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The sliced bread with butter on a wooden cutting board.
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Easy No Knead Artisan Bread
Prep Time
15 mins
Cook Time
40 mins
Total Time
2 hrs 30 mins
 

This Easy No Knead Artisan Bread only uses a few pantry ingredients to make a beautifully crusty loaf with a soft, airy center. It is the perfect recipe for baking homemade bread, without the hassle — no kneading and no special skills required.

Servings: 1 bread loaf
Author: Helena
Ingredients
  • 1 ⅔ cups (380g) warm water (around 110F (40C) is a good temperature)
  • 2 ¼ teaspoon (7g) active dry yeast
  • 1 tablespoon sugar
  • 4 cups (500g) bread flour, and more for dusting
  • 1 teaspoon salt
Instructions

  1. In a mixing bowl, add the warm water, sugar and yeast. Let it sit for 10 minutes. Then stir in the flour and salt with a spoon. The dough will be loose and sticky.

  2. Cover the bowl with plastic wrap and let it rise for about an hour or until double in size.

    Optional, after 15 minutes, wet your hands and gently lift one side of the dough, stretching it upward, then fold it over itself. Rotate the bowl and repeat this on all four sides (this takes less than a minute). The covet the bowl again and let it rise for 45-60 minutes.

  3. After an hour, turn on your oven to 230 C (450F). Place a Dutch oven with the lid in the oven to heat for about 30 minutes. (If you don't have a Dutch Oven, see the notes for other options)

  4. Scrape out the dough onto a well floured pice of parchment paper. The dough will still be sticky, so sprinkle with flour so it wont stick to your fingers.

  5. Gently fold the outer edges of the dough to the center to form a ball. Flip it around and cover with a kitchen towel for 30 minutes until the Dutch oven in hot.

  6. Carefully take out the Dutch oven, it will be very hot! 
Remove the lid and gently lift the bread with the parchment paper and place inside. Cover with the lid and bake for 30 minutes. Then remove the lid and bake for about 10 more minutes or until golden brown and crispy.

  7. Let the bread cool down for about 30 minutes before you slice it.

Recipe Notes
  1. Best eaten fresh baked, but keeps for about 3-4 days. Slice and freeze the leftovers so you can enjoy for longer.

  2. No Dutch oven?

    Place the bread on a Baking sheet, lined with parchment paper. Throw in a small glass of water in the bottom of the oven (not on the bread) before closing the oven door. The steam will give the bread a crispier crust.