No-Knead Artisan Bread

If you’ve ever dreamed of pulling a golden, bakery-worthy loaf of bread out of your oven—with a crackly crust and soft, chewy center—but thought it required a dough hook, a PhD in baking, and a full day off… think again. This Overnight No-Knead Bread is your lazy-day hero. With just a few ingredients, a stir of a spoon, and a little patience (overnight counts as effort, right?), you’ll have an artisan-style loaf that looks and tastes like it came from your favorite bakery. Minimal work, maximum wow-factor—and no kneading required. It bakes up beautifully the next day!

Truth be told, sourdough is having its moment, and for good reason. But it actually makes my throat itch! So while I can eat a slice, I cannot eat every day.

And why go without bread… In comes this easy artisan bread recipe, it’s made with instant yeast. Its crusty exterior and chewy interior, you’ll love how simple the dough comes together. There is one rest period (overnight), then you bake.

It really is that simple!

There is no long fermenting time, no keeping it alive, storing it, or adding to it. Keeping track of how many days it’s been since you fed it.

How to Make No-Knead Artisan Bread (Overnight & Foolproof)

This is quick and easy! The measuring and mixing take 5 minutes. Then it rests overnight, and then you bake it, which takes about an hour. Allow it to cool and the steam to release for at least 30 minutes, then it’s ready to eat!

This simple Artisan No Knead Bread is bound to become your favorite

What you’ll need:

• flour
• water
• instant yeast
• salt

You’ll mix the ingredients together. Use a mixer, a bowl, a dough whisk, or a wooden spoon and muscle! I prefer a stand mixer!

Then you’ll simply cover the dough in the bowl and let it rest overnight. Or 8-12 hours.

Do you need a special flour to make this bread?

No, you can use all-purpose flour or bread flour. I typically use all-purpose flour.

When you’re ready to bake the bread, heat the oven to 450°F.

The dough will make one large loaf, 2 medium loaves, or 6 rolls (these can be made smaller if desired).

Often, I’ll make two separate batches, as I can fit it all in my oven at the same time to bake, and it only takes a couple of minutes to prep another batch.

No-Knead Artisan Bread You Can Make in Your Sleep (Literally!)

There really is nothing like freshly-baked bread!

Don’t hesitate to make a couple of batches. I find it easiest to make more by making two batches, but not mixing them together; it’s often too much for the mixer, and then cumbersome to portion out. It’s so quick and easy to prep this bread dough, you can make as many batches as you’d like. I have extra mixing bowls for my stand mixer, making it easy to keep making batches. Mixing Bowls for KitchenAid 5 qt mixer.

You can bake it in a Dutch oven, or in a sheet pan or 9×13 pan, use foil to cover it for the first portion of baking if the item you use doesn’t have a lid.

I used to always bake large loaves, but have found that splitting the bread dough in half. It makes for a bit quicker baking, cooling, and they slice easily.

This bread is great served slightly warm. But when it comes out of the oven, you want it to cool and allow the steam to release. If you slice the bread hot, it will seem moist inside, not in a good way.

It’s perfect for toast, dipping into soups, or just slathered in butter the moment it’s cool enough to slice. If you’ve never made homemade bread before, this is the place to start.

AND… if you’re bread gets hard, dry, stale, or needs reviving. Do not miss this post on toasting bread!