Artisan Bread
This Homemade Artisan Bread is everything you love about bakery bread—crusty on the outside, soft and chewy on the inside, and full of rustic charm. With just four simple ingredients and no kneading required, this recipe is perfect for beginners and seasoned bakers alike. Whether paired with soup, served as toast, or enjoyed plain, this bread is a must-try!
The first time I made this Artisan Bread, I was amazed by how easy it was to create such a beautiful loaf. The smell of fresh bread baking filled the house, and my family couldn’t wait to tear into it. Now, it’s become a weekly tradition. My daughter loves helping sprinkle flour, and my husband always asks for an extra slice with butter. It’s a simple recipe that brings so much joy to our table.
Why You’ll Love Homemade Artisan Bread
•No Kneading Required: Minimal effort for maximum results.
•Crispy Crust: Perfectly golden and satisfying.
•Soft Interior: Chewy and full of air pockets.
•Versatile: Great for sandwiches, dipping, or as a side to any meal.
Ingredients Notes For Artisan Bread
•Flour: All-purpose flour works perfectly, but bread flour can be used for a chewier texture.
•Yeast: Instant or active dry yeast for an easy rise.
•Salt: Enhances flavor and balances the dough.
•Water: Lukewarm water to help the yeast activate.
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Recipe Steps
1.Mix Ingredients: In a large mixing bowl, combine flour, yeast, and salt. Gradually add lukewarm water and mix until a shaggy dough forms. Cover the bowl with plastic wrap or a damp cloth.
2.Let Dough Rise: Let the dough rest at room temperature for 12-18 hours, or until it has doubled in size and is bubbly.
3.Shape the Dough: Turn the dough onto a floured surface. Gently shape it into a ball without overworking the dough. Place it on a piece of parchment paper.
4.Preheat the Oven: Place a Dutch oven or heavy oven-safe pot with a lid into the oven and preheat to 450°F (230°C).
5.Bake the Bread: Carefully place the dough (on the parchment paper) into the preheated pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 10-15 minutes, or until the crust is golden brown.
6.Cool: Remove the bread from the pot and let it cool on a wire rack before slicing.
Storage Options
•Room Temperature: Store in a paper bag or bread box for up to 3 days.
•Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature and refresh in the oven if needed.
Variations & Substitutions
•Add herbs, garlic, or shredded cheese to the dough for extra flavor.
•Use whole wheat or spelt flour for a healthier loaf.
•Add seeds like sesame, sunflower, or flax for texture.
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Artisan Bread
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon active dry yeast
- 1 1/2 cups warm water 110°F/45°C
Instructions
- Prepare the Dough:
- Mix Ingredients: In a large mixing bowl, whisk together the flour, salt, and yeast. Gradually add the warm water and stir with a wooden spoon or spatula until a shaggy dough forms. No kneading is necessary.
- Rest the Dough: Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for 8-12 hours, or until doubled in size and bubbly.
- Shape the Dough:
- Preheat the Oven: Preheat your oven to 450°F (230°C). Place a Dutch oven (with the lid) inside the oven to heat for 30 minutes.
- Shape the Dough: Turn the dough out onto a well-floured surface. Using floured hands, gently shape it into a round ball. Cover with a towel and let it rest for 30 minutes while the Dutch oven heats.
- Bake the Bread:
- Transfer to Dutch Oven: Carefully remove the hot Dutch oven from the oven. Place the dough into the Dutch oven (you can use parchment paper for easier handling). Cover with the lid.
- Bake: Bake covered for 30 minutes, then remove the lid and bake for an additional 10-15 minutes, or until the crust is golden brown.
- Cool: Remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing.
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