Easy No Knead Artisan Bread


How do you make an Easy No Knead Artisan Bread and have it turn out just like the local bakery? It all starts a day ahead, but don’t worry, it’s so simple.


How do you make an Easy No Knead Artisan Bread and have it turn out just like the local bakery? It all starts a day ahead, but don't worry, it's so simple. ohsweetbasil.com


When we were visiting San Francisco many, many years ago we took a walk down the boardwalk and the smell of fresh, hot bread was completely intoxicating. How can something as simple as bread be so wonderful? That beautiful, golden, crisp crust, the soft pillowy inside and the smell that makes you feel such peace no matter what.


You can’t deny it, fresh bread baking is one of the greatest smells of all time. And fresh cut grass. Oh, and the rain, I love the smell of the rain. Growing up in Washington state will do that to you.


We love to make homemade bread, and Cade’s dad happens to be a fantastic bread maker, but the truth is, sometimes you don’t just want a sandwich bread, no you want artisan bread. But can you really do it from home? Here’s how to make artisan bread in 5 minutes.


What Size of Dutch Oven

I’m adding a little note in here because since posting we’ve had a lot of emails about what dutch oven we prefer and what size of dutch oven to bake bread in. We love our Cobalt Blue Le Creuset 5 1/2 Qt Dutch Oven. We use it for everything from our Perfect Pizza Sauce and Favorite Homemade Spaghetti Sauce to Cade’s Poblano Braised Beef Tacos.  If you’re not ready to bite the bullet on a Le Creuset we also like the Lodge Enameled Cast Iron Dutch Oven  I kind of wish we had a smaller dutch oven as we aren’t a very big family but 5 1/2 is working well for us.


How do you make an Easy No Knead Artisan Bread and have it turn out just like the local bakery? It all starts a day ahead, but don't worry, it's so simple. ohsweetbasil.com


You only need flour, sugar, salt, yeast and water. That’s it. The sugar helps to activate or feed the yeast just a little which I’ve noticed helps to yield and fluffier inside, but in a pinch you can skip it. Just mix together the dry ingredients, pour in the warm, not hot water and mix until the dough comes together.


Everything You Need to Know About Yeast

There are more questions about yeast than we could ever answer in this post, but in an effort to help you all feel successful and confident about how to use yeast we’ve broken it all down, so just scroll past the recipe and read up because I promise, yeast is not hard to work with, you just have to be willing to try it once or twice and then it will be as easy as can be.


Instant Yeast

Instant Yeast is also known as Rapid Rise or Bread Machine Yeast. You can use instant yeast and active dry yeast pretty interchangeably. Instant yeast can be added straight to the flour without proofing first. Proofing yeast is when you add it to warm water to get fluffy before mixing it into the dough. Instant yeast also takes less time for the dough to rise which is pretty darn handy. We still proof our instant yeast at least half of the time because it’s a sure way for me to make sure my yeast is still fresh and the bread will turn out.


Active Dry Yeast

Active dry yeast is going to take a little longer to activate and get the dough rising. If you use this yeast instead of instant yeast plan on up to an extra hour of rise time. Also, make sure you use warm water so there’s no risk of killing the yeast (another reason instant yeast is easier) and make sure it foams up before using it.


How to Store Yeast

Yeast is a living thing and definitely goes bad. We keep a bigger bag of yeast in the freezer and a glass jar of yeast in our fridge. The cold will help it to have a longer shelf life.


Tips Making Yeast Breads

One of the biggest things I’ve noticed with yeast breads is that the temperature of my house matters. If your yeast is good, and the bread isn’t rising like it normally does there’s a chance your house is too cold.


Adding a little sugar to the yeast as it proofs in the water will give the yeast something to eat and you will get more action from it.


We prefer to proof both active and instant yeast just to be sure it’s still fresh and hasn’t died.


Salt can kill your yeast so when adding it straight into flour, try to keep them apart until everything is evenly mixed together so the flour can keep them apart.


Follow your recipe. Some yeast breads like a sandwich bread are going to want to be kneaded more, whereas a potato roll (aka the best roll ever) or even many roll recipes like to be stirred and then left to rise.


Cover the dough when it’s rising in the bowl with saran wrap versus a towel to keep the dough from drying out on top.



How do you make an Easy No Knead Artisan Bread and have it turn out just like the local bakery? It all starts a day ahead, but don't worry, it's so simple. ohsweetbasil.com


How to Store Easy No Knead Artisan Bread

Artisan breads are different than a soft, sandwich loaf or rolls. They like to breath so storing your bread in a paper bag with a cloth around it is really your best bet for easy no knead artisan bread.


If you wont be eating your bread for a day or two, store the bread in plastic, but never refrigerate it. Once you’re ready to serve it, do like my mom did, wrap it in a little foil and pop it in a 425 degree oven so it gets heated through again and the crust will crisp back up.


If you wish to freeze your bread, which I do all the time, wrap it in saran wrap and tinfoil and then place it in the freezer. If it will be in longer than a week or two add a ziploc bag to stretch it out an additional week or two longer.

Easy No Knead Artisan Bread

Yield: 8

Easy No Knead Artisan Bread

Easy No Knead Artisan Bread

How do you make an Easy No Knead Artisan Bread and have it turn out just like the local bakery? It all starts a day ahead, but don't worry, it's so simple.

Prep Time 15 hours
Cook Time 40 minutes
Total Time 15 hours 40 minutes


  • 3 cups All Purpose Flour
  • 1½ Teaspoons salt
  • 1 Teaspoon Instant yeast
  • 1/2 Teaspoon Sugar
  • 1½ cups warm water


  1. In a large bowl, whisk together the flour, salt, sugar and yeast, then pour in the warm water.
  2. Stir with a wooden spoon until completely combined.
  3. This is a no knead recipe so the dough will not be smooth.
  4. Once combined, cover the bowl tightly with plastic wrap and let it sit on the counter overnight.
  5. When the dough is done rising, preheat the oven to 450 degrees with a dutch oven, without the lid is inside.
  6. On a lightly floured surface, shape into a round ball.
  7. Allow the dough to rest while you preheat the oven and the pot. The pot needs to heat for 30 minutes.
  8. After the dutch oven has preheated, line the bottom with parchment paper and place ball of dough in the center of the dutch oven and cover with the lid.
  9. Bake at 450 degrees for 30 minutes.
  10. After 30 minutes, remove lid and bake for an additional 10-15 minutes until done.
  11. Bread will be golden in color.

Remove from oven and allow to cool before slicing or tear the bread if you want to eat it hot.

Nutrition Information:



Serving Size:


Amount Per Serving:Calories: 173 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 400mg Carbohydrates: 36g Fiber: 1g Sugar: 0g Protein: 5g
 How do you make an Easy No Knead Artisan Bread and have it turn out just like the local bakery? It all starts a day ahead, but don't worry, it's so simple.

Get your copy of  Our Sweet Basil Kitchen today! IT'S TIME!!! Cade and I are so excited that there's an oh, sweet basil cookbook that you can preorder right now called, Our Sweet Basil Kitchen!! ohsweetbasil.com

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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38 comments on “Easy No Knead Artisan Bread”

  1. First let me say, your recipes and blog posts are my go to! LOVE! 
    Second, when I click on the link above for the dutch oven you use, it states that it’s oven safe up to 350 degrees, but you bake this bread at 450 degrees…? Thank you

  2. Can you use unbleached all purpose flour in this recipe?

  3. My Lodge instructions say “do not heat an empty Dutch oven.”. Don’t know if I dare disregard. Tried dough in cold Lodge in a cold oven that is then heated. Had good results.

  4. Hello,
    Can I use Gluten Free all purpose baking flour?

  5. So if I don’t have a Dutch oven or a pizza stone, is this recipe possible? Could I just use a stock pot? #poorcollegestudent

    • A regular stock pot won’t work. It doesn’t conduct or trap the heat correctly to cook the bread. Dutch ovens and pizza stones get extremely hot which is needed to properly bake the loaf.

  6. Thank you for doing such a great job with this recipe. New to your site really and I LOVE to bake bread and I like to have the reason things are done explained. Never will have the money for chefs school so I count on you teachers out there. Keep up the great work and I’ll keep poking around here and try to retain some of what I read..

    • Thank you so much, Patty! That seriously means so much to us! We try hard to explain everything we can about each recipe. If you ever have any questions, please let us know!

  7. Hello,

    With the wording, I’m not sure if I should add the cover in the oven with the bottom of the Dutch oven or leave it out until it’s time to bake it.

  8. I don’t have a Dutch oven. What other pan could be used? Thank you!

  9. How do I keep the bread from sticking to the parchment paper? I made it once and out was delicious but could not get the paper to unstick.

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  11. Does the 1/2 tsp. of sugar get mixed in with the rest of the ingredients? There’s no mention of the sugar in the instructions.

  12. Just pulled this out of the oven to go with our Easter ham. It smells amazing! Thank you for sharing your recipe.

  13. So, are you saying that if I have active yeast it can be used in a recipe that calls for fast rise? Per Murphy’s law, I only have the yeast that is not in the recipe 🙂 Looks amazing!

  14. Pingback: easy no knead artisan breadReally nice recipes. Every hour.Show… by foodffs via Tumblr – Viralpics

  15. With only a teaspoon and a half of salt, where does the incredibly high sodium content come from??

  16. So..A couple of things. This recipe is similar to Mark Bittmans recipe in the New York Times. He uses a dutch oven between 6 and 8 quarts. An 8 qt model will make a more shallow load, so watch the cooking time. Second, do NOT try and line the pan with parchment paper after pre-heating. It will be screaming hot! Instead, shape the loaf on the paper and use it to transfer the loaf into that pot. Much safer.

  17. What size Dutch oven did you use?

  18. That is one GORGEOUUUUUS loaf of bread!!!!