No Knead Italian Artisan Bread Recipe

Introduction

This No Knead Italian Artisan Bread is a simple and rewarding recipe perfect for home bakers. With minimal effort, you can enjoy a crispy crust and soft, airy interior, just like your favorite bakery loaf.

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 mixed with the honey. Let it sit for about 5 minutes until it becomes bubbly.
2. Step 2: In a large bowl, combine the flour with the remaining lukewarm water and add the yeast mixture. Stir gently until a soft, sticky dough forms.
3. Step 3: Cover the bowl with a damp cloth and let the dough rise in a warm spot 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 to a floured baking sheet. Lightly score the top with a knife and bake for about 25 minutes. Then, reduce the oven temperature to 325°F (160°C) and bake for another 10-15 minutes until the crust is golden brown.
6. Step 6: Let the bread cool on a wire rack for at least 15 minutes before slicing to preserve its texture.

Tips & Variations

• For extra flavor, add a tablespoon of olive oil to the dough or sprinkle herbs like rosemary or thyme on top before baking.
• Use bread flour instead of all-purpose for a chewier texture and better rise.
• If you prefer a softer crust, brush the top with butter immediately after baking.

Storage

Store leftover bread in a paper bag or bread box at room temperature for up to 2 days to maintain its crust. For longer storage, wrap tightly in plastic wrap and freeze for up to 1 month. To reheat, warm the bread in an oven at 350°F (175°C) for 10-15 minutes.

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 substitute active dry yeast, but dissolve it in warm water and let it proof for 5-10 minutes until foamy before mixing with the flour and other ingredients.

Do I need to knead the dough at all?

No, this recipe is designed to be no-knead. The long rising time helps develop gluten, resulting in a well-textured bread without the effort of kneading.

No Knead Italian Artisan Bread Recipe

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★★★★★

4.8 from 121 reviews

This No Knead Italian Artisan Bread recipe yields a rustic, crusty loaf that requires minimal effort. By activating yeast and allowing a slow rise, the dough develops a rich flavor and chewy texture without the need for kneading. Perfect for homemade sandwiches or served alongside your favorite Italian dishes, this bread boasts a golden crust and tender crumb.

• Author: Rico
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 2 hours
• Yield: 1 loaf (about 8 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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 in ¼ cup of lukewarm water along with 1 teaspoon of honey. Let the mixture sit for about 5 minutes until it becomes bubbly, indicating the yeast is active.
2. Mix the dough: In a mixing bowl, combine 2 ¼ cups of all-purpose flour with the remaining lukewarm water (½ cup). Add the yeast mixture and 1 teaspoon of salt. Stir gently until a soft, sticky dough forms.
3. First rise: Cover the bowl with a damp cloth and leave it in a warm spot for 45 minutes to 1 hour and 30 minutes, or until the dough doubles in size.
4. Preheat oven: Heat your oven to 425°F (220°C) to ready it for baking the bread.
5. Shape and score: Transfer the risen dough onto a floured baking sheet. Lightly score the top of the dough with a sharp knife to allow steam to escape during baking.
6. Bake the bread: Bake at 425°F (220°C) for about 25 minutes. Then reduce the heat to 325°F (160°C) and continue baking for an additional 10-15 minutes until the bread is golden brown and cooked through.
7. Cool before slicing: 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 water is lukewarm (around 100°F or 38°C) to activate yeast without killing it.
• You can use a Dutch oven instead of a baking sheet for a crustier artisan loaf.
• Scoring the dough helps the bread expand and prevents cracking.
• Allow the bread to cool fully to avoid gummy texture inside.
• Store bread in a sealed bag at room temperature for up to 2 days or freeze for longer storage.

Keywords: no knead bread, artisan bread, Italian bread, homemade bread, easy bread recipe