Hi guys! I have something amazing to share with you today. As I’m sure you know, I’m a big fan of bread (AKA all the toast). But actually baking bread? The kind with rising yeast? Not really a thing I do. Sounds complicated and hard yes? All that kneading, making sure you don’t over heat the yeast, gluten activation yada yada…no thanks right? Well actually, what if I told you I hopped on board this whole no-knead bread craze and told you it’s AWESOME?! That’s right! Foolproof Artisan No Knead Bread!!!
It’s SO easy!!! Literally 5 ingredients to the perfect round bread loaf. Not going to lie, I even managed to add too much flour the first time I attempted this, kinda guestimated my way of it and it still turned out fabulous. It’s legitamentally foolproof and you can make it with almost no effort at all!
Ok. Lemme prove it to you. Foolproof Aristan No Knead Bread with 5 ingredients in 5 steps:
Told you!!! You don’t even need tips and hints here. It’s so wonderfully simple. Go from this⤵️
To THIS ⤵️ without kneading!
Also? It’s SO delicious. Taste’s just like that $7.99 loaf of artisan french bread at the store but this one costs pretty much nothing to make! Yeast, salt, flour, water. Done. You also get to tell everyone you make your own bread. SO snazzy! Plus, this recipe is super soft on the inside and perfectly golden crunchy on the outside….???????????? Simple flavor, perfect for dipping in all your favorite holiday/winter soups, and also just excellent for slathering butter on and eating by itself! So skip the bakery next time around and try out this Foolproof Artisan No Knead Bread!Print
- 3 cups all purpose flour
- 1 3/4 teaspoon coarse salt
- 1/2 teaspoon active dry yeast
- 1/4 teaspoon white sugar (for activing the yeast)
- 1 1/2 cups warm water
- Activate the yeast: Pour warm water into a small bowl. Sprinkle yeast on top. Add sugar and give the mixture a small stir. Place the bowl in a warm place for about 10-15 minutes. Be patient! If yeast is activated, you will see foam on top of the mixture, and even a few small bubbles. Also, if you take sniff, it will smell very much like yeast.
- In a large bowl, whisk together flour, and salt. Add water and yeast mixture and mix until just combined into a sticky, shaggy dough. Cover the bowl with plastic wrap and let sit for 12-18 hours. After the dough has risen for at least 12 but preferably 18 hours, it should look loose and very moist with plenty of bubbles on the surface.
- When the dough is ready, preheat the oven to 450˚F. Place a 6 to 8qt dutch oven or cast iron pot in the oven to heat up for 30 minutes before baking.
- Place dough on a well floured surface and, using plenty of flour on your hands, gently pat it into a ball shape. Place it onto a piece of parchment paper, sprinkle the top of the dough with more flour, and cover with saran wrap while you wait for your pot to heat up.
- Remove the saran wrap and place both the parchment paper and the dough into the heated pot so that the parchment lines the bottom. Place on a middle rack and cook, covered, for 30 minutes. Remove the cover and cook another 10-15 minutes, until bread is golden. Cool on a wire rack.
Unless, I check the temperature with a literal thermometer, I’ve always had to try twice to activate the yeast! So if it doesn’t activate the first time you try, no worries. Be patient and try again with another 1/2 teaspoon of yeast.