No Knead Artisan Bread

Hey all! Is there a recipe that you have had pinned like….forever on your Pinterest board, and every time you see it in your feed you are like “man…a really need to try and make this”… Yup that’s me all right! I finally decided to give the recipe a read……I actually read…and let me tell you once I finished I was like…” why have I been so afraid to make this! It’s SO simple”!

Well let me tell you…once I tried to make this recipe, it was LIFE changing…I know, kind of crazy huh? Well not for this family of bread lovers. My husband and I consider ourselves foodies. When we go on vacation, we are all about hitting up the best restaurants and trying new local cuisines. And we LOVE bread. Love it. Since we’ve been married Ive tried and failed SO many times at making bread dough… oh I can bake the best of Pies and Cakes with the big wigs…but NOT bread. Don’t even get me started on my many failed attempts at cinnamon rolls🙄😂.

Okay…now this recipe with my history of bread flops I was scared it would be something like in my past experiences…just SAD. But once I was done going through the short process of this bread making I was floored at the success of it! I’m telling you both me and my husband where like…”Umm did you buy this at Harmon’s?” * Harmon’s is a local artisan grocery store. Needless to say I’m incredibly proud of my artisan bread and it’s even so good that we eat it plain, dipped in balsamic vinegar and olive oil…seriously…it’s THAT good!

Now here is the recipe for you…super simple, just make sure you have a Dutch oven. When I make this I do two batches and Cook them right after each other. Also I’ve made them with the resting time from 8 hrs and one at 18, and I think I prefer the taste of the 18 hr one. It taste less “yeasty” if that makes sense..but it’s still delicious.

Recipe found at The Comfort of Cooking





YIELD: Makes 1 loaf


3 cups all-purpose flour

2 teaspoons kosher salt (not table salt)

1/2 teaspoon dry yeast (active dry or highly active dry work best)

1 1/2 cups lukewarm water

Special cookware needed: Dutch oven or any large oven-safe dish/bowl and lid*


In a large bowl, stir together the flour, salt and yeast. Stir in water using a wooden spoon until the mixture forms a shaggy but cohesive dough. Do not over-work the dough. The less you “work” it, the more soft, fluffy air pockets will form.

Cover bowl tightly with plastic wrap. Let dough sit at room temperature for 8-24 hours*. Dough will bubble up and rise.

After dough is ready, preheat oven to 450 degrees F. Place your Dutch oven, uncovered, into the preheated oven for 30 minutes.

While your Dutch oven preheats, turn dough onto a well-floured surface. With floured hands, form the dough into a ball. Cover dough loosely with plastic wrap and let rest.

After the 30 minutes are up, carefully remove Dutch oven. With floured hands, place the bread dough into it. (You can put a piece of parchment under the dough if your Dutch oven isn’t enamel coated.)

Replace cover and bake for 30 minutes covered. Carefully remove cover and bake for 7-15 minutes* more, uncovered.

Carefully remove bread to a cutting board and slice with a bread knife.

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