December 26, 2012 | Home >Healthy Kids > In the News >Easy Artisan Bread Recipe
Easy Artisan Bread Recipe
December 26, 2012 | Home >Healthy Kids > In the News >Easy Artisan Bread Recipe

Easy Artisan Bread Recipe

There is a store near us that sells the best artisan bread.  Our favorite is their cherry white chocolate pecan.  It is seriously addicting and if you were alone and hungry, you could definitely take down the whole loaf yourself.  I have always loved bread.  Through most of my college years I worked at Great Harvest making bread.  I’m pretty sure I gained the freshmen 15 working there and eating all that yummy bread.  It was totally worth it.  Recently my mom has been experimenting with Artisan bread and has come up with a recipe that is no-fail.  The best part about it is that hands on time is about 15 minutes.  The rest just takes care of itself.  Even if you have never made bread, or have made bread and have failed – this bread recipe is for you!  You really can’t mess it up and people will think you have been making bread your whole life!

Easy Artisan Bread. This bread is easy and sure to impress!

This bread is incredibly versatile.  You can make it just plain which is good if you are serving with a flavorful soup.  Or you can start playing with it and use add-ins.  Our favorites have been:  cranberry/white chocolate/pecan; cranberry cinnamon, rosemary and cinnamon raisin.  We don’t really use measurements for the add-ins.  Just throw in whatever feels right.

You start by adding flour, yeast and salt to a bowl.  Mix, then add water and mix until everything is incorporated.  If you are going to include add-ins you would add them now.

Easy Artisan Bread. This bread is easy and sure to impress!

Let it sit in the bowl for 8-20 hours, covered.  Yes – you read that right.  You can mix it up at night and then in the morning you are ready to finish it off.  After you let it sit in the bowl, turn it out onto a floured surface, or you can also put it in a floured bowl.  Cover and let it sit for 1 hour.

Easy Artisan Bread. This bread is easy and sure to impress!

In the meantime, preheat your oven to 450 degrees for 30 minutes. You will need an oven safe pot for this recipe.  Place your pot in the preheated oven for 30 minutes.

Easy Artisan Bread. This bread is easy and sure to impress!

After your bread has risen for an hour and your pot has preheated for 30 minutes, carefully place your dough into the pot.

Easy Artisan Bread. This bread is easy and sure to impress!

Bake for 30 minutes with the lid on, then remove the lid and bake for another 10-15 with the lid off or until the bread is golden on top.

Easy Artisan Bread. This bread is easy and sure to impress!

Remove from pot and allow to cool before slicing.

Easy Artisan Bread. This bread is easy and sure to impress!

Then serve!  This bread goes great with soup and salad, or also with brunch or breakfast as a side.

Easy Artisan Bread. This bread is easy and sure to impress!

 

Easy Artisan Bread Recipe

Easy Artisan Bread Recipe
Serves: 4
  • 3 cups flour
  • 1/2 tsp yeast
  • 1 1/2 tsp salt
  • 1 1/2 cups lukewarm water
 
  1. Put first 3 ingredients in bowl and stir until incorporated.
  2. If you are going to use add-ins, put them in now.
  3. Add the lukewarm water and stir again until ingredients are combined.
  4. Cover bowl with saran wrap. Set aside and let rest for 8-10 hours.
  5. After dough has rested, flour a surface. Wet hands and pat into a ball - try to get as round as you can. Let it rise for an hour.
  6. Meanwhile, preheat your oven to 450 degrees F.
  7. Place your pot into the oven at 450 for 30 minutes.
  8. After the bread has risen for an hour, take your pot out of the oven and place bread in the hot pot.
  9. Bake for 30 minutes. Take lid off and bake for another 10-15 minutes.
  10. Let cool before slicing.
written by
Natalie Monson

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Comments(79)
Yum Yucky says:

Ooo-la-la. I’m very excited about this. I’ve been wanted to take a whack a homemade bread for awhile. I can do this!!!

Joni says:

Hi
I want to make the artisan bread. What size is your oven safe pot? Thanks

Natalie says:

I use a 6 quart pot.

Marcia says:

Sorry, is this dried active baking yeast?

Natalie says:

Yep – dry active yeast.

Great, I would love to make and eat this artisan bread in this week may be at my weekends. I have always had a craving for them since i WAS A CHILD.

Hope says:

This seems so simple. The rise time is redoculously long but that can probably only help it. It defiantly wouldn’t be a bad way to have fresh bread in the mornings though for Sunday brunch. Thanks for the great post!

Bridget says:

Do you use white or whole wheat flour?

Bridget says:

Did you use white or whole wheat flour?

Natalie says:

I used a mixture of both. You could use all whole wheat, but it would be very dense. I like a 50/50 blend for this bread recipe.

lucy says:

Hi Natalie,
Do we leave it covered for 8-20 hrs at room temp or in refrigerator? I’m assuming it’s in the refrigerator and this is why you let it rest another hour?

Natalie says:

It is actually at room temperature.

Hi there! I could have sworn I’ve been to this
web site before but after browsing through some of the posts I realized it’s
new to me. Regardless, I’m definitely happy I discovered it and
I’ll be book-marking it and checking back regularly!

Tanya says:

Hi, Does the material of the pot matter? Can I use Pyrex? Thanks!

Tanya says:

Hi, Does the material of the pot matter? Can I use Pyrex? Thanks!

Natalie says:

I have done it with both white and whole wheat flour. Turns out great with either.

Marion says:

Would this recipe work with any other type of flour besides white or whole wheat?

Jackie says:

Hey there! How do you store this bread to keep the outside crunchy and the inside soft?

Melissa says:

If I wanted to make rosemary olive oil bread, when would I add the olive oil?

Rula says:

Do you have a recipe for rye bread?

stacy says:

This looks awesome, but just wondering if you’ve tried it with a gluten-free all purpose flour by chance?

Jennifer says:

Are you using bread flour, AP or self-rising? Thanks!

Jennifer Lynch says:

What if I live in Hawaii where room temperature is 80 degrees?

Elissa says:

Is there a way to adapt this recipe for a low sodium bread? Looks wonderful & I would love to try it!

Boon Swan Mee says:

I don’t have an oven pot, can I use Corningware?

Donna says:

Could you use a pizza stone?

karrie says:

Does this make one loaf or two

Carla says:

Can I make this in a bread machine?

Caroline says:

After you add the water do you stir it?

Danna says:

could I use any pot to make this bread?

Helena says:

Great looking recipe!
Do you kneed the dough after the first 8-20 hour rest, or do you just gently pat it into place?
Thanks

Terry says:

So no kneading required?

Eric says:

Nope, you should use instant yeast for this. Refer to the 2006 NY Times article where Jim Lahey revealed his famous no knead recipe. This is essentially the same, except that this one calls for twice the yeast. You’ll have a stronger yeast flavor and shorter rising time with this recipe.

Eric says:

You would add the oil in with the water

Eric says:

You could reduce the salt or omit it altogether.

Eric says:

It’ll just rise faster. No problem.

Denny says:

Could I use freshly ground grain?

Melinda says:

Can I use rapid rise yeast?

Kristina says:

Could you use a cast iron pot? What about a regular stove top pot with a lid? Would those work? Couldn’t you just use a regular loaf pan? Do you have to put a lid on it when it’s in the oven?

Please respond. Thanks

Kristina says:

Could you use a cast iron pot? What about a regular stove top pot with a lid? Would those work? Couldn’t you just use a regular loaf pan? Do you have to put a lid on it when it’s in the oven?

Please respond. Thanks

Sandra says:

Thanks so much for posting this! I tried it and it worked beautifully! My husband wants me to try some savoury add ins. I am trying pArmasean and garlic right now!? Not sure if I did it right!? Any other add in ideas would be welcomed!

Angela says:

Would this be good for French toast?

Deb says:

I wouldn’t subsitite olive oil or add olive oil tithe original recipe. Add the rosemary from the start and paint the rosemary on top before you start baking. Maybe even better after you take the lid off. You may have to experiment to get the end result you want. And use olive oil for dipping at the time you consume. Otherwise you’ll need to look for a different recipe.

Kristina says:

There should be mention of flouring the dough after you put it on to the counter. I just floured the counter and it’s still how it was when I put it on the counter. Should tell us to thoroughly flour the dough until it’s in a soft ball. I put mine in the pot in the oven and it’s not in a ball. It’s a sticky dough mess. Don’t know how it’s going to turn out. This is why thorough directions are important!

Dawn s says:

For non good cookers of anything (ummm….like myself)…. We need more details. Hate to be one of “those annoying people.” But I just finished this & was super disappointed. I thought it was odd that it didn’t say to stir it all after you add in the warm water…but I thought well hey she knows what she’s doing. It was extremely lumpy when I woke up this morning…like hard lumps molded together & of course the water didn’t get to the bottom of the bowl because like an idiot I didn’t stir it, since it didn’t say to after adding the warm water. I went ahead and finished the process and it’s in the oven now but I’m pretty positive this will not turn out well. :/

Elissa says:

Eric, Thanks for the reply. I will give it a try! Was concerned that the salt was essential to the yeast processing to help it rise.68C91

Kristina says:

I don’t want this to come off as being rude, but in any recipe when you first begin you always mix the ingredients together. You mix your dry ingredients together first and if there is any wet ingredients you mix those together (separate from the dry) and then you combine them and mix together. You don’t had wet to dry and not mix it. That’s how all the ingredients are supposed to be combined.

Terry says:

Yes, it definitely needs mixing. I wasn’t sure whether to knead it after the first rise, but I suspect the result is probably better if you do.

I just tried the recipe too, but don’t have a metal oven pot and was too nervous to risk breaking my nice ceramic casserole dishes by dropping dough into it when hot. I did knead it before the 2nd rise. I ended up baking it on top of a pizza stone with a bowl of water in the oven to try to prevent it drying out.

Without being covered, it was browning too quickly, so I turned it down to 200C about half way through, and kept it in the oven for 40mins. I used 400g of flour, and about 280g of water.

Great result… very yummy!

Kristin says:

Have you tried putting it in a loaf pan?

Jackie says:

I made this following the directions and it turned out great. It actually does say “Mix, then add water and mix until everything is incorporated.”

Jackie says:

I did this without flouring the dough and it turned out perfectly. It does say “Wet hands and pat into a ball – try to get as round as you can. Let it rise for an hour.”

wendy says:

Hi Natalie! I made the artesian bread this morning, the bread turned out great but my problem was getting it out of my aluminum Dutch oven pot! It was stuck to the bottom! What would you suggest I thought of using a PAM spray but didn’t want to scorch the bottom of the bread! Any suggestions? Thanks 🙂

Josie says:

Love this recipe. Wondering if it could be divided after mixing to make 2 smaller loaves? Bake at same time what would bake time be?

Josie says:

It is great for french toast!

asli says:

What temperature is the lukewarm water?

Sarah says:

I love to cook but am absolutely not a baker! I was a bit nervous at how easy this all came together. I made it with 100% whole white wheat flour and it came out looking just like the picture. I was shocked! And it was so yummy! The only problem is… Because it is so delicious, I keep finding myself “stealing” little slivers here and there and those are starting to add up! Everyone needs to try this recipe.

Natalie says:

What type of flour are you thinking?

Natalie says:

You can, it just might not retain quite the same round shape. But I have made it on a pizza stone and it has turned out fine 🙂

Natalie says:

It makes one loaf, but is easy to double and make two 🙂

Natalie says:

No I haven’t tried it. I’m not sure you would get the same crust on the outside.

Natalie says:

I don’t think it would work the same.

Natalie says:

Yes you stir the water in until everything is combined.

Natalie says:

We used AP flour.

Natalie says:

You would want to make sure it is an oven safe pot.

Natalie says:

No kneading required!

Natalie says:

It is about 105 degrees F.

Natalie says:

I would probably decrease the baking time by 5 minutes and go from there.

Natalie says:

Hmmm. I’m not sure that I would use an aluminum pot for this recipe. You need the pot at such a high temperature, I think you run the risk of scorching. Sorry!

amanda says:

is the lid necessary? thanks– looks great & easy!!

Elizabeth says:

Just read the comments. This bread is so easy, recipe is completely clear and not complicated. You gave detailed information with pictures. It doesn’t get any easier and the bread is great. Thank you also for the link for storage.

Hannah says:

I’ve just recently discovered this recipe, am making it for the third time, and my boys love it! Question — the directions in the post say let it rest 8 to 20 hours, but the recipe card itself says 8 to 10. Is there a preferred rest time or can you explain the differences that will occur with a longer rest vs. shorter? LOVE IT! Thanks!

Natalie Monson says:

No-knead bread is a method of bread baking that uses a very long fermentation (rising) time instead of kneading to form the gluten strands that give the bread its texture. It is characterized by a low yeast content and a very wet dough. Some recipes improve the quality of the crust by baking the bread in a Dutch oven or other covered vessel. It needs at least 8 hours and up to 20-24 hours. Basically the idea is that the longer you let it rest, the more rich the flavor will be. So definitely not necessary, just a flavor enhancer!

Anju Garg says:

What size pot did you use? I have a 5 quart dutch oven. Would that be ok? Really want to try this!

Natalie Monson says:

Yep a 5 quart will work great!

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