Easy Artisan Bread Recipe
Introduction
Easy Artisan Bread is a simple, rustic loaf that requires minimal ingredients and effort. This recipe yields a crusty exterior with a soft, chewy interior, perfect for sandwiches or serving alongside your favorite meal.
Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon active dry yeast
- 1 1/2 teaspoons salt
- 1 1/2 cups warm water
Instructions
- Step 1: In a large bowl, combine the flour, yeast, and salt. Pour in the warm water and stir until a shaggy dough forms.
- Step 2: Cover the bowl with plastic wrap or a damp towel and let the dough rest at room temperature for 12 to 18 hours, until bubbles form on the surface.
- Step 3: Preheat your oven to 450°F (230°C) and place a heavy oven-safe pot or Dutch oven inside to heat up for at least 30 minutes.
- Step 4: Turn the dough out onto a floured surface and shape it gently into a ball. Place it on a piece of parchment paper.
- Step 5: Carefully transfer the dough and parchment into the hot pot. Cover with the lid and bake for 30 minutes.
- Step 6: Remove the lid and bake for another 15 to 20 minutes, until the loaf is golden brown and crusty.
- Step 7: Let the bread cool on a wire rack before slicing to allow the crumb to set.
Tips & Variations
- For added flavor, mix in 1 tablespoon of olive oil or herbs like rosemary into the dough before resting.
- Use bread flour instead of all-purpose flour for a chewier texture.
- Allowing the dough to rest longer enhances the flavor through fermentation.
- Sprinkle seeds such as sesame or sunflower on top before baking for extra crunch.
Storage
Store leftover bread at room temperature in a paper bag or breadbox for up to 2 days to maintain the crust. For longer storage, wrap tightly in plastic wrap and freeze for up to 3 months. Reheat in a warm oven for a few minutes to refresh the crust before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do I need special equipment to bake this bread?
A heavy pot like a Dutch oven helps create steam for a crusty exterior, but you can also bake the dough on a preheated baking stone or a baking sheet and add water to a tray for steam.
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast works well and can be mixed directly with the dry ingredients. You might need slightly less, about 1/3 teaspoon, and the rising time may be shorter.
PrintEasy Artisan Bread Recipe
This Easy Artisan Bread recipe delivers a homemade rustic loaf with a crispy crust and chewy interior using simple ingredients and minimal effort. Perfect for beginners, it requires no kneading and uses a hot oven bake to create an authentic artisan texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 12 hours 65 minutes (including resting)
- Yield: One 9-inch artisan loaf (8 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Ingredients
- 3 cups all-purpose flour
- 1/4 teaspoon active dry yeast
- 1 1/4 teaspoons salt
- 1 1/2 cups warm water (about 110°F)
Instructions
- Mix Dough: In a large bowl, combine the flour, yeast, and salt. Pour warm water over the dry ingredients and stir with a wooden spoon until a shaggy, sticky dough forms. There is no need to knead this dough.
- Let Dough Rest: Cover the bowl loosely with plastic wrap or a kitchen towel and let the dough rest at room temperature for 12 to 18 hours. The dough will rise and develop bubbles on the surface.
- Preheat Oven and Dutch Oven: Place a Dutch oven with its lid inside your regular oven and preheat to 450°F (230°C) for at least 30 minutes to get it very hot.
- Shape Dough: After the resting period, turn the dough out onto a well-floured surface. Shape it gently into a round loaf by folding edges toward the center. Avoid deflating the dough too much.
- Bake Bread: Carefully remove the hot Dutch oven from the oven. Place the dough inside (you can line it with parchment paper for easy transfer), cover with the lid, and bake for 30 minutes. Then remove the lid and bake for an additional 15-20 minutes until the crust is deep golden brown and crisp.
- Cool and Serve: Remove the bread from the Dutch oven and let it cool on a wire rack for at least 1 hour before slicing to allow the crumb to set properly.
Notes
- Make sure the water is warm, not hot, to activate the yeast without killing it.
- Use a Dutch oven or a heavy covered pot to trap steam for a perfect crust.
- Resting the dough overnight develops flavor and gluten structure.
- Allow bread to cool fully before cutting to preserve the texture.
- This bread freezes well; slice after cooling and thaw as needed.
Keywords: artisan bread, no knead bread, homemade bread, rustic bread, easy bread recipe
