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.
Great recipe for a beginner like myself!! Everyone was shocked how simple yet delicious it was! Making another couple loaves today bc we ate right through yesterday’s batch! You’ve given this newbie such encouragement!
Family favorite!!! I make this bread for every holiday and gathering. It’s so easy and fun! Follow the recipe exactly as written and you will not be disappointed. The crusty outside and chewy inside is amazing!!
Holy moly !! I’ve tried four bread recipes and this is the best (and simplest) by FAR!! The only thing I did different was add some thyme and oregano to the top of the loaves before we baked them and added a little bit of oil before sitting in the fridge to prevent it from sticking to the bowl.
10/10, literally my new staple!! Approval from all my housemates!!
I have made this recipe 5x and it is so easy to follow and easy for beginners. It taste amazing and makes a great amount off portions
My bread came out amazing. Love this recipe. Soo easy. I’m curious if you know the calories per slice?
We’re so glad you enjoyed it, Keith! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
This turned out so good!! Very easy, I started the dough last night & then today we ate the bread with dinner! Will definitely make again
My bread often turns out too dense. You mention “working with” the dough, but does it have to be kneaded?
Hi Sarah! No, this dough should not be kneaded and handled as little as possible. More on the method in the post above!
I did exactly what it said but again my bread came out dense and doughy 🙁 I let it rest in fridge 24 hours. I think fridge may be too cold and it doesn’t allow enough fermentation or rise to make the bread fluffy ?
Hi Theresa, we’re happy to help troubleshoot. Did you bake the bread as a boule? It will take a few minutes longer that way. Each oven is a bit different so it’s okay if it takes slightly longer. Was your yeast expired by chance? That can often be the culprit of an especially doughy loaf that never quite bakes through. Our Baking with Yeast Guide may also be a helpful resource to review. Thank you for giving this one a try!
Looks delicious! If baking as a boule in a Dutch oven what would baking time be?
Hi Heather, see recipe Notes for Dutch oven baking instructions. Hope you enjoy the bread!
Can I add raisins to this recipe?
Hi Sarah, absolutely. About a cup of raisins can be added. Enjoy!
Made the recipe this weekend–easy and delicious. Thank you!
I don’t have cornmeal, can I use semolina instead?
Hi Rita, yes, that’s fine!
This was our first attempt at making bread. The recipe was easy to follow and the bread was delicious with a very crispy top crust. However, the bottom crust wasn’t as crispy, should it be? Also, the bread was more dense than we expected.
Can I add sunflower, pumpkin, and other seeds for a health loaf? I love Ezekial Bread, but my local store no longer supplies it.
Hi Jay, feel free to try adding seeds to this loaf, or you might enjoy this seeded oat bread instead.
i love this recipe so much! how do recommend storing it after baking? I see you say loosely for 5 days but is there any specific way that’s best?
Once you let it rise for 2-3 hours do you work the dough again prior to putting in the fridge or just after 2-3 hours move the bowl to the fridge?
Hi Kico, after the 2-3 hours at room temperature, you can simply move the bowl right to the refrigerator.
I loved this recipe so much!! I’m making it again and again!
Thanks for the recipe! If you refrigerate the dough, do you need to let it come to room temperature before you bake it?
Hi Joanna, nope, you don’t need to let it come to room temp. Enjoy the bread!
Could this recipe be used to make crusty sandwich rolls-say for French dip sandwiches?
You can make smaller rolls, yes. Bake time will depend on the size you make them. Bake until the crust is golden brown and when you tap the loaves they sound hollow.
I just made the base recipe with all-purpose flour and it’s resting on my countertop. I have a jar of olive tapenade and I’m not sure when I should add it. It has oil in it so I’m not sure if it will work. Any suggestions on when and how to add it?
Hi Denise, we haven’t tested this bread with adding olive tapenade, and aren’t sure if it would work. I would recommend serving the tapenade on the side of the finished bread rather than incorporating it into the dough. We also have an olive bread recipe you can try sometime!
Thanks for the olive bread recipe. I ended up scoring the top with scissors and adding room temperature tapenade to the top before putting in the oven and it was delicious! It did add a few more minutes to the cook time but I ended up eating the whole loaf with my friend. I’m making it again today by cutting back the salt and water so I can add the whole jar straight into the bread.
Can I substitute the water with leftover whey from making yogurt?
Hi Steph, we haven’t tested it, but I don’t see why it wouldn’t work!
This bread is so awesome!!! One of my secular goals this year is to accomplish making bread, without a bread machine.(I returned it) This was simple and so delicious, and crunchy!! I only put it in the fridge for 5 hours. I added chopped fresh rosemary and 2 cloves of minced garlic. I will make this recipe again and again! Many thanks!
Can you use a regular nonstick loaf pan?
Hi Kristi, There is a little too much dough for a standard size (9×5-inch) 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.
Made my first ever bread with this recipe on Saturday and making two loaves right now on Tuesday because it is so delicious and I ran out so fast! So easy to make and made me feel confident enough to branch out and want to try some other bread recipes this weekend! Thanks for all your tips and tricks too…..they answered everything I wondered about!
Do you have any bread maker recipes?
Hi Andrea, while we do not have any bread recipes specifically written with bread maker instructions, many readers have used them in bread makers with success. Let us know if you try any!
Can you use a pizza stone?
Hi Sean, absolutely. The shaped loaves will sit on a flour/cornmeal dusted baking sheet before you transfer to the pizza stone. If they are too sticky on the bottoms, you can dust some cornmeal on the preheated pizza stone.
This recipe was amazing!!!! I never made bread before and was skeptical. No reason to be. I have made 8 loaves in 2 days. I definitely recommend the pan of water in the bottom of the oven.
I haven’t let the dough sot for days yet.. thats next. i cant imagine it getting even better than this!!
I have a very cool house. That first rise is two-three hours. Can it go longer? I feel like with this cool house, it won’t rise enough in that time. Any other tips on bread rising in cool environment?
Hi Janet, if your home is especially cool, you might try our warm oven tip outlined in our Baking with Yeast Guide. Let us know if you try it!
Can you use a stand mixer to mix this bread? If so, any changes to the recipe??
Hi Patty, We do not recommend a mixer for this particular dough– it’s very loose and sticky. A mixer wouldn’t be doing you (or the dough!) any favors. Luckily, it only requires a really quick mix with a wooden spoon or silicone spatula. Not much work involved!
Really easy and so yummy. My fiancé and I devoured one loaf within 10 minutes.
Ive made baguettes in a number of different manners that involve folding, warmer water, some sugar, etc, so when I was working your recipe it didn’t conform in the ways the other recipes did. (slow to rise/ not as great a volume), but I stayed true to your recipe. Gotta say it was delicious, simple to execute, and now my go to method. thanks for your recipe
eddie
Simple, few ingredients and great taste. This is a stellar bread recipe. Thanks Sally/.
Bake Temp seems very high. My oven is calibrated and at 475 degrees the bread was beginning to burn after 16 minutes.
Hi! Followed the recipe exactly, even measured the temp of the water before adding it. Used the rapid rise yeast packets. Made one regular bread flour and one gluten free bread flour.
The regular dough didn’t rise well, either during the first three hours or the next 18 hours in the fridge; those loaves weee small and very dense and heavy. The gluten free loaves were gorgeous and the whole family liked them (and they usually don’t like my gluten free bread that I buy. Will def make it again – and try to figure out what went wrong with the regular dough. Thanks for a great gluten free recipe though!
quickly became a must have in my home. Since first making this a few weeks ago I have made countless loaves since and for neighbors and family members. All have come back with glowing reviews. I did let it rise and refrigerate for the longest it says too and it made such a difference. the first loaf I made I cooked immediately but it just didn’t have the flavor I was thirsting for, still good but I wanted more. So I decided to let it chill in the fridge for the 2 days and it came out so much better! I highly recommend this recipe to beginners too. This was so easy to make