White Artisan No-Knead Bread Recipe

No-Knead White Artisian Bread in Dutch Oven
White Sandwich Loaf No-Knead Bread

This recipe will make a large sized artisian, bread loaf or french bread that is amazingly great tasting. The crust is thin and crisp but the inside is moist with a great texture. This bread is great with pastas, butter, or as an appitizer bread. It will work as a sandwich bread but our White No-Knead Bread Loaf Recipe works better for sandwiches. This recipe if fun to add seasoning, like italian seasoning, to the dry ingredients to give it a new taste. I sometimes add some shedded parmesian cheese to the dry ingredients for a nice taste addition to the bread. It is so easy to make and with little time invested (unless you count the 12+ hours of rising). I believe anyone could make this no-knead bread with great results, without a kitchen mixer or special equipment.

White Artisian No-Knead Bread Recipe

Ingredients:

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

Instructions:

  1. Combine all the dry ingredients (flour, yeast, salt) in the large bowl and stir with spoon for about 15 seconds.
  2. White No-Knead Bread Dough mixedAdd water to the bowl and stir for about 1 or 2 minutes (it won’t look that good but that doesn’t matter).
  3. Cover the top of the bowl loosely with plastic wrap.
  4. Let sit on counter top for about 12 to 16 hours (I ussually do this for about 13 hours), the dough will look all bubbly on the top when done rising.
  5. Generously sprinkle flour the top of your clean counter top or a cutting board (don’t worry about using too much flour, it won’t hurt it).
  6. Slowly pour the dough from the bowl on to the floured surface, using the silicone spatula to help it peal off the sides of the bowl.
  7. Sprinkle a little flour on top of the dough and rub your hands together with flour.
  8. With you hands, gently stretch the dough out to a rectangle shape.
  9. Follow instructions below for the cookware you will be using.

Bread Pan Instructions:

  1. White Sandwich Loaf No-Knead Bread slicedRoll up the dough from one end to the other.
  2. Place the dough into a lightly greased bread pan (seam side down).
  3. Let dough rise till it is a bit above the top of the bread pan (about double in size or 1 to 1.5 hours).
  4. Pre-heat the oven to 450 degrees.
  5. Place bread in the oven for 30 minutes.
  6. Remove from oven, dump bread out on a cooling rack or your counter top and allow it to cool.
  7. Enjoy!

Covered Bakeware Instructions:

  1. No-Knead Artisian Bread from Dutch OvenFold the left side half way over and then fold the right side over it.
  2. Fold the top to the bottom.
  3. lightly grease a 3 quart (or larger) bowl and sprinkle flour in it to lightly cover the sides and bottom of bowl.
  4. Place the dough into the lightly greased and floured bowl.
  5. Let dough rise till it is almost doubled in size (about 1 to 1.5 hours).
  6. Place empty bakeware in oven and turn oven to 450 degrees, to pre-heat bakeware for 15 minutes.
  7. Open oven, remove bakeware lid, pour dough from the bowl into bakeware, replace lid, and close oven.
  8. Let bread bake for 30 minutes, then open oven and remove bakeware lid and close oven.
  9. Let bread bake for another 15 minutes without the bakeware lid.
  10. Remove from oven, dump bread out on a cooling rack or your counter top and allow it to cool.
  11. Enjoy!

French Bread Pan Instructions:

  1. Cut the rectangle dough in half.
  2. Roll up each dough rectable from one end to the other.
  3. Stretch the dough to desired length and place on a lightly greased french bread pan (seam side down).
  4. Let dough rise till it is almost doubled in size (about 1 to 1.5 hours).
  5. Pre-heat the oven to 450 degrees.
  6. Place bread in the oven for 30 minutes.
  7. Remove from oven, slide the bread out onto a cooling rack or your counter top and allow it to cool.
  8. Enjoy!

Note: This bread is best eaten fresh, and you’ll find that it will not last long either. The longer you store it, the softer the crust will get. When it is fresh, the crust will be thin and crunchy and the inside will be moist with great texture. There is no need to store this bread in a bag, just slice a peice off and place the sliced side of the loaf face down on a clean surface. Storing this bread in a bag will make the crust go soft fast.

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15 Responses to White Artisan No-Knead Bread Recipe

  1. Doris says:

    Love the look of the bread and will certainly try it! Please tell me the brand of the bread pan that is depicted on your website (where can I buy this pan?)
    Thank you,
    Doris

    • admin says:

      Hi Doris, I got this bread pan at Fred Meyers for $12, I don’t remember what brand it was but they had a lot of them at my local Fred Meyer last week. I am sure they have them at most Fred Meyers in the USA. I really like how it looks for pictures but you don’t have to use a glass pan for this bread, any bread pan will do.

  2. Barbara Miles says:

    I was wondering what size pan you use. I see that it says “large” but what do you consider to be large? Have been reading about this no-knead bread for a while and surely want to try it. Thanks.

    • admin says:

      The ones I have been using are 9 inches long and 5 inches wide. Something close to that should do. If you get smaller than that, the dough may go over the edges before it is done rising. If you go to a store, like Fred Meyers or WallMart, there should only be 2 sizes to choose from and you should get the larger of the 2 (if you are buying a new one).

  3. Stephanie says:

    With bread loaf prices getting so much higher, do you feel it is cost efficient by making it yourself? And is it also more cost efficient using oven vs. bread machine?? Thanks for the input!

    • admin says:

      I feel it is always more cost effective to make bread yourself rather than purchase bread, and with some practice it is better tasting too. As for the cost efficiency comparison between a bread machine and an oven, I am sure a bread machine is less power. I am not the biggest fan of the thick crust you get from bread machines. Some people I know that use a bread machine just use it to mix the dough, rise the dough, and then toss it in the oven to bake instead of actually letting it bake in the bread machine. Hope this helps and maybe others will comment more for you.

  4. Erin says:

    Hi. Can you please tell me how I can make wheat bread exactly like you stated to make white bread? Thanks so much, I appreciate it.

    • admin says:

      Hi Erin, I have not made a 100% wheat bread that I am satisfied with yet using this no-knead method, I will be working on it more after some other breads I wanted to do. There is a half white half wheat no-knead bread sandwich loaf recipe in my recipes list.

      • Kenneth Thompson says:

        I have found that adding 1 tbsp vital gluten for each cup of whole wheat flour will help it rise more like white bread.

  5. Carol says:

    Oh my goodness. Its delicious. And next I will try half wheat and half white. I am watching for the 100% whole wheat. This is so easy and I know exactly what my family is eating. I love that. Thank you. :-)

  6. Colleen Writt says:

    I wanted to thank you for your recipes. I just baked my first loaf of your half whole wheat bread and it rose beautifully. I had been trying out other no knead bread recipes, one where you keep four loaves worth of dough in the fridge. I tried that many ways and none rose as well as your method.
    I now have potato flakes, rye flour, and caraway seed on my shopping list to try your rye and potato breads. I’m looking forward to trying an all whole wheat, or whole grain cereal loaf, if you find time to work out those recipes.
    One artisan whole wheat bread recipe I tried recently had vital gluten added, also a longer rising time, just a thought.

  7. Leila says:

    Do you have any recipes for sourdough or exotic grains? I’m so glad I found your blog because I can make organic bread for the kids cheap and easy! Keep the recipes coming!

    • admin says:

      I am working on some more recipes using grains I can mill with my hand grain mill but it may be a while before I release some of these recipes. Takes time to get them the way I want them, uncharted territory for me.

  8. ART says:

    THE BROWN BREAD PAN SURE LOOKS LIKE THE ONE I USE AND WORKS GREAT AND WILL HOLD HEAT AFTER YOU REMOVE THE BREAD-BE CAREFUl THE BOTTOM OF THE PAN STAMPED P D=PAULS DEAN-A VERY HEAVY PAN SOLID AND WELL CONSTRUCTED. BEST ONE I HAVE EVER USED AND I MAKE MY OWN BREAD WITH PECANS-WALNUTS-CRAISINS-SOMETIMES CHERRIES
    THEY DON’T STICK TO THE SIDES

  9. Anna says:

    I wondered if those were eggs or fancy binkag–so thanks for the asking and the clarification! Also, I love that your husband takes time to do shopping for YOU when he is away on business.

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