Even if you’ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. It’s the perfect beginner recipe because it only requires 4 ingredients without any special pans or mixer, there’s no kneading or complicated shaping involved, and 95% of the work is hands-off. Bread masters will appreciate this recipe too because it delivers with delicious flavor, a slightly crisp and mega chewy crust, and those signaturesoft holes inside like ciabatta or French bread.
Have you ever wanted to master homemade bread? Real, crusty, chewy, delicious bakery-style loaves that taste incredible with dips, soups, sauces, and comforting dinners? This recipe is where you start. This artisan bread is for beginners, but even bread masters will appreciate its flavor and ease. It’s so fresh, so flavorful, and so surprisingly easy because it basically makes itself.
You only need 4 ingredients without any special pans or mixer, there’s no kneading, no poolish or dough starter required, and you can add herbs, cheeses, and spices to make a variety of bread flavors.
No Knead Jalapeno Cheese Artisan Bread
This base recipe will soon be on repeat in your kitchen. After you realize how easy it is to make real homemade bread, you’ll find any excuse to bake a loaf.
When it comes to bread, the term “artisan” doesn’t mean 1 particular thing. But generally, artisan bread is homemade, fresh, crusty, and deliciously rustic looking. An artisan is a skilled worker, one who works with their hands. But ironically, there isn’t much “work” involved with this recipe.
Like sandwich bread, whole wheat bread, focaccia, homemade English muffins, seeded oat bread, and homemade bagels—the process is surprisingly easy. If you’re new to yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Best Dutch Oven For Bread & Easy Artisan Honey Oat Bread Recipe
The crustier and chewier the bread, the less fat in the dough—also known as a “lean dough.” We’re using a lean dough for our artisan loaf today. (If you’re curious, a “rich dough” is a soft bread dough with the presence of fat, such as butter and eggs—the kind we need for overnight cinnamon rolls and honey butter rolls.) Without fat, we’re left with the basics.
You can also add herbs and seasonings such as garlic, rosemary, dill, chopped onion, jalapeño, shredded cheese, chopped nuts, dried cranberries, etc. My no yeast bread is the quick bread alternative here—you can add flavors to that loaf, too!
Baker’s Tip: Avoid adding too much flour to the dough as you work with it. The stickier it is—and the longer it sits in the refrigerator—the more likely you’ll have those big airy pockets of air in the crumb.
Easy No Knead Crusty Artisan Bread
Look at those deliciously soft holes inside! Reminds me of ciabatta or a French baguette, both of which can be a little more complicated to make.
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
Even if you’ve never made homemade bread or worked with yeast before, this homemade artisan bread is for you. Watch the video tutorial below and review the recipe instructions and recipe notes prior to beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
No Knead Artisan Bread Recipe In 5 Minutes
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onWhen you make this Easy No-Knead Artisan Bread, time does all the hard work for you. This foolproof recipe will teach you how to make bakery-style bread (without the industrial-grade equipment, of course.)
This simple, delicious bread recipe requires minimal effort but produces a crusty, flavorful, and-- maybe most importantly-- forgiving loaf that even a beginner can master on their first try.
I used to think that you needed to be a professional, or at least be an exceptionally talented home cook in order to bake a good loaf of bread, but as it turns out, that’s so far from the truth.
Easy No Knead Artisan Bread
I've experimented with all sorts of bread recipes, from Homemade Pita Bread to Fluffy Dinner Rolls with Honey Butter Glaze to Homemade White Bread (and everything in-between), and what I've found is that you don’t need stand mixers or industrial ovens-- or
In fact you really just need 4 ingredients and an oven, and you’ll wind up with something pretty great. But the question is, how great can you make it while keeping the process as simple as possible?
I’ve been trying for a while now to find a bread recipe that gives you the most bang for your buck-- and by your buck I mean time-and-effort. One that would allow a person who has never baked a loaf in their life to jump into the kitchen right now and make something genuinely impressive. And I think I’ve found the perfect balance. It’s this loaf, right here.
World's Easiest Yeast Bread Recipe
If you’re an experienced bread baker, you’ve probably heard of Jim Lahey’s no-knead method, and we’re going to be adapting that recipe today to make what I think is the absolute chef’s kiss of low-effort but high-quality bread. We’re talking a crackly browned crust and chewy open crumb, with no kneading, and less than a half hour of active hands-on-work. Start the dough the night before baking day, and the bulk of the work will be done overnight while you sleep!
Bread baking can be intimidating for many home cooks. From proofing to shaping to baking, there are a lot of variables that can affect the outcome of your loaf. The most daunting of which seems to be kneading, which not only requires a lot of physical effort, but also seems to innately intimidate new bakers. Luckily, no-knead bread exists, which makes the process much more accessible, and as an added bonus, it might just offer up a better loaf.
No-knead breads are exactly what they sound like-- breads that require no kneading. This method was popularized by Jim Lahey, the owner of Sullivan Street Bakery in New York City. Lahey's version of no-knead bread was published in the New York Times in 2006 and quickly became a sensation. His recipe called for a long fermentation period and a high-humidity, high-heat baking environment to produce a crusty, chewy loaf with an open crumb.
Everyday Artisan Bread
The secret to no-knead breads is time. Instead of kneading the dough to develop gluten, you let the dough sit for an extended period, anywhere from 8 to 24 hours. During this time, enzymes in the flour break down the starches into simple sugars, which the yeast then feeds on, producing carbon dioxide gas. This gas gets trapped in the gluten network, causing the dough to rise and develop structure.
The long fermentation time also allows the bread to develop complex flavors. As the dough sits, the yeast produces flavorful compounds like acetic acid and lactic acid, which give the bread a tangy, sour flavor. Think of your dough like a good cheese or fine wine-- it just gets better with age. (Well, to a degree of course.)
I could go on and on about all of the reasons I love this no-knead bread (and let's be honest, I will throughout this post). But as far as an overview goes? The reasons you'll love this overnight bread are as simple as the recipe:
Easy Artisan Bread
One of the key reasons to use a Dutch oven when baking no-knead bread is to create an environment that mimics a professional steam-injected bread oven. When the dough is placed in the Dutch oven and covered with the lid, the steam from the dough is trapped inside, creating a humid environment. This humidity is necessary for the bread to rise and develop a crispy crust.
The enclosed environment also helps to create oven spring, which is the rapid rise of the dough during the first few minutes of baking. When the dough is placed in the preheated Dutch oven, the sudden burst of heat causes the trapped air in the dough to rapidly expand, creating that signature crusty exterior and airy interior that makes artisan bread so desirable.
If you do not own a Dutch oven, there are still a few alternative methods you can use to achieve similar results. One option is to use a heavy baking stone or cast iron skillet placed in the oven during preheating. Once the dough is ready, transfer it onto the preheated stone or skillet and quickly close the oven door. You can also add a small tray of water to the oven to create steam.
Fast No Knead Bread, Faster Dutch Oven Bread, Crusty Bread
Another option is to use a large, deep roasting pan with a tight-fitting lid. Place the dough on a sheet of parchment paper and lower it into the roasting pan. Cover the pan with the lid and bake as directed. The key is to create a tightly enclosed environment for the bread to rise and bake in.
If you don't have a lid for your roasting pan, you can cover the pan tightly with foil. Be sure to tent the foil so that it does not touch the dough as it rises. Remove the foil during the
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