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Easy No Knead Artisan Bread

56 Reviews

How do you make a loaf of 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 a simple process.

loaf of No-Knead Artisan Bread on wood cutting board

No-Knead Artisan Bread

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 is Artisan Bread?

If you’ve never made artisan bread before, you may be wondering what makes it so special. In truth, there’s no single definition for “artisan bread.” To us, artisan bread is a type of bread that’s been made with real ingredients (i.e. no preservatives or flavorings) and left to ferment overnight to create a slighty nutty, easier-to-digest loaf. 

No-Knead Artisan Bread Ingredients

To make this dutch oven no-knead bread, 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 water and mix until the dough comes together.

loaf of No-Knead Artisan Bread in blue dutch oven

How to Make Artisan Bread

Because this is a no-knead bread recipe, the dough must be left to rise overnight on your countertop. This takes more time than a traditional bread recipe, but it requires much less effort on your part. Here’s how we make no-knead artisan bread at home: 

  1. Stir together the ingredients in a large bowl. 
  2. Cover the bowl with plastic wrap and leave on your counter overnight. 
  3. The next day, preheat the oven with the dutch oven inside (just the pot, not the lid). Let the pot heat for 30 minutes. 
  4. Once preheated, place parchment paper into the bottom of the Dutch oven. Then place ball of dough inside. 
  5. Bake the bread with the lid on, then remove the lid halfway through the bake time. 
  6. Let the artisan bread cool before slicing it. 

 The Best Dutch Oven for Artisan Bread

I’m adding a little note in here because since posting this dutch oven no-knead bread recipe 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.

FAQs About Using 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. 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.

What is 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.

What is 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 colder temperature will help extend its shelf life.

No-Knead Artisan Bread on piece of parchment paper

How to Store 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 this dutch oven no-knead bread.

If you won’t be eating your bread for a day or two, store the bread in a plastic bag, but never refrigerate it. Once you’re ready to serve it, wrap it in a little foil and pop it in a 425 degree oven so it gets heated through again and the crust crisps back up.

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

Tips for Making No-Knead Artisan Bread

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 artisan 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.

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

Lastly, cover the dough with plastic wrap while it’s rising in the bowl and not a towel. This will keep the dough from drying out on top.


If you’re looking for another delicious crusty bread, try this sourdough bread recipe! It’s super easy and fail-proof!

More BREAD SIDES You’ll Love:

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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

Easy No-Knead Artisan Bread

4.24 from 56 votes
Prep Time: 15 hours
Cook Time: 40 minutes
Total Time: 15 hours 40 minutes
Servings: 8
How do you make a loaf of 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 a simple process.


  • 3 cups All Purpose Flour
  • 1 1/2 Teaspoons Salt
  • 1 Teaspoon Instant Yeast
  • 1/2 Teaspoon Sugar
  • 1 1/2 cups Warm Water


  • In a large bowl, whisk together the flour, salt, sugar and yeast, then pour in the warm water.
  • Stir with a wooden spoon until completely combined.
  • This is a no knead recipe so the dough will not be smooth.
  • Once combined, cover the bowl tightly with plastic wrap and let it sit on the counter overnight.
  • When the dough is done rising, preheat the oven to 450 degrees with a dutch oven inside, without the lid.
  • On a lightly floured surface, shape into a round ball.
  • Allow the dough to rest while you preheat the oven and the pot. The pot needs to heat for 30 minutes.
  • 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.
  • Bake at 450 degrees for 30 minutes.
  • After 30 minutes, remove lid and bake for an additional 10-15 minutes until done.
  • 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.


Store in a paper bag in a cool dry place for 2 days.
Nutrition Facts
Easy No-Knead Artisan Bread
Amount Per Serving (1 g)
Calories 176 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 440mg19%
Potassium 65mg2%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 1g1%
Protein 5g10%
Vitamin C 1mg1%
Calcium 9mg1%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
 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.

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • The best bread ever!! Anyone should try it and see for themselves.
    Thank you so much for taking the time to post this recipe.
    God bless you and your family!!

    • Reply
    • Thank you so much for the support!

      • Reply
  • A tab to convert to weight would be helpful.

    • Reply
    • Hi Jim! We are in the process of adding that feature to all our recipe cards. I just added it to this one. Thank you!

      • Reply
  • Hurray! I’m a bread maker! Only because this recipe is easy and foolproof. It’s also delicious. Made it last night to have with a beef brisket. Perfect duo. Thanks so much. Will be making this again.

    • Reply
    • Thank you so much Deborah! You are totally a bread maker! Thanks for taking time to leave us a comment!

      • Reply
  • Thanks for sharing! This has been my go-to bread recipe for a few years. Delicious! Great to give as a gift. I let mine rise on the parchment and just lower it (dough and parchment) into the hot Dutch oven. Then add lid. I often will divide the recipe into thirds and bake in 3 one-quart Lodge Dutch ovens/cast iron serving pots (Amazon) instead of my 3-qt. Dutch oven. I’ve never had a problem preheating the cast iron Lodge brand. Get creative! Add in herbs of choice and some grated cheese.

    • Reply
    • Fantastic! I love the additions!

      • Reply
  • If the dough is very sticky and soft do I add some more flour. I cannot make it into a ball like you do most bread dough when you want to rest it.

    • Reply
    • It is a sticky dough when you leave it to rise.

      • Reply
  • If using pizza stone -how does work for covering as referenced in the recipe with the Dutch oven?

    • Reply
    • Hi Tammy! You don’t need to worry about covering it.

      • Reply
  • I literally just made this. It’s cooling right now. I’m going to make butter I think. It calls for some homemade butter.

    This is the second time I’ve ever baked bread. FIRST time baking an Artisan Loaf. It smells SO great. I’m so excited to eat it. I was surprised of the slight “sourdough” notes I was smelling without a sourdough starter! It probably has to do with the overnight proofing. I now see your Instagram handle. I’ll @ you.

    Thank you for this recipe! I’ll be checking out more in the near future. I never knew baking bread could be so easy. I’ll definitely be baking bread more now.

    • Reply
    • Yay! I’m so glad it turned out well! You’ll have to let me know how it tastes! And thank you so much for the support!

      • Reply
      • It’s the best bread I’ve ever had!

      • Yay! Love to hear that!

  • This dough turns out really sticky. Is that how it is supposed to be? I had to add another 1/2 cup of flour and i could have added more.

    • Reply
    • Yes, it will be sticky.

      • Reply
  • Can this dough be made ahead of time and refrigerated? Or what would you suggest to have several batches of dough ready? I would like to make several for Christmas

    • Reply
  • I am a bread lover and this is the best bread I can ever make. My mom and I have tried a lot of recipes before but not one of them is like this one that makes the bread sooo good! It is sooo easy and the bread is sooo delicious.
    Thank you to my friend Gabriela that introduced me to this recipe and thank you to you, Carrian and Cade, for publicized it for us, bread lovers. Have a blessed day!

    • Reply
    • Yay!! This makes us so happy! So glad you love this recipe as much as we do!

      • Reply
    • Can this dough be made ahead of time? I would like to make multiple loafs for Christmas!

      • Reply
      • It can be made up to 18 hours ahead of of time, but anything more than that and it will rise too much. Enjoy! It will be perfect for Christmas!

  • I am not a baker but this was so easy to do. Now I am hooked. Thank you for letting me experience baking bread and making it painless!!

    • Reply
    • This is the perfect recipe for people who don’t bake often..especially breads involving yeast! It’s fail proof! Thank you for the feedback!

      • Reply
  • Hi there! Not sure if this has been asked before, but what is the conversion for dry active yeast? I get them in sachets of 7 g/0.25 oz. Would a full sachet be an equal exchange for the 1 tsp of instant yeast? Thanks! Looking to get back into bread baking and this looks like a great start.

    • Reply
    • Hey Mellie! Great question! 1 tsp of instant yeast = 1.25 tsp of active dry yeast

      • Reply
  • 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

    • Reply
    • Thank you Susie! Oops, I had linked to the wrong Le Creuset. The one we have is good for up to 500 degrees. I’m fixing the link now. Thank you for letting us know!

      • Reply
      • I am confused, you say we need to use a Dutch oven because it needs to be covered while baking, or use a pizza stone. How can it be covered using a pizza stone?

      • You don’t have to cover it if you use a pizza stone.

  • Can you use unbleached all purpose flour in this recipe?

    • Reply
    • Yep, that’s the flour you want to use!

      • Reply
  • 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.

    • Reply
    • That is a great tip, Jenny! Thank you for sharing! I’m always hesitant to not follow the instructions that come with my pots and pans. Those things cost good money!

      • Reply
  • Hello,
    Can I use Gluten Free all purpose baking flour?

    • Reply
    • Yes, that should work just fine!

      • Reply
  • 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

    • Reply
    • 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.

      • Reply
  • 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..

    • Reply
    • 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!

      • Reply
  • 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.

    • Reply
    • Add it with the cover

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

    • Reply
    • A pizza stone would work

      • Reply
    • I am a newbie when it comes to making bread or anything with yeast. I have a hard time getting it to rise. I’m wondering when a recipe asks for warm water or milk, how warm does it have to be?

      • Reply
      • Hi Amy! Great question! The water or milk should be about 105-110 degrees Fahrenheit. If it’s lower, it may not fully activate and if it’s hotter, it might kill the yeast. We have a post all about yeast that you might find helpful: https://ohsweetbasil.com/instant-yeast-dry-active-yeast/

  • 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.

    • Reply
    • Hi Amy, you can spray the parchment paper, but it shouldn’t stick at all. Was the dough too wet? Or did the paper get crinkled and stuck to the dough?

      • Reply
  • 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.

    • Reply
    • Yes, sorry about that, Julia! Fixed it and thank you!

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

    • Reply
    • That’s wonderful! Hope you enjoyed all of it!

      • Reply
  • 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!

    • Reply
    • Absolutely! And yes, that always happens to me as well!

      • Reply
    • Could you use a cast iron pan?

      • Reply
      • It needs to be a pot so you can cover it with a lid while baking.

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

    • Reply
    • I just saw that as well. To be honest, I’m really not sure. I’m checking the nutrition plugin again.

      • Reply
  • 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.

    • Reply
    • Oh, I don’t know Mark Bittman but I totally need to google that recipe now and try his version!

      • Reply
  • What size Dutch oven did you use?

    • Reply
    • We use a 5.5 qt. I’ll link to it. Thanks for the reminder!

      • Reply
      • Do you think this recipe could be halved and made in a 2.5 quart Dutch oven?

      • Hi Kathy,

        Bread is tricky to half sometimes and as I haven’t done it I couldn’t say for certain, but if you try it we would just love to hear your results.

    • I have made a bread similar to this dozens of times and use both a large dutch oven and a smaller /shallow braising pan without any issue.

      • Reply
      • Good to know!

  • That is one GORGEOUUUUUS loaf of bread!!!!

    • Reply
    • Thank you!

      • Reply

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