Every slice of this No Knead Artisan Bread has the perfect golden brown, crusty exterior with a tender fluffy inside. It requires minimal effort, simply mix the ingredients and let time do the work.
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This kind of crusty bread is lovely to enjoy with recipes that have some tasty liquid you can sop up with the bread. It’s great with soups, like my Tomato Garlic Soup, Lemon Orzo Chicken Soup, or some of our favorite Cheeseburger Soup. It’s also good to dip in dishes with gravy like Cube Steak with Onion Gravy.
Why this recipe works
Making this easy bread recipe couldn’t be much simpler. It’s a simple recipe that requires little effort. You only need 4 common simple ingredients to make a loaf of bread.
Since this is a wet and sticky type of bread dough, you’ll love that you don’t have to knead it a lot like many other recipes. It’s the perfect beginner bread recipe!
Ingredients Needed
- Yeast: you can use either rapid-rise yeast or instant yeast
- Water: warm tap water. No hotter than 115 degrees F or you’ll kill your yeast.
- Flour: All-purpose or bread flour.
- Salt
How to Make No Knead Dutch Oven Bread
- Step 1: Add the yeast and warm water to a large bowl and stir to activate.
- Step 2: Add flour and salt to the wet ingredients and use a fork or wooden spoon to mix until the flour is well incorporated. It’s normal to be a wet sticky dough.
- Step 3: Cover the bowl with plastic wrap or a kitchen towel and transfer it to a warm place to let the dough rise for 2-3 hours, or until it has doubled in size.
- Step 4: While the oven preheats with the Dutch oven inside take the towel off the top of the dough bowl.
- Step 5: Add a few tablespoons of flour to your work surface. Place dough on the floured surface and roll it out using a dough scraper or metal spatula to help make the dough less sticky. Then use your hands to shape the dough into a ball.
- Step 6: Line your preheated Dutch oven with a piece of parchment paper and place dough inside the hot Dutch oven. Cover with a lid and bake.
Recipe Tips
- Let fresh baked bread rest for 15 minutes on a wire rack before slicing.
- Store fresh baked bread at room temperature in an airtight container or bread bag for up to 3-4 days. You can freeze bread dough after it has risen for up to a month.
- It’s best to bake this on the middle rack of the oven.
- If you don’t have a Dutch oven, you can use a casserole dish with a lid to help seal in the steam as it bakes. Or you can see the notes section of the recipe card for another way to make this.
- I have not tested this recipe in a bread machine.
