It’s all in the crust

No knead artisan bread is something we were introduced to by a friend and it changed our lives. This bread has the perfect crispy crust and a delicious sourdough flavor. You can make it plain or add different cheeses, fruit, seeds, and flavors.

First up, is cranberry, orange, and almond bread. This was delicious! It would make the perfect bread for a turkey sandwich or french toast.

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This dough is extremely sticky, be sure to use plenty of flour.

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I mean really, look at that crust! Plus the size of this loaf is perfect for small get-togethers or a meal with friends (or just grab some butter and/or cheese and eat it yourself despite what Megan is about to write about saving it for later).

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The cheddar jalapeno loaf is also a favorite and one we will be entering into the county fair this fall. It has the perfect amount of heat without being overbearing. I found it a touch hot, but I’m a baby. The cheese and jalapenos are mixed into the dough as well as sprinkled on top. Yellow cheddar gives a nice color to the bread, but I enjoy the taste of white cheddar better. I decided next time I make it, I will do a little both to get the best of both worlds. Cream cheese would be the perfect spread for this bread. (and really anything else, but enough about my addiction to cream cheese) Not to mention it makes delicious toast.

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To store this bread, put the cut side face down on the cutting board. If you put it in a bag, you will lose the crispy crust.

For gifts, we wrapped the loaf in a flour sack towel, which seemed to work well.

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There are a lot of recipes for this no knead artisan bread, each varying slightly. I am posting two slightly different recipes for this bread. If you want just plain sourdough, just leave out the add ins.

This bread is very forgiving and extremely easy. It’s a great recipe to start with if homemade bread scares you. Be creative and have fun with it! I am completely useless when it comes to bread and I can’t manage to mess this recipe up. If I can do it anyone can.

5.0 from 1 reviews
No Knead Artisan Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
  • 3 cups All Purpose Flour
  • 1½ tsp. salt
  • 1 tsp. yeast
  • 1½ cups luke-warm water
  1. Combine the three dry ingredients in a large bowl then pour in the luke-warm water. Stir until completely combined. Dough will look messy and not smooth.
  2. Once combined, cover tightly with plastic wrap and let sit on the counter. Let dough sit for between 12-18 hours. Sometimes, I have let mine sit for longer because life got in the way. It still turns out.
  3. When dough is done rising and ready to bake, preheat oven to 450 degrees F and place dutch oven in oven to pre heat. Pan should pre heat for 30 minutes.
  4. Heavily flour clean counter top or surface. Turn dough onto floured surface and shape into a round ball.
  5. After dutch oven has preheated, place ball of dough in the dutch oven and cover with lid.
  6. Bake at 450 degrees F for 30 minutes. After 30 minutes, remove lid and bake for an additional 15 minutes until done. Bread will be golden in color.

5.0 from 1 reviews
No Knead Artisan Bread
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 1 loaf
  • 3 cups of all-purpose flour
  • ½ teaspoon instant or rapid rise yeast
  • 1¾ teaspoon kosher salt
  • 1½ cups cool tap water
  1. In a large mixing bowl, whisk together flour, salt and yeast.
  2. Add water and mix until a sticky mixture forms.
  3. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great.
  4. Heat oven to 450 degrees. While oven is pre heating, place pan in oven for 30 minutes to pre heat as well.
  5. Meanwhile, pour dough onto a heavily floured surface and shape into a ball.
  6. Remove hot pot from the oven and drop in the dough.
  7. Cover and return to oven for 30 minutes.
  8. After 30 minutes remove the lid and bake an additional 15 minutes.
  9. Remove bread from oven and place on a cooling rack to cool.

For cranberry, orange, and almond loaf:

1/2 c dried cranberries, 1/2 c almonds (I used slivered), and zest from one orange (mixed into the dough before you let it rise).

For cheddar jalapeno loaf:

1/4 c diced jalapenos, 1 c cheddar cheese (mixed in with dough before it rises) and 8-10 thin jalapeno slices and 1/4 c cheese sprinkled on top right before bread is baked.



Leaven for the Rest of Us

Who doesn’t love homemade bread? And can we talk about that smell?!? Personally, I can’t get enough of it. If homemade bread intimidates you, this is a great recipe to try. Good bread just takes a little bit of practice.


Start with your ingredients.


Heat 2 cups of water and dissolve a small amount of your sugar in the warm water. Stir in yeast and let sit. The temperature of the water needs to be between 95 – 115 degrees F. Once you make bread a few times, you’ll get an idea of what the temperature should feel like. When I teach my kids about dough, I have them feel water that is too cold, too hot, and then the right temperature. If your water is too hot, it will kill the yeast. If your water is too cold, it won’t activate the yeast. Yeast is what makes the bread rise, so you want to be sure the water is the right temperature. Adding a little sugar just speeds things up.


After about 10 minutes, you should see a significant change in the yeast. If nothing has happened, you will need to start the yeast over. It should look like this.


Melt the butter and add butter, honey, 2 1/2 cups of water, salt, remaining sugar. Mix to combine.


Add yeast to mixing bowl and mix to combine.


Begin adding flour. I used white flour this time. This is what the dough should look like after 4 cups have been added.


Keep adding flour, a few cups at a time. This is after 8 cups of flour.


I ended up adding about 11 cups total. Knowing when the dough is done will come with time and practice. It should be slightly sticky to the touch.


Knead the dough for 8 minutes in the mixer.


The dough should have a nice shine to it. Isn’t it beautiful?

Divide dough into 4 equal parts. I use a kitchen scale for this since I’m terrible at eyeballing.


Spray 4 bread pans with pan spray.


Shape dough into loaves and place in the pans.



Place in warm oven and let rise for 30 minutes and doubled in size.

Remove bread and heat oven to 400. Place bread back in oven and cook for 5 minutes. Reduce the heat to 325 and bake for another 25 minutes, until golden brown on top.

Remove bread from oven and pans. Place on a cooling rack. While bread is still warm, butter the tops of the loaves.




I’m blaming it on my holiday sickness. I forgot to let this bread rise. Apparently it’s my first day. I just made sure the internal temperature was around 200. This proves what a great recipe this is. Of course bread should rise, but know that the bread will still turn out.

Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 4 loaves
Great for beginner bread bakers.
  • 4½ cups warm water
  • 4 TBSP Butter
  • 6 TBSP Sugar
  • ¼ c Honey
  • 1 TBSP Salt
  • 2 Heaping TBSP Yeast
  • 2 TBSP Dough Enhancer
  • 10-12 cups of flour (white/wheat/mixture)
  1. Warm 2 cups of water.
  2. Dissolve 1 TBSP of your pre measured sugar in the water.
  3. Add yeast, stir, and set aside.
  4. Add remaining water, sugar, salt, honey, and melted butter into the mixer bowl.
  5. Mix to combine.
  6. Add yeast mixture and combine.
  7. Begin adding flour, 2 cups at a time, stopping occasionally to scape down the sides of the bowl.
  8. Continue to add flour until dough starts to clean the sides of the bowl.
  9. Turn mixer on high and knead for 8 minutes.
  10. Turn dough out onto an oiled surface and form into 4 loaves and place each loaf into a well-greased bread pan.
  11. Place pans in a slightly warm oven to proof for about 30 minutes, until doubled in size.
  12. Take bread out of the oven and preheat to 400.
  13. Place bread into oven and bake for 5 minutes, then reduce the heat to 325 until bread is done. (about 30 minutes)
  14. Remove from oven, remove bread from pans and place on cooling rack.
  15. While loaves are still warm, butter tops and allow bread to cool completely before storing.