This simple artisan bread recipe has only four ingredients and rises overnight, no kneading required! Quick, easy, and delicious! The best part? It requires ZERO baking knowledge or skill. You cannot mess this recipe up.
My neighbor popped over to door ditch us a loaf of bread. It was SO GOOD. Crisp on the outside, soft in the center, and perfect toasted with a slather of butter.
It was like the bread of my dreams. We enjoyed it so much that I asked for the recipe and my mind was blown. This has to be the easiest bread recipe I have ever made. And I have made dozens!
The secret? You let this bread rise overnight after gently mixing the ingredients by hand. No kneading, no mixer, and amazingly delicious end results. This easy artisan bread is has a beautiful crusty outside and soft center. I kid you not, this took me a whopping five minutes to prep. FIVE MINUTES!
What is Artisan Bread?
I have searched and searched to find a general definition of artisan bread. From what I found, artisan bread is bread that uses minimal ingredients and no additives. It has a crisp exterior, soft chewy center, and air pockets throughout the dough. It has a more rustic look and golden crispy outside.
Ingredients for quick and easy artisan bread:
These are pantry staple ingredients, which means most of you should already have them on hand! Here is what you will need to make this easy bread recipe.
- All purpose flour- Also known as regular white flour. This is found in the baking aisle of your local grocery store.
- Yeast- For this recipe I like to use instant yeast. However, I have used active yeast with equally delicious results!
- Salt- A flavor enhancer that also helps work with the yeast.
- Water- Luke warm water is best. You don’t want it cold. I always suggest slightly warmer than room temperature.
Difference between active yeast and instant yeast:
Both yeast varieties help in the same way. With active yeast, you will need to let it proof in the water before you can move on to the next step. This helps to activate the yeast which in turn will help the bread rise. Instant yeast, on the other hand, goes straight into your dry ingredients. No proofing needed.
I tried to make these step by step instructions super easy, but please be sure to let me know if you have any questions. We have made this recipe dozens of times and I am always happy to help troubleshoot!
How to make overnight bread recipe:
- The night before you are ready to bake your bread, mix together the flour, yeast, salt, and sugar in a medium glass bowl. I use a wooden spoon or spatula.
- Fold in the water until the dough has formed. This should only take about a minute or two.
- Scrape the sides of the bowl and contain in the center of the dish.
- Cover with plastic wrap, or a clean towel, and allow to rise for 12 to 18 hours in a warm dry place.
- The next morning, or after 12 to 18 hours, your dough should be double in size and dotted with air pockets or bubbles.
- Turn out onto a lightly floured piece of parchment. Fold the dough onto itself forming a ball. Let it rest for 30 minutes.
- Preheat your oven to 450 degrees. Place your dutch oven, with the lid, inside and heat for 30 minutes (the same as the dough rest time).
- Very carefully transfer the dough and parchment into your heated dutch oven.
- Cover and bake 30 minutes.
- Remove the lid and bake an additional 15 minutes.
- Cool slightly, slice, and serve.
Helpful tools for this recipe:
The only item that is a MUST for this recipe is a cast iron dutch oven with a lid ($70 with prime 2 day shipping!). I highly recommend enamel coated. The key to getting that super crispy outside is when you heat up the pan, and it gets HOT. The cast iron is suited for those high temperatures and perfect size for your loaf.
Bonus, you will fall in love with this pot. It is one of my most used kitchen items. So easy to clean, even heating, and both stove top and oven safe.
Artisan Bread Making Tips:
- This dough is sticky, and that is ok. Try to avoid adding any extra flour.
- When measuring your flour, be sure to spoon it into your measuring cup. Spooning makes sure the flour is not too compact and avoids adding too much flour to the dough.
- Bread flour can be substituted for the all-purpose flour in this recipe. I like to use a 1:1 ratio when substituting.
- Your dough should be dotted with air bubbles after it rises, this means it is ready to go into the oven.
- We have enjoyed adding in herbs like fresh garlic and rosemary or shredded cheese to the dough as well.
- This bread is insanely delicious toasted with a little spread of homemade pomegranate jelly.
More Bread Recipes:
Overnight Artisan Bread Recipe- No Knead!
This simple artisan bread recipe has only four ingredients and rises overnight, no kneading required! Quick, easy, and delicious! The best part? It requires ZERO baking knowledge or skill. You cannot mess this recipe up.
Ingredients
- 3 cups flour, we like all-purpose or bread flour
- 1/2 teaspoon instant yeast
- 1-1/2 teaspoon salt
- 1-1/2 cups luke warm water
Instructions
1. The night before you are ready to bake your bread, mix together the flour, yeast, salt, and sugar in a medium glass bowl. I use a wooden spoon or spatula.
2. Fold in the water until the dough has formed. This should only take about a minute or two.
3. Scrape the sides of the bowl and contain in the center of the dish.
4. Cover with plastic wrap, or a clean towel, and allow to rise for 12 to 18 hours in a warm dry place.
5. The next morning, or after 12 to 18 hours, your dough should be double in size and dotted with air pockets or bubbles.
6. Turn out onto a lightly floured piece of parchment. Fold the dough onto itself forming a ball. Let it rest for 30 minutes.
7. Preheat your oven to 450 degrees. Place your dutch oven, with the lid, inside and heat for 30 minutes (the same as the dough rest time).
8. Very carefully transfer the dough and parchment into your heated dutch oven.
9. Cover and bake 30 minutes.
10. Remove the lid and bake an additional 15 minutes.
11. Cool slightly, slice, and serve.
Notes
This dough is sticky, and that is ok. Try to avoid adding any extra flour.
When measuring your flour, be sure to spoon it into your measuring cup. Spooning makes sure the flour is not too compact and avoids adding too much flour to the dough.
Bread flour can be substituted for the all-purpose flour in this recipe. I like to use a 1:1 ratio when substituting.
Your dough should be dotted with air bubbles after it rises, this means it is ready to go into the oven.
We have enjoyed adding in herbs like fresh garlic and rosemary or shredded cheese to the dough as well.
This recipe was adapted from Mark Bittman's
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