No Knead Italian Artisan Bread Recipe

Introduction

This No Knead Italian Artisan Bread is perfect for home bakers who want fresh, crusty bread without the effort of kneading. With simple ingredients and minimal hands-on time, you’ll have a delicious loaf ready in under an hour.

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 of lukewarm water with honey. Wait about 5 minutes until it becomes bubbly.
2. Step 2: In a bowl, combine the flour with the remaining lukewarm water and add the yeast mixture. Mix gently until you have a soft and sticky dough.
3. Step 3: Cover the bowl with a damp cloth and let the dough rise in a warm place for 45 minutes to 1 hour and 30 minutes, or until it has doubled in size.
4. Step 4: Preheat your oven to 425°F (220°C).
5. Step 5: Transfer the dough onto a floured baking sheet, score the top lightly with a sharp knife, and bake for approximately 25 minutes.
6. Step 6: Lower the oven temperature to 325°F (160°C) and bake for an additional 10-15 minutes until the bread is golden brown.
7. Step 7: Cool the bread on a wire rack for at least 15 minutes before slicing to preserve the crust and texture.

Tips & Variations

• Use bread flour instead of all-purpose flour for a chewier texture and better rise.
• Add herbs like rosemary or thyme to the dough for an herby twist.
• Sprinkle some coarse sea salt or sesame seeds on top before baking for extra flavor and crunch.

Storage

Store the bread in a paper bag or loosely wrapped in a kitchen towel at room temperature for up to 2 days to maintain the crust. For longer storage, slice and freeze the bread in an airtight container. To reheat, warm slices in a toaster or oven until crisp.

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 use active dry yeast, but dissolve it in warm water with honey about 10 minutes before mixing to activate it properly.

Do I need a special baking sheet or stone for this bread?

No special equipment is required. A regular floured baking sheet works well, but using a preheated baking stone can improve the crust if you have one.

No Knead Italian Artisan Bread Recipe

Pin Recipe

Print Recipe

★★★★★

4.5 from 83 reviews

This No Knead Italian Artisan Bread recipe is a simple and delicious way to enjoy homemade bread with minimal effort. Using a no-knead method, the dough is mixed gently and left to rise, resulting in a soft, sticky dough that bakes into a beautifully crusty artisan loaf. Ideal for beginners and bread lovers alike, this recipe offers a perfectly textured bread with a lovely golden crust and tender crumb.

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

Ingredients

Scale 1x2x3x

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. Activate the yeast: Dissolve the instant dry yeast and honey in ¼ cup of lukewarm water. Let it sit for about 5 minutes until the mixture becomes bubbly, indicating that the yeast is active.
2. Mix the dough: In a mixing bowl, combine the all-purpose flour with the remaining lukewarm water. Add the activated yeast mixture and stir gently until a soft and sticky dough forms.
3. First rise: Cover the dough bowl with a damp cloth and leave it in a warm place for 45 minutes to 1 hour and 30 minutes, or until the dough has doubled in size.
4. Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking.
5. Shape and bake the bread: Transfer the risen dough onto a floured baking sheet. Score the top of the dough lightly with a knife to allow steam to escape while baking. Bake at 425°F (220°C) for approximately 25 minutes, then reduce the oven temperature to 325°F (160°C) and bake for an additional 10-15 minutes until the crust is golden brown.
6. Cool the bread: Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing to allow the crumb to set properly.

Notes

• Ensure the water is lukewarm, around 100°F to 110°F (37°C to 43°C), to properly activate the yeast without killing it.
• Do not skip the resting time; allowing the dough to rise fully is critical for good texture and flavor.
• Scoring the top helps the bread expand evenly during baking and gives an artisan appearance.
• Use a wire rack to cool so the bottom of the bread does not become soggy from steam.
• Store the bread wrapped in a cloth bag or bread box to maintain freshness.

Keywords: No Knead Bread, Italian Bread, Artisan Bread, Easy Bread Recipe, Homemade Bread