No-Knead Artisan Bread

No-Knead Artisan Bread is a crusty bread that is baked in a Dutch oven.

No-Knead Artisan Bread

This is the perfect bread for those who don’t want or like to knead bread. My husband is a bread lover especially crusty bread that is very soft inside and this bread fits the bill. The best part for me is the simplicity, great for those of us who are intimidated by a lot of bread recipes. Also, the smell…is there anything better than the smell of bread baking in your oven?! Makes your house smell like a bakery.

no knead artisan bread

It’s very simple to put together. You will need: the ingredients, a wooden spoon, dutch oven and plastic wrap. In a large bowl, add all the ingredients and mix with a wooden spoon until the dough forms a ball and pulls away from the sides of the bowl. It will be a sticky mess and that’s OK.
Cover with plastic wrap and allow to rise for 12 to 14 hours. I leave mine on the kitchen counter. No need to refrigerate.
When it’s time to bake, preheat your oven to 450 degrees and place the dutch oven in the oven to preheat to 450 degrees as well.
While the dutch oven is preheating, pull the bread out of the bowl and placed onto a floured counter. Be sure to flour your hands so it doesn’t stick to the bread. Shape the dough into a ball.
Once your pot is hot, remove the lid and carefully place the dough into the dutch oven. Be really careful not to touch the sides of the pot. Put the lid back onto the pot.
Bake the bread for 30 minutes. Then remove the lid and bake for another 15-20 minutes. Bread will be nice and crusty.
Slide the bread out of the pot and allow to cool before slicing. That’s it! Perfect crusty artisan bread!

Enjoy!

~J

No-Knead Artisan Bread

Ingredients

  • 3 cups all-purpose flour
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon active dry yeast
  • 1 1/2 cups water room temperature

Instructions

  1. In a large bowl, add all the ingredients and mix with a wooden spoon until the dough forms a ball and pulls away from the sides of the bowl. It will be a sticky mess and that's OK.
  2. Cover with plastic wrap and allow to rise for 12 to 14 hours. I leave mine on the kitchen counter. No need to refrigerate.
  3. When it's time to bake, preheat your oven to 450 degrees and place the dutch oven in the oven to preheat to 450 degrees as well.
  4. While the dutch oven is preheating, pull the bread out of the bowl and placed onto a floured counter. Be sure to flour your hands so it doesn't stick to the bread. Shape the dough into a ball.
  5. Once your pot is hot, remove the lid and carefully place the dough into the dutch oven. Be really careful not to touch the sides of the pot. Put the lid back onto the pot.
  6. Bake the bread for 30 minutes. Then remove the lid and bake for another 15-20 minutes. Bread will be nice and crusty.
  7. Slide the bread out of the pot and allow to cool before slicing.
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Adapted from Jo Cooks

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Comments:

  1. Oh Julie, I’d scrap my low-carb diet right now for a nice, warm slice of that! Looks yummy. Found your recipe at #HomeMattersParty. Pinned for a moment of weakness LOL!

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