No Knead Artisan Bread

I’ve been making this bread for years, and it’s my favorite.

No Knead Artisan Bread

5 from 15 votes
This recipe is so delicious and easy, you’ll never want to go back to store-bought bread again.
Prep Time15 mins
Cook Time45 mins
Course: Side Dish
Cuisine: American
Keyword: Bread
Servings: 4
Cost: 3

Ingredients

  • 3 cups All Purpose Flour
  • 1 tsp Salt
  • 1/2 tsp Active Dry Yeast
  • 1 1/2 cups warm water

Instructions

  • Combine all ingredients in a mixing bowl. Stir and cover with plastic wrap for 8-24 hours at room temperature.
  • The dough should be wet and bubbly. Turn out the dough onto a floured counter and form into a ball. Let rest for 30 minutes.
  • Preheat a 3 quart dutch oven to 450°.
  • Sprinkle raw corn meal in the empty dutch oven. Put dough on top of the corn meal. Score an “x” on the top. Put the lid on dutch oven.
  • Bake for 30 minutes. Take cover off and let cook for another 15 minutes.
  • Let it rest for at least an hour before slicing. Dip into soup and enjoy.
33 Comments

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Recipe Rating





  • 5 stars
    Omg best and easiest bread ever!!!! Thank you so much for sharing. I brought it over for family dinner and made my grandparents an extra loaf my grandma didn’t beleive I made it she kept asking what store I got it from 😀 and best part is its so easy! Thank you for sharing

  • 5 stars
    Don’t even need this recipe anymore since I doubt I’ll ever not have it memorized!

    Tried it from watching Christine on YouTube and have since made it countless times.

    SO easy compared with normal yeast breads (in my opinion!) and just the style of bread we love.

  • This bread is so good and easy to make. As a new wife and mother I needed something easy delicious and most importantly cheat and this recipe came in handy.

  • 5 stars
    So easy and so, so good. The cooking time should really be 45 min, not 15 min, but still, it comes together very quickly and with minimal work involved. The flavor is great and the bread isn’t too dense or heavy. The crust is very satisfying and overall the bread is extremely comforting and delicious. It’s hard to wait the hour to eat it because it smells so good coming out of the oven (but it’s worth it to wait).

    • 30 minutes with the lid on and 15 minutes with the lid off equals 45 minutes. You may have misread the recipe.

  • 5 stars
    Love this recipe. I did they cinnamon raisin version of this from a recent YouTube video and my kids LOVED it.

  • 5 stars
    This bread is fantastic! My whole family enjoyed it! Thank you for the recipe :0) I did find that my first loaf, made as directed, stuck to the bottom of the pan. The second time through, I preheated the pan, then sprayed it with cooking spray, before putting the dough in. Perfection!!

    • Did you use the raw cornmeal in the bottom of the Dutch oven? It has to be a thick enough layer to completely keep the dough from touching the bottom of the oven while it cooks.

  • 5 stars
    My husband and parents were so impressed with this loaf and now it’s a weekly bake for my household. Feels so much more fun to eat bread you’ve actually made rather than buy it in the store. Thanks for sharing!

  • hi my daughter and i watch you all the time .thank you.
    my husband passed away last fall he love watching you to all the food you made he whated me to make.
    thanks mary hipp

  • Hi,
    When you say a Dutch Oven do you mean a pot? How do you heat it to a precise temp on top of the stove? Or do you put it in the oven at 450 degrees? I feel pretty stupid asking this since no one else seems confused… I would really like to try making this if you can explain for me. Thanks!

    • You’re not stupid at all. Check out her YouTube channel where she makes this step by step. That’s where I first saw it. I came here for the recipe itself. Good luck!

    • You put then entire Dutch oven into the oven while it preheats. When the oven says it’s 450° then the Dutch oven should be as well

  • 5 stars
    This is delicious, easy, and efficient! No eggs or oil, which keeps costs down. I tend to keep an ongoing rotation on my counter now, because my family devours it.
    It makes an impressive gift, too!
    Thank you so much!

  • 5 stars
    I’ve made this recipe twice. Came out perfect both time! On Sunday I made the cinnamon raisin version of this recipe… So delicious! What is the best way to store the bread? I had it on my countertop in a Ziploc bag but it produced mold pretty quickly.

  • 5 stars
    Hi Christine, just to let you know that the time listed for the prep and cooking time is incorrect. Aside from that, I really enjoyed the results.

      • I make this recipe with high altitude Hungarian flour. I like the flavor better.
        Love me some frugal fit mom! It feels like hanging out with a friend. Thank you!

    • You could use a round springform pan and put aluminum foil loosly on top and remove that after 30 minutes. Put the pan in the oven when preheating. Should work just fine.

  • 5 stars
    Easiest, most delicious bread I’ve made in a long time. Everyone in our family enjoys it. Thanks for sharing this great recipe!

  • This is the first bread that I made that ever turned out right. I am going to make it every week, best bread ever!!!

  • 5 stars
    I have made this so many times! I will always recommend it to my family and friends!!

    Next to try the cinnamon rasion version….my dad will probably love it! (I’d make it for my husband but the poor fool is allergic to cinnamon lol)