This No-Knead Artisan Bread is one of the easiest recipes for white bread. While it is suitable for beginners, experienced bakers will love its texture—a soft and fluffy interior with a signature thick and chewy crust! If you like this recipe, make it today, and then make this No-Knead Easy Jalapeno Cheese Bread next.
Favorite Easy Artisan Bread
If you bake bread at home, you may already know how easy and addictive it is. Baking bread at home is a stress buster and gives immense satisfaction, and the bread is definitely much better than store-bought! But if you find working with yeast intimidating, this recipe is the perfect way to start your journey to bread baking. You do not need a stand mixer, no kneading, and the dough comes together in less than a minute. Once the dough rises, you just need to make a rough dough ball and preheat the oven while the dough rises for the second time. It is ideal to bake artisan bread in a Dutch oven or cast iron pot, but it is not essential. So, if you do not have one, keep reading the post to learn how to bake the bread without a Dutch oven. However, if you are uncomfortable with yeasted bread and want to start with one without yeast, check out Orange Raisin Soda Bread (Eggless). Or, if you want to go a step further, try this Honey Oat Bread! If you love making bread in the Dutch oven, try this No Knead Raisin Bread.
How To Make Artisan Bread
Making Wet and Sticky Dough
Add warm water, sugar, and yeast in a large mixing bowl. Stir gently to mix and let it sit for 5 minutes.
Once the yeast mixture is slightly frothy, add flour and salt and mix with a wooden spoon or spatula until the dough comes together. The Artisan Bread dough will be wet and sticky.
Cover the dough bowl with plastic wrap or a kitchen towel.
Rising The Dough
Let it rest in a warm place until double in size, for 1-3 hours. The rising time highly depends on the kitchen temperature; if it is warm, it may rise quickly, and if it is cold, it may take longer. The dough will have lots of little bubbles and be wobbly like a jelly.
Once the dough has risen, transfer it onto a lightly floured work surface. Lightly flour your hands and fold the dough over on itself for 5-6 times. Or, instead of using your hands, use a bench scrapper to make dough. Roughly form a dough ball.
Measure out a large piece of parchment paper, large enough to transfer with the dough in the Dutch oven or casserole. Sprinkle a large pinch of flour on the center of the parchment paper and place the dough ball on it. Grab the parchment from each end to pick up the dough and transfer it to a large bowl. Cover the dough loosely with plastic wrap and rest for 30 minutes.
Preheating The Oven and Pot
While the dough rests, place the Dutch oven or casserole pot with the lid in the oven and preheat at 450°F (230°C) for 30 minutes.
Baking The Artisan Bread
Use kitchen mitts to carefully remove the pot from the oven. Score the bread down the middle and transfer it to the pot with the parchment paper. Cover with the lid and bake the bread for 30 minutes. Then remove the lid and bake for 10-12 minutes, until the loaf is golden browned.
Remove the Artisan Bread from the oven and carefully transfer it to a cooling rack. Let it cool completely before slicing.
More Easy Bread Recipes
Recipe Card
No-Knead Dough: There is no need to knead the dough. Mix the flour and yeast mixture using a wooden spoon or spatula until everything is combined. The dough will be rough, wet, and sticky. When it rises, it will be bubbly and wobbly like jelly. Rising Time: The rising time may vary depending on the warmness of the kitchen. The dough will be doubled or more than doubled within 1-3 hours. In summer, my dough rises more than double in size within an hour. So, keep an eye on the dough, and if you do not see it rise, keep it in a warm place. Yeast: You do not need to proof the yeast if you use instant or rapid-rise yeast. Instead, mix all the dry ingredients and add warm water to make the dough. However, it is always best to proof the yeast when using active dry yeast. Dutch Oven: I bake the bread in a cast-iron casserole pot. You can use a Dutch oven, a casserole pot, or any cast-iron pot that is irresistible to high oven temperatures.
