No Knead Artisan Bread

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No Knead Artisan Bread . . . it only takes four ingredients to make this hearty, chewy bread. It’s delicious served with soup or just slathered with butter!

Soup and homemade bread go hand and hand. We love serving this artisan bread with Smoky Corn Chowder, Red Potato Salmon Chowder, and Zuppa Toscana Soup.

overhead shot of artisan breadNo Knead Artisan Bread

This recipe has popped up all over the bloggy world. Everyone raved about it so I couldn’t wait to try it. The problem was that you must start it a day ahead, and I kept forgetting. Seriously, it took me over a month before I finally got my act together and started the night before.

One thing I didn’t notice until I started is that you must have a large pot with a lid that is heat safe to 450°.  The first time I made this artisan bread, when I put my pot in the oven, it immediately started to smell like burned plastic. I took it out and checked the bottom of the pot. It was only heat safe to 350°, so I had to turn my oven way down.  I purchased a cast iron enamel pot, and it works much better.

What are the ingredients in Artisan Bread?

Artisan bread only has four ingredients – flour, salt, yeast, and water!

How to make Artisan Bread:

This bread is really quite easy, but it does involve a few steps. The night before you want to eat it, you combine all the ingredients in a large bowl, and let it sit covered for 12-18 hours. It will be all bubbly when it’s ready.
Bubbly artisan bread starter in a large bowl

Heavily flour your counter and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

artisan bread dough on a floured counter

Using enough flour to keep dough from sticking to the counter or to your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton dish towel with flour. Place the dough seam side down on the towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours or till doubled in size.

artisan bread dough raising on a dish towel

When you heat your oven, you heat your pot in it at the same time. Then you place the dough into the hot pot, cover, and bake it. Uncover it and bake it till it’s as brown as you like. We prefer a softer crust, so I don’t brown mine too much.

Loaf of artisan bread in a pan

It comes out just like a loaf of Artisan bread that you spend a fortune for at the bakery.

Crusty on the outside, chewy on the inside, it makes you think you are eating at an Italian restaurant. Yum!

loaf of artisan bread on a cooling rack

How do I store Artisan bread?

Traditionally, it is stored in a paper bag or a plastic bag that has holes to allow for air circulation. That helps keeps the crust crunchy. We actually don’t mind our bread softening up, so I just store it in a plastic bread bag.

Because it has no added fat, it is best eaten fresh. It’s still good after a day or two stored at room temperature. It will last a few days longer, it just won’t taste quite as fresh.

sliced loaf of artisan bread on a cooling rack

It is fantastic all on its own, but it is pretty epic slathered with some butter.

slice of artisan bread with butter

You’re gonna love it!

easy no knead artisan bread recipe collage

Artisan Bread Recipe

Yield: 1 loaf

No Knead Artisan Bread

Easy no-knead Artisan bread that is chewy and delicious!
Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 12 hours
Total Time 13 hours

Ingredients

  • 3 cups flour, plus more for dusting
  • 1/4 teaspoon rapid rise, instant yeast (I used SAF)
  • 1 1/4 teaspoons salt
  • 1 5/8 cups water

Instructions

  1. In a large bowl combine flour, yeast and salt. Add water and stir until blended; dough will be very sticky. Cover bowl with plastic wrap. Let rest at 12 -18 hours at room temperature.
  2. After 12-18 hours, the surface will be all covered with bubbles. Heavily flour your counter and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
  3. Using enough flour to keep dough from sticking to the counter or to your fingers, gently and quickly shape the dough into a ball. Generously coat a cotton towel with flour. Place the dough seam side down on the towel and dust with more flour. Cover with another cotton towel and let rise for about 2 hours. When it is ready, it will be more than doubled in size.
  4. About 20 minutes before dough is ready, heat your oven to 450°. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in the oven as it heats. Carefully remove pot from the oven.
  5. Slide your hand under the towel and turn dough over into the pot. Shake pan once or twice to distribute the dough evenly. It will look like a hot mess, but that is OK. Cover the pan with a lid and bake 20-30 minutes, then remove lid and bake another 15 minutes, until browned.
  6. Dump bread out and cool on a cooking rack.

Notes

Recipe inspired by Your Homebased Mom


If you love homemade bread like I do, you’ve gotta try these recipes:

Yummy White Rolls
Soft and Chewy Pretzel Rolls
One Hour Dinner Rolls
Cornmeal Rolls

-Recipe originally posted Jun 24, 2009, updated October 2018.


Comments

  1. Amy Huntley says:

    I love Artisan bread! I can’t wait to try this recipe!

  2. Home made bread is the best!! My boys will love this!

  3. It looks like perfection! it’s nice when baked goods can be simple and yet flavourful.

  4. Homemade bread in just 4 ingredients? And its super tasty! WINNER!

  5. Aimee Shugarman says:

    There is something so satisfying about making your own bread. LOVE IT.

  6. Looks so simple and love that it takes only 4 ingredients! Nothing like homemade bread!

  7. This is our favorite bread! My husband would eat it every day if I’d make it that often!

  8. Kara,

    I love this bread and had it at a dinner party at a friend’s house on Saturday. I think I could eat the whole thing myself and it’s so easy!

  9. I made this last night after you posted the link on the $5dinner website Grilled Eggplant Panini recipe and WOW was this bread good. I have been making bread for about 6 months now and my husband declaired this the best one yet.

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