This no knead artisan bread is made with just 4 simple ingredients. It is mixed and folded, but not kneaded, and then baked in a dutch oven. The result is a flavorful bread with a crusty crust.
Thanksgiving is over and it's back to regular work and schedules. I love holiday weekends, especially when they involve four days off and lots of food and family!
We are still feasting on leftovers. We had a massive turkey this year! No really - you won't believe how big this baby was!
One of my favorite things about long weekends is all the extra baking I get done! I made No Knead Artisan Bread this weekend!
This bread recipe has been floating around for quite a while, but if you haven't jumped on this wagon yet, it's time to get on board! Some of my other favorite bread recipes are included in this collection of bread recipes.
This bread is super easy to make. The hardest part, you have to wait at least 8 hours after mixing the dough before you do anything else.
The best part...well eating it is the best part, but the other best part...if you aren't ready in 8 hours you can wait till the next day or the next! Wait time is your friend here. The longer it sits, the more sourdough like it becomes. This is a good thing!
Do you see all those wonderful holes? That's a sign of a great artisan bread. That come from a very long rise. This bread is cooked in a dutch oven. I used our cast iron one that we use on camp fires. Nothing fancy at all.
You can use your favorite dutch oven. However, if you use an enameled dutch oven make certain the handle on the lid can withstand 450 degree temperatures. You don't want a melted lid and they aren't all oven safe to that temp.
This bread was perfect for turkey sandwiches and perfect for dipping into turkey tortilla soup. Did I tell you we raised turkeys this year? Yep, we did. Only I had heard that just because they look big doesn't mean they are big. Sometimes you think your turkey is really big, but it ends up being this puny little thing when it's ready for the oven.
There are a lot of feathers on those big boys and they really puff up to look extra big. So we waited, and waited and waited. We ended up with a 43 pound turkey! I'm not kidding!!! 43 POUNDS!!! And that's 43 pounds of turkey plucked and free of all extra parts. Oh my goodness, was all I could say. How the heck do you cook a 43 pound turkey?
These turkeys really don't look all that big, but this picture was take August 3. They were probably the perfect size 3 months ago! Lesson learned.
For this no knead artisan bread, I used the recipe from King Arthur Flour and the technique for folding and baking from Mel's Kitchen Cafe. Mel has this technique perfected!
This bread can be cut once it is cooled. It has a wonderful crusty crust! If you have any extra bread, just store it in a plastic bag.
Other Great Bread Recipes Include:
- Honey Oat Bread
- English Muffin Bread
- Cinnamon Swirl Bread
- Homemade Hamburger Buns
- Dinner Rolls
- Sweet Potato Dinner Rolls
- Multi Grain Bread
- Pumpkin Seed Bread
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Check out all my bread recipes!
No Knead Artisan Bread
Instructions
- Add water to a large bowl of electric mixer.
- Sprinkle yeast on top
- With mixer running, slowly add flour and salt.
- Mix until well combined. This will be a wet, sticky dough.
- Transfer to a very large food safe container, cover with plastic wrap. This dough will more than double in size.
- Place in a cool area overnight. You can use the dough after a few hours or let sit for several days.
- When ready to use, place a large piece of parchment paper on the counter. Lightly spray parchment paper. Plop dough onto paper.
- With wet hands, to prevent sticking, form into a rough rectangle. Gently fold one side over to the middle. Fold each side into the middle forming a package.
- Carefully, but quickly, flip dough over so the seems are on the bottom.
- Cover loosely with a lightly sprayed piece of plastic wrap.
- Meanwhile, place a dutch oven with lid into the oven. Heat oven to 450 degrees. Heat dutch oven for at least 30 minutes in oven.
- When dough has risen (about 30 minutes), open oven door, slide out oven rack and carefully open lid.
- Grab all four corners of parchment paper and carry to the oven and place in dutch oven. Replace lid.
- Cook for 40 minutes.
- Remove lid and continue cooking for an additional 15 minutes.
- Cool on a baking rack until completely cooled. Slice and enjoy!
Notes
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
allie @ Through Her Looking Glass says
Gorgeous bread Kathy. I haven't made artisan bread in some time, don't know why. It's so delicious and we all love it. Thanks for the tip about the handle on the enameled Dutch oven. I don't know if mine can withstand 450 degrees, and I sure don't want find out the hard way!
Kathy says
You definitely don't want to ruin your lid.
Geraldine | Green Valley Kitchen says
I haven't made no knead bread in a while, Kathy - but you've just giving me the little push I need! Will be making some this weekend. Hope you had a great Thanksgiving!
Kathy says
Nothing better than baking bread on the weekend! Makes your whole house smell delicious!
Rachel @ Bakerita says
I have been wanting to make this FOREVER but I don't have a dutch oven 🙁 I seriously need to invest in one!
Kathy says
Time to go shopping....you need to make this bread!
Amy (Savory Moments) says
This is a lovely loaf! You can't beat homemade bread - the smell and the taste.
Kathy says
The smell of bread baking is my favorite!
Meghan | Fox and Briar says
Your bread is gorgeous! This no knead bread is so good, and so much cheaper than buying it at the store. This is so funny because I JUST made a batch of artisan bread 2 days ago (eating it as I read this post!) It is the BEST way to make bread! And I agree that the dutch oven is the way to go. You give yours a longer rise time and a little less salt than I do, which I think might contribute to what looks like incredible texture in your bread! I'm going to have to give this version a try.
Kathy says
There do seem to be a lot of different versions out there. The longer rise definitely helps with the texture. I'm not always patient enough to wait for two days though!
Danielle @ So Munch Love says
Growing up, we raised turkeys for one year. They are such an odd bird, good thing they're delicious. Their feathers are also beautiful. 🙂 But on to the bread! I have not jumped on the no knead wagon yet, but I really should. This looks scrumptious! Time to stop being stubborn. 😉
Kathy says
The turkeys are odd...but fun too! I loved all their noises, very different than the chickens! I hope you get baking some of this bread soon!
Laura ~ Raise Your Garden says
Your turkey weighs more than both my kids put together! Ha. Love it. That bread looks fabulous, can't' believe you cooked it in a Dutch Oven!!! How intriguing.
Kathy says
I told you it was a big turkey! 🙂
Anu-My Ginger Garlic Kitchen says
This bread looks amazing, Kathy. Love how easy this is, and plus this is no-knead! 🙂
Kathy says
It really is easy...and delicious!
annie@ciaochowbambina says
Such a gorgeous loaf of bread! I'm excited to try my hand at this. I am all about those nooks and crannies! Thanks for sharing!
Kathy says
Butter melts perfectly into all those little nooks! Yummy!
David @ Spiced says
Artisan is right! This bread looks amazing, Kathy! I want to just take a big hunk right out of the top of that bad boy. And 43 pounds of turkey? Holy woah...you'll be eating turkey from now until Easter! 🙂
Kathy says
That turkey was much more than I ever imagined...and you are right, so much meat! My freezer is full!