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5 from 2 votes

No-Knead Artisan Bread

No-knead bread that is easy to make with no specialty equipment needed.
Prep Time2 hrs
Cook Time25 mins
Total Time2 hrs 25 mins
Course: Bread
Cuisine: Italian
Servings: 20 Servings
Calories: 151kcal
Author: Beth Mueller



  • 3 cups 105°F water no warmer than 110°F or you will kill the yeast
  • 1 1/2 tablespoons Active dry yeast or bread machine yeast
  • 1 tablespoon Kosher Salt
  • 6 1/2 cups all-purpose flour


  • In a large bowl, combine water and yeast. Whisk until no lumps of yeast are floating around.
  • Add flour and salt to the bowl.
  • Mix well with a large spoon until all flour is absorbed, wooden spoons work best.
  • Cover bowl with a kitchen towel and set aside for at least 2 hours, but not longer than 5 hours.
  • Spray cast iron skillet, or another large oven-safe vessel, with baking spray. Set aside. 2 loaf pans can be used instead.
  • Remove towel from the bowl and deflate the dough.
  • With a spatula, start pulling the dough into the middle of the bowl while lightly sprinkling flour over the area just pulled from the side of the bowl.
  • Once the dough is free from the bowl, gather it into a ball as best as you can.
  • Place the dough into the skillet and cover with a clean kitchen towel.
  • Allow dough to rise for 1 to 2 hours.
  • Preheat oven to 450°F.
  • Remove towel from bread.
  • Place into a preheated oven.
  • Cook for 25 minutes.
  • Remove from oven.
  • Remove from baking pan and place on clean kitchen towel to cool.


Adapted from Mel's Kitchen.


Serving: 1slice | Calories: 151kcal | Carbohydrates: 31.3g | Protein: 4.5g | Fat: 0.4g | Saturated Fat: 0.1g | Sodium: 350mg | Fiber: 1.3g | Sugar: 0.1g