Name: No Knead Artisan Bread Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 2 h 52 min
Cuisine: American
Ingredients: 3 cups bread flour (or plain/all purpose); 1 tablespoon white granulated sugar; 2 teaspoons dried yeast (instant or rapid rise); 1 1/2 teaspoons salt; 1 1/2 cups warm water; 1 tablespoon olive oil

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Introduction

This No Knead Artisan Bread is a simple yet satisfying way to enjoy fresh homemade bread without the fuss of kneading. With minimal ingredients and a hands-off process, you’ll have a golden, crusty loaf perfect for any meal.

No Knead Artisan Bread Recipe - Recipe Image

Ingredients

3 cups bread flour (or plain/all purpose)
1 tablespoon white granulated sugar
2 teaspoons dried yeast (instant or rapid rise)
1 1/2 teaspoons salt
1 1/2 cups warm water
1 tablespoon olive oil

Instructions

Step 1: In a large bowl, combine the flour, sugar, yeast, and salt. Add the warm water and olive oil, then mix until all ingredients are incorporated. The dough will be wet, sticky, and shaggy.
Step 2: Lightly spray the top of the dough with cooking oil spray. Cover the bowl with plastic wrap and place a dry tea towel over it. Let it sit in a warm, draft-free place for 2-3 hours until doubled in size, with a bubbly, wobbly texture.
Step 3: Place a large Dutch oven or heavy-based pot (about 10 inches) with its lid into the oven. Preheat the oven to 450°F (230°C) and allow the pot to heat for 30 minutes.
Step 4: Lightly flour your work surface and a plastic spatula with up to 1 tablespoon flour. Scrape the dough onto the surface using the spatula, sprinkle the top with a generous pinch of flour, and fold it over itself 5-6 times to form a rough round shape.
Step 5: Place a large piece of parchment paper next to the dough. Roll the dough onto the paper with the smooth side facing up. Adjust the shape if needed or gently shake the paper to distribute the dough evenly.
Step 6: Loosely cover the dough with plastic wrap and let it rest while the oven finishes preheating.
Step 7: Using oven mitts, carefully remove the hot Dutch oven from the oven. Hold the edges of the parchment paper and lift the dough into the pot.
Step 8: Cover the pot with the lid and bake for 30 minutes. Then remove the lid and bake for another 12-15 minutes until the loaf is golden brown and crusty.
Step 9: Transfer the bread to a wire rack and let it cool for 10 minutes before slicing.

Tips & Variations

For added flavor, try mixing in 1-2 teaspoons of dried herbs or garlic powder with the dry ingredients.
Use bread flour for a chewier texture, or all-purpose flour for a lighter crumb.
Make sure the water is warm, not hot, to avoid killing the yeast.
If you don’t have a Dutch oven, use any heavy pot with a lid that can withstand oven heat.

Storage

Store the bread in a paper bag at room temperature for up to two days to maintain its crust. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. To reheat, warm in the oven at 350°F (175°C) for 10-15 minutes to refresh the crust and crumb.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, instant yeast works perfectly in this recipe and can be mixed directly with the dry ingredients without proofing.

Do I need a Dutch oven to make this bread?

A Dutch oven is ideal because it traps steam, creating a crispy crust. However, you can use any heavy oven-safe pot with a lid or bake the loaf on a preheated baking stone covered loosely with a large bowl or foil.