No-Knead Artisan Bread

There is absolutely no excuse to not have fresh bread anymore. Blooming yeast, kneading, rising, punching, shaping, almost all of that is eliminated in this recipe, and it still makes a great loaf of bread. Weird.

We’ll get into more complicated bread recipes later, but this is the loaf sitting on my counter, and the bread I make more than any other. It’s magnificently simple and magnificently delicious.

This recipe has been circulating from Artisan Bread in 5 Minutes a Day for awhile now, so I’ll just get to the good stuff.


1 1/2 T Instant ActiveDry Yeast

1 1/2 T kosher salt (although I prefer a bit less)

3 c water

6 1/2 All-Purpose flour (you can replace up to 1 1/2 c with Whole Wheat flour)

cornmeal for dusting

Combine yeast and water.

Add salt and flour.

Stir until it comes together to form a dough. Let it rise, covered with a towel, in a warm place for 2-5 hours. It’s recommended to let the dough mature in the refrigerator for at least 24 hours before making the bread, but I always make the first loaf before it goes in the fridge.

When you want a loaf of bread, preheat your oven to 450°F and dust a cookie sheet with cornmeal. It prevents the bread from sticking and gives it a nice crunch on the bottom.

Then cut off a grapefruit-sized piece of dough to form about a 1 pound loaf. Shape into a ball and dust with flour. With a sharp knife, slice an “x” into the top to help gases escape while it bakes.

Bake your bread for 20-25 minutes, or until it sounds hollow when you knock on the bottom of the loaf. Let cool to around room temperature, and serve.

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