Easy No-Knead Artisan Bread
Bake Easy No-Knead Artisan Bread at home using 4 simple ingredients. This recipe creates a soft, chewy center and a perfect golden crust every time.
Looking for a foolproof artisan bread recipe that never disappoints? This Easy No-Knead Artisan Bread is one of my absolute favorites. If there’s one thing to know about me, it’s that I love baking bread! There’s something truly magical about mixing a few simple ingredients, and then pulling a warm loaf out of the oven. The aroma makes your kitchen feel so cozy! If you’ve been here a while, you might recall my Easy Artisan Bread recipe. But if you’re looking for a version that skips the beer, this alternative no-knead bread is perfect.
This easy recipe is one that will make you feel like a pro baker with hardly any effort. There is no kneading, no special equipment, and no complicated steps required for this recipe. All you need is 4 very simple ingredients. These ingredients create a rustic, golden loaf of bread that is completely fuss-free!
EASY NO KNEAD ARTISAN BREAD
This homemade bread is as simple as it gets, and it gets better every time you make it! With just four ingredients, you can make a rustic loaf that looks and tastes like it came from a bakery. The real magic happens while the dough rests. The result is a loaf that’s perfectly chewy and full of flavor.
Easy No-Knead Artisan Bread shines as a side dish. It’s also perfect for dipping in soup, great for piling high with your favorite meat, or enjoying warm with butter.
Please note: In order to get that signature artisan crust, you will need a Dutch oven or cast-iron pot. I use my Lodge Dutch Oven and love the results. It’s a worthwhile investment if you’re serious about baking bread at home.
Find my expert tips on how to make this artisan bread below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Artisan No-Knead Bread:
- Easy-To-Follow: Just four simple ingredients and minimal effort for a delicious homemade loaf, this recipe is ridiculously easy!
- No Kneading Required: Perfect for beginners or anyone who wants fresh bread without extra work.
- Hands-Off Magic: Let the dough rise while you go about your day; the yeast develops amazing flavor on its own.
- Flexible Prep: Rise the dough at room temperature for 4 hours or refrigerate up to 14 hours for convenience.
- Bakery-Quality Results: Achieve a crispy golden crust on the outside. And a soft and chewy inside every time you make this recipe.
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 1/2 teaspoon instant yeast (or active dry yeast)
- 1 1/3 cups warm water (about 110 degrees F)
Instructions
Whisk the flour, salt, and yeast together in a large mixing bowl. Add the warm water and stir with a rubber spatula or wooden spoon until the mixture forms a sticky dough. Cover the bowl and let the dough rise at room temperature for 4 hours. (Can also refrigerate the dough for up to 14 hours.)
Turn the dough out onto a floured surface and gently shape it into a ball. Lightly dust the top with flour and place it on a sheet of parchment paper. Cover loosely with a kitchen towel and allow it to rest for 30 minutes.
While the dough is resting, place a Dutch oven or cast-iron pot (with the lid on) in the oven. Preheat the oven to 440°F with the pot inside.
Once the dough has finished rising for 30 minutes, uncover it and carefully transfer the parchment and dough into the preheated pot. Cover with the lid and bake for 30 minutes.
Carefully remove the hot lid and continue baking for another few minutes, or until the crust is golden brown. Transfer the bread to a wire rack to cool. Wait to slice the bread until it has cooled for at least 30 minutes. Serve and enjoy!
Servings
Yields: 1 artisan bread loaf.
Storage and Reheating
Store the bread at room temperature in a paper or bread bag for up to 5 days. Avoid storing it in plastic, as it softens the crust. For longer storage, slice and freeze in a freezer-safe bag for up to 2 months.
To reheat: toast individual slices in the toaster. You can also warm the loaf in a 350°F oven for 10 minutes to restore its crisp crust. Thaw frozen bread at room temperature before reheating.
Holly’s Tips for The Best No-Knead Artisan Bread:
- Choose Your Flour: Swap in bread flour for a chewier texture, or stick with all-purpose for a classic result.
- Embrace Sticky Dough: Don’t add extra flour—the high hydration is what creates that airy, open crumb.
- Hydration Is Key: The dough should be sticky—resist the urge to add more flour.
- Cold Fermentation Boost: For deeper flavor, let the dough rise in the refrigerator for up to 14 hours. Refrigerating the dough for 14 hours adds depth of flavor and makes it easier to shape.
- Use Parchment For Easy Transfer: Use parchment paper to transfer the dough safely into the hot Dutch oven.
- Steam = Crispier Crust: Bake covered for the first 30 minutes to trap steam, then uncover for a golden crust.
- Cool Before Slicing: Let the loaf cool at least 30 minutes before slicing so the crumb sets and stays light. Slicing it to quickly can result in a gummy crumb.
Craving warm homemade bread? Find more easy, mouthwatering recipes here.
Frequently Asked Questions:
A Dutch oven works best because it traps steam for a crisp crust. You can use any heavy, oven-safe pot with a lid. If you don’t have either, you can use a baking sheet with a pan. Place a pan of hot water on the rack below to mimic steam.
A 4 to 6-quart Dutch oven is ideal for this recipe. Looking to invest in one? I can’t get enough of the Lodge Dutch Oven.
Dense bread usually means the dough didn’t rise long enough. The water could have also been too hot and killed the yeast, or too much flour was added. For best results, stick to the long rise time and keep the dough sticky rather than adding extra flour.
Instant yeast can be mixed directly into the dry ingredients. Active dry yeast should be dissolved in warm water before using. Both work in this recipe, but instant yeast is a bit more convenient.
Yes! Fresh or dried herbs work great in this bread. You can also add roasted garlic, and shredded cheese. Nuts and seeds can be mixed into the dough before the first rise for extra flavor.
Yes! This recipe is naturally vegan since it only uses flour, yeast, salt, and water. Just be mindful of any mix-ins like cheese if you want to keep it vegan-friendly.
Similar Recipes
Craving something similar? My Easy Artisan Bread is a simple, foolproof loaf with a secret ingredient for extra flavor.
In the mood for something fruity? My Coconut Banana Bread is moist, sweet, and packed with tropical flavor that transports you to your favorite island.
Searching for something different? My Fabulous French Bread is a delicious homemade bread. It’s soft and fluffy on the inside with a golden crust on the outside.
Looking for delicious dinner roll recipes? You can’t go wrong with: Rosemary Rolls, French Bread Rolls, The Best Dinner Rolls, or my Copycat Texas Roadhouse Rolls.
Have you made this Easy No-Knead Artisan Bread recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #NoKneadBread #ArtisanBreadRecipes #LifeInTheLofthouse
Easy No-Knead Artisan Bread
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- ½ teaspoon instant yeast (or active dry yeast)
- 1 ⅓ cups warm water (about 110 degrees F)
Instructions
- Whisk the flour, salt, and yeast together in a large mixing bowl. Add the warm water and stir with a rubber spatula or wooden spoon until the mixture forms a sticky dough. Cover the bowl and let the dough rise at room temperature for 4 hours. (Can also refrigerate the dough for up to 14 hours.)
- Turn the dough out onto a floured surface and gently shape it into a ball. Lightly dust the top with flour and place it on a sheet of parchment paper. Cover loosely with a kitchen towel and allow it to rest for 30 minutes.
- While the dough is resting, place a Dutch oven or cast-iron pot (with the lid on) in the oven and preheat to 440°F.
- Once the dough has finished rising for 30 minutes, uncover it and carefully transfer the parchment and dough into the preheated pot. Cover with the lid and bake for 30 minutes.
- Carefully remove the hot lid and continue baking for another few minutes, or until the crust is golden brown. Transfer the bread to a wire rack to cool. Wait to slice the bread until it has cooled for at least 30 minutes. Serve and enjoy!
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