My favorite no knead bread recipe is incredibly easy to make, perfectly crusty and golden on the outside, and soft and flavorful on the inside. Two versions included — one with a traditional (overnight) rise, and one with a faster (1.5-hour) rise.
Favorite no knead bread recipes with you — the traditional recipe that I like best (which requires the dough to rest 12-18 hours) or a faster method (which requires just a short 1.5-hour rise).
Both of these no knead bread recipes are incredibly forgiving and easy to make, with just 15 or so minutes of active hands-on prep time. They both bake up magically in the oven to yield artisan-style loaves with the most gorgeous golden crusts and soft, flavorful interiors. They call for just 4 basic ingredients, plus an extra teaspoon of honey or sugar for the faster version. They are guaranteed to make your entire home smell like the yummiest, coziest French bakery as they cook. And best of all, they both taste downright
Ingredient, No Knead Ciabatta Bread
Served warm and fresh outta of the oven. (And — my breakfast-loving husband would add — fabulous toasted up the next morning too!)
So whether you are brand new to bread-baking, or just looking for some tried-and-tested recipes to add to your repertoire, I highly recommend bookmarking these recipes if you would like to give no knead artisan bread a try! If you are planning ahead and have the time for an overnight rise, I would recommend going with the traditional version (my favorite) which gives the dough time to develop more of that yeasty, sourdough-like flavor and yields a more airy, porous crumb on the inside. But if you’re pressed for time and just want a hot loaf of crusty homemade bread in a hurry, this faster version is a great option to try too. Both versions can be made with any extra seasonings that you would like to add in, and baked up with however light or deeply golden of a crust you prefer.
The ingredients four base ingredients for these no knead bread recipes are the same — water, yeast, flour, salt — but be sure to note in the recipe below that the amounts differ slightly for each. The faster version will also include a hint of sugar.
Gluten Free Artisan Bread
What if I only have instant yeast at home? No prob, just reduce the amount of yeast by half to use instant yeast. So for the traditional recipe, you would need 1/4 teaspoon instant yeast. Or for the fast recipe, you would need about 1 1/4 teaspoons instant yeast.
Do I need to proof the yeast for this recipe? Nope, just mix the yeast right in with the flour, salt and warm water.
Can I make this recipe with ______ flour? I’ve only tested this recipe with standard all-purpose flour, so I can’t speak to any other variations. But if you give the recipe a try with alternate flours, please report back in the comments!
Crusty Italian Bread
Help, my dough feels too loose/wet/sticky! No prob, just add in a bit of extra flour. That said, when you very first mix the ingredients together in Step 1, know that the dough is supposed to look like a loose blob. :) But once you begin to shape it in Step 3, it should tighten up a bit and be able to hold a round shape. If not, just sprinkle on some extra flour until it does.
How do I create pretty patterns on top? If you would like to carve patterns into the top of your loaf, just use a knife to lightly score the top of the bread dough just before baking.
What if I don’t like a really crusty bread? No prob, you have 100% control over the doneness and color of your crust. Bake it for 5-10 minutes after removing the lid…or leave it in there for up to 20-25 minutes if you would like a super-crispy dark golden crust.
Easy Olive Bread Recipe (no Knead)
What if a piece of the crust pokes up really high and starts to burn? This can sometimes happen with crusty bread! If you notice that a piece of the crust is raised higher than the rest of the loaf, just carefully place balance a small piece of foil on top to cover that part of the crust, which will help it not to cook as quickly.
Is it safe to use parchment paper at such high heat? Most parchment brands have a heat limit of 425-450°F, so use parchment in this recipe at your own risk. But I have never had a problem using parchment in high-heat baking, and as Cooks Illustrated verified with leading parchment brands, “using parchment at higher-than-recommended temperatures does not release noxious chemicals, and the paper will not burn.”
Why do you need a Dutch oven for this recipe? Basically, the Dutch oven allows us to create an enclosed environment for the bread dough so that it will steam while baking.
How To Bake Easy Overnight Artisan Bread At Home Easily
Any recommendations for a cheaper Dutch oven? Definitely! If you don’t want to splurge on a Le Creuset or Staub Dutch oven, there are many cheaper options available on Amazon that work just as well. Since high heat baking can be hard on enameled cast iron, I would recommend this non-enameled Dutch oven from Lodge. But if you’re in the market for an enameled Dutch oven, I love this one by AmazonBasics (which is available in a variety of colors) or this one from Lodge. Just be sure to double-check that the knob on the lid can safely be heated up to 450°F.
Important tip for those with enameled Dutch ovens: If you own an enameled Dutch oven (as I do, pictured here), I highly recommend giving it a very good clean
Baking. Any grease or residue that was on the pot can tend to stain when baked at this high of a temperature. If that happens, these are the tips that I follow for removing stains.
Italian Bread Recipe
My favorite no knead bread recipe is incredibly easy to make, perfectly crusty and golden on the outside, and soft and flavorful on the inside. See notes below for an alternate faster (2-hour) version too.
1. Stir together the flour, salt, sugar and yeast in a large mixing bowl until combined. Add in the warm water and stir with a wooden spoon or spatula until the dough is evenly mixed and no large flour streaks remain. (The dough will look quite loose and shaggy, which is ok.)
2. Cover the bowl with plastic wrap or beeswrap, and let the dough rest at room temperature for 1 hour. (It should double in size during this time.)
Overnight No Need To Knead Crusty White Bread
Dutch oven safety tips: If you own an enameled (vs non-enameled) Dutch oven, I recommend giving it a very thorough scrub-down before making this recipe, as any grease that happens to be on the pot can stain when baked at high heat. Also, in order to avoid cracking the enamel in your Dutch oven, it is essential that it preheats
Source: Big thanks to Jim Lahey who developed the famous no knead bread method that went viral years ago! These recipes are slight adaptions of his original recipe.Learn how to make the perfect loaf of Italian bread, just like you'd buy at a bakery or store. This easy recipe makes two large loaves of bread with a soft, airy crumb and a crunchy, chewy crust.
There are many types of Italian bread, from a focaccia to a ciabatta to this Tuscan bread, and more. The Italian bread I have for you today is what you'd likely find sold at the supermarket simply as Italian bread. It's very different from those other breads I mentioned, but it's just as delicious.
Easy Italian Bread
This is an exquisite bread: with a spongy, soft, airy crumb and a slightly hard, chewy crust. It is wonderful to dunk into soups, stews, make a bruschetta with, or to simply slather with vegan butter and pop into your mouth. The recipe makes two loaves, and leftovers make the best toast. This is also a great bread to throw on the grill!
A biga is a starter or pre-ferment used in many Italian bread recipes. It is created by mixing together yeast, flour and water that is then allowed to ferment several hours or overnight before being mixed with more flour and other ingredients to create a dough. The biga, which you could think of as a shortcut sourdough starter, adds tons of flavor to the bread, and it also helps leaven the bread (although not enough to skip the yeast altogether).
Mix with a wooden spoon or in the stand mixer bowl with the paddle attachment. Cover the bowl and set aside overnight on the countertop.
Homemade Italian Bread
Mix with a wooden spoon. Add one more cup of flour, mix, and transfer to a lightly floured surface or countertop. Knead the dough for seven minutes by hand or in the stand mixer on low speed using the dough hook attachment until soft, smooth and supple. Add more flour as necessary. I needed a total of three cups and two tablespoons (in addition to the flour in the biga). The dough should not be tacky or stick to the countertop,
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