The wonders of this no-knead bread recipe are endless. Today, I bake it without a Dutch oven, and yet, it has the lovely crust on the outside while still soft and airy on the inside. Just 5 minutes to prep and 4 hours to rise this bread is a winner every single time.
No-knead bread has become the recent trend for making homemade bread. This artisan bread method was made famous by Jim Lahey, owner of Sullivan Street Bakery in New York. It’s wildly popular with almost everybody from novice to seasoned bakers and for good reason.
No knead bread is a versatile and delicious homemade bread that can be served in various creative ways. Here are some ideas to inspire you:
Easy Artisan Bread Recipe
These creative serving ideas will help you enjoy your homemade no-knead bread in various tasty and unique ways. Feel free to get creative and adapt the recipes to suit your preferences and favorite flavors!
This no-knead bread will keep at room temperature for 2 to 3 days. Once cut, make sure to wrap the cut side of the bread well to prevent drying out.
Absolutely. I cut the bread into slices. Place it into a re-usable silicone storage bag in the freeze. When I need it, I just thaw slices in the microwave for 15 to 30 seconds.
World's Easiest Yeast Bread Recipe
You can use bread flour. Personally, I prefer the texture of the dough with all-purpose flour. Bread flour does give a softer, chewier bread with a tough crust.
The Dutch oven gives a wonderful crust and rises to the bread. I shared that recipe with you previously. You can also bake it open on a baking tray but the bread will spread more. The cake pan gives a better shape. You can of course, also use a loaf pan as I have done previously in my no-knead sandwich bread. The texture and crumb of all these bread will be completely different from each other but still delicious.
The wonders of this no-knead bread recipe are endless. Today, I bake it without a Dutch oven, and yet, it has the lovely crust on the outside while still soft and airy on the inside. Just 5 minutes to prep and 4 hours to rise this bread is a winner every single time
Jim Lahey's Easy No Knead Artisan Bread
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Veena is an experienced food and cake decorating blogger, with over a decade of experience. Across her three blogs, Veena Azmanov, Cake Decorating Tutorials, and East Indian Recipes, she provides readers with delicious, easy and practical recipes that feature instructional videos and tutorials. As an expert in her field, Veena has even been featured in countless online magazines and publications worldwide. Plus, she offers free online masterclasses to guide novice cooks and bakers to success! Stay connected with her on your favorite social media as well.This is a phenomenal bread recipe. The best, EASY yeast bread you will ever make, beginners love how simple it is while bread connoisseurs appreciate the Artisan bread qualities – the thick crispy crust and chewy crumb with big fat holes like sourdough!
This is an extraordinary white bread recipe with outstanding results. While it’s easy and forgiving, making it suitable for beginners, experienced bakers will recognise and appreciate the Artisan bread characteristics – large holes in the crumb like your favourite sourdough bread with that signature
Foolproof Artisan No Knead Bread
Here are process steps with tips, but also see the video below – super handy to see the dough consistency, and how to form the dough.
Mix together the flour, salt and yeast, then add warm water and mix. The “dough” will be very wet and sloppy, not kneadable at all – this is what you want!
Cover with cling wrap then place it in a warm place (25 – 30°C / 77 – 86°F) for 2 hours. The dough will increase in volume by double or more, the surface will become bubbly and the dough will be wobbly, like jelly.
Easy Artisan Bread Recipe (no Knead)
OPTIONAL – develop flavour: Once dough has risen, you can bake immediately. OR, for better flavour, refrigerate for a minimum of 8 hours, up to 3 days. Time = better flavour development.
Bread in photos and video were baked immediately. I usually make this dough in the morning, refrigerate all day then bake in the evening. Or make the dough in the evening, refrigerate overnight and bake fresh in the morning! (10 – 12 hours in fridge). Beauty of this bread is that you can bake anytime!
30 minutes before dough has risen, or while refrigerated dough is coming to room temperature, place dutch oven (cast iron pot) in the oven to preheat at 230°C/450°F.
No Knead Artisan Bread (honey Oat Recipe)
Scrape dough out of bowlonto floured work surface. It will be wet and sticky and that’s exactly what you want – because we willnot be kneading it! In fact, you won’t even touch it with your hand.
PRO TIP: Dough handling and shaping technique devised to minimise addition of flour. Less flour = wetter dough = bigger air pockets, fluffier bread and more moist.
Use a dough scraper or anything of similar shape (spatula, cake server, or large knife) to fold the sides in so it roughly resembles a round disc.
No Knead Bread Without Dutch Oven Recipe
Don’t get too hung up on the shaping – you’ll deform it in the next step!! This step is mainly to deflate the dough.
Slide a large piece of baking / parchment paper next to the dough, then flip it upside down onto the paper using the scraper so the seams from the step above are face down, and you have the smooth side up.
Do not get too hung up on a neat shape – this bread is supposed to be rustic! Besides, scruffier shape = more awesome crispy ridges
No Knead Artisan Bread Recipe
Remove very hot pot from oven, then use paper to pick up the dough and put it in the pot, and put the lid on.
Bake for 30 minutes with the lid on (this creates a steamer effect, allowing the bread to rise while it cooks before crust sets), then 12 minutes with the lid off to brown and crisp up the crust. The surface will crack – and you want this, for extra crispy ridges!! And it looks authentic, just like the Artisan bread you buy at bakeries. 😇
Cool for 10 minutes before slicing. This is important – to let the centre of the bread finish cooking (if you slice too early, it will seem a bit doughy. Patience was never my greatest virtue, so I learnt this first hand!)
Easy Dutch Oven Bread (no Knead)
Everything you do with bread you buy, you can do with this bread. It truly has the structure of bakery bread, so there are no limits!
Eat it fresh out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clean, dunk it in soups and stews. Make bruschetta, garlic bread, grilled cheese, CHEESY garlic bread or Cheese and Garlic CRACK Bread!
I hope you enjoy this crusty bread recipe as much as I do. This really is one of those gold nugget recipes that you’ll make once and treasure forever!
No Knead Rosemary Parmesan Artisan Bread.
Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable.
1. Flour – bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.
Wholemeal/wholewheat flour – start with 30g/ 1/4 cup less flour and just add more as needed to get the consistency shown in the video (because wholemeal flour is a bit more absorbent than white, I find).
Faster No Knead Bread Recipe Without Dutch Oven
2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.
3. Salt – reduce to 1 ¼ tsp if using table salt (finer grains = less volume for same amount of salt) otherwise it will be too salty.
4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.
No Knead Overnight Crusty Bread
5. Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at 17 seconds and photos above.
6. Dough rising – time will vary depending on room temperature, humidity, flour you use etc. It’s fine if it rises faster or slower – you just need to achieve the dough rise as
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