Name: No-Knead Artisan Bread for Quick and Easy Recipes That Feel Like Magic
Prep time: 5 min
Cook time: 40 min
Total time: 720 min
Ingredients: 3 cups all-purpose flour (plus extra for shaping); 2 teaspoons instant or rapid rise yeast; 1 1/4 teaspoons salt; 1 1/2 cups lukewarm water

Jump to Recipe

There’s something about fresh bread that makes a home feel warmer, like a cozy blanket fresh out of the dryer. This no-knead artisan bread is one of those quick and easy recipes that sneaks into your weekly routine, then never leaves. We’re talking golden crust, a chewy middle, and flavor that makes you want to tell your toaster, “Not today.” I’ve made this bread in my pajamas, between Zoom calls, and while my kid was finger-painting the dog. It still worked. Whether you’re new to baking or just hate sticky dough clinging to your knuckles like an annoying little barnacle, this recipe won’t betray you. No kneading. No fancy machines. Just a bowl, a spoon, and a bit of patience. It’s the perfect match for cheesey potatoes, a pot of chili, or just slathered in butter with a side of quiet. You’ll use it for sweet easy recipes, serve it with rotisserie chicken, and maybe sneak a bite when you’re making air fryer cookies. Because once it cools, it’s fair game. Let’s make some bread.

1) Key Takeaways
2) Easy No-Knead Artisan Bread Recipe
3) Ingredients for No-Knead Artisan Bread
4) How to Make No-Knead Artisan Bread
5) Tips for Making No-Knead Artisan Bread
6) Making No-Knead Artisan Bread Ahead of Time
7) Storing Leftover No-Knead Artisan Bread
8) Try these bread recipes next!
9) No-Knead Artisan Bread Recipe
10) Nutrition

1) Key Takeaways

This no-knead artisan bread takes just 5 minutes of hands-on prep
You only need four ingredients: flour, yeast, salt, and water
Let the dough rise overnight or during the day for max flavor
It bakes beautifully in a hot Dutch oven for that crisp, golden crust

2) Easy No-Knead Artisan Bread Recipe

Let’s be real. Sometimes, making bread sounds like a weekend commitment. But not this one. This no-knead artisan bread falls straight into the bucket of quick and easy recipes we come back to on repeat. I found it one lazy Tuesday evening, and it’s been my midweek miracle ever since.

You don’t have to punch dough. Or fold it like laundry. You don’t even need to remember to knead it. That’s the beauty. It practically makes itself. Just stir, let it nap for a few hours (like we all should), and then bake it inside something heavy like a Dutch oven. The steam and high heat do all the magic. It’s golden. It’s crusty. It’s yours.

I like to pair it with cheesey potatoes, or tear off chunks to soak up sauce from whatever easy recipes for dinner I’ve thrown together that night. It fits right in with sweet easy recipes too — ever tried this with jam? Oh yes. It’s versatile, reliable, and doesn’t judge your beginner baker status.

3) Ingredients for No-Knead Artisan Bread

All-purpose flour: Just your everyday flour. Nothing fancy. I usually use unbleached, but I’ve used whatever’s in the pantry and it still worked.

Instant or rapid-rise yeast: This gives the dough that nice rise and flavor. No proofing needed, just throw it in with the dry stuff.

Salt: Don’t skip it. Salt makes bread taste like, well, bread. It also helps control yeast activity so your dough doesn’t go rogue overnight.

Lukewarm water: Think bathwater warm. Not hot. Not cold. The yeast likes it cozy so it can do its thing while you ignore it for hours.

4) How to Make No-Knead Artisan Bread

Step 1. In a big bowl, whisk together the flour, yeast, and salt. Then pour in that lukewarm water and stir it all up with a spoon. The dough will look rough and shaggy. That’s good. Stop there.

Step 2. Cover the bowl with plastic wrap or a clean towel and just leave it on your counter. Let it sit for 8 to 12 hours. I usually mix it up at night and bake it the next morning. Super low effort.

Step 3. When you’re ready to bake, flour a clean surface and gently turn out the dough. Use floured hands to shape it into a round loaf. Don’t knead it. Just fold it a couple times if it needs taming.

Step 4. While the dough rests, place a Dutch oven with its lid into your oven and preheat to 450°F. Let it heat for 30 minutes. Meanwhile, cover your dough and let it rest again.

Step 5. Carefully remove the hot pot, place the dough inside (parchment paper makes this easier), cover with the lid, and bake for 30 minutes. Then remove the lid and bake another 10–15 minutes until the crust gets that beautiful golden brown color.

5) Tips for Making No-Knead Artisan Bread

Let it rise at room temp, not in the fridge. The dough needs time and warmth to get that bubbly texture. Cooler kitchens may need more time, but don’t rush it. This isn’t fast food.

Flour your hands. Trust me. The dough is sticky and unpredictable. Having floured hands makes shaping it way less annoying. If it’s too wet, sprinkle some more flour over the top.

Use a Dutch oven. It holds the heat and moisture so your crust turns out crisp and golden, no steam tray needed. If you don’t have one, a heavy pot with a tight lid works too.

6) Making No-Knead Artisan Bread Ahead of Time

This is one of those easy recipes you can prep the night before without stress. Stir it together before bed, let it rest while you sleep, and bake it first thing in the morning. Perfect with scrambled eggs or just butter and coffee.

If you want to hold off baking for more than 12 hours, you can stash the dough in the fridge after the first rise. It’ll still bake beautifully the next day, though it might need 30 extra minutes to warm up again on the counter.

You can also bake, cool, and freeze this loaf. Just wrap it tight and stash it in the freezer. Warm it back up in the oven for about 10 minutes and boom—fresh-bread vibes, zero effort.

7) Storing Leftover No-Knead Artisan Bread

If you somehow don’t eat the whole loaf in one go (how?), wrap the leftovers in a clean kitchen towel. That keeps the crust crisp longer than plastic, which turns it soft by the next day.

After a day or two, I like to slice what’s left and toast it. It springs back to life, especially with a spread of butter or even dipped in soup. You can also use it for sandwiches if it makes it that far.

For longer storage, freeze slices in a zip bag. Just pop them straight in the toaster when you need them. This method has saved many weekday breakfasts in my house.

8) Try these bread recipes next!

9) No-Knead Artisan Bread Recipe