This no-knead artisan bread is the easiest homemade bread you’ll ever make! It’s soft and airy on the inside with a beautifully crisp, golden crust on the outside. With just 3 simple ingredients and one bowl, this is the ultimate beginner-friendly bread recipe—no kneading, no fancy tools required!
Why You’ll Love This Recipe
- No kneading required
- Just 3 pantry ingredients
- One bowl = easy cleanup
- Versatile dough: shape it into loaves, rolls, baguettes, pizza dough, or even ciabatta!
- Beginner-friendly: perfect for first-time bread bakers
Ingredients You’ll Need
Just four ingredients total (we don’t count water as an “ingredient” in baking basics):
- All-purpose flour – Spoon and level for the most accurate measurement.
- Kosher salt – Enhances flavor and slows down yeast for a better rise.
- Instant or active dry yeast – Either type works great.
- Warm water – Around 105°F to activate the yeast (not too hot or it may kill the yeast).
How to Make No-Knead Artisan Bread
Step 1: Mix the Dough
In a large mixing bowl, whisk together the flour, salt, and yeast. Pour the warm water over the top and stir with a dough whisk, wooden spoon, or even your hands until fully combined. The dough should be shaggy and sticky—that’s perfect!
Step 2: Let It Rise
Cover the bowl with a clean towel or plastic wrap. Let the dough rise at room temperature for at least 2 to 3 hours, or up to 12 hours. The longer it rests, the better the flavor and texture. (You can refrigerate it for up to a week for convenience.)
Step 3: Shape the Dough
Lightly flour your hands and surface. Turn out the sticky dough without punching it down or kneading. Gently shape into a round boule or divide into two loaves. Place on a parchment-lined surface and sprinkle with a little flour. Use a sharp knife to score 1–4 shallow slashes across the top.
Step 4: Rest Again
Let the shaped dough rest for 20 to 30 minutes while your oven preheats. This helps it puff up even more before baking.
Step 5: Preheat and Bake
Preheat your oven to 450°F. Place a pizza stone, cast iron skillet (turned upside down), or baking sheet in the oven to heat up. Once preheated, slide the dough (on the parchment paper) onto the hot surface.
For an extra crispy crust, add steam: place 1 cup of hot water in a broiler-safe pan on the bottom rack or toss 5 ice cubes into the oven just after putting the bread in.
Step 6: Cool and Serve
Bake for 25–30 minutes or until the crust is golden brown. Let the bread cool on a wire rack for at least 30 minutes before slicing.
Tips for Success
- Sticky dough? Add a touch more flour or chill for 30 minutes to make it easier to handle.
- Double it: Easily scale up to make two loaves and freeze one.
- No baking stone? Use a hot cast iron skillet or a preheated baking sheet.
- Crispier crust: Don’t skip the steam—it makes all the difference!
- Storage: Store in a paper bag on the counter for up to 3 days. Or freeze once cooled for up to 3 months.
Serving Suggestions
This artisan bread is incredibly versatile:
- Spread with butter, jam, or garlic herb butter
- Serve alongside a cozy bowl of soup like tomato or chicken noodle
- Make grilled sandwiches or paninis
- Use for avocado toast or bruschetta
- Tear and dip into olive oil and balsamic or your favorite cheese dip
Recipe FAQs
Can I let the dough rise overnight?
Yes! In fact, a longer rise (up to 12 hours or even overnight) improves both flavor and texture.
What if I don’t have yeast?
This recipe requires commercial yeast (instant or active dry). It doesn’t use a sourdough starter.
How long does it keep?
Once cooled, store the loaf in a paper bag at room temperature for 2–3 days, or freeze for longer storage.
Artisan Bread Recipe
Prep Time: 5 minutes
Rise Time: 2–12 hours
Bake Time: 25–30 minutes
Total Time: ~2.5 hours (or longer if rising overnight)
Servings: 12 slices
Ingredients
- 3 cups (395g) all-purpose flour
- ½ tablespoon kosher salt
- ¼ oz instant or active dry yeast (about 2¼ teaspoons)
- 1½ cups warm water (105°F)
Instructions
- In a large bowl, mix the flour, salt, and yeast. Pour in the warm water and stir until combined. The dough will be sticky.
- Cover and let rise for at least 2 hours, or up to 12 hours (or refrigerate up to 1 week).
- On a floured surface, gently shape the dough. Place on parchment paper and rest for 20–30 minutes.
- Preheat oven to 450°F with a baking stone or skillet inside.
- Slide dough (with parchment) onto hot surface. Add steam to oven if desired. Bake 25–30 minutes.
- Cool at least 30 minutes before slicing. Enjoy!
This bread is so simple, it’s nearly foolproof. Whether you’re making it for the first time or the 50th, it’s sure to be a staple in your kitchen.