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+ servings
two loaves of artisan bread in a basket
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4.49 from 570 votes

Artisan Bread

4 Ingredient No Fail No Knead Artisan Bread that's easy and delicious! Perfect for those who love freshly home baked bread right out of the oven.
Prep Time10 mins
Cook Time3 hrs 5 mins
Total Time3 hrs 15 mins
Course: Bread
Cuisine: American
Keyword: artisan bread
Servings: 20
Calories: 150kcal


  • 3 cups water lukewarm
  • 1 1/2 tablespoon active dry yeast
  • 1 1/2 tablespoon salt
  • 6 1/2 cups all-purpose flour


  • In a medium bowl add the warm water, salt and yeast and stir together. Let the mixture sit for 5-10 minutes until the yeast bubbles up.
  • In the bowl of your mixer add all the flour, then pour the yeast mixture over the flour and mix using the dough hook of your mixer, until it's all well incorporated and the dough comes clean from the sides of the bowl. I usually do this for about 5 to 7 minutes.
  • Place the dough in a large plastic container, it needs room to rise, and put the lid on it, but do not close completely, there needs to be one corner left open to let the gases escape. Alternatively, you can use a large bowl, covered well with plastic wrap and poke a couple small holes in the top using toothpicks.
  • Let the dough rise for 2 hours.
  • The dough will be very sticky and elastic. It is recommended to bake this on a stone, however a regular baking sheet will work just fine. Cover the baking sheet, or stone with parchment paper.
  • Add flour to your hands, and divide the dough in two pieces. Add more flour to your hands as necessary. Shape the dough into the desired shape for your bread and place it seam down on the baking sheet. Sprinkle some more flour on top of the loaves. Let the loaves rest for another 30 minutes so that they can rise a bit.
  • Preheat oven to 450 F degrees. Before placing the bread in the oven, add a pan with a cup of water and place it in the bottom rack. Slash the top of your bread, to allow gases to escape.
  • Bake the bread for 30 to 35 minutes. The water will allow for the bread to form a nice crusty top.
  • Cool on a rack before serving.


  1. Always check the expiration date on your yeast and make sure it hasn't expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date. Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date.
  2. To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard. However, you can also store your yeast in the fridge or freezer. If you do store it in the freezer and need to use yeast for your baking, make sure you take out the amount you need and let it sit at room temperature for at least half hour before using.
  3. Once your yeast package or jar has been opened, you must refrigerate the yeast or freeze it in an airtight container.
  4. One thing to remember about your yeast, is that it is a living organism and over time it will lose activity, even if you’ve never opened the jar or package. So if you don’t bake often, buy the smaller yeast packages rather than a big jar of yeast.
  5. How do I know when my bread is done baking: Tap the bottom! Turn the bread upside down and give the bottom a firm thump with your thumb, or a knock and if it sounds hollow it's done.
  6. Recipe will yield 2 loaves. Nutritional information assumes 10 slices per loaf and is per slice.


Serving: 1slice | Calories: 150kcal | Carbohydrates: 31g | Protein: 4g | Sodium: 526mg | Potassium: 52mg | Fiber: 1g | Calcium: 7mg | Iron: 1.9mg