Bake like a pro with our 4 Ingredient Artisan Bread recipe! Only 4 simple ingredients for a flawless, delectable loaf. It’s so easy, it’s practically magic – a sure family hit!
Making bread at home can seem like daunting task. That’s why I’m sharing this super easy and effortless no-knead artisan bread. Once you make this you will want to make it over and over again. It is hard and crispy on the outside and then warm and fluffy on the inside making it the perfect bread for any occasion!
While it is foolproof, it is sure to make you look like a pro! It just looks so pretty, doesn’t it? Try pairing this crusty loaf of deliciousness with Homemade Tomato Soup, Instant Pot Spaghetti, or Perfect Pot Roast.
Table of Contents
Reasons Why I Love This Bread
- No kneading required, this easy Artisan bread recipe is easy and effortless.
- This Artisan loaf only needs four basic ingredients.
- This 4 ingredient bread has a long shelf life and stays fresh longer than typical homemade bread.
Recipe Ingredients
- All-Purpose Flour: Flour provides structure. Its mild, slightly nutty taste supports other flavors and creates a soft, chewy texture.
- Kosher Sea Salt: Enhances flavor significantly and the bread’s taste with its mineral-rich, clean profile.
See the recipe card for full information on ingredients and quantities.
Variations
- Use a Flour Alternative: Mix half all-purpose flour and half whole wheat flour. This maintains moisture while adding nutritional benefits, without risking the bread becoming too dry, as artisan bread typically has a very moist crumb. For a chewier texture and a stronger structure, consider using bread flour as part of your flour mixture.
- Gluten-Free Flour Caution: Avoid using gluten-free flour for this recipe, as it doesn’t provide the necessary rise, essential for artisan bread’s texture and structure.
- Add Greek Yogurt: Incorporate about ¼ cup of plain Greek yogurt to create a “cheater’s sourdough.” This adds a tangy, sourdough-like flavor without the lengthy process of making true sourdough bread.
How to Make No Knead Artisan Bread
Step 1: Whisk the flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add the water, stirring until incorporated. Gently mix the dough and form it into a rough ball.
Step 2: Transfer to a large clean (ungreased) bowl. Cover with plastic wrap and let the dough rise in a draft-free area at room temperature until the surface of the dough is covered with tiny bubbles and the dough has more than doubled in size. This usually takes about 18 hours, however, it still turns out great with just 12 hours of rise time.
Step 3: When the dough is ready, place a Dutch oven inside the oven and turn it on to 450 degrees Fahrenheit (232 degrees Celsius). Allow it to heat in the oven for 30 minutes.
Step 4: Meanwhile, transfer the dough to a well-floured surface. Take the corners and fold under, creating a ball. Place on a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Dust the dough with flour, cover it with plastic wrap, and allow it to rest for 15 minutes. Using a sharp knife, at a 90-degree angle, score an X on the top of the loaf. Note: Each score mark should be about 2 ½ inches long and about 1/4″ deep. Using a mister, spray bottle, clean toothbrush, or pastry brush, lightly mist (or brush) the top of the bread with water.
Step 5: Carefully remove the Dutch oven from the oven. Place the shaped dough into it, cover, and return to the oven to bake for 30 minutes. Remove the lid and bake for an additional 8-15 minutes, or until the top is nice and dark (but not burnt). Remove from the oven and transfer the loaf of bread to a cooling rack. Allow it to cool for at least 30 minutes before slicing.
Expert Tips
Due to the high hydration of no-knead artisan bread dough, it can be sticky. Dust your hands and work surface with flour while shaping to prevent sticking. Shaping directly on a piece of parchment paper simplifies the process and eases transfer to the baking dish. Lift the parchment paper with the dough and place it in the baking vessel for a mess-free and seamless transfer, maintaining the dough’s shape.
Dutch Oven Notes:
I noticed that the outside of my Dutch oven got pretty speckled after baking this bread (it had a few stains from other recipes as well), and it didn’t look very pretty anymore.
How to Clean: The cheapest and most effective cleaning solution I’ve found is a nylon pot scrubber and a paste of hydrogen peroxide and baking soda. Generously apply the paste to troubled areas and scrub away. You’ll need to put a little elbow grease into it, especially where grease has been baked on, but it should all come off!
Frequently Asked Questions
This crusty bread recipe pairs wonderfully as a side with pasta dishes. Enjoy it alongside recipes like Kale, Spinach, and Basil Pesto Baked Pasta, Best Ever Baked Ziti, Quick and Easy Garlic Butter Noodles, Instant Pot Spaghetti, or Chicken Tetrazzini for a delightful meal.
Yes, you can use rapid-rise yeast (instant yeast) in place of active dry yeast for no-knead artisan bread. It may slightly speed up the fermentation process, so keep an eye on the dough’s progress.
Storage Info
No-knead artisan bread can be kept at room temperature for up to 3 days, ideally wrapped in a clean cloth or stored in a paper bag to preserve its crusty exterior. If you prefer to store your bread on the counter, ensure it’s in a cool, dry spot away from direct sunlight.
To FREEZE, place the bread in a sealed plastic bag and store it for up to 3 months. When you’re ready to enjoy it, THAW the bread at room temperature. To revive the crust, lightly sprinkle water over the bread and reheat it in a preheated oven at 350°F (about 177°C) for approximately 10 minutes, or until the crust becomes crispy once more.
More Bread Recipes to Try
4 Ingredient Artisan Bread Recipe
Ingredients
- 3 1/4 cup all purpose flour
- 1 ½ – 2 tsp salt - kosher sea salt
- 1/2 tsp active dry yeast
- 1 1/2 cup warm water
Instructions
- Whisk the flour, salt, and yeast in a medium bowl. While stirring with a wooden spoon, gradually add the water, stirring until incorporated. Gently mix the dough and form it into a rough ball.
- Transfer to a large clean (ungreased) bowl. Cover with plastic wrap and let the dough rise in a draft-free area at room temperature until the surface of the dough is covered with tiny bubbles and the dough has more than doubled in size. This usually takes about 18 hours, however, it still turns out great with just 12 hours of rise time.
- When the dough is ready, place a Dutch oven into the oven and turn it on to 450 degrees Fahrenheit (232 degrees Celsius). Allow it to heat in the oven for 30 minutes.
- Meanwhile, transfer the dough to a well-floured surface. Take the corners and fold under, creating a ball. Place on a large square of parchment paper (big enough to cover the bottom of your Dutch oven). Dust the dough with flour, cover it with plastic wrap, and allow it to rest for 15 minutes. Using a sharp knife, at a 90-degree angle, score an X on the top of the loaf. Each score mark should be about 2 ½ inches long and about 1/4" deep. Using a mister, spray bottle, clean toothbrush, or pastry brush, lightly mist (or brush) the top of the bread with water.
- Carefully remove the Dutch oven from the oven. Place the shaped dough into it, cover, and return to the oven to bake for 30 minutes. Remove the lid and bake for an additional 8-15 minutes, or until the top is nice and dark or golden brown (but not burnt). Remove from the oven and transfer the loaf of bread to a cooling rack. Allow it to cool for at least 30 minutes before slicing.
VIDEO
NOTES
- Please use coarse Kosher sea salt, NOT table salt.
- For a really crunchy loaf, allow the loaf to “cool” for 30 minutes on the rack of a partially open (and OFF) oven, just like you would a cheesecake. Remove and slice!
This bread is delicious! My mom is keto. How do I substitute almond flour for all purpose in this recipe?
Thank you! I don’t know exactly the ratio’s, but you can definitely use it. I don’t want to tell you the wrong thing, so I would google almond flour to regular flour ratio in baking.
I add sliced and pitted kalamata olives (You can buy these in the olive section of your grocery store) to the dough as well as heaping tablespoon of peperoncini picanti for some heat. I also toss in a small handful of dried parsley for colour. The result is fantastic and the bread is a meal in itself.
It would be very expensive at a bakery. I make the dough after supper and let it sit overnight to rise on the kitchen counter in a large glass measuring bowl which has a red rubberized lid. The next morning the dough has risen to the top. When it is convenient, or I am expecting a visitor, I go ahead and pop it into my oven. The house smells fantastic.
Sounds yum! Thank you for sharing what you do!
When did you add the olives? During the rising process or right before the oven?
I would like to try pepparoni and cheese but I don’t want to leave it on the counter for 18 hours
Just made this recipe for dinner tonight. Very easy to follow. I made one plain and one with fresh basil and garlic. We can’t wait to cut into it with our dinner.
The basil & garlic sounds yum!! Thank you for sharing that!!
Love this recipe. Have been making many loafs for friends and family. In the notes section it says you can mix-ins. How much do I need to add to actually taste them?
I make this about twice a week and it comes out perfectly every time,I do 95% of all the cooking in my house,,and they all get up in the morning to it’s wonderful smell, and it brings early morning smiles,that’s the way I like to start the day.