No Knead Italian Artisan Bread Recipe

Introduction

This No Knead Italian Artisan Bread is a simple and satisfying way to enjoy fresh homemade bread without the hassle of kneading. With just a few ingredients and minimal hands-on time, you can create a crusty, flavorful loaf perfect for any meal.

Ingredients

• 2 ¼ cups all-purpose flour
• ¾ cup lukewarm water
• 1 ⅛ teaspoon instant dry yeast
• 1 teaspoon honey
• 1 teaspoon salt

Instructions

1. Step 1: Activate the yeast by dissolving it in ¼ cup lukewarm water with the honey; let it sit until bubbly, about 5 minutes.
2. Step 2: In a large bowl, combine the remaining flour and water; add the activated yeast mixture and stir until a sticky dough forms.
3. Step 3: Mix in the salt and cover the bowl with a damp cloth; let the dough rise in a warm spot until doubled in size, about 45 minutes to 1.5 hours.
4. Step 4: Preheat your oven to 425°F (220°C). Transfer the dough onto a floured baking sheet and score the top lightly with a sharp knife.
5. Step 5: Bake for 25 minutes, then reduce the oven temperature to 325°F (160°C) and bake for an additional 10 to 15 minutes until the bread is golden brown.
6. Step 6: Let the bread cool on a wire rack for at least 15 minutes before slicing to allow the crumb to set.

Tips & Variations

• For extra flavor, add a tablespoon of olive oil to the dough before the first rise.
• Try mixing in herbs like rosemary or thyme for an herbed artisan loaf.
• If you prefer a chewier crust, bake the bread on a preheated cast-iron skillet or add a pan of water to the oven to create steam.

Storage

Store the bread in a paper bag at room temperature for up to two days to maintain crustiness. For longer storage, wrap tightly in plastic wrap and freeze for up to one month. To reheat, warm the loaf in a 350°F (175°C) oven for 10 minutes to refresh the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast, but activate it first by dissolving in warm water with honey and waiting until it becomes foamy before mixing with the flour.

Do I need a stand mixer to make this bread?

No, this recipe is designed to be simple and requires only mixing by hand—perfect for beginners or anyone without specialized equipment.

No Knead Italian Artisan Bread Recipe

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This No Knead Italian Artisan Bread recipe offers a simple, hands-off approach to baking a rustic, crusty loaf with minimal ingredients and effort. Perfect for beginners, it uses a slow rise and baking technique to develop flavor and texture without kneading.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 50 minutes
• Yield: 12 slices 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

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Dry Ingredients

• 2 ¼ cups all-purpose flour
• 1 ⅛ teaspoon instant dry yeast
• 1 teaspoon salt

Wet Ingredients

• ¾ cup lukewarm water
• ¼ cup lukewarm water (for activating yeast)
• 1 teaspoon honey

Instructions

1. Activate the yeast: Dissolve the instant dry yeast in ¼ cup of lukewarm water mixed with 1 teaspoon honey. Let the mixture sit for about 5 minutes until it becomes bubbly, indicating the yeast is active.
2. Prepare the dough: In a large bowl, combine the remaining 2 ¼ cups all-purpose flour and ¾ cup lukewarm water. Add the activated yeast mixture and stir thoroughly until a sticky dough forms.
3. Mix in salt and let rise: Incorporate 1 teaspoon salt into the dough, cover the bowl with a damp cloth, and place it in a warm spot. Allow the dough to rise until it doubles in size, which should take between 45 minutes to 1.5 hours.
4. Preheat and shape: Preheat your oven to 425°F (220°C). Transfer the risen dough onto a floured baking sheet and score the top lightly with a sharp knife to allow steam to escape during baking.
5. Bake the bread: Bake the dough for 25 minutes at 425°F. Then reduce the oven temperature to 325°F (160°C) and continue baking for an additional 10 to 15 minutes until the bread achieves a golden brown crust.
6. Cool before slicing: Remove the bread from the oven and place it on a wire rack to cool for at least 15 minutes. Cooling is essential to complete the cooking process and to prevent the bread from becoming gummy when sliced.

Notes

• Use lukewarm water (not hot) to activate the yeast to avoid killing it.
• Dough will be sticky; resist the urge to add excessive flour to preserve texture.
• Allow proper rising time for best flavor and crumb structure.
• Scoring the dough helps control expansion and creates the characteristic artisan crust.
• Cooling thoroughly ensures clean slicing and optimal texture.

Keywords: no knead bread, artisan bread, Italian bread, easy bread recipe, homemade bread, crusty bread