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
Servings: 20 Servings
- 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.
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