Annie's Noms

Dessert with a sprinkle of beauty.

  • Home
  • About
    • Why Food Blogging?
    • Contact
    • FAQ
  • Blog
  • Recipes
  • Beauty
  • Conversions
    • Cup to Gram Conversions
    • UK/US Substitutions
    • Oven Temperatures
  • Privacy Policy

No-Knead Crusty Artisan Bread

6.6.13 By Annie N

Jump to Recipe Print Recipe
No-Knead Crusty Artisan Bread

After some yummy cookie recipes, I have a savoury recipe to share with you today, I thought we could all do with some more carbs obviously…

Before we get to this bread I’d just like to thank everyone for all of their input and help after I asked about watermarks etc in this post.

The wavy watermark was the clear winner, so that’s what I’ll be doing from now on. I’ll get my other half to re-enable right click tonight!

Now, this bread…

I love bread, if I have a bowl of soup and bread to dip in, I honestly eat 1/4 of a loaf. I just love big, thick slices of bread!

No-Knead Crusty Artisan Bread

I also love making bread, I just love the process of making the dough and then kneading it, so I was a bit intrigued about this no-knead bread. I wondered how it would live up to my normal loaf.

I won’t be making this no-knead artisan bread all the time, I still love a normal white loaf, but this is a great if you don’t have time to knead a loaf of bread, but still want a fresh, homemade loaf.

No-Knead Crusty Artisan Bread

It was gorgeously crunchy on the outside and soft in the middle, the perfect loaf of bread in my opinion!

It’s so easy to make! And your house is still filled with the absolutely divine smell of freshly baked bread… Ahhhhhhhhhhhh so good!!

No-Knead Crusty Artisan Bread

So now onto the recipe. You basically put all of the ingredients into a large bowl mix them until they come together into a loose dough, cover the bowl up and leave it overnight! Simple! You’ll need a large cast iron pot with a lid. I used a 5 litre cast iron enamelled casserole pot.

No-Knead Crusty Artisan Bread

Print Recipe
Prep Time 1 d
Cook Time 37 mins
Total Time 1 d 37 mins
Servings 1 Loaf

Ingredients
  

  • 3 cups plain flour
  • 1 tsp salt (original recipe called for 2-3tsp; we aren't too keen on salt though)
  • 1/2 tsp yeast
  • 1 1/2 cups warm water

Instructions
 

  • Place all ingredients into a large bowl and mix with a wooden spoon, until a loose, scraggly dough forms.
  • Cover the bowl with cling film and leave at room temperature for 8-24 hours. (I left mine for 24 hours). The dough will be all bubbly.
  • Preheat the oven to 230 degrees C/450F. Once the oven is up to temperature, place the cast iron pot into the oven for 30 minutes.
  • Shape the dough into a round loaf with floured hands. After the pot has been heated for 30 minutes, remove from the oven and place on a heatproof surface. Place the shaped loaf into the pot and place the lid on it. (If your cast iron pot isn't enamelled, place a piece of greaseproof paper in bottom of the pot)
  • Place into the oven for 30 minutes, then remove the lid and bake for a further 7-15 minutes until golden brown and slightly crackled on top. Keep an eye on it, my loaf only needed 9 minutes without the lid, it will depend on your oven.
  • Once the loaf is baked, (it will sound hollow when you knock on it) remove from the oven and remove from the pot. Place the loaf on a wire rack to cool completely.
  • Loaf will keep, tightly wrapped, at room temperature for 3 days.

Notes

Recipe from The Comfort Of Cooking - http://www.thecomfortofcooking.com/2013/04/no-knead-crusty-artisan-bread.html
crustyartisan5 crustyartisan6 crustyartisan7 crustyartisan8
Enjoy 🙂

Follow on Bloglovin
I link up at these great Link Parties!

Share this:

  • Facebook
  • Twitter
  • Pinterest

Filed Under: Bread, Recipes Tagged With: artisan, bread, easy, loaf, no-knead

« Double Decker Cookies and A Question for you all…
Blueberry and Raspberry Muffins »
Meet Annie
Recipe Developer, Food Photographer, Writer, lover of dessert and beauty! Photo
More about me...
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Categories

Archives

Popular Posts

Cut Your Beauty Budget (Without Reducing The Quality Of The Products You Use) | Annie's Noms

Cut Your Beauty Budget (Without Reducing The Quality Of The Products You Use)

This Mango and Passion Fruit Mousse only requires four ingredient and 5 minutes to make. It's light, sweet, fruity and perfect for Summer!

Mango and Passion Fruit Mousse

The Pretty Pintastic Party #61

No-Churn Peach and Raspberry Ice Cream

My Malt Chocolate Doughnuts are filled with malt powder, topped with a silky milk chocolate glaze and topped with crushed Maltesers. Baked and not fried, you can enjoy these with your afternoon coffee. A malt lover's dream!

Malt Chocolate Doughnuts

These thick and chewy Pumpkin Maple Oatmeal Cookies are delicious with or without their maple glaze; perfect for breakfast or a snack, these are perfect for those on the go mornings!

Pumpkin Maple Oatmeal Cookies

About

Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! More…

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Recent recipes

These Sourdough Sultana Scones are packed full of fruit and made with a cup of sourdough starter to give a tangy, earthy flavour. Flaky, buttery and easy to make, they're bound to become a family favourite!
Spiced, carrot filled cupcakes topped with light, fluffy coconut frosting and toasted coconut, these Carrot Cake Coconut Cupcakes are the perfect Spring bake.
This super easy to make Brownie Brittle is absolutely delicious and so addictive. A kind of hybrid between a brownie and cookie, if you love the crispy edges of brownies, you will LOVE this brittle!

Copyright © 2022 Annie Ngai - Privacy Policy

 

Loading Comments...