This quick no knead artisan bread is so simple to make, and will be your new family favorite! Look at that beautiful crispy crust, and scroll down to see the soft goodness on the inside. I love to make this in the afternoon, so that by the time dinner is ready we have a beautiful, fresh loaf of bread to serve with our meal.
The ingredient list is a total of four items, and I will bet most of you have everything in your home you need to make it!
Ingredients:
All purpose flour, or bread flour
2 teaspoons of quick rise or rapid rise instant yeast
Kosher salt, or table salt
Lukewarm water
The best part about this bread is there is no large amount of time mixing the dough, and absolutely no kneading it! You will still come out with the most beautiful, crispy and soft homemade loaf of artisan bread.
Simple instructions are my favorite, so here they are!
Add the flour, yeast, and salt to a mixing bowl and combine. Make a well in the center and then pour the water in the center, then mix completely. The dough at this point will be sticky and soft. Then use oil to coat a large mixing bowl. Then cover the bowl with cooking sprayed plastic wrap and let it stand at room temperature to rise for one hour.
After 40 minutes you will place a 4 or 6qt dutch oven with the lid on, inside the oven to preheat to 450 degrees. You will then sift a light dusting of flour onto a large piece of parchment paper and set aside. Once the dough has rested for an hour, turn it out onto the floured work surface, and use a bench scraper to fold the dough 5 or 6 times into the rough shape of a ball. Place onto the flour dusted parchment paper and lightly dust the top of the loaf with flour.
Lay a new piece of plastic wrap over the top for the dough to rest 15 more minutes. After 15 minutes, Remove the plastic wrap and remove the dutch oven from the oven, take off the lid. Use the parchment paper as a sling to lift the dough into the dutch oven. Spray the top of the loaf with water. Replace the lid and place it in the oven. Bake for 30 minutes, then remove the lid and bake for 15 more minutes. Once baked remove the parchment and bread from the dutch oven, and set on a cooking rack. Let the loaf cool slightly before slicing into it. You’re going to love it! My family devours this whenever I make it, a true family favorite recipe! Please leave me a comment, pin this recipe, or email me once you try it! I would love to know what you think!
Quick No Knead Artisan Bread
Equipment
- Mixing Bowl
- 6qt Enameled Cast Iron Dutch Oven With lid
Ingredients
- 3 cups All Purpose Flour
- 2 tsp Quick Rise Instant Yeast
- 1 1/2 tsp Kosher Salt *Table Salt
- 1 1/2 cups Luke Warm Water *Up to 100°F
Instructions
- Add the flour, yeast, and salt into a large mixing bowl, stir to combine. Create a well in the center, pour water into the center and slowly combine the wet and dry ingredients. The dough should be sticky.
- Cover the bowl with oil-sprayed plastic wrap. Let rise at room temperature for 1 hour.
- After the first 40 minutes, place a 4-6qt Dutch Oven with the lid on, into the oven to preheat to 450°F.
- Sift a thin layer of flour onto a piece of parchment paper and set aside.
- Once the dough has rested for 1 hour, turn it out onto a lightly floured work surface. Dust lightly with flour and then using a bench scraper turn the dough 5-6 times to shape into a ball.
- Place the dough onto the lightly floured parchment paper in the center. Dust the exposed top lightly with flour, and place a new piece of oil-sprayed plastic wrap over the dough. Let the dough rest for 15 minutes.
- Carefully remove the Dutch Oven from the oven, remove lid and remove plastic wrap off the dough. Using the four corners of the parchment, pull towards the center and use as a sling to place the parchment and dough into the dutch oven. Lightly spray the top of the loaf with water.
- Place the lid back onto the Dutch Oven, place in the oven and bake for 30 minutes. Then remove the lid and bake and additional 15 minutes. This will make the crust nice and golden brown.
- Take the dutch oven out of the oven and using the parchment paper, lift the bread out and place onto a wire rack to cool before slicing. Enjoy!