This no-knead quick and easy artisan bread recipe is perfect for those who want to enjoy homemade bread without the hassle. There’s something truly special about the aroma of freshly baked bread filling your kitchen. With just a few simple ingredients, you can have a crusty, flavorful loaf that’s perfect for sandwiches, dipping in soups, or enjoying with a pat of butter.
This easy artisan bread is delicious, only 5 ingredients, and takes 5 minutes to prep! You can even add spices or herbs to jazz it up. If you don’t have a dutch oven, you can use a regular baking tray and place a pan with water on the lowest rack while baking to create steam. I used this bread to make my Pesto Grilled Cheese and the results were incredible!
Why We Love This Quick and Easy Artisan Bread Recipe
Impressive Results: Yields a bakery-quality loaf with a crunchy crust and soft interior.
Effortless: No kneading required, making it perfect for beginners and busy schedules.
Minimal Ingredients: Uses pantry staples you likely already have.
Versatile: Perfect for sandwiches, soups, or just enjoying with butter.
Quick and Easy Artisan Bread Recipe Video
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Ingredients
Full recipe, instructions, and photos in the recipe card at the end of this post
1.25 cup Lukewarm Water (110F)- Brings the dough together, activating the yeast for a perfect rise.
3 cups Artisan or All-Purpose Bread Flour – The foundation of our bread, giving it the perfect texture.
2 tsp Sugar – Adds a hint of sweetness and helps activate the yeast.
1.5 tsp Salt – Enhances flavor and controls yeast fermentation.
3/4 tsp Instant Active Yeast – The key to our bread’s rise, creating that beautiful, airy texture.
Instructions
Full recipe, instructions, and photos in the recipe card at the end of this post
- In a bowl, add your flour, salt, sugar and yeast and combine.
- Add in your lukewarm water (110F). I like to use a thermometer to make sure it’s the right temperature.
- Combine until a gooey dough forms. Cover tightly and place in a room temperature location to proof. Your kitchen counter works great! You can leave it for two to six hours depending on how soon you need it.
- Once proofed, while in the bowl fold in the corners while rotating for a total of nine times.
- Place onto a floured surface and pinch in the corners to form a round dough ball
- Cover with a kitchen towel and proof on the counter for an additional 30 minutes.
- While the dough is proofing, preheat your oven and dutch oven at 450F.
- Once the dough is proofed, place parchment paper in your dutch oven and carefully place the dough inside. Cut two slits on top of the dough and lightly flour. Cover and bake for 30 minutes. Then remove the lid and bring the temperature down to 400F and bake for an additional 15 minutes.
- Place your bread on a wire rack and let cool for 45 minutes.
Substitutions
- Instant Active Yeast: You can use active dry yeast, but you’ll need to dissolve it in water before adding it to the flour.
- Sugar: Honey or maple syrup can be used as a natural sweetener.
What to Serve with No-Knead Artisan Bread:
- Soup: Pair with a bowl of my Tomato Soup or minestrone for a comforting meal.
- Sandwiches: Use slices to make hearty sandwiches filled with your favorite ingredients. Try my Pesto Grilled Cheese Recipe.
- Butter & Jam: Enjoy a simple, delicious treat with butter and your favorite jam.
FAQ
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture will be denser, and you may need to add a bit more water.
How do I store this bread?
Store your bread in a paper bag or bread box to keep the crust crisp. If storing for more than a day or two, slice and freeze it, then toast slices as needed.
Can I add mix-ins to the dough?
Absolutely! Add seeds, nuts, or dried fruit to the dough before the first rise for added flavor and texture.
Is it possible to make this recipe gluten-free?
Yes, you can use gluten-free flour, but the texture will be different. It may require some adjustments to water and yeast.
Easy Artisan Bread
Equipment
- 1 Dutch Oven
Ingredients
- 3 cups Artisan or All Purpose Bread Flour
- 2 tsp Sugar
- 1.5 tsp salt
- 3/4 tsp Instant active yeast
- 1.25 cup Lukewarm water (110F)
Instructions
- In a bowl, add your flour, salt, sugar and yeast and combine.
- Add in your lukewarm water (110F). I like to use a thermometer to make sure it's the right temperature.
- Combine until a gooey dough forms. Cover tightly and place in a room temperature location to proof. Your kitchen counter works great! You can leave it for two to six hours depending on how soon you need it.
- Once proofed, while in the bowl fold in the corners while rotating for a total of nine times.
- Place onto a floured surface and pinch in the corners to form a round dough ball
- Cover with a kitchen towel and proof on the counter for an additional 30 minutes.
- While the dough is proofing, preheat your oven and dutch oven at 450F.
- Once the dough is proofed, place parchment paper in your dutch oven and carefully place the dough inside. Cut two slits on top of the dough and lightly flour. Cover and bake for 30 minutes. Then remove the lid and bring the temperature down to 400F and bake for an additional 15 minutes.
- Place your bread on a wire rack and let cool for 45 minutes.
