Name: No Knead Italian Artisan Bread Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 2 h
Cuisine: Italian
Ingredients: 2 ¼ cups all-purpose flour; ¾ cup lukewarm water; 1 ⅛ teaspoon instant dry yeast; 1 teaspoon honey; 1 teaspoon salt

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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.

A close-up image of a loaf of bread with a rustic golden-brown crust dusted with white flour on top. The loaf has been sliced, showing a soft, airy interior with uneven holes inside. The cut slice lies in front of the main loaf, highlighting the texture inside. The bread rests on a surface with a white marbled texture, with some crumbs scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups all-purpose flour
¾ cup lukewarm water
1 ⅛ teaspoon instant dry yeast
1 teaspoon honey
1 teaspoon salt

Instructions

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.
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.
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.
Step 4: Preheat your oven to 425°F (220°C).
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.
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

A close-up image shows a single slice of crusty bread with a golden brown, slightly charred crust on the top edge. The inside of the bread is airy and light, filled with many irregular holes of different sizes, showing a soft, fluffy texture. The bread slice rests on a white cloth with light flour dust on a white marbled surface, next to a whole loaf of bread with a thick crust seen in the background. Photo taken with an iphone --ar 4:5 --v 7

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.