Nothing beats the aroma of freshly baked bread filling your home. While artisan bread may seem intimidating, this recipe is so easy that even beginners can master it. With just four basic ingredients and no kneading required, you’ll be making bakery-quality bread in no time!
Why You’ll Love This Recipe
✔️ No kneading required – Let time do the work for you!
✔️ Crispy crust, soft interior – Just like from an artisan bakery.
✔️ Minimal ingredients – Only flour, water, salt, and yeast.
Easy No-Knead Artisan Bread Recipe
Servings: 2 loaves OR one giant loaf (about 10 slices per mini loaf)
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Rise Time: at least 2 hours. I usually make the dough in the morning for an evening bake.
Ingredients
- 6½ cups all-purpose flour — the better quality, the better the bread
- 4 teaspoons kosher salt
- 1½ tablespoons instant/rapid-rise yeast
- 3 cups lukewarm water
- Cornmeal, for dusting the pan
Instructions
1. Mix the dough
In a large mixing bowl, whisk together the flour, salt, and yeast. Add warm water and stir until a shaggy dough forms. Cover the bowl with plastic wrap or a damp kitchen towel and let it rest at room temperature for 2-12 hours.
2. Preheat the oven
Place a Dutch oven (or any oven-safe pot with a lid) inside your oven and preheat to 450°F for at least 30 minutes.
3. Shape the dough
Lightly cornmeal a surface and turn out the dough. Gently shape it into a ball—no kneading required! Cover with a towel and let it rest while the oven preheats. You can divide into 3 loaves or one giant loaf. I have done it both ways!
4. Bake the bread
Carefully place the dough into the hot Dutch oven, cover with the lid, and bake for 30 minutes. Then, remove the lid and bake for another few minutes until golden brown.
5. Cool & enjoy
Let the bread cool on a wire rack before slicing. Enjoy with butter, olive oil, or your favorite spread!
Tips for the Best Artisan Bread
• The long rise time is key—don’t rush it!
• No Dutch oven? Bake on a preheated baking pan
With just a few minutes of effort, you’ll have a loaf that looks and tastes like it came from a fancy bakery. Try it today and impress your family with homemade artisan bread!
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Georgene J Diaz
March 4, 2025 at 3:17 pmPlease explain the 3 loaves. Do I divide the dough in 3 and bake each one separately or just 1 big loaf. So sorry for not getting it
Shanisty
March 5, 2025 at 7:26 amI edited the post … you can do it either way! sorry for the confusion 🙂
Georgene J Diaz
March 4, 2025 at 3:28 pmDo you divide the dough in 3 or leave it as 1 big loaf?
Thank you
Shanisty
March 5, 2025 at 7:25 amhi! you can do it either way! we have done it both … sorry for the confusion, i edited the recipe as well 🙂
Kat Newland
March 6, 2025 at 7:20 amThis is the same recipe as Artisan Bread in 5 minutes by Jeff Hertzberg. Been following that recipe for years.
Shanisty
March 10, 2025 at 5:29 amYes! it’s a common recipe 🙂 I just find it super appealing because I am not great at baking bread.
Paula
March 4, 2025 at 6:30 pmThe recipe for mom’s Artisan bread has 61/2 c of flour. You say it makes 3 loaves yet your directions do not indicate that the dough has to be divided and then individually baked. The directions seem to indicate it’s one big loaf. I think it’s very confusing especially for a beginner which I am not.
Shanisty
March 5, 2025 at 7:25 amSorry Paula, I edited the post. You can do either… divide it into 3 loaves or make one giant loaf of bread. I have done it both ways. For my family of 7 the giant loaf works well if we plan to eat it all in one day 🙂 Sorry for the confusion!
Jean
March 5, 2025 at 4:53 amLooks wonderful. but I don’t understand about it makes three loaves. Do you make three balls and three loaves at the same time and fit it into the one Dutch oven?
Shanisty
March 5, 2025 at 7:24 amHi! I edited the recipe. You can either do 3 loaves or one giant loaf. I have done it both ways. Divide the dough up or just keep it into one loaf of bread 🙂 Hope that helps!
Angnbama
March 5, 2025 at 10:35 amLooking forward to trying this recipe with hard white wheatberries, freshly milled flour.
Shanisty
March 7, 2025 at 4:43 pmLet me know how it is!
Patricia A Booth
March 6, 2025 at 2:50 pmWhat size & shape Dutch Oven do you use most for 1 loaf?
Shanisty
March 7, 2025 at 4:53 pmTo make one loaf I put it on a cooking sheet
Shanisty
March 10, 2025 at 5:29 amThis is the one I have and it works great for one large loaf. https://a.co/d/90sv72v
Marcia Hovland
March 6, 2025 at 2:59 pmI have made a similar bread to this Recipe and it is not artisan nor does it have the air pockets in the crumb as pictured. Usually that requires a lot of turning the dough. If you think it really turns out this way let me know. Marnie
NannieBee
March 6, 2025 at 4:34 pmI don’t own a Dutch Oven, so are you saying that I can just place the dough in a preheated “meatloaf” Pyrex dish, sans a cover. I’m concerned that the bread would end up with a burnt crust. I’ve never attempted a home made bread, but your picture looked so appealing with a generous Pat of butter I swear I could taste it…
Thanks
Shanisty
March 10, 2025 at 5:27 amYou can make it on a baking sheet, but the outer crust will be slightly darker than if you make it in a dutch oven. I have made it both ways, and it still tastes great!
Lois
March 9, 2025 at 10:49 pmCan I use active dry yeast? And if so, do I put it in warm water for sometime before adding it to the rest of the ingredients?
Shanisty
March 12, 2025 at 5:35 amyes