Super Easy Artisan Bread Recipe
This is a recipe I’ve shared with you over 10 years ago when I first started my blog, and it’s a recipe you guys love. It’s a bread recipe that’s perfect if you’re just beginning to bake, and want to try your hand at baking bread. This is the ideal bread for you to start with. It requires only 4 ingredients, and it’s incredibly easy to make. This is very simple, no kneading required, because the mixer does all the heavy work. However, if you do not have a mixer, you can simply add the ingredients to a large bowl and mix everything with a wooden spoon until the dough comes together. This Artisan Bread is similar to my No Knead Bread recipe which requires no kneading and no mixer, but is baked in a Dutch oven. The great news is that no Dutch Oven is required for this!
Flour – You’ll need to use all-purpose flour for this recipe. You can also use bread flour because it produces a chewier bread, or whole wheat flour. Salt – Use as much or as little as you’d like. Just don’t skip it, without it the bread won’t have any taste at all. Yeast – In this recipe I call for active dry yeast which I recommend using because we really want a long and slow rise to develop our flavor. However, instant yeast can be used as well. Water – It’s super important to make sure your water is between 95°F-105°F as it will affect the outcome of your yeast.
The most important part of any bread recipe is the yeast which needs to be activated properly. Then for this recipe, all you have to do is make a simple dough, wait for it to rise, and then bake it into delicious artisan loaves.
Activate The Yeast
To begin, let’s activate the yeast! So mix your yeast together well with the warm water (95°F-105°F) in a medium size bowl. For the best results, it’s important that the water is within this temperature range, so you may want to test it with a digital cooking thermometer. If you’re using instant yeast, you do not need to wait for the yeast to activate.
Make The Dough
In the bowl of your mixer add all the flour, salt, then pour the yeast mixture over the flour and mix using the dough hook of your mixer, until it’s all well incorporated and the dough comes clean from the sides of the bowl. I usually do this for about 5 to 7 minutes. If you do not have a mixer, simply add all the ingredients to a large bowl and using a rubber spatula or wooden spoon mix everything together until all the flour is incorporated. The dough will seem shaggy at first but keep mixing until you don’t see anymore dry flour. The dough will be very sticky and elastic.
First Rise
Place the dough in a large bowl, cover it well with plastic wrap and poke a couple small holes in the top using toothpicks. Let the dough rise for 2 hours.
Prep The Baking Sheet
It is recommended to bake this bread on a stone, however a regular baking sheet will work just fine. Cover the baking sheet, or stone with parchment paper.
Shape The Dough
Add flour to your hands, and divide the dough in two pieces. Add more flour to your hands as necessary. Shape the dough into the desired shape for your bread and place it seam down on the baking sheet. Sprinkle some more flour on top of the loaves.
Second Rise And Prep The Oven
Let the loaves rest for another 30 minutes so that they can rise a bit. While the bread is rising you can prep the oven. Preheat the oven to 450°F. Before placing the bread in the oven, add a pan with a cup of water and place it in the bottom rack.
Bake The Bread
Score the top of your bread with a very sharp knife, to allow gases to escape. Bake the bread for 30 to 35 minutes. The water will allow for the bread to form a nice crusty top. Make sure to allow the bread to cool before you serve it, but we all know that nothing’s better than warm bread.
How Do I Know When My Bread Is Done Baking?
Tap the bottom! Turn the bread upside down and give the bottom a firm thump with your thumb, or a knock and if it sounds hollow it’s done.
Why Is My Bread Dense?
Usually bread will be dense when there is too much flour. Keep in mind this dough will be sticky and shaggy, do not add any more flour than specified. Other factors that come into play are humidity and age of flour. Little yeast, long rise, sticky dough are keys to a good, light loaf. Also, do not over mix the dough.
Storage
Artisan bread will keep at room temperature for up to 5 days in a container or bag. It also keeps really well in the freezer for up to 3 months in a sealed freezer bag or wrapped really well in plastic wrap. Then when ready to eat, just allow the bread to thaw out at room temperature for a few hours.
More Delicious Bread Recipes To Try
Easter Bread Air Fryer No Knead Bread No Knead Bread Potato Bread Dark Rye Bread Rye Bread No Knead Honey Oat Bread Amish White Bread Easy Focaccia Challah Bread Brioche Bread Recipe
