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Home / Comfort Food

Homemade Artisan No Knead Bread

4.25
/5
50 minutes
96 Comments
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By: The Chunky Chefpublished: 08/23/2017

This post may contain affiliate links. Please read my disclosure policy.

Homemade No Knead Bread is perfectly crusty on the outside, with a soft fluffy inside, and is made using regular pantry ingredients.  Perfect with a pat of butter! #bread #homemade #pantry #noknead #baked #artisan #quarantine
Homemade No Knead Bread is perfectly crusty on the outside, with a soft fluffy inside, and is made using regular pantry ingredients.  Perfect with a pat of butter! #bread #homemade #pantry #noknead #baked #artisan #quarantine

This no knead bread is perfectly crusty on the outside, with a fluffy interior that’s just begging for some creamy butter. Try it with your dinner tonight!


If you think crusty artisan bread is only available from the bakery… get ready to think again!  This no knead bread is made incredibly easy, and is easy to customize with add-ins for different flavor combinations!

Homemade Artisan No-Knead Bread | Perfectly crusty on the outside, with a soft fluffy inside, this no knead bread is perfect with any dinner! | https://thechunkychef.comAre you a fan of those breads from the bakery, you know, the one’s with that deliciously crunchy crust and soft, fluffy inside?  Yep, this bread tastes just like that.  Personally, I think it tastes even better!!

It sounds fancy and complicated, but trust me on this one, it’s not.  In fact, there’s no kneading whatsoever!

I always thought homemade breads were complicated… involving a bunch of steps and rises.  Granted, there are some breads like that… but this bread just isn’t one of them.

Homemade Artisan No-Knead Bread | Perfectly crusty on the outside, with a soft fluffy inside, this no knead bread is perfect with any dinner! | https://thechunkychef.com

BUT SERIOUSLY… NO KNEADING??

Absolutely none!  No stand mixer needed… just a bowl and a wooden spoon.

The night before you want to make the bread, you mix up your flour, salt, yeast and water with a big spoon.  I like to make this a Parmesan and rosemary bread, so I also stirred in some minced rosemary and a handful of shredded Parmesan cheese.

Homemade Artisan No-Knead Bread | Perfectly crusty on the outside, with a soft fluffy inside, this no knead bread is perfect with any dinner! | https://thechunkychef.com

Now just cover the bowl with plastic wrap and let it sit out on your counter overnight and throughout the next day.  So there is a bit of prep with this bread, in that you have to plan ahead and make it the night before.  But that’s the only “work” there is with this bread.  Seriously.

Homemade Artisan No-Knead Bread | Perfectly crusty on the outside, with a soft fluffy inside, this no knead bread is perfect with any dinner! | https://thechunkychef.com

After it’s rested for a good 18 hours or so, flour your hands and cutting board really well.  Turn out your dough onto your cutting board and roughly shape it into a ball.  Drop the ball into a preheated dutch oven and bake.  That’s it!

WHAT OTHER FLAVORS CAN I MAKE?

The sky is really the limit here!  It’s great plain, and obviously with the parmesan and rosemary, but here are some additional flavor options!

  • Cheddar cheese and crumbled cooked bacon
  • Roasted garlic cloves
  • Sun-dried tomatoes (diced up) and basil
  • Diced olives
  • Cheddar cheese and jalapeños

Homemade Artisan No-Knead Bread | Perfectly crusty on the outside, with a soft fluffy inside, this no knead bread is perfect with any dinner! | https://thechunkychef.com

Look at that amazing texture!  All those little nooks and crannies are just begging for some creamy salted butter or to be dipped in a soup/stew!

Here are some great recipes to go with this no knead bread:

  • Slow Cooker Spaghetti Bolognese Sauce
  • Slow Cooker Creamy White Chicken Chili
  • 10 Minute Shrimp Scampi
  • Slow Cooker Creamy Tomato Basil Soup
  • Guinness and Coffee Irish Beef Stew

Homemade Artisan No-Knead Bread | Perfectly crusty on the outside, with a soft fluffy inside, this no knead bread is perfect with any dinner! | https://thechunkychef.com

The next time you’re craving a loaf of homemade crusty bread, give this no knead bread recipe a try… I really think you’ll love it!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Homemade Artisan No-Knead Bread | Perfectly crusty on the outside, with a soft fluffy inside, this no-knead bread is perfect with any dinner! | https://thechunkychef.com

Homemade Artisan No Knead Bread

4.25 from 36 votes
Author: The Chunky Chef
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Calories: 304
Servings: 6 servings
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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

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.

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Chef Tips

  1. Dough will be sticky, and unlike any traditional kneaded bread dough.
  2. 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.
  3. 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.
  4. 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.
I have this dutch oven, but here is a cheaper alternative.

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Homemade Artisan No-Knead Bread | Perfectly crusty on the outside, with a soft fluffy inside, this no-knead bread is perfect with any dinner! | https://thechunkychef.com

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Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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Recipe Rating




  1. Jenny O. says

    Posted on 2/3 at 5:27 pm

    Delicious! I can’t wait to try it with some Asiago! I doubled the recipe for my 6 quart Dutch oven and it was perfect. Thank you so much for a bread recipe that I was actually able to bake successfully!

    Reply
  2. Rachel says

    Posted on 1/8 at 9:27 pm

    This is my very first comment on a recipe EVER- I cook all the time. But I had to comment about how much I love this bread! It turned out SO good!!! I used dried rosemary instead of fresh and some grated Romano cheese and the flavor is amazing, the crust was so golden and crusty- inside was chewy and flavorful. Thank you so much!!

    Reply
  3. Janet Hohn says

    Posted on 8/26 at 12:26 pm

    What if you don’t have a Dutch oven. What can you bake the bread in?

    Reply
    • The Chunky Chef says

      Posted on 8/26 at 10:22 pm

      Look for the “no dutch oven?” heading in the Chef Tips right below this similar recipe, it will give you all the details 🙂 https://www.thechunkychef.com/jalapeno-cheddar-dutch-oven-bread/#wprm-recipe-container-17507

      Reply
  4. Kathy says

    Posted on 7/19 at 7:00 am

    Have seen very similar bread recipe that bakes the bread in a 450 degree preheated 10inch cast iron skillet.

    Reply
  5. Heidi says

    Posted on 6/22 at 3:19 am

    Can I make it in a 2.6ltr ditch oven or will I have to adjust the quantities?

    Reply
    • The Chunky Chef says

      Posted on 6/28 at 8:38 pm

      I’ve only tested this recipe as written, with the dutch oven I have (which is a bit larger than the one you’re talking about). So without testing and retesting it myself, I can’t say for certain if that would work. If you try it, I’d love to know how it turns out!

      Reply
  6. Martha Cassi says

    Posted on 5/1 at 6:59 pm

    I make this often. My family loves it. Today I used Everything but the bagle seasoning and just Wow.

    Reply
  7. Victoria says

    Posted on 4/29 at 8:54 pm

    This was better than best….oh wait,…I LOVED your Jalapeno/Cheddar bread as well! The crunch of the crust was to die for! Nothing better and this is my go to recipe. And the waiting time? Worth it! Especially if you make it at night and let it do its thing overnight to bake the next day. This was the perfect bread for a bean soup dish I made for dinner.
    Delicious! I’m hoping to try this for my son’s girlfriend who is gluten free and adapt it. Wish me luck! Thank you for your recipes.

    Reply
  8. Dar says

    Posted on 4/22 at 12:44 pm

    Ham chowder and bread sounds wonderful, question I have is do you grease the Dutch oven when making the bread, haven’t tried anything like this but anxious to try.

    Reply
    • The Chunky Chef says

      Posted on 4/22 at 11:07 pm

      I’ve never had to grease the dutch oven, and would worry about whatever oil you use burning in the hot oven… but if you’re worried about the bread sticking, you could always add the ball of dough to a piece of parchment paper and transfer that to the dutch oven 🙂 I use this method with my Jalapeño Cheddar Bread and have always had great results. https://www.thechunkychef.com/jalapeno-cheddar-dutch-oven-bread/#wprm-recipe-container-17507

      Reply
  9. Linda says

    Posted on 2/3 at 12:53 pm

    Great recipe! Easy and delicious. Thanks for sharing it.

    Reply
  10. Raine says

    Posted on 1/8 at 7:17 pm

    Loved your japaleno cheese bread. So did everyone who tried it.

    Reply
  11. Diane Foster says

    Posted on 12/26 at 7:20 pm

    I made the bread with just the grated parm. I felt like a pro….it was so delicious. I would likentonmakenthe cheddar and jalapeños. How much of each would I need to use? Thanks

    Reply
  12. Patty says

    Posted on 12/11 at 1:17 pm

    Should I use parchment paper or grease Dutch oven?

    Reply
    • The Chunky Chef says

      Posted on 12/11 at 11:00 pm

      You can absolutely use parchment paper if you’d like.

      Reply
  13. V says

    Posted on 11/19 at 3:10 pm

    hi! I just made this recipe but have not baked it yet! So far it looks great, so thank you so much for sharing 🙂

    I realized I only have a 5qt Dutch oven, do you think I should double the recipe or it would be okay?! Ahhhh super excited to try

    Reply
    • The Chunky Chef says

      Posted on 11/19 at 3:15 pm

      It should be okay, just know that however wide the dutch oven is, the dough will flatten out into that. So your loaf might not be as rounded and domed, but will still taste great 🙂

      Reply
    • Michele says

      Posted on 11/24 at 4:53 pm

      I would like to make this recipe, but I can’t eat Parmesan cheese. Can I leave it out? Or what would be a void substitute?

      Reply
      • The Chunky Chef says

        Posted on 11/24 at 9:15 pm

        While I’ve only tested this recipe as written, and can’t say for certain, I think you could just omit the cheese 🙂 You could also try some very finely shredded mozzarella, asiago, or romano.

        Reply
        • Michele says

          Posted on 12/5 at 11:06 am

          Ok thank you! I just saw your reply so please disregard my repeat question.

          Reply
      • Maureen says

        Posted on 1/30 at 6:46 pm

        Hello! =) I was wondering if there was a way that I could make this recipe, without having to preheat my dutch oove? My dutch oven instructions say not to heat it up empty! =(

        Reply
        • The Chunky Chef says

          Posted on 1/31 at 9:26 pm

          Hi Maureen 🙂 Oh no, that’s a bummer! You can still make it, but I would follow these non-dutch oven directions (since the preheating part is important to keep the dough from sticking, as well as making a great shape). Boil about 1 1/2 cups of water.
          Add to a metal or ceramic pan (I like to use my 8×8 baking pan) on the bottom rack in the oven.
          Add parchment paper with dough to a baking sheet, and add to the middle oven rack.
          Bake for 45-50 minutes, checking for doneness.
          This mimics the steaming effect of baking the dough in a dutch oven with the lid on for the first 30 minutes (which is what causes the bread to rise so much), and also produces a great crispy crust. The dough won’t have a round shape, as the dough won’t have the sides of the dutch oven to keep it round, but it’ll still taste amazing.

          Reply
        • Carol says

          Posted on 2/5 at 3:32 pm

          Mine does too. I added 1 & 1/2 cups of water to my mine and preheated, then emptied when it reached temp. I used parchment paper and dropped it into the dutch oven and baked. Turned out wonderful and I didn’t risk my equipment!

          Reply
  14. Lori says

    Posted on 10/13 at 10:07 pm

    I don’t have a cast iron dutch over. Is there another pot that will work for this? Thanks!

    Reply
    • The Chunky Chef says

      Posted on 10/17 at 11:58 am

      Hi Lori 🙂 I would follow the “no dutch oven?” tips from this recipe https://www.thechunkychef.com/jalapeno-cheddar-dutch-oven-bread/

      Reply
  15. Sienna says

    Posted on 9/22 at 10:12 am

    Love this easy recipe. Tried it several times and it turns out perfect each time.

    Reply
  16. Wendi says

    Posted on 6/16 at 7:56 pm

    Can I use bread flour instead? Will it change the end results of the bread

    Reply
    • Amanda says

      Posted on 7/3 at 9:42 pm

      Bread flour usually results in a chewier loaf. However I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain how it would effect this specific recipe. If you try it, I’d love to know how it turns out!

      Reply
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