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 signature soft holes inside like ciabatta or French bread.
Bread Beginners—Start Here
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 is where you start. This artisan bread recipe 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.
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. You can even turn it into garlic bread and homemade croutons.
What is Homemade Artisan Bread?
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.
Why You’ll Love This Bread Recipe
- Easier than you ever imagined
- Soft + flavorful
- Chewy, slightly crisp crust
- Shape however you want
- No special pans, poolish, or dough starter required
- Only 4 ingredients
- You decide the length of time it rests
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.
Only 4 Ingredients
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, sweet potato dinner rolls, brioche, and honey butter rolls.) Without fat, we’re left with the basics.
- Bread Flour: While you can use all-purpose flour in this recipe, I strongly recommend using bread flour. Just like when we make olive bread, pizza bread, and asiago-crusted skillet bread, bread flour produces a stronger, chewier bread and that makes a big difference in a recipe with only 3 other ingredients.
- Instant Yeast: Instant yeast is key in this recipe. While you can use active dry if that’s all you have, any quick rise or instant yeast will produce flavorful results in less time. I use more yeast in this recipe compared to my cranberry nut no-knead bread and no-knead jalapeño cheddar bread. Why? Those doughs rest and rise at room temperature. However, for more flavor and just as much rise, I use more yeast and let this dough rest in the refrigerator. (Cool air slows the fermentation process.)
- Salt: You can’t make good bread without salt and for best flavor, I recommend a coarse salt, such as coarse sea salt. I find the bread’s flavor lacking with regular table salt.
- Water: I normally encourage you to use warm liquid with yeast because warm liquid helps the yeast work faster. However, use cool or room temperature water here. Not freezing cold, not super warm—cool to touch. 70°F (21°C) is great, but the exact temperature doesn’t matter as long as it’s not hot or warm. The cooler the water, the longer the dough takes to rise and, usually, the better the bread’s flavor. (This is important since there are so little ingredients to add substantial flavor!) We use the same cool water method for no knead honey oat bread.
- Optional Cornmeal: Dusting the pan with cornmeal adds a pop of flavor and a little crunch to the bottom crust. This is completely optional. If you have it, use it. If you don’t have it, don’t worry about it.
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.
How to Make Homemade Artisan Bread in 5 Steps
- Mix the dough ingredients together. At first the dough will seem very dry and shaggy and you’ll question if it will even come together. But it will. Use a spatula at first, then switch to your hands to ensure all of the flour is moistened. The dough is actually a little sticky after it’s thoroughly mixed.
- Let it rise at room temperature for 2-3 hours. Cover the dough and let it rise at room temperature for about 2-3 hours until doubled in size.
- Use right away or refrigerate. After 2-3 hours, you can immediately continue with the next step. However, for ideal flavor and texture, I strongly recommend letting the dough sit in the refrigerator for at least 12 hours and up to 3 days. Yes, 3 full days! I usually only let it rest for about 18 hours. During this crucial step, the cold air slows the fermentation process and adds so much flavor and texture. So, you can bake bread in 2-3 hours or in 3 days. The longer it sits, the better it tastes. 🙂
- Shape into 2 loaves or 1 boule. Rest as oven preheats. You can shape the bread into a round loaf (boule) or two longer loaves. I usually make two longer loaves side-by-side on a flat baking sheet, about 9×3 inches each. Preheat the oven to a very hot 475°F (246°C). The extremely hot air will immediately set the crust so the bread rises up instead of spreading all over. Score the loaves on top right before baking. Scoring also helps control the bread’s expansion. To help ensure a crispier crust, after the oven preheats, pour boiling water into a metal or cast iron baking pan on the bottom oven rack. Immediately place the baking sheet inside and shut the oven door to trap the steam. The steam will help create that coveted crisp crust.
- Bake until golden brown, about 20-25 minutes. Gently tap the loaves because if they sound hollow, they’re done.
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.
Serve Artisan Bread With
- Slather with homemade honey butter or cinnamon butter
- Slice and dunk in crab dip, beer cheese dip, garlic & bacon spinach dip, or even homemade Italian dressing
- Serve alongside slow cooker chicken chili or pumpkin chili
- As a dunker for homemade tomato soup, creamy cauliflower potato soup, minestrone soup, creamy chicken noodle soup, crab soup, or slow cooker creamy chicken & corn soup
- With a big bowl of mac & cheese or spaghetti with slow cooker turkey meatballs
- Use for my goat cheese & honey crostini
- It’s the perfect starch in breakfast casserole or baked apple cider French toast
- Use it to make homemade garlic bread or homemade croutons
- With anything because homemade bread is everything’s best friend
Homemade Artisan Bread Recipe
- Prep Time: 4 hours
- Cook Time: 25 minutes
- Total Time: 4 hours, 25 minutes
- Yield: 2 8-inch loaves
- Category: Bread
- Method: Baking
- Cuisine: American
Description
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.
Ingredients
- 3 and 1/4 cups (about 430g) bread flour (spooned & leveled), plus more for hands and pan
- 2 teaspoons (about 6g) instant yeast
- 2 teaspoons (about 9g) coarse salt (see note)
- 1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)
- optional: cornmeal for dusting pan
Instructions
- In a large ungreased mixing bowl, whisk the flour, yeast, and salt together. Pour in the water and gently mix together with a silicone spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial below) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
- Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
- You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal—nothing to worry about.
- Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet.
- During this 45 minutes, preheat the oven to 475°F (246°C).
- When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. (“Score” = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
- Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13-inch baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.
- Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves—if they sound hollow, the bread is done. For a more accurate test of doneness, the bread is done when an instant read thermometer inserted in the center reads 195°F (90°C).
- Remove the bread from the oven and allow to cool for at least 20 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead & Freezing Instructions: The dough can sit in the refrigerator for up to 3 days, so this is a wonderful recipe to begin ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw at room temperature before serving. You can also freeze the dough. Complete the recipe through step 3. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 4 and the rest of the recipe instructions.
- Special Tools (affiliate links): Glass Mixing Bowls | Silicone Spatula or Wooden Spoon | Baking Sheets | 2-cup Measuring Cup | Bread Lame | Instant Read Thermometer
- Flour: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe. I recommend avoiding whole wheat flour in this dough. If necessary, use half bread flour and half whole wheat flour. The bread will taste dense.
- Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). The bread will rise faster. I usually use Platinum yeast by Red Star, which is an instant yeast. 2 teaspoons is a little less than 1 standard packet. If using active dry yeast, there are no changes needed to the recipe. The rise time in step 2 may take longer.
- Salt: Use a coarse salt, such as coarse sea salt, in this bread. I find the flavor slightly lacking when using regular table fine salt. If you only have fine salt, reduce to 1 and 1/2 teaspoons.
- Water: Use cool water. 70°F (21°C) is great, but the exact temperature doesn’t matter as long as it’s not hot or warm.
- Round Loaf: If you want to shape the dough into a boule (round loaf) simply shape into a round ball instead of 2 loaves in step 4. Baking instructions are the same, but the loaf will take a few extra minutes in the oven. If you want to bake the boule in a dutch oven, see next note.
- Using a Dutch Oven: Follow this dough recipe through step 3, then follow the simple shaping/baking instructions (steps 2-5) in my Cranberry Nut No Knead Bread recipe including using the parchment paper. If your parchment paper can’t withstand heat this high, you can either lower the oven temperature and bake the bread for longer or grease the Dutch oven instead.
- Using a pizza stone: If you want to bake your bread loaves on a pizza stone, place pizza stone in the preheating oven. In step 8, place the shaped and scored dough on your preheated pizza stone. If the bottom of the shaped dough is pretty sticky, dust the hot pizza stone with some extra cornmeal. Bake as directed.
- No Nonstick Pan: If you don’t have a nonstick baking sheet, line it with parchment paper instead. Coat with a dusting of flour and/or cornmeal before placing the dough on top. Parchment paper can burn, so it’s best to check the box to see how much heat yours can tolerate. Lower your oven heat if necessary and bake the bread for longer until golden brown and when gently tapped, sound hollow.
- Flavor ideas: Before pouring in the water in step 1, add any of the following ingredients/combination of ingredients to the dry ingredients in the bowl: 4 cloves minced garlic + 3 Tablespoons chopped rosemary, 3 Tablespoons your favorite fresh herb (chopped), 1 cup your favorite shredded cheese, a diced jalapeño, 3/4 – 1 cup dried cranberries and/or chopped nuts, 2 teaspoons garlic powder, etc.
- Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Recipe adapted from King Arthur Flour & Red Star Yeast, similar method originally from Jim Lahey.
Nutrition
- Serving Size: 2 slices
- Calories: 136
- Sugar: 0.1 g
- Sodium: 389.8 mg
- Fat: 0.7 g
- Carbohydrates: 27.2 g
- Protein: 4.7 g
- Cholesterol: 0 mg
Reader Comments and Reviews
In love with this recipe! Already made a second batch and will probably never buy bread again. Thank you so much!
This was my first time ever baking bread and it turned out perfect! I’ve made this recipe twice in less than a week 😉
One question: for some reason, I can’t get the scores to stay (very minor problem). I’ve been using a sharp knife and have even tried flouring it, but nothing is working. Does anyone have any tips?
This recipe was not like any other bread recipe I’ve ever tried. I was concerned because the dough was so sticky, even after 24 hours in the refrigerator. It turned out great! I will make this again (and again…and again).
This bread is amazing! I made a variation on it recently by taking out a quarter cup of flour and adding honey to the dough. Then, drizzle honey and sprinkle rosemary on top. The original is delicious, but this time I ran out of flour a quarter cup short, and so the variation came about. I love the recipes on this website so much!
Perfect for some olive oil and balsamic vinegar! Super easy and delicious recipe that I make double batches every time.
Wow! After years of unsuccessful attempts of bread baking I’ve done it and it’s so delicious. Of course I could barely wait five minutes for it to Coll before slathering a slice with cold good European butter. Thank you so much for sharing this recipe.
This was a super sticky dough for me! So I’m not sure if I did it right, I could barely form a ball together. So my bread looked more flat than rounded. However, taste was on point! I added olives, garlic powder and Italian seasoning.
Baked my bread this morning… it come out perfectly!! So good! And I was so worried about it because it was soooo sticky. I finally added a bit more flour just before baking because I couldn’t get it into the Dutch oven without mooshing the scoring because the dough was so sticky and soft. It wouldn’t hold any shape. I used a scale in measuring the flour as recommended and it must not be a good scale because of the stickiness of the dough. I added minced garlic and rosemary to the recipe, and I can’t wait to eat it with soup or spaghetti. Thanks for this no knead, no hassle recipe!!
I have got to say that I had forgotten this dough in my refrigerator for a couple days. OOPS! But I read the recipe and it was good for three days in the refrigerator. I have to say the flavor after sitting was outstanding! I can’t wait to forget another batch!
Not sure why but i found it very difficult to bake due to the temperature… It burned my pan and the floured bits on the pan were charred. My whole house had a burned smell after haha. Never baked anything at such a high temperature before. Regardless, I got the bread baked and it was great!
Turned out perfect! Super crunchy crust, slightly sour inside.. great recipe for a beginner to make.
Well, you weren’t kidding. Super easy, with great results. The steamed crust was superb. I haven’t baked bread in a couple of years. This was a great way to start again. I’m looking forward to playing with flavor ingredients. Thank you!
So good. Has anyone tried making this into cinnamon or cinnamon raisin bread?
This is the best bread I’ve ever made!! Thank you!
Never been much of a baker, but since we are home for the foreseeable future, I figured now is as good a time as any to experiment. We didn’t have bread flour at home, so I used all purpose flour and honestly, it turned out delicious! I loved how easy this recipe was and I am amazed that a handful of ingredients turned out something so tasty. I’m definitely planning to make more bread at home now, and experiment with some other varieties and flavors. Thank you!
Made this with my kids. It could not be easier or more delicious! Thank you!
Hi Tiffany Evans I just made the bread with dry active yeast. I made it yesterday and let it rise for four hours then I put it in the refrigerator overnight for approximately 19 hours . I have never made bread before. It turned out very good.
My very first time baking bread and I’m totally hooked! Am going to make it again now and this time I’ll be adding herbs 🙂 thank you for this recipe!
Made my first two loaves tonight.. two of us ate half a loaf with dinner. I was very happy with the texture and flavor. Can’t wait to try with a nice warm Brie or some pimento cheese. Thanks for all of the detail, video and tips in your recipes. I am enjoying trying them. Have you ever tried to make this into a sun-dried tomato basil bread?
Hi Sally,
My dough is resting in the fridge right now. I didn’t add anything to it during the mixing phase, is it possible to add some toppings to the bread before I bake it (I’m thinking herbs and olive oil)?
Thanks!
Absolutely! A brush of olive oil and your favorite herbs would be tasty, but I fear fresh herbs would burn. Stick with dried/ground– or do a simple brush of olive oil and garlic.
Hi Sally! I made this yesterday and it was absolutely delicious! My husband and I already finished one of the loaves!!!! I would like to make this bread but with whole wheat. I read in the recipe notes that you highly recommend not using whole wheat. Do you have any recipes like this that use all whole wheat? Thank you!!!
I’m so glad you both enjoyed it, Lisa! I think you would also like my Whole Wheat Dinner Rolls.
I just baked two loaves. They came out great. Of course there is only one left now. My husband and myself Just had one while it was warm with some Brie and Irish whisky cheddar cheese and of course a glass of wine. The inside was nice and soft and the outside so crusty. We took your advice and put the boiling water in the bottom of the oven. Will definitely make it again.
hiiii,i made it in a toaster and tried half the ingredient and they came out not as bubbley as yours.and it was really stiff to cut.at first i only used the lower hit and after 20 min that i saw top of bread did not turn brown i also turned on the heat above and after that for 10 min only the heat above.you think when did it go so wronggg??sorry for any misspelling it is because i am not american.
by the way i loved your carrot cake recipe thank you!
Hi Samira, I’m happy to hear you enjoyed the carrot cake! For this bread I’m guessing the difficulty was that it was baked in a toaster oven instead of a conventional oven. I’ve never tried baking this (or any bread) in a different type of oven so unfortunately I’m unsure what settings to recommend.
Tried this today and it was way too sticky to work with. I baked it right away after 4 hours and it was still flavorful. I made another batch but this time adjusted water to to 1 1/4 cup and will bake it after 3 days to compare flavors. Thank you for the recipe. Always.
Thank you so much for the quick response 🙂 !
This bread is AMAZING. In this weird time of and social distancing, I’ve been baking a ton and dropping on friends doorsteps, and this has become a go-to recipe.
Wondering if you think it would be okay to double the recipe and if that would impact anything, or if you would recommend doing it all in separate batches. Just trying to make as much as possible but save fridge space/I have limited bowls 🙂
I’m in midst of trying a double recipe so will let you know if it works out!
So easy and sooooo good! Never made bread before and this was SUCH a success.
I am a baker and make many different breads and like to try new recipes. I have 5 grandchildren whom I cook with so they learn by reading and doing math. This recipe is a great teaching recipe for children as the ingredients are simple and they are proud of the result. Needless to say one loaf does not last more than an hour so we make several (1 at a time). They hate the wait of 18 hours but like the science behind it. What a wonderful recipe that is absolutely fabulous. They each get to crest their own flavors. Most work some not too much. Thank you for such a wonderful recipe.
Delish and easy. What more can a home cook ask for?
great taste and recipe came out perfect
Bread is delicious, the only thing.i didn’t like it’s a little bit salty maybe you can adjust the salt about 1 tsp instead of 2 tsp. That would be great.