This no-knead artisan bread is the easiest bread recipe you’ll ever make! You only need one bowl and 3 simple ingredients. This recipe is perfect for beginners!
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3 Ingredient Bread Recipe
Homemade bread is seriously pure comfort and a staple in my home. The very first recipe I ever made from scratch was my homemade white bread, which my family adores. I’ve made many more over the years, like my homemade french bread and whole wheat bread.
You seriously won’t find an easier bread recipe than this! It comes together with only 3 ingredients (I don’t count water as an ingredient) and is perfect for beginner bakers along with my delicious dinner rolls. There’s no kneading required and the dough can be made in one bowl. Plus it only takes 5 minutes to prep.
I shaped this bread into a French Boule (circle), but this dough can easily be made into a French baguette, rolls, pizza dough, or ciabatta. It’s super versatile and a recipe you’ll want to save for when you just have a few ingredients on hand.
Easy Artisan Bread Ingredients
This is an art form of bread! It is crispy, and crunchy on the outside with a soft inside. Every bite is warm and comforting. These ingredients are pantry staples. Make this easy bread recipe quickly and easily!
Find the full printable recipe with specific measurements below.
- All-purpose flour: Make sure to sift or use a spoon to add the flour to the measuring cups. This will help the homemade artisan bread raise properly and makes chewier bread. You make need a little more when you knead bread too.
- Kosher salt: This helps slow down the growth of the yeast as well as adds flavor. You will need to let the dough rise longer because there is no sugar in the ingredients to help build the yeast.
- Dry yeast packet: Instant yeast or active dry yeast works great to help the dough rise when mixed with water.
- Warm water: Get your water up to 105°F. This will activate yeast to raise the dough.
How to Make Artisan Bread
Only 3 main pantry ingredients to make this homemade artisan bread. Prepare a work surface to make this bread perfectly. It is beautiful and delicious!
- Make the dough. Add salt and yeast to a large bowl, then pour the warm water on top. Add the flour in all at once, then mix together. I used a dough whisk, but feel free to use a spatula, wooden spoon, or even your hands. The dough will still be sticky once it’s mixed together, but this is what you want.
- Cover and let rise. Cover the bowl with a towel until the dough doubles in size. This will take about 2 to 3 hours, however the longer you allow it to rise the better. You can leave it on the counter to rise for up to 12 hours. Once it rises, you can prepare to bake or cover the bowl with saran wrap and stick it in the refrigerator to bake later. It will keep in the fridge for up to 1 week.
- Shape the dough. Dust your hands with flour, then lightly turn the dough onto a lightly floured surface. Shape the dough into your preferred shape, ensuring not to punch it down or knead it. I like to shape mine into a French boule (round circle). Or shape it into 2 loaves and tuck the ends under. Add a light dust of flour on top, then use a bread knife to make about 1 to 4 lines across the top.
- Let rest again. Line a pizza peel, skillet, or pan with parchment, then lightly sprinkle flour on top. Add the dough and let rest for 20 to 30 minutes.
- Bake in the oven. Preheat the oven to 450°F. You want the bread to cook on a hot surface, so place a baking stone, pizza stone, or flipped-over iron skillet into the oven. Let it warm in the oven for about 20 minutes while the oven preheats.
Get ready to learn all about the tips and ways to make this artisan bread the best. Bake this homemade bread in different ways, measure it perfectly, and patiently wait for the bread to rise before baking. All these great things will add up to the best artisan bread!
- Double it! You can easily double this recipe to make an extra loaf and freeze it for later.
- Baking stone. If you don’t have a baking stone, you can turn a cast iron skillet or baking sheet upside down and place it in to then to heat up.
- Parchment paper. Use parchment paper to easily slide the dough ball onto the hot skillet in the oven. The bread will cook on parchment paper.
- Measure perfectly. Knowing how to measure flour accurately can make a big difference in texture.
- Raise. The longer you let it rise, the chewier the bread will be. You can let it rise on the counter for up to 12-18 hours and up to a week in the refrigerator. I prefer to make it the night before I bake it.
- Small loaves. Split the dough in half if you’d prefer to make 2 smaller loaves. This recipe makes about a 9-inch loaf.
- Crusty crust. If you don’t have a broiler pan, stick a cup of water in a small oven-safe pan or toss in about 5 ice cubes to help keep steam in the oven. This will create a crusty crust.
- Storing. Store in a paper bag so it doesn’t soften.
What to Serve with Artisan Bread?
Artisan bread is perfect on its own with a little bit of butter or jam or warm out of the oven. Cook your favorite soup, mix together a salad or use it as sliced bread for a sandwich. The possibilities are endless!
- This bread tastes impressive alongside a warm bowl of chicken noodles or tomato soup.
- Spread butter, garlic herb butter, or jam on top.
- Dip into a warm cheese dip.
- Use it to make a grilled caprese sandwich.
- Add mashed guacamole on top to make avocado toast.
Artisan bread is a leaner formulation with low sugar and fat level compared to other types of bread. There is little to no use of dough conditioners and high or low hydration levels. It is known to be good for you compared to other bread recipes.
Artisan bread is known for its shape, texture, and appearance. It has a special flavor and aroma that is comforting with a sweet and savory taste.
If you are making a whole-grain handmade artisan loaf, then yes, it is a bit healthier. It contains a great source of fiber, antioxidants, and other ways to help reduce the risk of diabetes among other health benefits.
5 star review
“This is the best recipe! I couldn’t be happier with the results. My family loved this, and it was so easy to make. I will make this time and time again. There is something so comforting about a warm slice of home made bread.”-Molly
Ready to make more bread recipes? Try making your own pita bread, fry bread or dutch oven bread!
More Homemade Bread Recipes
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Artisan Bread Recipe
- 3 cups (395 grams) all-purpose flour , or bread flour
- ½ Tablespoon Kosher salt
- ¼ ounce instant or active dry yeast packet , or 2 1/4 teaspoons
- 1 ½ cups warm water , 105°F
- Place the flour, salt and yeast in a large bowl. Then pour the warm water (about 105°F) over top, making sure it's not too hot. Then you can use a dough whisk, spatula, wooden spoon or your hands to mix together. The dough should still be somewhat wet and sticky, but add more flour if it's too sticky to handle.
- Once the flour is all mixed in, cover with a towel or plastic wrap spayed with nonstick spray for 2-8 hours, or you can leave on the counter overnight. The longer you let it rise, the better. You can leave it on the counter to rise for up to 12 hours.
- Generously flour your hands and turn the dough onto a lightly floured surface. The dough will be sticky. Do not punch it down, knead it or roll it out. Gently work the dough into your preferred shape. I typically work it into a French boule (round circle) or 2 loaves and tuck the ends under.
- Lightly dust the top with flour and then use a bread knife to add 1-4 lines across the top.
- Preheat the oven to 450°F. Place a baking stone, a pizza stone, dutch oven or a iron skillet into the oven. You'll want the bread to cook on a hot skillet, so let it preheat for about 20 minutes. Place a piece of parchment paper onto a pizza peel or the bottom of a skillet or pan. Lightly flour and then place the dough on top and let it rest about 20-30 minutes.
- Slide the dough with the parchment paper underneath onto the hot stone. Quickly place either 1 cup of hot water in a small broiler pan or 5 ice cubes into the bottom of the oven and shut the door to trap the steam. Then bake for 25 minutes or until browned.
- Allow to cool on a cooling rack for at least 20 minutes. Slice the bread and serve. Store in a paper bag so it doesn't soften.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
What if I don’t have parchment paper? I have a cast-iron.
I was going to bake in. Can I use tinfoil instead? Or just grease the pan ?
Parchment paper is best. The tinfoil may increase the bread’s crispiness and cause it to bake quickly.
Has anyone substituted a gluten free flour in this recipe? What kind? Results?
Almond Flour or Coconut Flour. Coconut flour is dry, therefor it needs more liquid.
So easy and so good! My family loved it! Depending on your stove, you do not have to do some of the steps above. I added basil this time to see how it’ll taste.
I am trying this recipe as we speak but I changed it up a little I added a half tablespoon of sugar to help with a quicker rise on the proofing
This turned out so well! My wife and I recently moved into a new house which has been chaotic. Between the movers, unpacking, and keeping the kids on schedule, we haven’t had time for a good homemade meal. I wanted to make something homey for dinner last week to help calm the chaos and this was the perfect recipe. So easy to make and was delicious with some homemade soup! Thank you for sharing!
Can you please explain in detail how to make in bread pans, i dont have a dutch oven and would prefer to make it into 2 loafs, your info would be greatly appreciated.
I haven’t made this bread in bread pans, but I would divide it and place into 2 loaf pans. If you test it out let us know how it goes!