Butter Your Biscuit

Simple... Savory... Sweet

menu icon
search icon
×

Artisan Bread NO KNEAD

Published: · by · 11 Comments

Sharing is caring!

Jump to Recipe

Artisan bread is so easy to make with no kneading required. Fluffy crusty bread with little effort!
A loaf of artisan bread in a dutch oven.Nothing better than freshly baked bread. Crusty on the outside soft and tender on the inside. Delicious with soups and stews or just warm with butter.

 

A loaf of artisan bread in a dutch oven sliced. No dutch oven?
Adjust your oven rack to the middle position and one at the lowest position. Fill a metal pan (don't use glass) with about 1 inch of water and place it on the lowest rack. Place bread dough on a parchment-lined baking sheet and place it in the middle rack. Bake for 35-40 minutes until golden brown.

 

Four process photos. First one, warm water and yeast in a bowl. Second one, flour added to yeast. Third one, everything being mixed with a fork. Fourth one, a loose, wet dough ball in a bowl.Tips for making artisan bread

  • The dough will be wet, and that's okay.
  • Any size dutch oven will work, I use a 5qt dutch oven.
  • Use a scraper or metal spatula to roll the dough in the extra flour before baking.
  • Don't forget to put the lid on the dutch oven this lets the bread steam.
  • Place the dough in a warm place to rise, but not too hot.

Four process photos. First one, a cloth covering the bowl with dough in it. Second one, the dough has risen to double its size in a bowl. Third one, dough on a cutting board with a scraper underneath it. Fourth one, dough ball on top of parchment paper in a dutch oven.Can I freeze Artisan bread?

The dough can be frozen let rise then wrap in plastic wrap and place in a ziplock freezer bag for up to 1 month. Defrost the dough in the refrigerator overnight and let come to room temp before baking.

You can freeze baked bread for up to 3 months. Wrap in aluminum foil or parchment paper and put it in a large ziplock freezer bag.

 

Five slices of artisan bread with a side of butter in a white dish. One piece being picked up with butter on it.What can I serve artisan bread with?

 

 

 

Artisan bread sliced and parchment paper and butter spread on one slice. MAKE SURE TO FOLLOW ME ON FACEBOOK, INSTAGRAM, PINTEREST FOR ALL MY LATEST RECIPES.

 

Yield: 10

Artisan Bread NO KNEAD

A loaf of artisan bread in a dutch oven.

Homemade Aritisan bread has a super crispy, chewy crust. Easy to make and the best part is no-knead!

Prep Time 10 minutes
Cook Time 40 minutes
Rising Time 3 hours
Total Time 3 hours 50 minutes

Ingredients

  • 2 teaspoons instant or rapid rise yeast
  • 1 ½ cups warm tap water
  • 3 cups all purpose or bread flour (plus a little extra for shaping)
  • 2 teaspoons salt

Instructions

  1. In a large bowl add the yeast and warm water give it a stir. Add in flour and salt and using a fork mix until all the flour is incorporated. The dough will be wet.
  2. Cover with plastic wrap and put somewhere warm for 2-3 hours to rise or until it doubles in size.
  3. Preheat oven to 450 degrees with a dutch oven.
  4. Add 1-2 tablespoons flour to your work surface. Place dough on the flour and roll it around using a scraper or metal spatula to get the stickiness away.  Shape it into a ball with your hands. Place in a hot dutch oven lined with parchment paper.
  5. Place the lid on and bake for 30 minutes. Remove lid and bake another 12 minutes.
  6. Cool on a baking rack for 15 minutes and slice.

Notes

You can refrigerate the dough for up to 3 days if you're not ready to bake it right away. You just have to let it set out and bring it to room temp for about 1 hour.

To freeze

The dough can be frozen let rise and then wrap in plastic wrap and place in a ziplock freezer bag for up to 1 month. Defrost the dough in the refrigerator overnight and let come to room temp before baking.

You can freeze baked bread for up to 3 months. Wrap in aluminum foil or parchment paper and put it in a large ziplock freezer bag.

No dutch oven?

Adjust your oven rack to the middle position and one at the lowest position. Fill a metal pan (don't use glass) with about 1 inch of water and place it on the lowest rack. Place bread dough on parchment-lined baking sheet and place it in the middle rack. Bake for 35-40 minutes until golden brown.


Nutrition Information

Yield

10

Serving Size

1
Amount Per Serving Calories 150Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 425mgCarbohydrates 30gFiber 1gSugar 0gProtein 5g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Wendie
Cuisine: Italian / Category: Sides

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

  1. Wendie says

    Yay Denise!

  2. Wendie says

    Yes, let it rise than freeze 🙂

  3. Robin says

    Hi Wendie. I’d like to make the dough and refrigerate it for the next day’s dinner. Do I let it rise first? I’ve made this before and it was perfectly delicious.

  4. Denise Tomlinson says

    made this exactly as the recipe states and it was so good.

  5. Wendie says

    You could probably use half the salt 🙂

  6. Jim Pineau says

    5 stars
    Tried it this week. Unbelievable! Just wondering if I could use less salt?

  7. Wendie says

    Yes middle rack is always best.

  8. Nino says

    If using a Dutch Oven do you still bake on middle rack or use the next rack level down?

  9. Wendie says

    Yes, that should be fine Jim. You just want a lid so it steams 🙂

  10. Jim Pineau says

    Can I use a glass Pyrex casserole dish with a lid?

  11. Renee says

    Is there any way to make artisan bread gluten free?

Skip to Recipe