This no-knead artisan bread is the easiest bread recipe you’ll ever make! You only need one bowl and 3 simple ingredients. This recipe is perfect for beginners!
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3 Ingredient Bread Recipe
Homemade bread is seriously pure comfort and a staple in my home. The very first recipe I ever made from scratch was my homemade white bread, which my family adores. I’ve made many more over the years, like my homemade bagels, homemade french bread and whole wheat bread.
You seriously won’t find an easier bread recipe than this! It comes together with only 3 ingredients (I don’t count water as an ingredient) and is perfect for beginner bakers along with my delicious dinner rolls. There’s no kneading required and the dough can be made in one bowl. Plus it only takes minutes to prep just like Irish soda bread.
I shaped this bread into a French Boule (circle) similar to a sourdough bread recipe, but you can shape it into a French baguette, rolls, pizza dough, or ciabatta. It’s super versatile and a recipe you’ll want to save for when you just have a few ingredients on hand.
Easy Artisan Bread Ingredients
This is an art form of bread! It is crispy, and crunchy on the outside with a soft inside. Every bite is warm and comforting. These ingredients are pantry staples. Make this easy bread recipe quickly and easily!
Find the full printable recipe with specific measurements below.
- All-purpose flour: Make sure to sift or use a spoon to add the flour to the measuring cups. This will help the homemade artisan bread raise properly and makes chewier bread. You make need a little more when you knead bread too.
- Kosher salt: This helps slow down the growth of the yeast as well as adds flavor. You will need to let the dough rise longer because there is no sugar in the ingredients to help build the yeast.
- Dry yeast packet: Instant yeast or active dry yeast works great to help the dough rise when mixed with water. Commercial yeast is best, no need for a sourdough starter recipe.
- Warm water: Get your water up to 105°F. This will activate yeast to raise the dough.
How to Make Artisan Bread
Only 3 main pantry ingredients to make this homemade artisan bread. Prepare a work surface to make this bread perfectly. It is beautiful and delicious!
- Make the dough. Add salt and yeast to a large bowl, then pour the warm water on top. Add the flour in all at once, then mix together. I used a dough whisk, but feel free to use a spatula, wooden spoon, or even your hands. The dough will still be sticky once it’s mixed together, but this is what you want.
- Cover and let rise. Cover the bowl with a towel until the dough doubles in size. This will take about 2 to 3 hours, however the longer you allow it to rise the better. You can leave it on the counter to rise for up to 12 hours. Once it rises, you can prepare to bake or cover the bowl with saran wrap and stick it in the refrigerator to bake later. It will keep in the fridge for up to 1 week.
- Shape the dough. Dust your hands with flour, then lightly turn the dough onto a lightly floured surface. Shape the dough into your preferred shape, ensuring not to punch it down or knead it. I like to shape mine into a French boule (round circle). Or shape it into 2 loaves and tuck the ends under. Add a light dust of flour on top, then use a bread knife to make about 1 to 4 lines across the top.
- Let rest again. Line a pizza peel, skillet, or pan with parchment, then lightly sprinkle flour on top. Add the dough and let rest for 20 to 30 minutes.
- Bake in the oven. Preheat the oven to 450°F. You want the bread to cook on a hot surface, so place a baking stone, pizza stone, or flipped-over iron skillet into the oven. Let it warm in the oven for about 20 minutes while the oven preheats.
Cooking Tips
Get ready to learn all about the tips and ways to make this artisan bread the best. Bake this homemade bread in different ways, measure it perfectly, and patiently wait for the bread to rise before baking. All these great things will add up to the best artisan bread!
- Double it! You can easily double this recipe to make an extra loaf and freeze it for later.
- Baking stone. If you don’t have a baking stone, you can turn a cast iron skillet or baking sheet upside down and place it in to then to heat up.
- Parchment paper. Use parchment paper to easily slide the dough ball onto the hot skillet in the oven. The bread will cook on parchment paper.
- Measure perfectly. Knowing how to measure flour accurately can make a big difference in texture.
- Raise. The longer you let it rise, the chewier the bread will be. You can let it rise on the counter for up to 12-18 hours and up to a week in the refrigerator. I prefer to make it the night before I bake it.
- Small loaves. Split the dough in half if you’d prefer to make 2 smaller loaves. This recipe makes about a 9-inch loaf.
- Crusty crust. If you don’t have a broiler pan, stick a cup of water in a small oven-safe pan or toss in about 5 ice cubes to help keep steam in the oven. This will create a crusty crust.
- Storing. Store in a paper bag so it doesn’t soften.
What to Serve with Artisan Bread?
Artisan bread is perfect on its own with a little bit of butter or jam or warm out of the oven. Cook your favorite soup, mix together a salad or use it as sliced bread for a sandwich. The possibilities are endless!
- This bread tastes impressive alongside a warm bowl of chicken noodles or tomato soup.
- Spread butter, garlic herb butter, or strawberry jam on top.
- Dip into a warm cheese dip or this bread dipping oil recipe.
- Use it to make a grilled caprese sandwich.
- Add mashed guacamole on top to make avocado toast.
Recipe FAQs
Artisan bread is a leaner formulation with low sugar and fat level compared to other types of bread. There is little to no use of dough conditioners and high or low hydration levels. It is known to be good for you compared to other bread recipes.
Artisan bread is known for its shape, texture, and appearance. It has a special flavor and aroma that is comforting with a sweet and savory taste.
If you are making a whole-grain handmade artisan loaf, then yes, it is a bit healthier. It contains a great source of fiber, antioxidants, and other ways to help reduce the risk of diabetes among other health benefits.
5 star review
“This is the best recipe! I couldn’t be happier with the results. My family loved this, and it was so easy to make. I will make this time and time again. There is something so comforting about a warm slice of home made bread.”
-Molly
Ready to make more bread recipes? Try making your own pita bread, fry bread or dutch oven bread!
More Homemade Bread Recipes
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Artisan Bread Recipe
Video
Ingredients
- 3 cups (395 grams) all-purpose flour , or bread flour
- ½ Tablespoon Kosher salt
- ¼ ounce instant or active dry yeast packet , or 2 1/4 teaspoons
- 1 ½ cups warm water , 105°F
Instructions
Make dough:
- Place the flour, salt and yeast in a large bowl. Then pour the warm water (about 105°F) over top, making sure it's not too hot. Then you can use a dough whisk, spatula, wooden spoon or your hands to mix together. The dough should still be somewhat wet and sticky, but add more flour if it's too sticky to handle.
- Once the flour is all mixed in, cover with a towel or plastic wrap spayed with nonstick spray for 2-10 hours, or you can leave on the counter overnight. The longer you let it rise, the more it will ferment.
Shape:
- Wet your hands and turn the dough onto a lightly floured surface. The dough will be sticky. Do not punch it down, knead it or roll it out. Gently pull the sides up and fold into the middle to make your preferred shape. I typically work it into a French boule (round circle) or 2 loaves and tuck the ends under.
- Place dough on a piece of parchment paper. Lightly dust the top with flour and then use a bread knife to add 1-4 lines across the top. Let it rest about 20-30 minutes.
Bake:
- Preheat the oven to 450°F. Place a baking stone, a pizza stone, dutch oven or a iron skillet into the oven.
- Slide the dough with the parchment paper onto the hot stone. To make crustier, place either 1 cup of hot water in a small broiler pan or 5 ice cubes into the bottom of the oven and shut the door to trap the steam. Then bake for 25-30 minutes or until browned.
- Allow to cool on a cooling rack for at least 30 minutes. Slice the bread and serve. Store in a paper bag so it doesn't soften.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Most bakers know you never put the salt with the yeast. Salt kills the yeast.
The salt should be mixed with the flour. The yeast should be bloomed either by itself or with the addition of a little sugar.
Hi Teresa! I’ve never had a problem with instant yeast coming in contact with salt. I never add it to my active dry yeast though.
In the recipe it says you can use active dry yeast. If that is what I have how do I keep the salt from killing it?
HI Angie! You can use instant or dry yeast. Everything comes together at once and will not kill the yeast.
most bakers would be poorly informed than. Salt retards the growth of yeast and would only kill it in too high a concentration, if you skip the salt, your bread is uneven with large air holes. Salt is crucial to proper rise.
I’ve worked in a bakery and we never worried about it, you sound like someone who reads more about food science than actually bakes
Can this be made with White Whole Wheat flour?
I haven’t tried it before, but I think that should work just fine. :)
How long does the the artisan bread keep, and does it need to be refrigerated?
Wow, what a great recipe! I may have worked it more than intended and added extra flour, but it turned out great! My husband said that it was the best white bead he had ever eaten, nice and dense.
I’m so glad you and your husband enjoyed it! Thank you for your comment Nancy. :)
My dough was so moist I couldn’t get it in any shape other than a pancake. Could my altitude ofn7300 ‘ be the reason? I added another cup of flour and stuck in the frig until tomorrow when I’ll try again. Any suggestions would be appreciated!
I hope the additional flour worked for you. It definitely could have been the altitude!
Do you let this bread rise and then put it in the fridge? Or is that only if you don’t want to bake it right away?
I like to let it rise at least 2 hours even if I plan to refrigerate for another day. You don’t have to refrigerate if you’re baking for another day, but I usually do for at least 20 minutes to make the dough easier to handle.
I really like it. It was super easy. It’s a little heavier bread just the way I like it. Has substance to it thanks for the recipe. I will be making this a lot more
I’m so glad you enjoyed it! Thanks for your comment and review. :)
Loved this! My first attempt at baking bread and I think I’m hooked. Thanks for sharing the recipe, the photos and the tips. Easy to follow and final product was delicious!
I’m so happy it turned out well for you! Congrats on your first loaf of bread! :)
Thank you for this great recipe. I’m one of the many intimidated by yeast. This recipe was so easy to make. My loaf was shaped wonky, but tasted great. I added fresh rosemary and it tasted pretty darn close to our favorite bread from Whole Foods.
Adding rosemary is a great idea! I’m so glad you enjoyed it!
My bread tasted great but it was not has full/tall as yours. What did I do wrong? First-timer for baking bread.
Hi Kendra! Did you use active dry yeast, not rapid rise? You could let it rise longer next time! I’m glad it still tasted great!
I’m so excited to try this! What kind of thermometer should I get to test the water temp?
Hi Natalie! Any probe thermometer will do!
OMG is this good! But cover with plastic when it’s rising on the counter…otherwise it developed a dry skin, which is NOT good! I used bread flour, let it stay in the fridge two days, and hot water in the oven and it came out a chewy crusty loaf of goodness! ❤️ Super fast for labor and I couldn’t believe it raised so much in the oven!
The parchment paper box says not to use in oven temps above 425 degrees. How long would I bake the bread at this reduced temperature?
Hi Deb! I’ve always used it at 450 and haven’t had any issues! :)
Super easy to make and tastes delicious!
I’m so glad you enjoyed it! :)
I can’t believe how easy this was to make, just a few ingredients too! The tips were so helpful, thank you!
PERFECT TIMING! We’re out of bread and I’ve been looking for a good recipe! Thanks so much!
Great easy bread
Glad you enjoyed it! :)
Can you use a bread loaf pan
Yes, it may change the texture slightly but just make sure to dust the pan lightly with flour. You may need to adjust the cooking time by a few minutes as well, just keep a close eye towards the end.