Imagine the satisfaction of creating a homemade, crusty loaf of bread with minimal effort. This No-Knead Artisan Bread recipe delivers just that—simple, flavorful, and with a crisp crust that rivals any bakery loaf. Whether you’re a seasoned baker or a beginner, this foolproof recipe requires only a few ingredients and minimal prep time. The magic happens as the dough rises, and with just a Dutch oven and some warm water, you’ll have fresh, artisan bread in no time.
Ingredients:
- 3 cups (450g) bread flour or plain/all-purpose flour (Note 1)
- 2 teaspoons instant or rapid rise yeast (Note 2 for using active dry yeast)
- 2 teaspoons cooking/kosher salt (Note 3: avoid using table salt)
- 1 1/2 cups (375 ml) very warm tap water (up to 55°C/130°F) (Note 4)
For Shaping:
- 1 1/2 tablespoons flour (for dusting)
Instructions:
1. Mix the Dough:
In a large mixing bowl, combine the flour, yeast, and salt. Slowly add the warm water and stir using the handle of a wooden spoon until all the flour is incorporated. The dough should be wet and sticky—not kneadable but not runny like batter. If needed, adjust by adding more water or flour to achieve the right consistency.
2. Let It Rise:
Cover the bowl with cling wrap or a plate and leave it on the counter for 2–3 hours. The dough should double in volume, appearing wobbly and bubbly on the surface. If after 1 hour, the dough isn’t rising, move it to a warmer spot (Note 6).
Optional: Refrigerate for Enhanced Flavor
If desired, you can refrigerate the dough at this stage for up to 3 days to develop deeper flavors. To bake the chilled dough, let it rest on the counter for 45–60 minutes before proceeding with the baking steps.
3. Preheat the Oven:
Preheat your oven to 230°C (450°F) (or 220°C for fan-forced) and place your Dutch oven (26cm/10″ or larger) inside with the lid on. Allow the Dutch oven to heat for at least 30 minutes before baking (Note 7).
4. Shape the Dough:
Dust your work surface with 1 tablespoon of flour and scrape the risen dough onto the surface. Sprinkle 1/2 tablespoon of flour on top of the dough. Using a dough scraper or similar tool (like a spatula or large knife), fold the sides of the dough inward about six times to roughly shape it into a round ball. The shape doesn’t have to be perfect.
5. Transfer to Parchment Paper:
Slide a large piece of parchment or baking paper beside the dough and flip the dough upside down onto the paper, so the seam side is down and the smooth side is up. Gently shape it into a round loaf. Don’t worry about perfection—uneven shapes lead to crunchier, rustic ridges.
6. Bake the Bread:
Carefully remove the hot Dutch oven from the oven and use the parchment paper to lift and transfer the dough into the pot. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 12 minutes until the bread is deeply golden and crispy.
7. Cool and Serve:
Once baked, transfer the bread to a cooling rack and let it cool for 10 minutes before slicing. Enjoy warm or at room temperature!
Cooking Tips:
- Use the Right Yeast: If you’re using active dry yeast instead of instant or rapid-rise, dissolve it in warm water first and let it sit for 5 minutes before mixing with the flour.
- Customize with Add-ins: You can add ingredients like olives, herbs, or seeds into the dough for extra flavor.
- No Dutch Oven? No Problem: If you don’t have a Dutch oven, bake the bread on a preheated baking sheet, and place an oven-safe dish with water on a lower rack to create steam for a crispy crust.
Nutritional Benefits:
- Simple Ingredients: This bread uses basic pantry staples, making it free from additives and preservatives found in store-bought bread.
- Good Source of Carbohydrates: Bread provides a source of energy through its carbohydrate content, which is essential for daily functioning.
- Low in Fat: With just a small amount of butter or oil used for dusting, this bread is low in fat, making it a lighter option compared to enriched bread varieties.
Why You’ll Love This Recipe:
- No Kneading Required: Unlike traditional bread recipes, this dough requires no kneading, making it ideal for beginners or anyone short on time.
- Artisan Quality: The result is a professional-looking loaf with a crunchy crust and a soft, airy interior, perfect for sandwiches, toasts, or just slathering with butter.
- Minimal Effort: With only a few minutes of active preparation, most of the work is done by the yeast and the oven, freeing you up for other tasks.
Dietary Information:
- Vegetarian-Friendly: This recipe contains no animal products, making it suitable for vegetarians.
- Vegan Option: By using water instead of butter or oil for dusting, this bread can easily be made vegan.
- No Sugar Added: This bread is free from added sugars, making it a healthier alternative to many store-bought versions.
- Dairy-Free: The recipe contains no milk or dairy, suitable for those with lactose intolerance.
Why This Recipe Works:
The combination of a high hydration dough and slow fermentation creates large air pockets inside the bread, contributing to its light and airy texture. Using a preheated Dutch oven mimics a professional steam oven, allowing the crust to develop a beautifully crisp texture. This method, along with minimal handling, results in a rustic, artisan-style loaf that tastes as if it came straight from a bakery.
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World’s Easiest Yeast Bread Recipe – Artisan, NO KNEAD Crusty Bread
- Total Time: 2hrs
Description
Imagine the satisfaction of creating a homemade, crusty loaf of bread with minimal effort. This No-Knead Artisan Bread recipe delivers just that—simple, flavorful, and with a crisp crust that rivals any bakery loaf. Whether you’re a seasoned baker or a beginner, this foolproof recipe requires only a few ingredients and minimal prep time. The magic happens as the dough rises, and with just a Dutch oven and some warm water, you’ll have fresh, artisan bread in no time.
Ingredients
- 3 cups (450g) bread flour or plain/all-purpose flour (Note 1)
- 2 teaspoons instant or rapid rise yeast (Note 2 for using active dry yeast)
- 2 teaspoons cooking/kosher salt (Note 3: avoid using table salt)
- 1 1/2 cups (375 ml) very warm tap water (up to 55°C/130°F) (Note 4)
For Shaping:
- 1 1/2 tablespoons flour (for dusting)
Instructions
1. Mix the Dough:
In a large mixing bowl, combine the flour, yeast, and salt. Slowly add the warm water and stir using the handle of a wooden spoon until all the flour is incorporated. The dough should be wet and sticky—not kneadable but not runny like batter. If needed, adjust by adding more water or flour to achieve the right consistency.
2. Let It Rise:
Cover the bowl with cling wrap or a plate and leave it on the counter for 2–3 hours. The dough should double in volume, appearing wobbly and bubbly on the surface. If after 1 hour, the dough isn’t rising, move it to a warmer spot (Note 6).
Optional: Refrigerate for Enhanced Flavor
If desired, you can refrigerate the dough at this stage for up to 3 days to develop deeper flavors. To bake the chilled dough, let it rest on the counter for 45–60 minutes before proceeding with the baking steps.
3. Preheat the Oven:
Preheat your oven to 230°C (450°F) (or 220°C for fan-forced) and place your Dutch oven (26cm/10″ or larger) inside with the lid on. Allow the Dutch oven to heat for at least 30 minutes before baking (Note 7).
4. Shape the Dough:
Dust your work surface with 1 tablespoon of flour and scrape the risen dough onto the surface. Sprinkle 1/2 tablespoon of flour on top of the dough. Using a dough scraper or similar tool (like a spatula or large knife), fold the sides of the dough inward about six times to roughly shape it into a round ball. The shape doesn’t have to be perfect.
5. Transfer to Parchment Paper:
Slide a large piece of parchment or baking paper beside the dough and flip the dough upside down onto the paper, so the seam side is down and the smooth side is up. Gently shape it into a round loaf. Don’t worry about perfection—uneven shapes lead to crunchier, rustic ridges.
6. Bake the Bread:
Carefully remove the hot Dutch oven from the oven and use the parchment paper to lift and transfer the dough into the pot. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for an additional 12 minutes until the bread is deeply golden and crispy.
7. Cool and Serve:
Once baked, transfer the bread to a cooling rack and let it cool for 10 minutes before slicing. Enjoy warm or at room temperature!
- Prep Time: 5mins
- Cook Time: 40mins
Conclusion:
This World’s Easiest Yeast Bread recipe delivers the joy of fresh, homemade bread without the hassle of traditional kneading. Perfect for both novice and experienced bakers, the simple steps and ingredients produce a loaf that’s crusty on the outside and soft on the inside. Whether you’re serving it alongside soups, making sandwiches, or enjoying it plain with butter, this versatile bread is sure to become a staple in your kitchen!