Easy No-Knead Artisan Bread
This easy no-knead artisan bread is so simple to make, and tastes just like it came from the bakery!
After months of not feeling well enough to bake, I am finally getting back into the swing of things and having a great time baking some of my favorite recipes. Lately nothing sounds better to me than freshly baked bread, and this easy no-knead artisan bread is perfect! It takes almost no hands-on time to make, is so simple my nine year old can mix it up herself, and it tastes like it came from the bakery. It’s the perfect easy bread recipe!
I made this bread for dinner with soup a few nights ago, and when my husband came home from work, he was a little confused and asked if I had made a trip to the bakery for the bread (knowing I rarely leave the house these days). He couldn’t believe I had made it myself! I’m choosing to take that as a sign that the bread was fantastic, and not a complete lack of confidence in my baking skills. 🙂
This bread does take a little time to make, but it’s super easy to mix up in the evening before bed, and then bake the next day. It’s best on the day it’s made, but it does make really excellent toast the next day if you happen to have any leftovers. I love that you can take just four simple ingredients and make something so completely delicious!
No Knead Dutch Oven Crusty Bread
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Ingredients
- 3 cups flour
- 2 teaspoons salt
- 1/2 teaspoon yeast
- 1 1/2 cups water
Instructions
- In a large bowl, whisk together the flour, salt, and yeast. Add the water and stir until a soft and sticky dough forms. Cover and let rest 12-18 hours. After the dough has rested, preheat the oven to 450 with a dutch oven inside. When the oven has heated, heavily flour your hands and your work surface and shape the dough into a ball. Place the ball of dough into the preheated dutch oven, cover, and return it to the oven. Bake 30 minutes, then remove the lid and bake 15-20 minutes more, or until golden brown. Enjoy!
Hey Alicia, I had a question about your post from 2013 the strawberry cream cheese bread. I was wondering if for the mini loaf pans you had to cook at a different time and temperature or if it was still 350 and 50-60 mins?