Even 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, whole wheat 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 Guide for 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, jalapeño, shredded cheese, chopped nuts, dried cranberries, etc. My no yeast bread is the quick bread alternative here—you 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 onTasty bread is an Asian-style white loaf bread that is soft, sweet, and very delicate. They are perfect for sandwiches or eaten plain.
Tasty, back in the Philippines, is one of the staple bread in every household. Like pandesal, it is so widely versatile that it can be enjoyed any time of day, from breakfast to dinner, and the
When my husband bought a loaf of Asian-style tasty one day, I was instantly inspired to re-create my version. The white bread was so good that I think I have eaten most of the slices myself.
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Basically, Tasty is a white loaf bread, one that we use for toast and sandwiches. What sets it apart from the western white loaves is that tasty are sweeter and richer.
This Asian-style loaf has a higher amount of milk in the ingredients. I actually adapted this from a Japanese Milk bread recipe. It uses a starter called tangzhong.
In a small bowl, combine warm water, 1 tsp of sugar, and the yeast. Let this mixture sit for about 5 minutes, or until the mixture is foamy. Set aside.
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In the bowl of a stand mixer, whisk together the flour, sugar, and salt. Add the milk, egg, starter mixture and yeast mixture. Stir everything with a wooden spoon until incorporated.
Attach the dough hook to the stand mixer and knead on medium speed until a shaggy dough is formed. The dough should start gathering in the center as a single mass.
Add the butter, and continue to knead for 6-8 minutes more. The butter will gradually blend into the dough. The dough should clean the sides of the bowl and is smooth.
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To test, take out a small portion of dough with your hands. The dough should be able to stretch thinly. This is a soft, tacky dough. If the dough still breaks easily, knead for a few minutes more.
Lightly dust a bowl with flour. Transfer the dough to the floured bowl, and toss to coat lightly. Cover the bowl with a clean towel and let the dough rise for about 2 hours, or until it has doubled in bulk.
On a floured board, turn the dough over and gently deflate. Cut into 3 equal portions. Working with one portion at a time, roll the dough into an oval that is 1/4 inch thick.
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Place the logs into a Pullman loaf pan that is 7.5 x 4 x 4.5 inches in size (a 9×5 loaf pan can be used too)*.
Cover the pan and allow the dough to rise once more until the dough is just about 1 inch below the rims of the Pullman loaf. For a 9×5 loaf pan, allow rising until the dough has doubled in bulk.
Bake the bread in a preheated oven at 350 for 30-33 minutes, or until the top is lightly golden. This time may slightly differ when using a 9×5 loaf pan.
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Let the tasty bread cool slightly in the pan, then turn it over on a wire rack to cool completely. Bread slices better when it is completely cool.
To store tasty, keep them in a container with a tight lid or in a completely sealed bag at room temperature for up 3-4 days.
Sanna is a wife and mother of three, living in Alberta, Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.
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She loves pastries, yoga, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.
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