No-Knead Recipe
- A Basic White Loaf

artisan bread



This no-knead recipe will make a loaf that looks and tastes as good as artisan bakery bread.

4 cups bread or all purpose flour
1/4 teaspoon yeast
2 teaspoons salt
2 1/8 cups lukewarm water
cornmeal

Place dry ingredients in mixing bowl and mix thoroughly with a spoon or spatula. Add water and mix until well combined. Dough will be wet, sticky and sloppy. Leave the dough in this bowl, and cover with plastic wrap. Then cover with a cloth, and set aside in warm place for 12 to 18 hours to rise.

This spatula works well for mixing the dough and moving the dough out of the mixing bowl.

The dough mixture should now be bubbly, wet and sticky. Heavily dust a bread board (cutting board or whatever) with flour. Dump dough on that surface and fold together. DO NOT KNEAD! Cover with well floured cloth (Not terry cloth). Allow to rise for 2 hours,

Place a well seasoned cast iron Dutch oven and its cover in the oven and preheat to 475 degrees F.

no-knead bread

When the oven temperature reaches 475 degrees F, sprinkle cornmeal into the bottom of pot, and roll the dough into the Dutch oven.

Cover and bake for 30 minutes. Uncover and continue baking for 20-25 minutes (until crust is dark brown). Place on cooling rack. Cool before cutting.

NOTE: For a smaller loaf, adjust quantities of yeast, salt, and water proportionately.









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