While it is fool proof, it is sure to make you look like a pro! It just looks so pretty doesn’t it?! Try pairing this crusty loaf of deliciousness with Homemade Tomato Soup, Instant Pot Spaghetti, or Perfect Pot Roast.
Making bread at home always seems like a daunting task. It’s a huge investment of time & energy, which usually pays off in the end unless something goes awry during the process. That’s why I’m sharing this super EASY
What is artisan bread? Artisan bread is a short shelf-life bread that has a longer fermentation period than that of typical bread and rolls.
Artisan Bread (easy Homemade Recipe)
It’s so simple my 3 year old can do it! The best part about this fool-proof recipe is that it requires only 4ingredients and I bet you already have them in your pantry!
If you’ve been following the blog for a while now, this recipe may look familiar. That’s because it’s almost identical to my favorite pizza dough. Who would have thought?! All-purpose flour, kosher sea salt, active dry yeast and warm water are all you need (unless of course you want to get fancy, see NOTES below).
The recipe below says it only takes 1 hour to make, but that’s just the “hands-on” time. The dough itself needs 18 hours to rise (and ferment), so please be aware of that!
Artisan Bread Recipe (& Video!)
MIX. Whisk the flour, salt and yeast in a medium bowl. While stirring with a wooded spoon, gradually add the water, stir until incorporated. Mix the dough gently and form into a rough ball.
PROOF. Transfer to a large clean (ungreased) bowl. Cover with plastic wrap and let dough rise in a draft-free area at room temperature. When the dough has doubled in size and is covered in bubbles, you know it’s ready to go. Sometimes this process can take up to 24 hours, especially if its winter and your house is really cold, however, in the summer it can take as little as 12 hours.
PREP. When the dough is ready, place a Dutch oven (with the lid on) into the oven and turn it on to 450 degrees. Allow it to heat in the oven for 30 minutes.
Easy Gluten Free Artisan Bread (no Knead, Dairy Free)
FORM LOAF. Meanwhile, transfer the dough to a well-floured surface. Take the corners and fold under, creating a ball. Place it on a large square of parchment paper (big enough to cover the bottom of your Dutch oven), then dust the dough with flour, cover with plastic wrap and allow it to rest for 15 minutes. Using a sharp knife (FYI: I don’t let my toddler do this part ☺️), at a 90 degree angle, score an X in the top of the loaf.
**Tip**: Each score mark should be about 2 ½ inches long and about 1/4″ deep. Scoring the loaf will help prevent unwanted cracks and will help the loaf rise up instead of expand out. Then, using a mister, spray bottle, clean toothbrush or pastry brush, lightly mist (or brush) the top of the bread with water. You don’t want to drench the dough, just give it a nice kiss of moisture. This little trick will help create a nice crust.
BAKE.Carefully remove Dutch oven from the hot oven. Place the shaped dough into it, cover and return it to the oven to bake for 30 minutes. Remove the lid and bake for an additional 8-15 minutes or until the top is nice and dark (but not burnt).
Easy Artisan Bread (no Kneading Required)
COOL. Remove it from the oven and transfer the loaf bread to a cooling rack. If you want extra crusty bread, you can open the oven (after it has been turned off) and allow the loaf to cool on the rack inside. This process, much like cooling a cheesecake, will allow leftover moisture inside to rise to the surface and evaporate. Give it a good 30 minutes before slicing into it!
Use a flour alternative: If you want to use whole wheat flour to make this healthier I suggest using ½ white and ½ whole wheat. This way you don’t risk the bread becoming too dry, especially since artisan bread is known as a type of bread with a very moist crumb.
Gluten-free flour doesn’t give the bread the rise it needs, so this may not be the best recipe to use gluten-free flour for.
Small Batch No Knead Bread
Add greek yogurt: Some recipes for artisan bread include greek yogurt. By including the yogurt you are making “cheater’s sourdough”. This gives it the sourdough taste without going through the process of making a true sourdough bread. Try starting with about ¼ cup of plain greek yogurt.
Storing Bread: Keep the bread at room temperature and not in the fridge. The cold fridge air will dry the bread out quickly.
If you would like your bread to have a softer crust, you should store your bread in a plastic bag and if you want a crispier crust you should store your bread in a paper bag. Think of how the grocery store typically stores their “crusty” bread.
Easiest No Knead Bread Recipe
Freezing Bread: To freeze this bread you need to wrap the bread in plastic wrap and foil before placing in a freezer safe ziploc bag. It is recommended for hard crust breads, like this artisan bread, that you double wrap it so that the crust doesn’t accidentally cut through its covering and get freezer burn.
Storing Dough: Once the dough has risen and is at the point of being ready to be baked it isn’t suggested that you store it for any longer. At this point you decrease the chance of producing fluffy delicious bread and rather produce gummy and sour bread, which is not a great option.
I noticed that the outside of my Dutch oven got pretty speckled after baking this bread (it had a few stains from other recipes as well) and it didn’t look very pretty anymore.
World's Easiest Yeast Bread Recipe
How to Clean: The cheapest and most effective cleaning solution I’ve found is a nylon pot scrubber and a paste of hydrogen peroxide and baking soda. Generously apply the paste to trouble areas and scrub away. You’ll need to put a little elbow grease into it, especially where grease has been baked on, but it should all come off!
This bread has quickly become a staple in our home. It can be easily customized and makes a great gift for holidays or special occasions. I hope my tips and trickswill inspire you to make a loaf of your own. You’ve totally got this!
Serving: 16 serving | Calories: 93 kcal | Carbohydrates: 19 g | Protein: 3 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 510 mg | Potassium: 27 mg | Fiber: 1 g | Sugar: 1 g | Calcium: 4 mg | Iron: 1 mgThis is a phenomenal bread recipe. The best, EASY yeast bread you will ever make, beginners love how simple it is while bread connoisseurs appreciate the Artisan bread qualities – the thick crispy crust and chewy crumb with big fat holes like sourdough!
Fast And Easy No Knead Bread Recipe
This is an extraordinary white bread recipe with outstanding results. While it’s easy and forgiving, making it suitable for beginners, experienced bakers will recognise and appreciate the Artisan bread characteristics – large holes in the crumb like your favourite sourdough bread with that signature
Here are process steps with tips, but also see the video below – super handy to see the dough consistency, and how to form the dough.
Mix together the flour, salt and yeast, then add warm water and mix. The “dough” will be very wet and sloppy, not kneadable at all – this is what you want!
No Knead Artisan Bread Recipe, Easy Bread Recipe
Cover with cling wrap then place it in a warm place (25 – 30°C / 77 – 86°F) for 2 hours. The dough will increase in volume by double or more, the surface will become bubbly and the dough will be wobbly, like jelly.
OPTIONAL – develop flavour: Once dough has risen, you can bake immediately. OR, for better flavour, refrigerate for a minimum of 8 hours, up to 3 days. Time = better flavour development.
Bread in photos and video were baked immediately. I usually make this dough in the morning, refrigerate all day then bake in the evening. Or make the dough in the evening, refrigerate overnight and bake fresh in the morning! (10 – 12 hours in fridge). Beauty of this bread is that you can bake anytime!
Easy No Knead Artisan Bread
30 minutes before dough has risen, or while refrigerated dough is coming to room temperature, place dutch oven (cast iron pot) in the oven to preheat at 230°C/450°F.
Scrape dough out of bowlonto floured work surface. It will be wet and sticky and that’s exactly what you want – because we willnot be kneading it! In fact, you won’t even touch it with your hand.
PRO TIP: Dough handling and shaping technique devised to minimise addition of flour. Less flour = wetter dough = bigger air pockets, fluffier bread and more moist.
Dutch Oven Baked Artisan Bread!
Use a dough scraper or anything of similar shape (spatula, cake server, or large knife) to fold the sides in so it roughly resembles a round disc.
Don’t get too hung up on the shaping – you’ll deform it
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