This increadibly easy no knead artisan bread bakes up perfectly every time! It looks like one of those expensive loaves you might pick up at an elite bakery that serves pour-overs and scones. With only 3 simple ingredients, you can whip this up in a flash! Yes- you can bake bread! This easy no knead artisan bread will NOT dissapoint!
Baking bread has been a part of my life since I was a child. My mother often made breads from scratch, filling our kitchen with that wonderful homemade-bread smell! I loved being a part of kneading and punching down. And the reward was a slice of warm buttered bread fresh from the oven! Soooo yummy!
Light on the kneading, strong on deliciousness
This recipe, however, requires no kneading- ZERO! It is the easiest (and most reliable) bread recipe I have tried to date.
Only 3 Simple Ingredients (plus water)
Our motto here on the homestead is “simplicity”. My recipe calls for regular old white, all-purpose flour. If you’d like to try bread flour or whole wheat flour, those will work just fine. I’ve not tried any other types of flours (Einkorn, GF, etc) to date. When it comes to yeast, I have always had great success with Fleischmann’s brand. For this recipe, use a Rapid Rise or Bread Machine Yeast.
Gather up your ingredients- all purpose flour, yeast, salt and warm water. Your water should be just warm. Too hot and it damages the yeast.
Add all your ingredients to a non-metal bowl and stir them up. Have you all seen these Danish Dough Whisks? They are inexpensive and so practical. They cut right through dough and mix it so thoroughly. I am usually a fan of pulling out my Kitchen Aid mixer for all things dough related, but this nifty little whisk has been my new go-to tool! Check it out here: The Original Danish Dough Whisk
The dough might look raggedy. That’s OK!
Find your prettiest kitchen towel and drape it over the bowl. Put it someplace everyone can see it so they know you are making bread from scratch and they marvel at your culinary skills.
I have let the bread rest for the minimum 8 hours and the loaf came out OK. But each time I let it rest the full 24 hours, I have ended up with a PERFECT loaf- every single time.
Toss your dough out onto a well floured surface and be sure to flour your hands as well. For a little extra touch, wipe a little flour across your brow- it looks professional. Then, you simply form the dough into a ball- or oval- whatever shape fits in your container.
My sister happened to gift me an old corningware covered dish she was no longer using and it works perfectly for this bread! *Tip for easy clean up- throw a little parchment paper under your loaf. It slides right out once the bread is finished baking and makes for quick and easy clean up!
Cover your baking dish with a lid or foil and bake at 450 for 30 minutes. Then, remove the covering and bake for an additional 10-15 minutes.
If you can control yourself, let the loaf cool for at least 10 minutes.
Serve Artisan Bread with
Ummm- anything! Homemade bread is amazing.
Try dunking it in **Brat and Cheddar soup
Dip it in the famous Minnesota Wild Rice Soup
Submerge it in some Farm House Chili
You really cannot go wrong here, friends!
Artisan Bread FAQ’s
Q: How do I store any left over bread?
A: Once it has cooled fully, store in a bread bag or air tight container. No need to refrigerate.
Q: What’s the difference between “artisan bread” and regular bread?
A: Artisan bread typically refers to a style of short shelf-life bread that is usually offered unpackaged and consumed immediately after baking for maximum freshness. It is most often made by hand using traditional techniques and has a longer fermentation time compared to commercially produced bread.
Simple No Knead Artisan Bread
Ingredients
- 3 cups white, all purpose flour
- 1/2 tsp active dry yeast See notes below
- 1 tsp salt
- 1 1/2 cups warm water
Instructions
- Combine dry ingredients in a large mixing bowl. (non-metal)
- Add water and mix with a spoon or Danish Dough Wisk until ingredients are well combined. It will look shaggy- that's OK!
- Cover with a kitchen towel and let it sit on the counter at room temperature for anywhere between 8 to 24 hours (I find the best results letting it rise for the full 24 hours when possible).
- After the dough has risen, you will see it has expanded and small bubbles have formed. Place your dough onto a well-floured surface and, with well-floured hands, form the dough into a ball. Let it rest there for 30 minutes and preheat your oven to 450° F.
- Place your dough ball into a deep baking dish and cover with a lid (or foil). Stick it in the oven to cook for 30 minutes.
- After 30 minutes, take the lid (or foil) off and bake for an additional 10 to 15 minutes.
- Let cool for 10 minutes before serving (if you can restrain yourself). Serve fresh from the oven.
Notes
