This No Knead Artisan Bread is a really simple bread to make, perfect for someone new to baking bread. It bakes in artisan loaf form, similar to sourdough, and is quite tasty with the rosemary and garlic topping.
No Knead Artisan Bread is Perfect for Beginning Bread Bakers
I enjoy making bread. I love getting my hands in the dough, kneading it, and shaping it into beautiful loaves.
This dough, however, requires no kneading. It’s an easy, no-nonsense recipe perfect for the beginning bread baker–or for anyone looking for a simple bread recipe to make on a busy day.
See my recipes for Quick Breads, Yeast Breads, and Sourdough.
To make this bread, you simply mix the dough and allow the dough to rise in a bowl (or ice cream pail). What’s more, there are no special tools for baking other than a baking stone and pizza peel. But you could get by with just a baking sheet, if necessary. It’s a great recipe to introduce someone to the art of baking bread and deserves a spot on this recipe site!
Ingredients for No Knead Artisan Bread
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Instructions For Making This Recipe
Gather the ingredients for this recipe so you have everything close at hand on the counter or table. Lay out 2 pieces of parchment paper (12″ x 12″) and sprinkle with cornmeal. Set aside for use later.
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In a large mixing bowl combine 3 cups all-purpose flour, instant yeast, kosher salt, and granulated sugar. Whisk to combine. Make a well in the center of the flour. Using a wooden spoon, stir in warm water and the remaining flour until all of the flour is mixed in. The dough will be quite sticky. Transfer the dough to a greased bowl and cover with plastic wrap.
If you want to keep this recipe really easy, hand mix all of these ingredients with a wooden spoon in a gallon-sized plastic ice cream container until combined. Then simply place the lid on the container and allow the dough to rise.
Place the bowl or container in a warm room and allow the dough to rise until double, approximately 2 hours. At this point, you may place the dough in the refrigerator for up to 48 hours, until ready to use.
Form the Loaves
(For refrigerated dough: When you are ready to bake the loaves of bread, remove the dough from refrigerator and allow to sit at room temperature for 15-20 minutes.)
Divide the dough in half. With floured hands, form one portion into a smooth ball, working the edges with your fingers and tucking it under until top is smooth. Place the dough on prepared parchment paper. Repeat with the second portion of dough. Cover and allow the loaves to rise for 30-40 minutes until double.
Prepare To Bake The Loaves
While the loaves rise, preheat the oven to 450°F. If using a baking stone, be sure to preheat it, as well. I like to add a small pan of water to the lower rack to create steam during the baking process. (I use an aluminum cake pan.)
Once loaves have doubled, score 2-3 times with a bread lame or sharp knife. Brush the tops with egg wash (1 egg + 1 tablespoon water). Sprinkle loaves with 1 teaspoon crushed rosemary and 1/2 teaspoon garlic powder.
If desired, you may substitute the rosemary and garlic with Everything Bagel Topping, or The Works Bread Topping.
Transfer loaves to a baking stone or baking sheet. Bake for 25-30 minutes until dark golden brown. To test for doneness, the loaves should sound hollow when tapped with your knuckle.
Remove from oven and allow to cool on wire rack. When ready to serve, slice with a sharp bread knife. Store bread in a plastic bag for up to 5 days, or freeze for up to 2 months. This recipe will make 2 medium loaves and will serve 10-12 people.
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No Knead Artisan Bread
Ingredients
- 4 1/3 cups all-purpose flour
- 1 tablespoon instant yeast
- 1 tablespoon kosher salt
- 1 teaspoon granulated sugar
- 2 cups lukewarm water
- 2 tablespoons cornmeal
- 1 medium egg + 1 tablespoon water for egg wash
- 1 teaspoon dried rosemary topping, optional
- 1/2 teaspoon garlic powder topping, optional
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Instructions Click to Start Cooking
- Gather the ingredients so you have everything close at hand on the counter or table. Prepare 2 pieces of parchment paper 12"x12" by sprinkling 2 tablespoons (44.36 ml) cornmeal over both. Set aside for later use.
- In a large mixing bowl (or gallon ice-cream pail) combine 3 cups all-purpose flour, 1 tablespoon (14.79 ml) instant yeast, 1 tablespoon (14.79 ml) kosher salt, and 1 teaspoon (4.93 ml) granulated sugar. Whisk together to combine. Make a well in the center of the flour.
- Pour 2 cups (4.73 dl) lukewarm water into the center of the well. Mix together with a wooden spoon until the remaining 1 1/3 cup flour is mixed in. The dough will be sticky.
- Transfer dough to a greased bowl and cover with plastic wrap (or lid) and allow to rise in warm place for 2 hours. At this point, you may place the dough in the refrigerator for up to 48 hours, if desired.
- (For refrigerated dough: When you are ready to bake the loaves of bread, remove the dough from refrigerator and allow to sit at room temperature for 15-20 minutes.)
- Once the dough has risen, divide the dough in half. With floured hands, scoop out one portion and form it into a smooth ball, working the edges with your fingers and tucking it under until top is smooth.
- Place the dough on prepared parchment paper. Repeat with the second piece of dough. Cover with a clean towel and allow the loaf to rise for 30-40 minutes until double.
- While the dough rises, preheat the oven to 450℉. If using a baking stone, preheat it at this time, as well. Add a small pan of water to the lower rack to create steam during the baking process.
- When loaves have doubled, score 2-3 times with a sharp knife or bread lame.
- Prepare the egg wash by whisking together in a small bowl 1 medium (1 medium) egg + 1 tablespoon water.
- Brush the top of each loaf with egg wash. Sprinkle with your choice of toppings: 1 teaspoon (4.93 ml) dried rosemary and 1/2 teaspoon (2.46 ml) garlic powder or everything bagel.
- Transfer loaves to a baking stone or baking sheet. Bake for 25-30 minutes until dark golden brown. When tested for doneness, the loaves should sound hollow when tapped with your knuckle.
- Remove from oven and allow to cool on wire rack. When ready to serve, slice with a sharp bread knife. Makes 2 medium artisan loaves.
Your bread looks fantastic. Cannot wait to make your recipe. Come and visit us this week. We are having a wonderful giveaway. You will love it.
Thanks for stopping by CH! This bread is fabulous and so easy to make. Thanks for letting us know about your giveaway! Many blessings!