Crusty Artisan Bread

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Homemade bread sometimes seems intimidating to new bakers. Proofing yeast and rising and kneading and the list goes on. A lot of breads are a little putsy like that, but the recipe I’m sharing today is super simple. Even if you’re new to bread baking, anyone who tries your bread will think you’re a pro! Plus, the best bread is always the fresh, warm loaf straight from the oven. This Crusty Artisan Bread is a staple in my recipe binder. It’s perfect for when I need bread to go with dinner, but won’t have time to futz with kneading and multiple rising times.

I adapted this recipe from It’s Always Autumn with just a few slight changes. For instance, I use bread flour instead of all-purpose and added a little extra because the dough was so wet. There are only four ingredients and no kneading is required. Below, you’ll find a list of ingredients and the steps to make this Crusty Artisan Bread.

Shopping List

• Bread flour
• Yeast
• Celtic sea salt
• Water

How to Make Crusty Artisan Bread

In a large bowl, whisk three cups of flour with the salt and yeast. Gradually add the warm water and mix until it comes together in a cohesive ball. If it’s too wet, try adding additional flour. It should still be rather sticky though. Cover the bowl with plastic wrap and let it rest for 8-24 hours.

When you’re ready to bake the bread, turn out the dough onto a well-floured surface and cover with a clean dish towel. Let the loaf rise for about 30 minutes in a warm place if possible.

Meanwhile, preheat the oven to 450 degrees Fahrenheit. Place a baking dish with high sides in the oven to preheat as well.

Remove the dish and grease with olive oil before placing the dough inside. Use a bread lame or a sharp knife to cut an “X” in the top of the loaf. It should be about a half inch to an inch deep. Cover and bake for 30 minutes. Then remove the cover and continue baking for 10-15 minutes or until the top is golden brown.

You’re Crusty Artisan Bread will be crisp and chewy on the outside, but soft and delightful on the inside. Enjoy a slice or two alongside your favorite winter soup or by itself with Amish butter and raw honey.

More Bread Recipes to Try

• Rustic Whole Wheat Sourdough Bread
• Egg-Free Brioche Buns
• Savoury Herb Swirl Bread
• Sourdough English Muffins
• Pita Bread
• Whole Wheat French Bread

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Crusty Artisan Bread

This Crusty Artisan Bread is so simple and requires minimal ingredients. Simply mix up to dough and let it rest for 8-24 hours until you're ready to bake. It's one of the easiest bread recipes, but tastes professional.

Prep Time5 minutes mins

Cook Time45 minutes mins

Rising Time8 hours hrs

Total Time8 hours hrs 50 minutes mins

Rachel Alexandra

Ingredients

• 3 cups bolted bread flour
• 1 tsp Celtic sea salt
• ½ tsp yeast
• 1¼ cup warm water

Instructions

• In a large bowl, whisk three cups of flour with the salt and yeast.
• Gradually add the warm water and mix until it comes together in a cohesive ball. If it's too wet, try adding additional flour. It should still be rather sticky though.
• Cover the bowl with plastic wrap and let it rest for 8-24 hours.
• When you're ready to bake the bread, turn out the dough onto a well-floured surface and cover with a clean dish towel. Let the loaf rise for about 30 minutes in a warm place if possible.
• Meanwhile, preheat the oven to 450 degrees Fahrenheit. Place a baking dish with high sides in the oven to preheat as well.
• Remove the dish and grease with olive oil before placing the dough inside.
• Use a bread lame or sharp knife to cut an "X" in the top of the bread, about a half inch to an inch deep.
• Cover and bake for 30 minutes.
• Then remove the cover and continue baking for 10-15 minutes or until the top is golden brown.

Notes

Recipe adapted from It’s Always Autumn.

A portion of the bread flour can be substituted for whole wheat bread flour.

Tried this recipe?Mention @roots_and_rosemary or tag #rootsandrosemary