I remember the no-knead bread craze of the late aughts, do you? I’ve been making some version of this artisan bread pretty regularly since 2006 or so. I love it for toast, BLT sandwiches, or serving with a tasty bowl of hearty soup. Did you miss that bit of food history? No worries, here’s the cliff notes version! Skip down a bit if you’re ready to get right to the recipe.
The No Knead Bread Story
At some point in the year 2006, the New York Times published a recipe for no-knead bread that went completely viral. In fact, Jim Lahey’s recipe was and still is one of the most popular recipes ever published on the Times’s website. Since then, others have adjusted his recipe to make “faster no-knead bread”, “better no-knead bread”, and many other varieties of the easy recipe. In reality though, bakers have been making bread that doesn’t require kneading for quite a long time. Suzanne Dunaway wrote a book called No Need to Knead: Handmade Italian Breads in 90 Minutes in 1999, and in 1943, no-knead bread recipes were included in a cookbook by British food writer Doris Grant. There are written references to no-knead bread recipes dating back as far as 1793! The Times’ article just made this old hands-off baking method famous again!
Why You’ll Love This Recipe
Ingredients In No Knead Bread
Here’s what you need to make this artisan bread recipe at home: Complete list of ingredients and amounts can be found in the recipe card below.
Flour: Don’t worry about buying any specialty bread flour. Regular all-purpose flour works perfectly. Yeast: Use instant yeast for no-knead bread. You may notice that the amount of yeast we’re using is less than a teaspoon – this method doesn’t need as much as others do! Be sure that your yeast is fresh so that the bread will rise. Salt: Flour doesn’t have much flavor on its own, so a bit of salt makes your no knead bread taste great. Water: The water in this recipe is important! You don’t need fancy water, but you do need to make sure that you’re using enough of it, and that it’s at the correct temperature to activate the yeast. Aim for warm water that’s slightly higher than body temperature, or between 105° and 115°F.
How To Make No Knead Bread
Recipe Tips
Use a Dutch Oven. I know I just said that you can make this recipe without one, and you can, but it’s really much better with one! The crust is thick, chewy, and amazing when you bake bread in a covered vessel like this. You can also substitute with any other oven safe pot, or glass baking dish with a lid. Make sure the water is at the correct temperature. I suggest that you use a kitchen thermometer to be sure. If the water is too cold, the yeast won’t activate, and if the water is too hot, you risk killing the yeast. Measure correctly. If you don’t have the right flour-to-water ratio, the recipe won’t turn out correctly. Check out these tips for measuring ingredients for baking. Add Flavor! This recipe makes a plain, unseasoned loaf of bread. It’s delicious, but there is definitely room for improvement. Try mixing in herbs, spices, or grated cheese to make a true artisan loaf that is your own creation. If you’re unsure if the bread is fully cooked in the center, use a kitchen thermometer to ensure that the center of the loaf is at least 200°F/ 93°C.
Storing Tips
This homemade bread is best when you eat it the same day that you bake it, but it will stay fresh for about a day if you avoid slicing it. If you don’t plan to eat the whole loaf right away, I suggest freezing individual slices. From the freezer, pull out a piece and pop it right in the toaster!
What To Serve With Artisan Bread
Homemade No Knead Bread can be used in the same ways that you’d use any other bread! Try making a tuna salad sandwich on fresh bread – it will be the most amazing lunch you’ve had lately! I enjoy toasting this bread and topping it with Nutella or almond butter for a quick and super satisfying breakfast. Homemade Bread is just SO good, and this recipe for No Knead Bread is the easiest way to make it. Make sure you pin and share this recipe so everyone can enjoy it. © Little Sunny Kitchen
