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 recipe is where you start. This artisan bread 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.
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
- 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
Homemade Artisan Bread Video Tutorial
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 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, bread flour produces a stronger, chewier bread and that makes a big difference in 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 the 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 2 longer loaves side-by-side on a flat baking sheet, about 9×3 inches each. Score with a sharp knife or bread lame. 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. To help ensure a crispier crust, after the oven pre-heats—pour boiling water into a metal or cast iron baking pan/dish on the bottom oven rack. Immediately place the dough inside and shut the oven door to trap the steam. The steam will help create that coveted crisp crust. If you have a dutch oven, shape the dough into 1 round loaf, and bake it inside the dutch oven with the lid on.
- 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
- Slice and dunk in crab dip, beer cheese dip, or roasted garlic bacon spinach dip
- Serve alongside slow cooker chicken chili or pumpkin chili
- As a dunker for minestrone soup, creamy chicken noodle soup, or crab soup
- With a big bowl of mac & cheese
- Use for my goat cheese & honey crostini
- It’s the perfect starch in breakfast casserole
- With anything because homemade bread is everything’s best friend
See Your Homemade Artisan Bread!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
PrintHomemade 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 un-greased 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 5 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days.
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 in the refrigerator and allow to come to 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 a bit 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.
Keywords: bread, loaf
It came out perfect and was oh, so easy! I didn’t want to wait, so I cut the dough in half after a 3 hour rise, put half in the fridge, then baked the other half. I can’t imagine it tasting better than this loaf, but we’ll see in a couple of days.
★★★★★
This is a quick easy bread to make, and it tastes wonderful!
★★★★★
Another winner of a recipe! Thanks, Sally.
Could you possibly provide the Gm weight for the salt which would helpful no matter which type of salt you use.
With thanks
★★★★★
Hi Sally, so glad you enjoy this bread! You’ll want to use about 9g of coarse salt.
Sorry there is no picture but when it came out of the oven we couldn’t wait the 5 minutes to slice — immediately cut off the ends, smothered with butter and that was all she wrote! Delicious and so easy. I cut a silicon mat to fit my pan and the 475 degree heat wasn’t an issue.
★★★★★
I love this recipe so much. I’ve used it several times & sent it to friends who asked for the recipe. One question: am I able to use a bread loaf pan? Or, do you have a recipe for bread that uses a bread loaf pan? Trying to switch from store bought bread :). Thank you!
★★★★★
Hi Cherilyn, There is a little too much dough for a standard size (9×5 inches) loaf pan, so you could try dividing the dough in half and using 2 loaf pans. The edges should still crisp up and the bake time may vary. You may also want to check out this recipe for our sandwich bread.
Ugh, was so excited for this based on the reviews and it was so dense and chewy. I left it in longer and kept checking every 2 minutes because I made a boule…I used active instead of instant yeast. Perhaps that was my issue?
We’re happy to help troubleshoot. How did you measure your flour? Be sure to spoon and level (or use a kitchen scale) so that the flour isn’t over measured. Too much flour can dry out the bread and make it seem a bit dense. And also make sure to handle the dough with extra care to prevent popping the air bubbles before baking.
I’m not much of a baker, and the spread is so amazingly easy to make. It tastes absolutely delicious and is a big hit with everyone in my family. Thank you for sharing!
★★★★★
I love the ease, flexibility, and results of this recipe! I could even try baking one loaf 2 nights in a row in an air fryer. I don’t think my 2 hour rise time was quite enough – it was a cold night and I didn’t get really holey bread.
★★★★★
I mixed this up 3 hours ago and it has not risen at all. The yeast is new ? What do you suggest
Hi Susan! Is it particularly chilly in your kitchen today? Letting it rise somewhere slightly warmer should help.
Loved this recipe. Followed the video to a t. Delicious. Chewy, lots of air pockets and crispy crust. Family loved it. Sally is our go-to not only for baked goods, but no knead bread now too! Thank you for your recipes (and tips)!!
★★★★★
I made this bread for a dinner party and it was a big hit. I think I could have cooked it a little less than 45 min, as the crust was quite hard, but overall very good
It’s only supposed to bake for 20-25! You let the loaves rise for 45 minutes before putting it in the oven.
Great recipe!
Does it have to be instant yeast?
See recipe Notes!
Hi! I have made this recipe quite a few times but I am new to making bread. I have noticed that some times the 1 1/2 cups of water is too much and the dough is very wet. Is this something that can happen when making bread? I usually stop adding water between 1 and 1/4 cups of water. Thanks!
Hi Leslie, There are a lot of variables that can go into the consistency of dough, down to even the weather/humidity. If you find your dough is especially wet/loose, you can certainly add more flour (1 Tablespoon at a time) until the dough comes into a workable consistency. We’re so glad you’re enjoying this one!
Love this recipe so much! Is it possible to half the recipe so that I make only one loaf at a time? (Not enough space in fridge to let the dough expand otherwise)
★★★★★
Hi Jerry, we’re so glad this a favorite for you! We general advise against halving yeast recipes. We’d follow the make ahead instructions in the recipe Notes — complete the bread through step three (skip the refrigerator rise for one half of the dough), and from there you can divide the dough in two and freeze on half.
I tried this as my first artisan style bread. I let it refrigerate for 18 hours. For the people feeling adventurous, I swapped out some water for 1/3 cup of deli style mustard and added a cup of cheddar. Topped two loaves with everything bagel seasoning and jalapenos. It came out insanely good. Great texture (definitely use bread flour folks), great crust, and unreal easy. Can’t wait to try this with other flavors.
★★★★★
My bread did not get brown on the outside like your pictures. How do I achieve that beautiful color?
Hi Tracy, For the shine, keep that dough sticky. For the dark color, bake until golden brown. Keep it in the oven for a few extra minutes if desired OR raise the oven rack!
Thank you!!!!!!!
I am a first time bread maker. It came out great!!
I first made your bagels and they were great but this
no mixer bread is easy and delicious!!!
This isn’t working. Recipe seems great, but instructions need an overhaul, it seems. Followed instructions…I was skeptical that the dough would be ready to go into the oven only 45 minutes after having been in the fridge overnight, plus a few minutes for portioning and shaping. It’s about 75 Fahrenheit in my home, so plenty warm enough. Sure enough, after 20 minutes, half of the dough is completely raw when cut open. Back into the oven. Definitely won’t be fully baked in another 5-10 minutes, but hoping to salvage something edible…eventually. Will try again with more rest time after the fridge.
★★
Made this recipe over the weekend! Loved it so much I’m making it again! It was very easy to make and the texture was nice and dense. I am a medievalist and this reminds me of some of the historic recipes from that time.
★★★★★
First time bread maker, it came out delicious !!!
I accidentally used the whole packet of platinum yeast for this recipe (thinking it was about 2 tsp but looks like it’s 2 1/4 teaspoons)… Is that too much yeast for 3 1/4 cup flour? How will I know?
Hi Brianna, it should be just fine. It may taste a little yeasty.
If I put the dough in the fridge & take it out of fridge the next day, does it need to rise before baking? If so, how long?
Hi Danielle! The dough will rest for 45 minutes before baking (see step 4). No need to let it sit any longer if refrigerating.
I really Love this recipe. It’s a perfect foundation for experimentation. I Did sub one cup WW flour for bread flour & added 2t of my honey. I skipped the overnight rise after initial 2 hours. I let it rest on a floured board covered with a linen cloth then rise 45 minutes. I shaped it, put into perforated loaf pans dusted with cornmeal. It rose one hour then baked at recommended temp. for 45-60min. Today I subbed with 1/4 c dark rye and 1/4 c ww flours. Not true artisanal bread, but a lovely, chewy crust. This bread is perfect for toasting, grilled sandwiches, croutons, etc. and is taking the place of my frozen sprouted bread. Not a true artisanal, but close enough for me.
;-D
★★★★★
The recipe is great bread was alittle dense would adding a little more yeast make it lighter and fluffier
When using a dutch oven, do you cover for a portion of the cook time (how long) and then remove lid and continue to cook (how long)? Do you put a couple ice cubes under the parchment paper?
Hi Judith! See recipe notes for details on baking the bread in a dutch oven. Happy baking!
This recipe is so flexible and tasty!! I have shared it with family and friends
★★★★★
I accidentally mixed the yeast and salt into the water and not the flour. I poured the water/salt/yeast into the flour and the dough still seemed to come together ok. But now it’s been an hour and it’s looks like it’s hardly rising at all. Any chance this can be saved or should I scrap it and start over?
Hi Sarah! That shouldn’t be much of an issue for this dough. We would give it more time to rise!
Great flavor! However, each time I make it, the dough is super loose. I’ve used both measuring cups and a kitchen scale, and nothing has made the difference. Can I use more flour?
★★★★
Hi Natalie, we’re so glad you’re enjoying this recipe! There are a lot of variables that can go into the consistency of dough, down to even the weather/humidity. If you find your dough is especially wet/loose, you can certainly add more flour (1 Tablespoon at a time) until the dough comes into a workable consistency.
I baked the Homemade Artisan Bread (4 Ingredients) This was my first attempt to bake an artisan bread. I am forever hooked! This bread is so crusty and yet so fluffy, the flavor is so delicious. Thank you for this recipe and the complete instructions. Baking in the Dutch oven is so brilliant. This is definitely a recipe that I will use again,,,and again…