Homemade Artisan No Knead Bread

Name: Homemade Artisan No Knead Bread
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 servings
Ingredients: 3 cups all purpose flour; 1 1/2 tsp kosher salt; 1/2 tsp active dry yeast; 1 1/2 cups room temperature water; 1/3 cups grated Parmesan cheese; 1 Tbsp minced fresh rosemary

User Reviews

4.4

129 reviews

Good

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
6 servings
Calories
304 kcal
Course
Side Dish, Bread

Homemade Artisan No Knead Bread

Dominic Jacobs

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

3 cups all purpose flour
1 1/2 tsp kosher salt
1/2 tsp active dry yeast
1 1/2 cups room temperature water
1/3 cups grated Parmesan cheese
1 Tbsp minced fresh rosemary

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Instructions

In a large mixing bowl, add flour, salt, yeast, cheese and rosemary. Pour in water, use a wooden spatula to combine. Cover tightly with plastic wrap and let sit on your counter for 12-18 hours (I've even done up to 24 hours).
When ready to bake your bread, preheat oven to 450 F degrees. Add cast iron dutch oven (with the lid on) to the oven, so it preheats along with the oven itself.
Flour your hands, counter/cutting board, and sprinkle some flour over the top of the dough itself. Remove dough from bowl and shape it into a rough ball shape. Drop ball of dough into the preheated pot, cover with lid and return to the oven.
Bake, with the lid on, for 30 minutes, then remove lid and bake for another 15-20 minutes until golden brown and crusty.
Bread should remove easily from the pot, so take bread out and let cool completely before slicing.

Notes

I have this dutch oven, but here is a cheaper alternative.
Dough will be sticky, and unlike any traditional kneaded bread dough.
Preheating the dutch oven is important, as it makes sure the dough doesn't stick to the bottom. If you want a little extra assurance, sprinkle a bit of flour or cornmeal on the bottom before adding the dough.
I like to use a smaller dutch oven, about 3.5 qt, so the dough rises upwards and yields a higher loaf. Using a larger dutch oven means the dough will spread out more and won't be as high, although still just as tasty. It's all about how you want the bread to look.
Make sure your yeast is not expired. Even if you've never opened the yeast, it can lose it's effectiveness over time. I like to buy smaller packets of yeast so I can use them before they go bad.