Are you looking for a delicious no knead bread recipe? This crusty Artisan bread recipe comes together quick and easy without all of the extra work!
I love serving bread with virtually every meal I make. Whether you’re dipping a slice in a warm bowl of Albondigas Soup, making a Caprese Sandwich or smothering it in Whipped Honey Butter, this bread recipe handles it all like a champ!
I am a huge bread lover, and would prefer a piece of fresh-baked bread to pretty much anything else… even dessert! I’ve been experimenting with bread recipes a lot during the last year, and have found a few fail-safe recipes that always turns out well. This quick and easy artisan bread recipe is now one of my favorites!
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There’s a couple things about this recipe that I just love. First, the crust is amazing! It turns out nice and crunchy every time. Second, this bread recipe doesn’t require any kneading. Just mix the ingredients, let it rise and then bake it. It’s really that simple!
Prep – Preheat your oven to 450 degrees with a pizza stone inside. If you don’t have a pizza stone, you can use a cookie sheet turned upside down. On the shelf below the pizza stone, place a broiler pan or cake pan.
Yeast – You start this artisan bread recipe out by first adding yeast and salt to warm water, and letting it proof.
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Rise Up – Cover the dough and place it in a warm spot and let the dough rise for about 2 hours. It will look different than your typical bread dough, but that’s okay!
Divide & Conquer – After it has risen, split it in half and shape it into two sticky balls. Let them rest on parchment paper for about 40 additional minutes.
Slash & Dash – When the dough has risen again, dust the top with a dash of flour and cut three deep slashes in the top with a sharp knife. Using a pizza peel (or a cutting board if you’re like me and don’t own a peel), transfer the dough carefully to the pizza stone.
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Bake To Perfection – Pour 1 cup of water into your broiler pan or cake pan, and close the oven door quickly so the steam will stay inside. Bake the loaf of artisan bread for about 24-28 minutes, and enjoy!
Serve – My favorite way to eat it is just slathered with butter (and sometimes a little honey). We also love dipping it in soup! My husband’s favorite way to eat it is to spread it with butter, sprinkle with salt and pepper, and toast in the toaster oven for a few minutes. No matter how you eat it, it’s this artisan bread recipe is delicious!
Keeping It Fresh – Whatever you do, don’t put the loaf in the fridge. Refrigerating bread makes it go stake pretty quickly. If you’re going to eat it within a day or two, wrap the loaf in a linen cloth and store it at room temperature. If you have a large enough paper bag, you can store in there with it wrapped in the cloth as well.
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Freezing – Wrap the loaf tightly in plastic and then store it in the freezer for up to 2 months. When you’re ready to use it, I like to put it back in the oven to get it nice and crunchy again. Simply preheat your oven to about 425 degrees F and then place the loaf in the oven until it has been heated throughout.
I'm Stephanie! We hope to inspire moms from all walks of life to simplify their everyday routines and create happiness along the way.
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Rustic Crusty Bread Recipe {with Tutorial}
This is the bread recipe that can change your life. I’m serious. Just scroll down and read through the comments and then you’ll believe me. Here are a couple comments among hundreds of rave reviews:
One of the best bread recipes I have ever made! A real favorite with my family and excellent for sandwiches. Super easy!
I made this recipe for the first time this past weekend and it turned out perfect! It truly was an incredibly easy recipe to follow.
Simple No Knead Sourdough Bread Recipe
This is the first bread recipe i’ve ever successfully made! It’s delicious and so easy I used active dry yeast, and the working with yeast tutorial was a huge help! great recipe, Mel.
This rustic crusty bread recipe is perfect for beginning and expert bread makers alike. It’s like a perfect loaf you’d get right out of a bakery – for a fraction of the cost. Many artisan-type loaves of bread like this take days to make, but this bread recipe only takes a few hours!
A stand mixer, electric mixer or any kind of mixer to make it. Just a bowl and a spoon.From start to finish, it is ready to bake in about 2-3 hours. The crust is golden, thin and crunchy, and the crumb is tender and soft.
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It doesn’t have the airy holes of a no-knead type bread, the crumb is tighter and slightly more dense, but it is glorious for paninis, garlic bread or just served plain
The recipe makes between two and four loaves, depending on how big you want to make them. I usually make two bigger loaves out of the batch, and I like to bake up both loaves the same day and pop one in the freezer for easy access next time we get the hankering for delicious, crusty bread.
In a large bowl, combine the water, yeast and salt. Give it a little mix. And then add in the flour. Make sure to measure the flour with a light hand (or use the weight measure). You can mix with a spoon or spatula; I have been converted to the wonders of this Danish dough hook
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The texture of the dough will be shaggy and much softer and stickier than a traditional kneaded bread dough. Make sure there are no pockets of flour and the dough is well mixed.
At this point, to shape into loaves, I grease my hands really well with cooking spray and split the dough into two pieces (you can make four smaller loaves out of the batch, if desired). Take one of the pieces and work it in your hands, turning the edges underneath until it’s a relatively tight, smooth loaf. Regrease your hands if the dough is super sticky.
Place each loaf in the center of a piece of parchment paper and dust the top lightly with flour. Using a baker’s lame
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When I originally posted this recipe, I waited to slash the dough until after it had risen, but this sometimes causes the dough to deflate completely (especially if you don’t have a really sharp razor or knife), so I’ve started doing the slash action before it rises. Haven’t looked back. Works great and you still get the definitive, pretty “decoration” on top of the loaf as it bakes.
In the oven to 450 degrees F and let it preheat at that temp for 20-30 minutes before baking the bread. If you don’t have a baking stone, you can try preheating an overturned aluminum baking sheet (although it may warp and bend out of shape a little at that temp, so be careful).
Note: I have never had parchment paper catch fire in the oven using this recipe (or homemade pizza), but take care that the parchment doesn’t touch the heating element or sides of the oven. Also, I think the thinner/cheaper the parchment paper, the more chance this could happen.
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You can put a broiler pan on the bottom of the oven and add 1-2 cups hot water OR you can toss a few ice cubes onto the bottom of the oven right after sliding the bread onto the stone and then quickly (but gently) close the oven door. The steam from the water is going to help create that beautiful crust.
Bake the bread for about 25 minutes, give or take. It’ll puff even more in the oven. Look at that golden crust! Wowser.
This rustic crusty bread is my go-to bread to take to new neighbors, friends in need of a pick-me-up or when I am taking dinner into someone, and I make it several times a month just for our family to enjoy. It really is a life changing recipe.
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I hope you’ve been able to see just how easy it is to make! I have no doubt you’ll feel like a total bread making rock start after you make this rustic crusty bread!
While this bread doesn’t require a stand mixer, I’ve found the following to be helpful, especially if you want to ensure perfect crusty bread every time!
Flour: I often use half finely ground white whole wheat flour with good results. The bread is a bit more dense with the whole
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