Knowledge

Simple, Delicious No-Knead Artisan Bread Recipe

  • I am wondering if the recipe is complete. I know that you have to activate the yeast with a little bit of sugar. Is the dough rising even if there is no sugar in it? Thank you.

    • Gabriela, I wondered the same thing the first time I tried it. It works wonderfully as long as you let it sit for at least 12 hours. I know it seems odd but the bread rises beautifully. It really is just those simple ingredients, no need to worry about the perfect temperature or sugar!

  • Gayla

    Will a stainless steel Dutch Oven with a heavy copper bottom be suitable for baking this bread? If so will I need to adjust the oven temperature or cooking time?
    Thanks

    • Gayla, it should be just fine. Check it at 20 minutes but it should cook just fine at 450.

  • Tabatha

    What size pot do you suggest?

    • Most any size would be acceptable. I, however, use a 10″ pot and it works perfect. It’s just big enough to create a nice, round loaf.

  • Lynn

    Can’t wait to try this. I’m confused though about number 4. Could you elaborate a bit on how to do that? Thanks!

    • Lynn, basically you just are just folding the dough in half, then folding it in half the other way, then repeating that one more time. You’ll see what I mean when you get to that point. The dough will be very spongy and gooey but when you start folding it, the dough will suddenly become tight. If you have any questions in when you’re there, email me. Or if you’d like to email me beforehand, I can get you my phone number and I’d be more than happy to walk you through it if you get confused. unitedmomsnetwork at gmail

      In the meantime, you’re right, that’s sort of confusing. I’ll make a video of it ASAP.

  • Lynn

    Thanks you SO much!! I really appreciate it!

  • This seems so easy! I’m looking forward to testing it out! Thanks for sharing

  • Sunshyne

    I’m looking forward to trying this!! Looks yummy. I have a stainless steel Dutch oven, but it’s only oven safe to 400F. How should I adjust the time?

    • I’m so sorry I missed this question! I’m guessing I thought I was going to go back and try it at 400F and never did so I apologize. I’m guessing you would add on 10-15 more minutes or until the top is brown. Hope it worked out okay for you!

  • Malia Oswald

    Just made this bread. I have been making bread for years. This one turned out the prettiest. Very tasty. Do you think you could use this idea with different recipes, such as Rosemary?

    • I’m sure you could, just adjust liquid/oil to meet what you may be adding so it’s not too dry.

  • Nancy Risch-Smith

    which kind of flour do you recommend? I have wheat berries I can gring or would you just use bread flour or maybe AP flour???

    • Nancy, I just use all-purpose flour, bread flour would probably work fine as well. AP flour is probably the best, however.

  • Mélanie Sandrine

    What kind of yeast… instant or dry active?

  • Melinda S.

    Hello United Moms Network. I have been making my own home baked bread and I just made this one.I doubled the ingredients half whole wheat/half bread flour, use active yeast and mix with 1 tsp.dried rosemary and about 1/3 cup of kalamata olives roughly chopped and it turn out beautiful and tasty delicious.Thank you for the recipe.

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