Artisan Bread Recipe {No Knead} - Butter Your Biscuit (2024)

• 2 teaspoons instant or rapid rise yeast
• 1 ½ cups warm tap water
• 3 cups all purpose or bread flour plus a little extra for shaping
• 2 teaspoons salt

• In a large bowl add the yeast and warm water give it a stir. Add in flour and salt and using a fork mix until all the flour is incorporated. The dough will be wet.

• Cover with plastic wrap and put somewhere warm for 2-3 hours to rise or until it doubles in size.

• Preheat oven to 450 degrees with a dutch oven.

• Add 1-2 tablespoons flour to your work surface. Place dough on the flour and roll it around using a scraper or metal spatula to get the stickiness away.Shape it into a ball with your hands. Place in a hot dutch oven lined with parchment paper.

• Place the lid on and bake for 30 minutes. Remove lid and bake another 12 minutes.

• Cool on a baking rack for 15 minutes and slice.

You can refrigerate the dough for up to 3 days if you're not ready to bake it right away. Let it rise then place it in the refrigerator. You just have to let it sit out and bring it to room temp for about 1 hour.

To freeze

The dough can be frozen let rise and then wrap in plastic wrap and placed in a ziplock freezer bag for up to 1 month. Defrost the dough in the refrigerator overnight and let come to room temp before baking.

You can freeze baked bread for up to 3 months. Wrap it in aluminum foil or parchment paper and put it in a large ziplock freezer bag.

No dutch oven?

Adjust your oven rack to the middle position and one to the lowest position. Fill a metal pan (don't use glass) with about 1 inch of water and place it on the lowest rack. Place bread dough on a parchment-lined baking sheet and place it on the middle rack. Bake for 35-40 minutes until golden brown.