How long does the bread need to rise?

The No Knead Italian Artisan Bread needs about 45 minutes to 1 hour and 30 minutes to rise. The time can vary based on your kitchen temperature. Ensure the dough has doubled in size for optimal results.

What can I use instead of honey?

You can substitute honey with maple syrup or agave syrup for a vegan option. Both alternatives are excellent sweeteners that will still activate the yeast without affecting the flavor significantly.

Is it possible to make this bread in advance?

You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Just remember to allow it to come to room temperature and rise again before baking.

How do I know when the bread is done baking?

The bread is done when it has a beautiful golden brown crust and sounds hollow when tapped on the bottom. You can also check internal temperature; it should be around 200°F (93°C).

Can I add other ingredients like cheese or herbs?

Absolutely! Feel free to incorporate your favorite herbs, garlic, or cheese into the dough. Just ensure that you don’t overload the dough to keep the texture intact.

No Knead Italian Artisan Bread - Easy Recipe for Homebakers

Ingredients

Scale

2 ¼ cups All-Purpose Flour
¾ cup Lukewarm Water
1 ⅛ teaspoons Instant Dry Yeast
1 teaspoon Honey
1 teaspoon Salt

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Instructions

Activate the Yeast: In a small bowl, combine ¼ cup of lukewarm water with honey. Sprinkle the instant dry yeast on top and let it sit for about 5 minutes until bubbly.
Combine Ingredients: In a larger bowl, add 2 ¼ cups of all-purpose flour and the remaining lukewarm water. Pour in the yeast mixture and stir gently until a soft, sticky dough forms.
Let it Rise: Cover the bowl with a damp cloth and set in a warm location until the dough has doubled in size, about 45 minutes to 1 hour 30 minutes.
Bake the Bread: Preheat the oven to 425°F (220°C). Transfer the dough to a floured baking sheet, score the top lightly, and bake for 25 minutes at high heat. Lower the temperature to 325°F (160°C) and bake for an additional 10-15 minutes.
Enjoy: Let the loaf cool on a wire rack for at least 15 minutes before slicing.

Notes

For an extra crispy crust, place a pan of hot water in the oven during baking. Store leftover bread at room temperature in a paper bag.

Author: robert-thompson
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Bread
Method: Baking
Cuisine: Italian
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 100
Sugar: 1g
Sodium: 400mg
Fat: 1g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 3g
Cholesterol: 0mg