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No Knead Artisan Bread, fresh out of the oven, with a crispy, crusty, golden outside and a tender, chewy inside…I’m swooning! I don’t even need butter. Just bring me the bread and no one get’s hurt!
If someone were to ask me what my Number One Food weakness is…easy, hands-down…BREAD!
Bread making can be a bit of a pain in the fanny. There’s all that rising, and kneading, and rising, and kneading. (Bread is SO “Kneady”! Yep…it be needing me to eat it! lol)
Anywho…I degress…bread making can be a process! While I love making bread…sometimes I don’t want to “work” so hard.
When I found this recipe a few years ago for “Crusty Bread” that called for just 4 ingredients, and touted “no kneading”...I jumped on the band wagon!
I know this recipe is ALL over the internet… I won’t take any credit for this recipe. (I also won’t take any credit for your addiction to this bread once you make it!)
How To Make No-Knead Artisan Bread
In a large mixing bowl, whisk together flour, salt, and yeast!
Add water and mix until a wet foamy mixture forms.
It will begin to bubble right away. This is GOOD! It’s exactly what we want.
Cover the bowl with plastic wrap and set aside for 12-18 hours! (You might have time to do a little laundry? But only if you hurry!)
I like to make this in the evening right before I go to bed. That way I know it’s had plenty of time to do it’s “thang”! Plus…fresh bread in the morning…when everyone is gone! Score one for team MOM!
Heat oven to 450 degrees! YIKES!!! THAT IS HOT my friends!
Open the oven door…burn face off! Wowza! Be careful my friends.
After you recover from your mascara melting and singeing your eye brows off…place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
TIP: If you don’t own a big cast iron pot no worries. You can use a large deep Corning Ware Baking dish with a lid. It works just as well as the cast iron pot. I’ve done it both ways.
Meanwhile, pour dough onto a heavily floured surface…I can’t stress the “heavily” enough. This is a very sticky, wet dough!
Shape the dough into a ball by pulling the corners up and tucking them under. Remember we are not “kneading” this bread!
TIP: You can change things up with this No Knead Artisan Bread by adding grated cheddar and Jalapeno rings…or Orange zest and dried cranberries! Loads of options! All of them delicious.
I set the dough on a piece of parchment paper that I’ve cut into a circle. This helps when transferring the dough into your, eye searing, hot preheated pot.
Remove hot-pot from the oven and carefully drop the dough into the pot. Cover and return to the oven for 30 minutes. (Sorry, not sorry, for the poor photo. The scorching heat kept me back a bit!)
After 30 minutes remove the lid and bake an additional 15 minutes. This insures that the top gets that deep dark golden brown crispy crust.
Notice how the top of my bread has cracked? I love that. However, some like to make deep 2 inch cuts in the top of the bread before baking so that the bread will rise higher. I love the natural cracks and I think the bread rises sufficiently.
Remove the bread from the oven and set on a cooling rack to cool.
One of the things I love about this bread…it crackles when it comes out of the oven. I love to sit and listen to it pop and crack. It’s talking to me!
It’s saying “I’m over here tempting you!”
Most of the time I don’t have the patience to wait for it too cool… so that I can cut into it and slather it with butter…(Before you even say it…I said I don’t need butter…I didn’t say I don’t want Buttah!)
This bread is amazing my friends. The crust is…well…in a word “Crusty”! Isn’t this how crust should be? Crispy and golden. The inside is moist, chewy, and tender.
My little “B” was over when this came out of the oven. I thought she might like a bite. Oh my goodness…that tiny little thing ate the entire piece and wanted another one! She ate TWO whole slices of this deliciousness!
When a two-year old eats two slices…ya know its good!
This is a great bread recipe for a first time bread maker. It’s easy to whip up, with a very forgiving nature. It would be really hard to mess this one up.
This bread makes great sandwiches, and is the perfect bread to go with any soup or pasta dish. It’s the perfect “sop-up” bread! (If y’all don’t know what that is…we need to talk. Cause you’re missing out on one of the finer things in this life. lol)
If you like this bread recipe, you may also enjoy these other Bread Recipes
- Homemade Soft French Bread
- Buttery Sweet Corn Bread
- Lion House Dinner Rolls
- Cranberry Orange Bread
- Sour Cream Banana Nut Bread
The printable recipe is below ready for you to add your collection of yummy Norine’s Nest recipes.
Thanks so much for stopping by today. I hope you have a GREAT week at your Nest. I sure appreciate your support!
- 3 cups all-purpose flour
- 1 3/4 teaspoons salt
- 1/2 teaspoon yeast
- 1 1/2 cups water (may need to add 2 additional Tablespoons for higher altitudes)
- In a large mixing bowl, whisk together flour, salt, and yeast. Add water and mix until a foamy wet mixture forms.
- Cover bowl with plastic wrap and set aside for 12-18 hours. Overnight works best.
- Heat oven to 450 degrees.
- When oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.
- Meanwhile, pour dough onto heavily floured surface and shape into a ball. Set on top of parchment paper circle.
- Cover with plastic wrap and let set while the pot is heating.
- Remove hot pot from the oven and carefully drop in the dough with the parchment paper.
- Cover and return to oven for 30 minutes. After 30 minutes, remove the lid, and bake an additional 15 minutes.
- Remove bread from oven and place on a cooling rack to cool.
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Serving Size:1 serving
Amount Per Serving: Calories: 98Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 266mgCarbohydrates: 21gFiber: 1gSugar: 0gProtein: 3g