No-Knead Artisan Bread

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1/4 teaspoon instant yeast
• 1 1/2 cups lukewarm water

Steps

1. 1 In a large bowl, whisk together flour, salt, and yeast.
2. 2 Add water and stir until no dry flour remains; dough will be shaggy.
3. 3 Cover bowl with plastic wrap and let rest at room temperature for 12 to 18 hours.
4. 4 Preheat oven to 450°F with a covered Dutch oven inside.
5. 5 Turn dough out onto parchment paper, shape into a rough ball, and let rest 30 minutes.
6. 6 Carefully remove Dutch oven lid, transfer dough inside, and cover.
7. 7 Bake covered for 30 minutes, then remove lid and bake another 15-20 minutes until crust is deep brown.
8. 8 Let cool completely on a wire rack before slicing.

Nutrition

Tips

• For a crispier crust, mist the oven with water right after putting the bread in.
• Can be made ahead and frozen for up to a month.

Storage

Store in an airtight bag or container at room temperature for up to 3 days, or freeze for up to a month. Reheat in a 350°F oven until warm.

Serving Suggestions

• Perfect alongside soups or stews.
• Serve with butter or your favorite jam.

FAQ