WAY you can get it wrong! Only 7 ingredients! 7 is my lucky number, baby. I made this for the fam bam and they all loved it! My mom said we need to make it for Thanksgiving. It was my first try making this and it came out perfectly fluffy and delicious!

Yummy! Very fluffy and so cute! I didn't even get to let it rise/rest for as long as recommended cause I was on a bit of a time crunch ahah, but I was presently surprised with the texture regardless :D The bubbles lowkey do take quite a bit of time to roll out but I do think it adds a lot to an otherwise very simple bread. Lisa is right that this is a very good base to add different flavors to!

One note is that, if you double the recipe with the included tool, it does NOT double the metric amounts or the measurements in the notes. Be careful cause I almost totally messed this up with that T^T

This is an ABSOLUTE favorite!!! My inner French child is so happy right now, because these amazing fluffy balls are exactly the same as French "pain au lait" or "brioche" and that was one of my favorite things ever! And it still was growing up except that sinse I went vegan, I never found a good alternative to my sweet fluffy "pains au lait". And finally: there it is!! I am beyond happy AND it was super easy to make. I made the quick version without condensed milk, I can't even imagine how fluffy and sweet it can become! But really, thank you so much Lisa, your recipe brought me back one of my favorite foods &lt;3

This recipe was so easy to make, and the fact that you can prep the dough then leave it in the fridge overnight is so nice. I prepped it for a small dinner party I was having, then pulled the dough out of the fridge and finished the process really quickly. Five of us devoured all of the rolls, and if I'd made a double batch I think we'd still have eaten all of them. My four-year-old wants to make them again as soon as we can, and I don't blame him.

This recipe was a HIT at Thanksgiving! We let the yeast rise overnight and it turned out delicious. I’d highly recommend topping with garlic butter.

This recipe was the perfect addition for my Christmas Care Package meals for friends who are sick, grieving, or dealing with family drama who are all shut in. The overnight option saved me after cooking a feast all day &amp; this was my last side. I did the prep the night before &amp; baked first thing in the morning before dropping everything off to everyone (socially distanced/no-contact). Everyone said they loved them so much &amp; how they were the perfect appetizer buttery bite size 🤤! I’ve passed out the recipe to my friends &amp; hope they keep wowing other people with Lisa’s amazing recipes 🔥

She’s literally my favorite online chef! My husband and I love practicing recipes from here &amp; giving food to our friends. Authentic recipes for every day needs but also tradition dishes that will blow your mind!

I love this recipe. It’s so simple and the bread is such a lovely texture. Must try with different toppings.

I made this with a fruit sando filling of strawberries and whipped coconut cream and it was so good and so cute, thank you for the recipe :)

This is my first actual bread recipe, I've only had experience in using a bread maker so I was really nervous to try this recipe. 

Instead of using condensed milk, I used Okonomikitchen's roasted garlic miso butter and unfortunately my apartment was too cold so I had to keep rising it in different areas of my home. I found out that leaving it in the oven with the lamp and a hot boiling cup of water works THE BEST! The dough did overrise in the process  so there wasnt any golden color on the bread but the satisfying pull and the taste was absolutely *Cheff kiss!! 😘😌

This looks outstanding and am looking forward to making.  I have a question out of curiosity, would using milk in place or soy milk ruin the recipe?

Absolutely IN LOVE with this recipe!! It gives me hope that I can really bake 🥲

I did the quick version and use maple miso butter as the glaze - it turned out so perfect!!! 

It’s so fluffy and savoury and just absolutely delicious!!

It was super yummy and my family finished it quickly. I’ve never thought of adding condensed milk into bread, and it’s such a awesome idea. Love your recipes

Will pass this recipe down generations!
Pro tips to make it perfect:
1)Coconut condensed milk is a MUST. DO NOT opt this ingredient out. 
Don't have coconut condensed milk? Make it at home!
I make it homemade. I will take the extra steps to make the condensed milk because it's KEY to pull the recipe altogether.
2)Smear splash of oil+condesed milk on top of the bread before you bake it, then when its done add more coconut condesed milk and put your oven on broil!
The broil with condesed milk on top is crucial for the golden brown finish!
3)Optional but vanila almond milk taste the best, also dont use water. Doesnt taste the same.

Love this!!

These buttery brioche dinner rolls are an overnight version of my popular soft brioche bread recipe. This recipe uses a long cold rise in the fridge and makes 16 fluffy pull-apart dinner rolls that you can bake fresh in time for dinner. So good for mopping up a hearty stew or simply slathered in melted butter!

Soft-Baked Brioche Dinner Rolls (Overnight Recipe)

instant yeast ((see notes

diamond crystal kosher salt

whole milk ((90°F))

egg ((room temperature))

honey

soft room temperature unsalted butter ((6 tablespoons))

milk

Mix the dough. Combine flour, salt, and yeast the bowl of a stand mixer fitted with a dough hook. In a separate bowl, whisk together warm milk, honey, and egg. Pour the wet ingredients into the dry ingredients. Mix on low speed (KitchenAid speed 2-3) until the dough comes together in a shaggy messy ball on the dough hook, about 3-5 minutes. The dough will look dry at first, but will hydrate as it mixes. Be patient!

Knead the dough. Increase speed to medium (KitchenAid speed 4) and knead until the dough passes the windowpane test, about 7-10 minutes. If the dough hasn&#39;t reached windowpane after about 7 minutes, drizzle in an additional 1/2 teaspoon milk while kneading, then cover and rest for 5-10 minutes. Knead 2-3 minutes more. It should get there!

Add the butter 1 tablespoon at a time. With the mixer running on medium (KitchenAid speed 4), add the butter one tablespoon at a time. Let each piece fully incorporate before adding more. The dough will look like it is falling apart each time you add more butter, but it will come back together. Pause the mixer to gather the dough around the hook or scrape the butter down into the bowl occasionally as needed. This can take 10-15 minutes. Be patient!

Knead the dough again. Increase speed to medium-high (KitchenAid speed 5-6) and knead until the dough is smooth, shiny, and passes the windowpane test again, about 5 minutes.

Cover and rise. Place the dough ball in a lightly greased bowl or container. Cover and let rise 1 hour at room temperature (72-75°F) until just about doubled in size. If not doubled after an hour, let it rise an additional 30-60 minutes until doubled. When you push a finger into it, the indentation should spring back slightly but remain visible.

Deflate the dough. Turn dough out onto a clean, lightly floured work surface. Use your hands to gently deflate the dough. Divide the dough into sixteen equal pieces using a kitchen scale (each piece should weigh about 42 grams).

Shape the dinner rolls. Gently flatten each piece of dough against the counter, stacking any smaller pieces on top of larger pieces if you&#39;re combining them. Fold or tuck the edges up across the middle of the dough to create a ball, then pinch the edges together to create tension and a smooth round top on the other side of the dough. Place the dough down with the smooth side up and the pinched-together seam on the counter. Cup your hand around it with your pinkie against the counter and scoot it in circles to tighten the seam and further tighten up the top. Repeat with the remaining pieces of dough, then arrange in a greased and parchment-lined square or round baking pan.

Overnight Rise. Cover the pan with plastic wrap and place in the fridge immediately. The dinner rolls will be fine in there for 24-48 hours before baking. They won&#39;t double in size but they should fill out the pan a bit more.

Shaping Dinner Rolls

Preheat the oven to 350°F. Remove the pan from the fridge and let rest at room temperature for 30-60 minutes before baking for the dough to warm up slightly. Whisk together egg, milk, and salt to make the egg wash.

Egg wash and bake. Brush the top of the dinner rolls lightly with egg wash. Sprinkle with any optional toppings (flaky salt, everything bagel seasoning, etc.). Bake for 30-35 minutes until golden brown on top and an internal temperature of at least 195°F.

Cool. Let the dinner rolls cool slightly in the pan, then carefully use the parchment paper to lift the rolls out of the pan and onto a rack to finish cooling completely.

Baking

Thanks for this great recipe and I appreciate the way you lay it all out. I made 4 double batches this weekend for 2 different bakes. 1. I’d call them “Mini Brioche Dinner Rolls” as they are definitely smaller than average dinner rolls, but super cute and I like the size. 2. I did an overnight cold proof of 18 hours and the other at 48 hours and they all turned out great. 3. The first batch sat out cooling and then uncovered for 2 hours before eating and they were a little dried out. The others I let cool for 2 minutes after baking and then took out of the pan and wrapped in clean towels and I think it kept them way fresher.

Made this for Christmas. Everyone loved them. Will have to make a double batch next time. Tip: For anyone reading this, the USA baking pans are a must no matter what you make [No I don't get a thing from them, thanks]. We had a friend who was a professional baker for a private club in the PNW who would make brioche rolls with a slight orange flavor and very light orange glaze. I'll have to try this. I'll let you know (unless you've already tried it -- in which case, spill the beans).

Next try is the hotdog buns!
Happy New Year and Happy Baking!

I’ve made this recipe a few times now. I thought you weren’t supposed to go over speed two with the dough hook. Can I do speed two and it will just take longer? My KitchenAid gets hot kneading it on the higher speeds.

https://www.youtube.com/watch?v=Q64N6-3Pkug

Brioche Dinner Rolls recipe: https://thepracticalkitchen.com/brioche-dinner-rolls/

This recipe uses a long cold overnight rise in the fridge and makes 16 fluffy pull-apart dinner rolls that you can bake fresh in time for dinner. So good for mopping up a hearty stew or simply slathered in melted butter!

For more bread recipes: https://thepracticalkitchen.com/category/breads/

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Top 7 overnight bread recipes from across the web

The most viewed overnight bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

No-Knead Overnight Bread

Easy Overnight Dark Rye Bread

Homemade Overnight Bread

No Knead Artisan Bread

The Best No Knead Crusty Bread from...

Bubble Bread (Mini Pull Apart Bread...

Soft-Baked Brioche Dinner Rolls (Ov...

Top 7 overnight bread recipes from across the web

The most viewed overnight bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-Knead Overnight Bread

Easy Overnight Dark Rye Bread

Homemade Overnight Bread

No Knead Artisan Bread

The Best No Knead Crusty Bread from...

Bubble Bread (Mini Pull Apart Bread...

Soft-Baked Brioche Dinner Rolls (Ov...

The most viewed overnight bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine