No Knead Italian Artisan Bread

No Knead Italian Artisan Bread is a simple, rustic loaf you can make at home. The dough is easy and needs no kneading. If you like trying different breads, you may also enjoy a rich, cheesy option like Brazilian cheese bread recipe for a tasty change.

Why This Recipe Works

This recipe uses a small amount of yeast and a longer rest to let the dough rise without hard work. The wet, sticky dough forms good holes and a crisp crust in the oven. The short bake time at high heat then lower heat helps the crust brown and the inside cook through.

Why you should try this recipe

You should try it because it is fast to mix and gentle on beginners. You get an artisan look and flavor with very little effort. If you enjoy quick loaf ideas, you might like a sweet option like chocolate chip banana bread too.

How to make No Knead Italian Artisan Bread

This loaf needs a light start with yeast and a slow rise. Follow the steps below and keep the dough soft and sticky. Handle it gently so you keep the air inside.

Ingredients :

• 2 ¼ cups all-purpose flour
• ¾ cup lukewarm water
• 1 ⅛ teaspoon instant dry yeast
• 1 teaspoon honey
• 1 teaspoon salt

Equipments Needed

• Large mixing bowl
• Damp cloth or plastic wrap
• Measuring cups and spoons
• Baking sheet (floured)
• Sharp knife for scoring
• Wire rack for cooling

Step-by-Step Instructions :

1. Activate the yeast by dissolving it in ¼ cup of lukewarm water with honey. Wait about 5 minutes until bubbly.
2. In a bowl, combine flour with the remaining lukewarm water and add the yeast mixture. Mix gently until you have a soft and sticky dough.
3. Cover the bowl with a damp cloth and let rise in a warm place for 45 minutes to 1 hour and 30 minutes until doubled in size.
4. Preheat your oven to 425°F (220°C).
5. Transfer the dough onto a floured baking sheet, score the top lightly, and bake for approximately 25 minutes. Lower the temperature to 325°F (160°C) and bake for an additional 10-15 minutes until golden brown.
6. Cool on a wire rack for at least 15 minutes before slicing.

How to serve No Knead Italian Artisan Bread

Slice it warm for best flavor. Serve with olive oil and balsamic, butter, or as a side for soups and salads. It works well for sandwiches and bruschetta too.

How to store No Knead Italian Artisan Bread

Let the loaf cool fully. Store at room temperature in a paper bag for 1–2 days to keep the crust crisp. For longer storage, slice and freeze in a plastic bag for up to 3 months. Toast slices straight from the freezer.

Tips & Tricks

• Keep the dough sticky; do not add too much flour.
• A hot oven helps form a good crust.
• If your kitchen is cool, let the dough rise in a warm spot like an oven with the light on.
• For a different mix, try a pumpkin twist idea from a simple loaf guide like chocolate chip pumpkin bread for flavor inspiration.

Variations & Substitutions

• Add 1–2 tablespoons olive oil for a softer crumb.
• Mix in herbs (rosemary, thyme) or garlic for Italian flavor.
• Use half whole wheat flour for a denser loaf.
• Swap honey for sugar if needed.

FAQs

Q: Do I need to knead this dough?
A: No. This is a no-knead recipe. Mix, rest, and bake.

Q: Can I use active dry yeast instead of instant?
A: Yes. Dissolve active dry yeast in the warm water first and wait until it bubbles.

Q: How do I know when the bread is done?
A: The loaf should be golden brown and sound hollow when tapped on the bottom. Internal temperature should reach about 190–200°F (88–93°C) if you use a thermometer.

Q: Can I make this dough the night before?
A: Yes. After mixing, cover and refrigerate. Let it come to room temperature and rise before baking.

Conclusion

This No Knead Italian Artisan Bread gives you a rustic loaf with little work. For more no-knead ideas and a similar rustic style, check a clear recipe guide on No-Knead Rustic Italian-style Bread – SugarLoveSpices. If you want another simple long-rise loaf method with step-by-step notes, see the classic write-up at Amazing Artisan Bread for 40 Cents a Loaf – No Kneading.

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