No-Knead Bread Without a Dutch Oven Recipe (Artisan Style)

Two slices of no-knead bread made without a Dutch oven on a plate with olive oil and rosemary.

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No-Knead Bread Without a Dutch Oven Recipe (Artisan Style)

Want delicious artisan-style no-knead bread without a Dutch oven? This recipe is perfect if you'd like to try baking homemade bread without the kneading, mess, or fancy equipment.

Prep Time5

Cook Time50

Rising Time18

Total Time18 55

Course: Bread

Cuisine: American

Servings:

Calories: 119.7kcal

Author: Jennifer Bell

Equipment

9"x13" baking pan
Parchment paper

Ingredients

2 1/2 cups scooped and leveled all purpose flour (organic if possible)
1/2 teaspoon active dry yeast
1 teaspoon salt
1 3/4 cups warm water (between 110 and 115 degrees Fahrenheit. Or simply test it on your wrist to make sure it feels warm but not hot.)
1 tablespoon maple syrup (or substitute granulated sugar)

Instructions

Add 2 1/2 cups scooped and leveled all purpose flour , 1/2 teaspoon active dry yeast, and 1 teaspoon salt to a large mixing bowl, then mix well.
Add 1 3/4 cups warm water and 1 tablespoon maple syrup, then use a spoon to mix until the flour is fully incorporated.
Cover the bowl with plastic wrap or a large plate, then leave it at room temperature to rise for 18 hours (give or take a couple of hours works too).
Preheat the oven to 400 degrees Fahrenheit.
Transfer the dough to a 9x13 inch baking dish lined with parchment paper.
Bake for 40-50 minutes, or until the loaf is a deep golden brown.
Let cool for at least 1 hour before serving.

Notes

Store in a bread box, bag, or wrapped in a kitchen towel for 2-3 days, or freeze it in a freezer bag for up to 3 months.

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