This easy homemade Artisan Bread recipe only requires 4 simple ingredients to make! This crusty bread recipe will be the easiest yeast bread you’ll ever make. You don’t even need a mixer to make this bread with its thick, crispy crust and chewy crumb. It’s a forgiving recipe that comes out perfect every time and is excellent for beginners or pros who want a flavorful bread recipe.
There is nothing better than homemade bread straight from the oven, especially this artisan bread. It’s such an easy bread recipe to make, and it pairs perfectly with any dips, soup recipes, and saucy recipes. It’s so flavorful and chewy on the inside and delightfully crispy outside. You won’t be able to get enough of it.
Baking bread can be intimidating, but this bread recipe comes together so effortlessly you’ll want to make it again and again. You don’t need any special equipment, and you don’t have to spend ages kneading it; the bread practically comes together on its own after you’ve combined the ingredients. For another bread recipe, check out my focaccia recipe, brioche bread, and dinner roll recipe as they also come together easily with minimal ingredients.
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Bread flour — while you can use all-purpose flour if you do not have bread flour, I highly recommend using bread flour for this artisan bread as the higher amount of protein in bread flour produces a more robust and chewier bread.
Instant yeast — always double-check that your yeast has not expired! I’m using instant yeast for this bread recipe, so I don’t have to dissolve the yeast in water first. If you do not have any yeast on hand, try making my Irish soda bread instead.
3. Cover and place in a warm, draft-free area until doubled in size, about 1½ to 2 hours. Alternatively, allow for an overnight rise by covering and refrigerating until doubled in size, about 8 hours.
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4. Preheat the oven to 450°F. Place a large empty Dutch oven with a lid in the oven for at least 30 minutes. Next, uncover your risen dough and using lightly floured hands, reach down one side of the dough to the bottom of the bowl, pull up, and stretch the edge of the dough over the center toward the opposite side. Turn the bowl 90 degrees and repeat the folding and turning, working in a circle around the dough until it starts to hold its shape, about 8 to 10 rotations. Turn out the dough onto a lightly floured surface, placing it seam side down. Shape into a round loaf.
5. Transfer the dough onto parchment paper and sprinkle it with flour. Loosely cover with plastic wrap or a tea towel for 10 minutes. Using a sharp knife or bread lame, cut a slit about ¼-inch deep across the top of the dough.
6. Place the dough with the parchment paper directly into the preheated Dutch oven. Cover with the lid. Bake for 30 minutes. Remove the lid and bake until deeply golden brown, about 15 to 17 minutes more. Carefully remove the artisan bread, and place it on a wire rack to cool for at least 20 minutes before slicing.
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This artisan bread tastes fantastic alongside a big bowl of my chicken noodle soup recipe or my tomato soup recipe. It’s also perfect for slathering on a generous helping of pumpkin butter, honey butter, apple butter, or strawberry jam. I also love baking a loaf of artisan bread if I’m serving baked brie as it’s perfect for dipping into the melty cheese.
This homemade bread is very easy to modify. Mixing in fresh herbs or dried herbs, garlic, shredded cheese, dried fruit, chopped nuts, or sprinkling extra flaky sea salt on top make for tasty flavor boosters.
If you do not have a Dutch oven to bake the bread in, you can use a sheet pan, pizza stone, or even a roasting pan. A Dutch oven is ideal as the lid that traps the steam released by the bread as it bakes, giving you a crustier exterior.
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Store leftover bread loosely covered at room temperature, such as in a brown paper bag, for up to 5 days or in the refrigerator for 7 days. It will start to dry out the longer you keep it, but you can simply toast it. You can also freeze baked bread. Allow it to fully cool before wrapping it in a layer of plastic wrap and then tin foil and storing it in the freezer for up to 3 months. Thaw overnight before enjoying.
If you’ve tried this Artisan Bread recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
All you need are 4 simple ingredients to make this Artisan Bread. Chewy on the inside with a crispy exterior, this homemade bread recipe is so easy, anyone can make it!
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Calories: 222 kcal | Carbohydrates: 44 g | Protein: 8 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Sodium: 514 mg | Potassium: 91 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 1 IU | Vitamin C: 1 mg | Calcium: 11 mg | Iron: 1 mgEven if you’ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. It’s the perfect beginner recipe because it only requires 4 ingredients without any special pans or mixer, there’s no kneading or complicated shaping involved, and 95% of the work is hands-off. Bread masters will appreciate this recipe too because it delivers with delicious flavor, a slightly crisp and mega chewy crust, and those signaturesoft holes inside like ciabatta or French bread.
Have you ever wanted to master homemade bread? Real, crusty, chewy, delicious bakery-style loaves that taste incredible with dips, soups, sauces, and comforting dinners? This recipe is where you start. This artisan bread is for beginners, but even bread masters will appreciate its flavor and ease. It’s so fresh, so flavorful, and so surprisingly easy because it basically makes itself.
You only need 4 ingredients without any special pans or mixer, there’s no kneading, no poolish or dough starter required, and you can add herbs, cheeses, and spices to make a variety of bread flavors.
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This base recipe will soon be on repeat in your kitchen. After you realize how easy it is to make real homemade bread, you’ll find any excuse to bake a loaf.
When it comes to bread, the term “artisan” doesn’t mean 1 particular thing. But generally, artisan bread is homemade, fresh, crusty, and deliciously rustic looking. An artisan is a skilled worker, one who works with their hands. But ironically, there isn’t much “work” involved with this recipe.
Like sandwich bread, focaccia, homemade English muffins, seeded oat bread, and homemade bagels— the process is surprisingly easy. If you’re new to yeast, reference my Baking with Yeast Guidefor answers to common yeast FAQs.
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The crustier and chewier the bread, the less fat in the dough– also known as a “lean dough.” We’re using a lean dough for our artisan loaf today. (If you’re curious, a “rich dough” is a soft bread dough with the presence of fat, such as butter and eggs– the kind we need for overnight cinnamon rolls and honey butter rolls.) Without fat, we’re left with the basics.
You can also add herbs and seasonings such as garlic, rosemary, dill, chopped onion, jalape̱o, shredded cheese, chopped nuts, dried cranberries, etc. My no yeast bread is the quick bread alternative hereРyou can add flavors to that loaf, too!
Baker’s Tip: Avoid adding too much flour to the dough as you work with it. The stickier it is– and the longer it sits in the refrigerator– the more likely you’ll have those big airy pockets of air in the crumb.
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Look at those deliciously soft holes inside! Reminds me of ciabatta or a French baguette, both of which can be a little more complicated to make.
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
Even if you’ve never made homemade bread or worked with yeast before, this homemade artisan bread is for you. Watch the video tutorial below and review the recipe instructions and recipe notes prior to beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
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Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured onUsing 5 ingredients, this bread is easy to make. I'll share the secret to getting a lovely craggy top WITHOUT having to slash the bread with a knife. This recipe uses a Dutch oven, but I'll show you how to get great results without one too.
Lazy lunches with soft, warm, crusty buttered bread or serve it toasted for breakfast, slathered in jam. It really is the best.
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