Crusty Homemade Artisan Bread is so easy to make with NO KNEADING required. Soft on the inside with an irresistible chewy crust!
A no knead bread recipe without special equipment, stand mixers or dough hooks? YES! If you’ve never made bread before, you will LOVE how easy and forgiving this recipe is. Bread lovers will appreciate the thick, chewy crust and soft open crumb, similar to Ciabatta, perfect to smother with butter.
Have warm, homemade bread from scratch on your table in less than 3 hours!
ARTISAN BREAD
It looks too good to be true, I know. Fluffy, crusty bread with no effort? No way. But ever since we first saw this recipe a few years ago, we have been baking it just about every week. Now you will too! Beginner bakers rejoice: no intimidation needed!
Nothing beats fresh warm bread coming out of your oven, tearing it apart to see hot steam escape while the sweet carb smells make you dizzy. Dip chewy bread pieces into a hot bowl of chicken soup or chili for bread soaked in delicious flavours.
HOW TO MAKE NO KNEAD BREAD
All you need is:
FLOUR: Bread flour results in a softer, fluffier bread because of the higher protein content. Regular all purpose or plain flour also work really well, with the texture changing only a little. If using wholewheat flour, use about 1/4 cup less flour and add more as you go, if needed.
SUGAR: Yeast feeds on sugar and starch, the perfect pairing in bread dough. The mix releases carbon dioxide gas, causing the bread to rise while baking. The bubbles push the dough up and out, creating a soft and spongy texture.
YEAST: We have tried this recipe over the years with dried, instant and rapid-rise. We found the dried yeast did not need activating before mixing it through the dry ingredients. If hesitant, feel free to activate it first in the warm water and oil for a couple of minutes before adding the rest of your ingredients.
THE SECRET TO SOFT BREAD
OIL is what makes our bread even softer. You need this sneaky little addition for a silky, soft crumb.
WARM WATER: Not too hot or it will kill your yeast. 130°F or 55°C is the perfect temperature. You can also do the finger test: if you dip your finger in the water and its nice and warm, it’s perfect. If it burns, let it cool down slightly until warm.
MIX ALL OF YOUR INGREDIENTS TOGETHER UNTIL YOU GET A WET AND SLOPPY MESS
RISE BABY!
Cover with plastic wrap and place in a draft-free warm place for about 2 hours. The dough will double in size; the surface will possibly alarm you, becoming dotted with bubbles. The texture will be like jelly and super sticky. KEEP GOING You’re on the right track.
PREHEAT YOUR OVEN AT THIS POINT! You want to place you dutch oven in so it gets nice and hot!
SCRAPE OUT AND FOLD INWARDS
Lightly flour your work surface AND spatula with up to 1 tablespoon flour. Scrape dough out of bowl onto work surface, sprinkle with a little flour and fold it inwards over itself about 5-6 times.
Don’t use too much flour! You still want it quite sticky for moist, fluffy soft bread.
SHAPE DOUGH
Transfer dough onto a large piece of parchment paper and shape it into a rustic round shape with your spatula. You’re mainly doing this to get some of the air out of it!
Carefully remove your HOT pot using oven mitts. Then, grab the ends of your parchment paper to lift the dough into your pot.
BAKE!
Don’t forget to put the lid back on. This creates steam to bake your bread in before the crust sets in. To get that golden, crunchy crust, remove the lid and bake for a further 12-15 minutes.
You won’t believe how good it looks when it comes out of the oven. Cracks and all!
Let it cool before cutting into it to let the centre of the bread finish cooking. Slather with butter and prepare to have your mind blown! If you love bread, this homemade bread recipe is truly life changing!
MORE BREAD RECIPES
Easy Soft Dinner Rolls (NO MIXER + EGG FREE)
Easy Cheesy Garlic Bread
Soft Cinnamon Rolls
Hot Cross Buns
No Knead Artisan Bread
Ingredients
- 3 cups bread flour, or plain/all purpose (15.8 oz. or 450g)
- 1 tablespoon white granulated sugar
- 2 teaspoons dried, instant or rapid rise yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups (375 ml) warm water
- 1 tablespoon (15 ml) olive oil
Instructions
- Combine flour, sugar, yeast and salt in a large bowl. Add water and oil, mixing to incorporate all of the ingredients together. Dough will be wet, sticky and shaggy.
- Lightly spray the top with cooking oil spray. Cover with plastic wrap and place a dry tea towel over the top.
- Leave in a warm, draft-free place for 2-3 hours, until doubled in size. Dough will have a lot of little holes or bubbles and be wobbly like jelly.
- Place a large (10-inch or 26cm) dutch oven or heavy based pot in the oven with a lid. Preheat oven to 450°F (230°C) 30 minutes before baking.
- Lightly flour work surface and plastic spatula with up to 1 tablespoon flour. Scrape dough out of bowl onto work surface with spatula. Sprinkle the top of dough with a large pinch of flour and fold it over on itself with the spatula (about 5-6 folds). Roughly form a round shape.
- Measure out a large piece of parchment paper, large enough to transfer the dough into the pot. Place paper next to the dough and roll dough onto the paper, smooth side up. Carefully move it to the centre of the paper and reshape if needed, or shake pan a couple of times to evenly distribute dough. (It will even out while baking.)
- Loosely cover with plastic wrap and let rest while oven is preheating.
- Use oven mitts to carefully remove hot dutch oven from oven. Grab the parchment paper from each end to pick up the dough and transfer it into the pot.
- Cover with lid and bake for 30 minutes, then remove lid and bake for an additional 12-15 minutes, until loaf is beautifully golden browned.
- Transfer to a wire rack to cool for 10 minutes before slicing.
Kristen says
Excited to try this! What is the best way to store the leftover bread? Thank you for sharing!
Ava says
I love this recipe! I have made it many times now and it’s been a hit every time! I’m pretty beginner level when it comes to bread baking and this recipe has been perfect for me. I’ve also found that now that I’m a bit more confident with bread and want to branch out a bit more with flavorings and the like this recipe makes for a great base to build on!
Kaye Light says
I’ve been making this for a awhile and although the crust comes out great and the inside is soft – I never manage to get the big holes that I associate with Artisan bread. Any ideas?
Kira says
You’d want to make a sour dough bread for the big holes! It’s 113 grams of water and 113 grams of wheat flour mixed in a jar and left in a warm place for 24 hours to make the starter. Day 2 you discard 113 grams of the starter and add another 113 grams of water and 113 grams of unbleached all purpose flour this time. You’ll repeat Day 2’s steps for Day 3. Then day 4 you follow all the steps but feed it every 12 hours. By the 5th day you feed it again, let it sit until it’s bubbly then follow a sour dough recipe! It sounds intimidating but it makes a wonderful airy dough.
Chase says
Used this recipe for my first ever time trying bread and it turned out so well! I am curious to know if I wanted a slightly larger loaf, how does that affect baking time? This site will auto update the ingredients if I choose more slices but does not say anything about time differences. Any good rules of thumb?
jacqueline sullivan says
I used white spelt flour and added a little more water PERFECTION!
Brittany says
This recipe is *perfect*. I’m new to making bread and I love how fool proof this recipe is. I began adding other flavors but I will always use this recipe as my base. Seriously perfect thank you!
Tricia says
I made this bread for the first time yesterday. This recipe is perfection! It’s almost too good to be true. So so so easy and delicious! My little has food allergies, so I love that this has such simple ingredients, that I know are safe for him. Thank you for sharing!
Emily A says
I love this bread! I’ve made it upwards of 20 times now& it never fails! I have gotten a few requests from family members/friends more recently asking if I can make this gluten free. Any suggestions or alterations to be able to make this gluten free, other than just replacing the flour?
Karina says
Hi Emily, I haven’t made this with Gluten Free unfortunately, hopefully someone in the comments section can help X
Dan Phillips says
This recipe is so easy and so good. I use a large Corningware dish with a lid, I think it’s 5 1/2 quarts, and this bread has turned out perfectly every time. I’ve made a lot of no-knead breads, but those are generally a 2-day rise, this is excellent the same day, and the addition of the Olive oil gives a bit softer interior. Personally, I use all-purpose flour for this recipe, the crust is still very crisp but has slightly less chew. I made it tonight for the 4th time, and it’s just a great bread. Thanks for sharing your recipe.
Kelly says
I have made this bread at least a dozen times over the past few months. Simple and easy to make. And incredibly delicious!
Che says
Hi Ms. Karina,
Thank you very much for this beautiful and yummy homemade artisan bread. I don’t bake but since everything is very expensive nowadays, I was thinking to make a homemade bread instead of buying…until I found your recipe and gave it a try… and boom! It was perfect. Everybody loves it. I even brought it for bake sale. Thank you very much. God bless.
Phillip McSorley says
Couldn’t even begin to guess how many times I’ve made this recipe. It’s perfect. My family loves it and always asks for it. Thanks a ton for the recipe.
Ragi Lee says
This bread & your firecracker salmon are in our weekly rotation; the bread is absolutely perfect every time. I add rosemary & salt flakes on top before I bake it. Thank you so much for sharing your recipes with us!
Natalie says
5 stars without a doubt!
The rise and flavour is just brilliant. I just found the parchment paper sticking and in some part baking into the bread so will try non-stick spray before putting the bread on the paper and in the dutch over. Just with butter and a sprinkle of salt – yumm!
Gayla says
I l love to cook, but never cared for baking until I tried your artesian bread recipe. Since then, I now make homemade hamburger buns, rolls, flatbread, tortillas, and pizza dough. I don’t even like bread from the store anymore. I also made your butter chicken and flatbread recipe and it was wonderful. I found a recipe for tortillas that said “the best tortillas ever” but came back to your tortilla recipe and am not even going to try that other one. Thank you for sharing your great recipes with everyone.
Karina says
Hi Gayla, I’m absolutely delighted to hear that you’ve found joy in baking, especially with the artisan bread recipe! It’s fantastic that it inspired you to explore and create a variety of homemade delights. I’m honored that you’ve enjoyed the butter chicken and flatbread too. Your kind words mean a lot, and I’m thrilled to be a part of your culinary adventures. If you ever have more cooking or baking experiments, feel free to share. Happy cooking!
Linda says
I love this recipe and have made it several times. Can it be made with whole wheat flour?
Sharon says
I’ve made this 3 times, and looove! I use all-purpose flour and substitute: for 1/4 cup of flour, I use 1/4 cup fine corn meal, AND, for 3 Tbl of the flour, I use Gluten flour. Bread comes out with a crispy (noisy! 🙂 crust that isn’t thick and hard to chew. The best and so easy!
Karina says
Hi Sharon, I’m thrilled to hear that you’ve made the bread three times and love it! Your creative substitutions with all-purpose flour, fine cornmeal, and gluten flour sound fantastic, especially with the crispy crust! I’m glad it’s the best for you, and I appreciate you sharing your modification. If you ever try more variations or have questions, feel free to reach out. Happy baking!
B-L says
This bread was excellent! I was a bit worried watching the dough rise because it didn’t really seem like it had doubled, but I formed it into a ball 3 hours after mixing and it turned out perfect!
Jay Francis says
What is interesting about this recipe is the large amount of yeast that it calls for. Historically, a no knead bread recipe would call for 1/4 rapid rise yeast, no sugar, 3 cups bread flour, 1 5/8 cup of water and 1 1/2 tsp salt. And a very long ferment. The reasoning behind the long ferment is that it allows the yeast to grow and spread, releasing alchohols and other flavenoids , resulting in a very flavorful bread. A lot of yeast for a fast rise prevents these from occurring. But I am excited to try this as there are so many times when I don’t want to do a 12 -18 hour ferment. Thanks for this variation on the classic.
Sharon Marie Allie says
Delicious, moist, chewy… and came out great on the first try! Great directions! It cooked quickly and browned nicely without needing the final cooking stage where the lid is supposed to be off.
Karina says
Hi Sharon, I’m happy to hear that the dish turned out delicious, moist, and chewy on your first try! It’s wonderful that the directions were helpful and that it cooked quickly and browned nicely.
Carmen says
I have been trying for a long while now, to find a bread that I really love for toasts or sandwhiches, This bread is really the best. I don’t have to try others at this point. It turns out great each time.
thanks
Karina says
Hi Carmen, this is fantastic to hear! It’s great to know that this is your go-to recipe for artisan bread!
Logan says
This has been my go-to bread recipe for about 2 years now. I make a loaf or two every week! And now I’m a personal chef and I cook it for my clients as well! This bread recipe always comes out perfect I swear I have it memorized by now. I just had to find the original recipe and leave a comment!
I would love to know if this recipe would do well freezing after the first proof? One of my clients asked if they could freeze the dough itself instead of freezing an extra loaf so they could try their hand at making bread (but they’re a bit unsure and uneasy about overproofing so they don’t want to do that yet).
Mary C says
This bread is amazing. Great recipe, easy and great results. I just have one question, the amount of flour calls for 3 cups but in parenthesis it says 15.8oz. Weight wise it is much more than 3 cups. I have made it both ways. The 3 cups flour bread comes out much lighter and airier. When I make it with 15.8oz of flour it comes out a much denser loaf. Either way is great but just curious if that’s the way it was intended.
Tammy says
I followed this recipe only substituting blue agave for the sugar. This was so easy. Thank you! This will be a weekly favorite.
Laura says
Can I bake 1/2 the loaf and leave dough in fridge overnight to bake the next day? or should I just 1/2 the recipe
Giada Gabbard says
Great and easy recipe. Recommend for beginners. Just follow directions.
Mary says
Great recipe. Being an experienced baker I was a little cautious because of your flour amount. You call for 3 cups but in parenthesis you put 15.8oz) I generally weigh my ingredients but 15.8oz is a lot more than 3 cups. I compromised with 14oz & it seems to be perfect. I do love the simplicity of this recipe. Thank you.
Aimee says
I have a sourdough starter that I have been working on for a couple of weeks. I bought a dutch oven and have been patiently waiting to make my first loaf. However, last night, I couldn’t wait anymore and I came across this recipe for Artisan Bread. Let me tell you, it was one of the best things I’ve ever baked! It was super-easy to follow the directions and came out better than I ever would have expected. The bottom of the bread reminded me of really good crispy pizza crust. Seriously, heaven! Thank you so much for helping me become a bread-maker! This recipe really gave me confidence in my baking!
Becki Alden says
Just came across this recipe. It was so easy! I had garlic confit in my fridge so I used the oil from that and about 1/4 cup of the garlic cloves tossed in. It was by far the best bread I have ever made. My dutch oven is 6.5 quarts. It is wide and somewhat shallow. This made a very nicely shaped artistan loaf.
Noreen Gamble says
I have made this and it is delicious! I do have a question though, can I put this in the fridge overnight after the initial two-hour rise?
Thank you Noreen
Elizabeth says
This loaf of bread is a weekly staple in our house. It is AMAZING! If you are on the fence about trying it definitely give it a shot. So simple and easy to follow with a great taste.
Pat says
This is definitely my favorite bread recipe! I’ve been using it a least twice a month for over a year now, and have shared it with many family and friends who also love this loaf! Easy to throw together and absolutely delicious as a side, or a meal.
Bonnie McGee says
My neighbor just gave me sourdough starter. Can you tell me if and how to convert this recipe for sourdough?
Brittany says
I have always been intimidated to make bread but this recipe had such great reviews I figured I would give it a shot. I am SOOO glad that I did because this bread turned out amazing!! It was so easy and came out absolutely perfect! Nice chewy crust, fluffy middle and has great flavor. I already know I’ll be making it all the time now!
Habakkuk says
Unbelievably beautiful and delicious
I did use bread flour, and had to add about 1/2 c more of flour until it was a shaggy dough, it was too runny before! I’m very happy with the results! Thank you for sharing this easy and delicious bread!
I’m a Christian and wanted to ask if you have ever trusted Jesus Christ as your Lord and Savior? He came to earth and died for our sins so we could go to the heavenly home He has prepared! The Bible says “ Believe on the Lord Jesus Christ and thou shalt be saved and thy house.” Acts 16:31
David B Smith says
Christ is the bread of life.
Marlene Harkcom says
I just got my second loaf out of the oven, made the first a few days ago with soup. Tonight is with grilled chicken salad! I’m so happy with this recipe! I’ve not altered it at all but may start trying tweaks…I love making rosemary or onion bread! I’ve had no problem with the raise, nor any with the final product sticking. My house smells SO good!!! Wish I could add a photo!!
Sue Sunpsin says
At age 72I had given up on trying to make a decent loaf of bread. I made this today and OMG. This recipe is wonderful. I don’t knowif it’s because I used bread flour along with the oil and sugar, but it worked! I will be making several to share with others.
Dawn says
This was delicious! I’m not a first time bread maker but my hands don’t work like they used to. This was super easy to make and worth it!
Heather Steimel says
Such an easy recipe , and the bread is delicious! I folded in fresh grated parmesan. Amazing! Huge raves from my guests that ate it.
Myra Willis says
This quick and easy bread is as good as any I’ve ever had at a restaurant! I didn’t have parchment paper, so I used heavy foil. It worked very well. I will make this many times. Thank you so much for making it easy to bake delicious bread.
Gretchen Brown says
Didn’t use steam at all. Just heated a casserole dish that had a cover and then baked the bread per instructions. Turned out perfectly. Cut the recipe in half a couple of times and that worked too. But am wondering (& thinking about trying) to make the bread in a regular loaf pan. Think that a loaf pan is too thin to work very well but may give it a try.
Maureen j says
Could I make this in my airfryer? I have a bake option and I could put the bread in the basket on a rack and then put water in the bottom. The lid would keep the steam in.
I did this yesterday and the comment was there but it wasn’t here today. I had a problem with getting my comment accepted because it said that it was a duplicate. I hope you get this. I really want to make this but don’t have a dutch oven. I am in a condo for the winter and have to make do with what I have. I have one pot that might work but have to figure out a lid for it. Help!!!
Maureen says
Can I bake this in my air fryer? I have a bake option along wiht pressure cooker, broil saute. dehydrate. I could preheat it and the lid down would keep the moisture in. Would I bake it the same amount of time? I really would like to make this but don’t know how eslse to do it without a dutch oven. Please let me know.
Sarah says
Incredible! I weighed all my ingredients. It was the best homemade artisan bread recipe I’ve used ! Thank you : )
Shandy says
I made this in high altitude (which I was unsure what to change since I now live at 6500 ft above sea level so I changed nothing!) the bottom came out a little overcooked so next time I may decrease the temperature but other than that it was beautiful and delicious. Thank you for the fool proof recipe!!!
Gloria says
Excellet recipie! I tried it today and it was a hit!. I have tried to bake bread before with other recipies and the bread has always come out heavy as a brick! This was easy, no knead, OMG! a dream come true. The bread was tasty, and the smell in the house was priceless! I have to admit, I only dear to bake bread again because I have come to rely on always perfect results with other recipies I’ve tried from your site.
I knew if it was coming from you, it had to be perfect, and it didn’t disapoint!
Thank you Karina!
Judi Bost says
This is a real keeper! So easy and yummy toasted (or not).
Mak29 says
This is by far the easiest and best tasting bread ever! I traditionally make Irish Soda bread for St. Patrick’s Day but I wanted to try something different that would yield a lighter crumb. This received rave reviews and my kids had seconds and some even thirds :-). Thank you for recognizing that some of us still feel obligated to bloom the yeast! This will be a frequent go to recipe. Who doesn’t want their home to smell like fresh baked bread? Thank you!
Jennifer Lane says
I’ve made this bread multiple times now. Once with no additions, many times with roasted garlic added to the water/yeast mixture, and once with cheddar and chives added. It is literally foolproof and it tastes amazing the chew is fabulous, the cook from the Dutch over is perfect. I used bread flour every time. You will not taste anything better than the roasted garlic version of this. This will certainly be my go to recipe for a crusty, rustic round loaf. It’s seriously perfect.
Wikid says
Delicious and sooooo so easy! I used garlic infused olive oil, and added some rosemary.
Sarah says
Turned out perfect! I sprayed it once with water before baking to make sure the crust was extra crusty
JJ says
This recipe is amazingly simple, bread turns out fluffy in the inside and crusty on the top. The instruction is well written. Thank you for sharing this gem of a recipe .
Yvonne Dunn says
This is absolutely delicious and so easy to make…I love it! On its own or with butter and jam…mmmm! I’ve never really had success with bread making before even putting in loads of effort. Where has this recipe been all my life! The look and taste of this loaf is fabulous…thank you so much for sharing.
Robin says
Karina!! Girl!! This bread recipe is outstanding! Came out perfect I used a gifted cheap set of fake cast iron casserole and skillet for the lid and it worked perfectly, except the bottom got a little brown but this time I will watch my cook time because these pans look great but cook way too hot. I love your cornbread recipe and many others! Thanks for the great recipes! I always click your recipes first because you are consistent and they never disappoint!
Rach says
Absolutely divine. Such an easy recipe and makes no sense to a baker in terms of just leaving to do its thing but it works perfectly! I did half bread flour half plain and it was lush was worried at the fold stage that I’d done it wrong but seemed to work out!
Peggy Dollar says
Ok so I have never been good at making any kind of bread. I decided to take it on again and it was awesome! This recipe was so so easy and step by step my bread was looking like the pictures. The end result looked just like the picture and it tasted AMAZING!! THANK YOU for making me a bread maker!!!
Ro says
Delicious! If using a bread cloche, you may not need the extra (uncovered) cooking time
Laila says
Of all the bread recipes I’ve tried, this one is by far my favourite!! Easy instructions and tastes absolutely delicious! Wish I had made 2 coz it was gone in 60 seconds 😁 I didn’t have a dutch oven either, used a deep pyrex dish with lid and worked perfectly!
Ivonne says
Very easy… just follow the instructions and you will have an amazing bread!
Katie Wells says
This bread is excellent! Was making another recipe but came across this and decided to try it. Boy am I glad I did, so much better.
Talley says
Hi everyone,
Does this bread have holes in it like a ciabatta or is it more of a dense crumb? Thanks!
Anyi says
Absolutely perfectly delicious and easy for a beginner like myself!
SMB says
Excellent taste and texture! So easy to make!
Patsy Rose says
Oh my Gosh! I’ve been baking for years but never Baked Bread in a Pot before! It turned out beautifully! Love fresh baked bread with a Pot of Homemade Soup! I’ll be making this again! Thanks for recipe! : – )
Urvi says
This was my first time making bread and it came out PERFECT!!! Thank you for the recipe!! I don’t have a dutch oven so I used a stainless steel pot and covered it with a baking tray to create the steam…worked like a charm! My family LOVED the bread so much that we finished the loaf in one day! Will be making more today to give to my neighbors. Thanks again!!
Mary Bruneau says
I’ve been baking bread my whole life, i raised four son’s and they grown men now, but always talk about this or that bread I made.
I misplaced an artisan bread recipe my son really loves
This recipe caught my eye, just put it in the oven 🙂 the dough is lovely I did add onion, garlic and cheese to the recipe.
I’m excited to see how it comes out and my son is doing my dishes and commenting on the smell of bread filling the house
Keep making breads, buns, sweet rolls, your family will cherish the love you put into it
Robin says
Followed your advice since I didn’t have a Dutch oven and OH MY it was perfect! Especially since it was the first time I had made bread! Easy and yummy!
Criz says
So easy and taste so good. My husband’s favorite and we don’t have to go out again to grab one from the bakeshop or grocery store. 2nd time i’ve made it, and still turned out so awesome. Thanks for sharing 🙏🏻
Crystal Skarsvog says
Easy recipe so far lol dont have a Dutch oven or pan so I have put then on a cookie sheet . And did a lil egg wash . Crossing my fingers, this is my first bread attempt.
DP says
I don’t have one either. I use two skillets lined wth parchment paper. Works awesome!
Cindy says
This turned out fabulous!!
Shammin says
I made this a few days ago and it was fantastic! Used bread flour, used a large pyrex bowl and used a cake tin as a lid lol! Crispy on the outside and soft on the inside! The crispiness was PERFECT!
My children and husband LOVED it!
I love that i barely have to mix it and just plop it onto a sheet of baking paper for a change!
Had it with a turkish lentil soup I made!
Will make over and over again!
Thank you so much!
Melissa says
I don’t usually leave reviews but this recipe is awesome! It’s so easy to follow and do and the bread comes out soft on the inside with a nice crust on the outside. This is the best artisan bread recipe I’ve found after trying several online recipes.
Arlene says
My husband found this recipe and shared it with me. We are very big fans of your recipes!!! I haven’t had the best of luck with artisan type bread (AKA a LOT of “could be used in housing construction / brick” results). This was worth a try. YAY!!! I have been successful at bread!!! Crispy crust outside, so soft inside. It was browned already when I took off the lid so I checked the temp (internal temp about 200 degrees) and we were good to go. The house smelled absolutely wonderful!!! And the taste was awesome. The only problem is warm bread sitting on the counter – it requires some self control ;-). Thank you so much for your recipe, clear instructions and photos! Thank you!!!!
Shannon Bryan says
Easy to do and turned out great! Will more than likely, make another!
Amanda Byers says
I don’t know if it’s just this recipe or this recipe combined with my first time using Einhorn flour but it doesn’t even need butter and I love butter on fresh bread. It’s DELICIOUS!
Julia says
Tried this today, and it came out perfectly!
I was a little hesitant to believe this would work without kneading, but it’s like magic!
Jenny M says
Super easy and delicious! Definitely recommend for beginner bakers!
Janette Foster says
I have made this bread 10x and baking once a week since then i love this recipe
Ann Wong says
Love this recipe. It’s so delicious. Initially tried in April 2020 during COVID-19 shutdown as I owned 2 large dutch ovens. Stopped baking as weather got warmer & didn’t want 450 degree oven to heat up house when it’s 90 degrees. Went back to make for Thanksgiving & used olive oil dipping sauce. Have since baked 24+ loaves giving out to friends & family during Christmas holidays. Major hit. Just love this bread. Also created a tasty jalapeño cheddar version. Another tip. Took recipe & divided into 2 containers for dough rising, then bake in 2 smaller dutch ovens, similar timing as the original recipe.
Thank you for excellent easy recipe.
Julie says
I love this bread! But it’s really too much for just the 2 of us. If I half it, how would that change the baking time? Thanks!!
Josie says
This recipe is sooo easy and the bread turned out excellent!! I want to make it again, but this time add in some roasted garlic. I’m wondering if anyone else here has tried it yet? If not, I’ll let you know!
Toby says
How good is this. So simple even a retired truck driver who has never cooked can follow and have perfect success. Now trying your meatloaf. Your husband is a lucky lucky man. Thanks.
Liliana Valladares says
Tried this today! Was so easy and yummy! I will invest on Dutch oven for sure to make sure it’s even better next time!
Toby says
Hi. Karina I’m a 64 year old retired truck driver that has NEVER cooked.Just taken your artisan loaf out of the oven. WOW how simple was that. 2nd recipe of yours I’ve cooked, even I can follow them. Even my wife was impressed. Thanks for making me look good . Regards Toby
Julie says
I absolutely love this recipe, as my husband. I make it pretty much every other weekend. But one loaf is a lot for two people. If I half the recipe, how much does that change how long you bake it?
Thank you!!
Karen says
Julie,
Same here! I take the lid off ten minutes early and bake for about ten more. Temperature should be about 200 degrees internally.
Karen says
I’ve been making a half recipe in a small dutch oven for a couple of years…425′-20 minutes, lid of for 5-10. At least 200′ on the thermopop.
Leah Miller says
I have tried so many bread recipes, and this one is the absolute best, works every time! So soft inside, nice crust outside, and really nice slightly sweet flavor. I just use all-purpose flour and it’s plenty chewy inside the loaf. I use a cast iron dutch oven, works great. Thank you so much, Karina!
Will C says
This is a simple, great recipe for anyone looking to try their hand at homemade bread. I’ll mention that added 1 tbsp. of crushed rosemary and, after proofing for 3 hours on the countertop, let the dough sit in the fridge overnight. A friend who is a great baker shared that tip with me so I gave it a try and this loaf of bread came out better than any other recipe I’ve tried. 5/5
Lynda says
I have to say I love your recipes, thank you for posting. I follow you on FB and receive your emails (just in case I miss one…lol).
I made this with all purpose flour and bread flour. Both are very good but bread flour is the better of the two. I didn’t have a dutch oven so I used the suggestion of one person here and used two cake pans and wrapped them in foil. Worked fine. I think I’ll invest in a dutch oven soon.
I’ve never made bread before and this was very easy and my husband loved it. Thank you.
Sasha Kay says
is it possible to add 10 grain to this recipe? if so – presoaked or as is? many thanks
Pete the Baker says
Loved the recipe!
I have been experimenting with bread for the past 2 years now. This one was probably the easiest to make.
Had tweaked the recipe a bit. Doubled it and then replaced 1/3 cup of water with half a cup of sourdough starter. The result was amazing! The smell of baking bread!! I find that there is nothing more soul satisfying than the delicious smell of bread wafting through the house. My three boys couldn’t wait to eat it – one loaf was finished in under 10 minutes.
Used a dutch oven, a present from the wife, for baking. Would definitely recommend getting one (oven I mean, though a wife isn’t too bad either!)
The bread had a very nice rich color, much like what you see in some of the better restaurants.
JUDITH PRISTOV says
Pete – i read your comments on the Artisan Bread recipe. i have been baking this bread for a couple months now and it’s delicious! i made the recipe as is but wanted to try proofing it in my new proofing baskets. i cut the dough in half after it had risen and put them in 2 baskets. after proofing, putting them on parchment to bake, they fell. although they tasted great still, they were flat. would you think halving the recipe from the get-go would strenghten it so it wouldn’t fall or just put the whole thing in a proofing basket
Meiling says
I have made this bread around 5 times now, this recipe is a definite keeper.
I remember I couldn’t believe it turned out well the first time around and thought it was a fluke, as I had never baked bread before.
Liz Strbac says
My first attempt at making bread and it turned out perfect…I even used this recipe for pizza dough….love it!
Karen says
does the parchment paper go in the oven? or is that just used to transfer the dough?
Karen says
Yes, once the dough is rolled onto the parchment paper use it to lift the dough into the pot and leave as is….
Jo says
In the oven!
Dee says
I have always left the dough on the parchment paper to cook in the dutch oven. It is fine.
Alexandra says
It goes in the pot. I also sprinkle cornmeal over the paper, before I place the bread on it. It seems to help it not get too dark on the bottom. Also, I like the taste of it, lol
Sherryl Koch says
Thanks for the tip!
Dennis says
I am a first time baker and truthfully; if I can make this loaf of bread anybody can. Tonight is loaf #5 and I can almost make from memory now. Excellentt!
I have tweaked it a bit by slashing the top of the dough before it goes in the oven. It seems to help it rise more baking making the loaf lighter in texture. I have also been adding herbs (basil, oregano etc).
Great recipe! Again, if I can make it then anybody can.
Diane says
The parchment paper does go into the Dutch oven. I wet my piece and squeeze out the excess moisture; this makes the paper easy to manipulate, and then easier to remove from the bread once it is out of the oven and ready to cool. The parchment paper makes it easy to transport the dough and the bread; once you have transported the dough to the hot Dutch oven you can trim the corners if you don’t want them to stick out over the edge of the Dutch oven-just be careful as that Dutch oven is hot hot hot!!!
Ada B says
I have made this recipe 3 times now. It is so easy and the bread is delicious. I was hoping that the crust would come out crustier. My crust is always soft but still a great recipe. My husband has probably eaten an entire loaf in one day!
Julie says
Spritz the oven a few times while heating with water, that will make for a crustier crust!
Angelica Perez says
I have made this bread 2 times now using a Dutch oven and both times the crust is extremely hard. Too hard to enjoy eating but the inside is very soft, fluffy, and yummy. I use 3 1/2 cups flour. Could this be the problem?
Marie says
May I ask why you are using more flour than the recipe suggests
This is likely where the problem lies
Roni says
Angelica,
Baking requires more precise measurements to keep the ratio of the ingredients for successful baking. The recipe stated 3 cups of flour and also stated weight equivalents. It is also important to note that humidity affects dry ingredients such as flour that will also impact your baking success. I suggest that you purchase a digital scale. I use a digital scale that allows the scale to hold, tare (to reset to zero when adding another ingredient into the same bowl such as flour), and offers several weighing options such as pounds and ounces, ounces, and grams. If you are going to be making a lot of bread and rolls, I suggest that you look at scales that will weigh at least 12 pounds or more. Happy Baking
Dennis says
Yes too much flour. Follow the receipt. Use a scale to weigh the flour into grams. i found a cheap but good one on amazon. Also use a spoon to stir up your flour before you weigh it. Flour becomes compact and when placed in a measuring cup is not as accurate as a scale. So your 3 1/2 cups could really be 4 cups of flour. Use less flour.Bake at 450, not 475, sometime 425 is good enough.After 5 minutes in the oven, lift the dutch oven top for a few seconds and then replace cover. This will remove the moisture traps in the dutch oven and give you a softer crust.After 35 minutes remove the dutch ovens lid. Test the temperature of the bread by sticking a thermomater in the top center (half way in) and see what registers. Your bread is done when it reads 190-208 max.Let your bread rest at least 30 minutes before cutting into it. It hard to wait, but the bread will continue to brake and add flavor during this rest period. Good luck
Marlene says
You don’t have to fluff up the flower before you weigh it. That’s only if you’re measuring it. If you’re weighing it it makes no difference.
Chris says
Take the bread out of the dutch oven and cover with foil for a half hour or so. Softens up really nice. I did this by mistake. Dinner wasn’t ready and I wanted to bread to stay warm. It stayed warm and softened especially on the bottom. For some reason the bottom can at times be really chewy and hard. BTW use only 3 cups of flour. The dough is supposed to be sticky and gooey. Hope this helps you out.
Meiling says
Making it for the second time today! Thanks for sharing this amazing recipes with us! And for all those amazing tips and step by step details.Love your butter chicken and flat bread recipe too!
Rhiannon says
I am going to be making the bread for this weekend! I just wanted to see if we can put the bread in the fridge after the first rise for a few days or it has to be baked the day it is made? Thanks!
Lorena says
This bread is delicious and so easy to make!
Can I freeze the dough to bake another day?
Regina says
Best bread recipe ever. So easy to do!
Thank you 🙂
Debbie says
I made it a couple of weeks ago. It was awesome.
My daughter works in a prep kitchen where there are caterers, food trucks and such doing preparations. She had brought me an artisan bread from one of their bakery vendors. This was just as good, if not better. And it’s so easy.
If you are using cast iron pot for cooking it will probably be done when you take the lid off. 😁
Elizabeth says
Hi, please can you tell me what should I use instead of the dutch oven because I don’t have one.
Thks. Elizabeth
Nick says
Al the dutch oven is doing is exposing the bread to steam. The steam keeps the surface of the dough moist so it can rise and expand. If you don’t have a dutch oven, you can add steam to the oven by placing a pan of water (couple cups should do fine) on the bottom rack while baking.
AlexB says
We just baked ours on a pizza stone – came out great!
Jo says
I use a round glass pyrex casserole dish with lid which works perfectly! You can also just bake it in the oven on a tray and use the tray with boiling water method as mentioned in article.
Julie says
I use a glass casserole dish with a lid. I skip the preheating. Mine turns out perfect.
Theo Vermaak says
Although the recipe looked a bit daunting at first, it was actually very easy once I got started.
End result was absolutely delicious!!!
Served it with a chunky homemade lentil soup. Yummy.
Jan Jackson says
Excellent recipe. Turned out perfect.
Hinemarie says
Great recipe. Excellent explanations Bread came out just like the pics. Tasted delicious. My husband has requested a loaf on a weekly basis.
Karen says
Oh my, another winner!! Mine came out just like the photos and tasted divine. Crispy crust and fluffy inside. Normal flour was great! I made this with your Creamy Garlic Chicken Breast and using this bread to sop up that sauce…ridiculously good! I will never use another recipe site! Thank you, thank you, thank you. Greetings from Vienna!
Kim says
Easy peasy and delicious! What more can one ask?
Noreen Gamble says
Hi Karina,
Wondering if I could proof this on my yogurt setting in my instant pot for a couple of hours, would it be too much?
LOve your recipes & thank you so much,
Noreen
Sherry says
Does the parchment paper go into the Dutch oven as well?
Katemari says
Yes!
Barbie says
Tried this today! It’s wonderful taste and so light! Loaf half gone in an hour! Have to bake another for the rest of the family lol.
Only problem I had was the bottom got too crispy to cut through, I had to turn on it’s side to cure through it with a serrated knife.
Gloria says
Can an oval shaped le creuset Dutch oven of a similar size be used instead? And, does that affect how much flour or yeast you would need?
Julie says
I don’t see why not. I use a glass casserole dish
Margo Loftus says
This recipe is awesome, easy and wonderful! The taste is perfect, the crust is perfect and the recipe is so easy even I couldn’t mess it up. (THAT in itself is saying something!) I have made 3 loaves in 4 days and am making 2 more today to share with friends (I also rarely share anything I cook). Thanks for posting this.
Wendy says
Thank you SO much for this fabulous recipe!! I don’t have a Dutch oven, so I used two cake tins, one upside down on the other, and wrapped the whole thing in tin foil. I then placed that onto a baking sheet in the oven. An absolutely perfect result! I also used a 50/50 ratio of white and brown bread flour and incorporated toasted seeds into the final folding. Unbelievably delicious!! ❤️
La’Shawn says
Tried this recipe for the first time tonight and it turned out wonderful! This was my third attempt at making bread and this was the best and easiest recipe. I really appreciated the notes on why each ingredient was used.
Ivan Lo says
The recipe was superb despite not having the proper pot to do it in. I used the website you provided for the alternative method and basically just put it in a cake pan with a dish of water underneath. The shape…was a bit flat but the taste and texture were literally perfect! Thanks Karina!
Peggy says
How about if you use a bread cloche. Do you heat the lid as well? Same oven time?
Rosalind Billson says
Hi
I tried Artisan Bread today, a great success. Will definitely make this again.
Thanks for posting such great recipes.
Rosalind
Leanne Potts says
It was delicious! Could you add cheese garlic or herbs. If so what kind of cheese?
El says
I loved the bread, came out perfect. I note that someone else also made a comment on adding herbs and other ingredients. I did not see a comment. So wondering is this due to you not having tried this or somehow I missed the reply. My question would be would one use fresh or died herbs and what would the quantity be and would you add these in when mixing in all ingredients or at another time?
Leanne Potts says
this was amazing and so easy. Could you add some cheese garlic and herbs if so wohld kind of cheese?
Aissa says
At what temperature fo we bake this bread?
Kevin says
thanks it was sooo sooo sooo good!
Sally says
This is easy and delicious! I used 2-1/8 cups white whole wheat flour (thanks for the heads up to reduce the flour amount if using wheat). I proofed the yeast a bit, even though it indicated that wasn’t necessary. I preheated a small cast iron skillet. I plopped the dough on a rimmed baking sheet. I carefully added 10 ice cubes to the small cast iron skillet for the steam effect. I baked it for 25 minutes. Then removed the skillet and soon after the bread. Next time I might put it in a more restrictive dish so it bakes up taller. It is definitely delicious, though! Nice crust on the outside and delicate on the inside. Thanks for the easy recipe!!
Marcy youker says
great recipe, very good and easy, love all of them.
Diana Fields says
Don’t have a dutch oven. Is there an adjustment for a sheet pan? Understand that the bread will keep it’s shape better in a dutch oven.
Karina says
Hi Diana. Here is a great article with plenty of tips for alternative methods!