Experience the ease of making authentic Italian artisan bread without the hassle of kneading. This rustic loaf boasts a crispy golden crust and a soft, airy interior—perfect for dipping in olive oil, spreading with butter, or pairing with soups and pasta.
Why You’ll Love This Recipe
- No Kneading Required: Achieve a beautifully textured loaf without the extra work.
- Authentic Flavor & Texture: The slow rise develops a deep, rich flavor with a light, airy crumb.
- Minimal Ingredients: Uses just five pantry staples for a simple, foolproof recipe.
- Crispy Crust: Baking with steam helps create that irresistible artisan-style crust.
Ingredients
- 2 ¼ cups all-purpose flour (9 oz), plus extra for topping
- ¾ cup lukewarm water (about 185 ml at 100-110°F)
- 1 ⅛ teaspoons instant dry yeast (0.20 oz)
- 1 teaspoon honey
- 1 teaspoon salt
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Step 1: Activate the Yeast
- In a small bowl, dissolve the yeast in ¼ cup of lukewarm water.
- Stir in the honey and let sit for 5 minutes until bubbly.
Step 2: Mix the Dough
- In a large mixing bowl, combine the flour with the remaining water.
- Add the dissolved yeast mixture and mix quickly with a fork.
- Stir in the salt and continue mixing until a soft, sticky dough forms. If too dry, add a splash of lukewarm water.
Step 3: First Rise
- Sprinkle a light dusting of flour over the dough.
- Cover the bowl with a damp cloth or plastic wrap.
- Let the dough rise in a warm place for 45 minutes to 1 ½ hours, or until almost doubled in size.
Step 4: Prepare for Baking
- Preheat your oven to 425°F (220°C).
- Lightly flour a non-stick baking sheet.
- Gently transfer the risen dough onto the baking sheet, ensuring the floured side faces up.
- Using a very sharp knife, score the bread with a few shallow cuts.
Step 5: Bake the Bread
- Place a small ramekin of water inside the oven to create steam for a crispier crust.
- Bake for 25 minutes at 425°F (220°C).
- Reduce the oven temperature to 325°F (160°C) and bake for another 10-15 minutes until the crust is golden brown.
Step 6: Cool and Serve
- Remove the bread from the oven and let it cool on a wire rack for at least 15 minutes before slicing.
Servings and Timing
- Yield: 1 loaf (about 4 servings)
- Prep Time: 1 hour
- Cook Time: 35 minutes
- Rise Time: 1 hour 30 minutes
- Total Time: 3 hours 5 minutes
Variations
- Whole Wheat Version: Replace half the all-purpose flour with whole wheat flour for a heartier loaf.
- Herbed Artisan Bread: Mix in 1 teaspoon of dried rosemary, thyme, or oregano for extra flavor.
- Cheese Infusion: Add ½ cup of shredded Parmesan or mozzarella to the dough for a cheesy twist.
Storage/Reheating
- Room Temperature: Store in an airtight bag or wrapped in foil for up to 3 days.
- Freezing: Wrap the cooled loaf in plastic wrap and foil, then freeze for up to 3 months. Thaw at room temperature before reheating.
- Reheating: Warm in a 300°F (150°C) oven for 10 minutes to restore crispiness.
FAQs
1. Can I use active dry yeast instead of instant yeast?
Yes, but you’ll need to proof it first by dissolving it in warm water with honey and letting it sit for 10 minutes until foamy.
2. How do I create a perfect crust?
Baking with steam helps! Place a ramekin of water in the oven while baking to achieve a crispy, golden crust.
3. Can I let the dough rise overnight?
Yes, cover and refrigerate the dough overnight for a slow fermentation, which enhances the flavor.
4. What if my dough isn’t rising?
Your kitchen may be too cold. Try placing the dough in an oven with the light on or near a warm spot to encourage rising.
5. Can I make this bread gluten-free?
You can try using a gluten-free all-purpose flour blend, but results may vary in texture.
6. Why do I need to lower the oven temperature midway through baking?
This prevents the crust from becoming too hard while allowing the inside to cook evenly.
7. Can I use bread flour instead of all-purpose flour?
Yes! Bread flour will give the loaf a slightly chewier texture.
8. How do I know when the bread is done baking?
Tap the bottom of the loaf—if it sounds hollow, it’s ready!
9. What should I serve with this bread?
Enjoy it with olive oil and balsamic vinegar, soups, pasta, or as a sandwich base.
10. Can I double this recipe?
Yes, simply double the ingredients and divide the dough into two loaves for baking.
Conclusion
This No-Knead Italian Artisan Bread delivers all the rustic charm of traditional homemade bread with minimal effort. Whether served fresh with butter or paired with a hearty meal, this golden, crusty loaf is sure to impress!
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Rustic No Knead Italian Bread
- Total Time: 3 hours 5 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Experience the ease of making Italian artisan bread with no kneading! This rustic, crusty bread is light, airy, and full of authentic flavor perfect for sandwiches, dipping, or enjoying on its own.
Ingredients
- 2 1/4 cups all-purpose flour (9 oz), plus extra for topping
- 3/4 cup lukewarm water (about 185 ml at 100-110°F)
- 1 1/8 teaspoon instant dry yeast (0.20 oz)
- 1 teaspoon honey
- 1 teaspoon salt
Instructions
Step 1: Activate the Yeast
- In a small bowl, mix ¼ cup lukewarm water with yeast and honey. Let it sit for 5 minutes until bubbly.
Step 2: Mix the Dough
- In a large mixing bowl, add the flour and remaining water.
- Pour in the activated yeast mixture and mix with a fork until combined.
- Stir in salt and mix until you get a soft, sticky dough. (If too dry, add a bit more water.)
Step 3: Let the Dough Rise
- Lightly sprinkle flour over the dough.
- Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place for 45 minutes to 1.5 hours, or until almost doubled in size. (Rising time depends on room temperature.)
Step 4: Preheat the Oven
- Preheat the oven to 425°F (220°C). (For best results, place a small oven-safe ramekin with water inside to create steam.)
Step 5: Shape & Score the Dough
- Gently transfer the dough to a floured baking sheet, ensuring the floured side is facing up.
- Score the dough with a sharp knife (not too deep) to help it expand while baking.
Step 6: Bake the Bread
- Bake at 425°F (220°C) for 25 minutes.
- Reduce heat to 325°F (160°C) and bake for 10-15 more minutes, until golden brown and crusty.
Step 7: Cool & Serve
- Remove from the oven and let it cool on a wire rack for at least 15 minutes before slicing.
Notes
- For better rising on cold days, preheat the oven on low for 5 minutes, turn it off, and let the dough rise inside.
- Extra resting time (30 minutes) before baking results in a fluffier texture.
- Steam Trick: Place a ramekin of water in the oven to create a crispier crust.
- Prep Time: 1 hour
- Rise Time: 1 hour 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: No-Knead, Baking
- Cuisine: Italian
