Crusty on the outside, soft on the inside, this simple Artisan Bread recipe delivers a bakery-quality loaf with minimal effort!
If you’re new to baking bread or have never actually tried it before, it can seem a bit daunting. Special terms and equipment and resting and rising times can all contribute to the mystique. However, for centuries, home cooks have been making no-knead bread like artisan bread without stand mixers or fancy equipment! All you need is some planning ahead and a Dutch oven.
Artisan bread is the perfect bread for novices or experts since it is nearly foolproof and requires very few ingredients. Clocking in at five items, the ingredient list is approachable. A Dutch oven is a common enough kind of pot, and its heavy construction and tight-fitting lid are what help this recipe work. The bread dough is baked in the preheated Dutch oven, and once the lid is placed on top, steam forms. This steam is what helps create a delicious loaf of bread.
It’s not just the simple process you will love; you’ll also love the exquisite taste of the finished loaf. Artisan bread is bakery-perfect, and you may not ever buy bread at a pricey bakery again! This economical recipe delivers a loaf with a crusty, golden outside and a decadently soft inside. It’s a tasty bread to enjoy with a bowl of soup, or to give as a lovely gift to a new neighbor or friend.
Yeast Basics
As a new baker, you may be a little unsure about cooking with yeast, that living, powerful organism that works its magic in many baked goods. However, with instant yeast, it’s simpler than it sounds. You can mix instant yeast directly into other dry ingredients, without having to proof it in warm water. And, as the name implies, it works quickly. You can store extra instant yeast in your freezer if you have some leftover after making artisan bread; it will keep for up to a year in the freezer, so there’s no waste.
FAQs & Tips
How Do I Store Leftovers?
Homemade artisan bread typically stays fresh for 2-4 days at room temperature, but because it lacks preservatives, it can dry out quickly. The best way to store it short-term is to keep it cut-side down on a wooden board or wrap it in a paper bag to maintain the crust’s texture. For longer storage, wrap it tightly in plastic wrap or foil and freeze it for up to 3 months, then reheat in a 350°F oven to restore its fresh-baked feel.
How Warm Is “Warm Water”?
When adding warm water to the dry ingredients in Step 2, you need to make sure the water is not too warm. If it is, it will kill the yeast! The water you use should be about 100°F. Use a thermometer to test the temperature of your water before adding it, since “warm” can mean different things to different people.
Hands Off…
Especially with artisan bread, do not overwork the dough. Get the ingredients mixed, and then go read a book or clean up your kitchen. In the second step, once you incorporate the warm water, the dough should be nice and sticky. Leave it be, and over time, air pockets will form, which will aid in producing a lofty loaf with just the right crumb.
Can I Add Anything To This Bread?
Yes! For variation, you can add seasonings to the bread dough itself. You can add dried herbs such as garlic powder, rosemary, and oregano to the dry ingredients in Step 1. Alternatively, you can brush the top with a little olive oil and sprinkle some everything bagel seasoning over the top for a seasoned, zesty loaf.
Serving Suggestions
Artisan bread is delicious with Whipped Butter or some Homemade Butter if you’re feeling extra crafty. It really needs very little, but it also goes beautifully served alongside warm, comforting dishes like Deliciously Creamy Chicken Pesto Pasta or Slow-Cooker Beef Stew. It’s also a great accompaniment for Slow-Cooker Buffalo Chicken Chili or this unique Butternut Squash Chicken Chili.
Artisan Bread
Ingredients
- 3 3/4 cups bread flour
- 2 teaspoons instant yeast
- 1 teaspoon granulated sugar
- 2 teaspoons kosher salt
- 1 1/2 cups warm water
Instructions
- Add the flour, yeast, sugar, and salt to a large bowl and mix to combine.
- Stir in the warm water until the mixture is very sticky, and no lumps of flour remain.
- Cover the bowl and place in a warm, draft-free area until doubled in size, about 2 hours.
- Preheat the oven to 450°F. Place a large Dutch oven with a lid inside the oven to heat for at least 25 minutes or until thoroughly hot.
- Remove the dough from the bowl and gently shape into a round loaf on a lightly floured surface. Place the dough on parchment paper. Score the dough across the top if you wish.
- Carefully place the dough with the parchment paper directly into the preheated Dutch oven. Cover with the lid and bake for 30 minutes.
- Remove the lid and bake for an additional 15 minutes or until deeply golden brown.
- Remove the bread from the Dutch oven and let it cool on a wire rack before slicing.
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