This is a really easy artisan bread recipe that needs just 4-ingredients and about 15 minutes of hands-on time. No kneading, no special equipment!
This recipe produces a loaf of bread with lots of flavor that is the perfect texture perfect for dipping in soups and stews or slathering with butter.
What Makes This Artisan Bread So Easy
While a bread recipe doesn’t have specific requirements to be called ‘artisan bread’ they generally tend to have few ingredients and be handmade.
- 4 ingredients. This means little prep and little measuring.
- No kneading so most of the time is hands-off.
- Can be doubled and rest in the fridge up to a week to bake fresh another day.
- Makes a single loaf, perfect for one meal.
- No special tools or pan are needed.
Ingredients for Homemade Bread
Flour – I use all-purpose flour in this loaf to keep things simple since I always have it on hand already.
Yeast – This recipe uses active dry yeast which is mixed into the flour. Active Dry Yeast can be substituted for instant yeast (or rapid rise yeast). It will likely have a bit of a faster rise time so keep an eye on it.
Water – Warm water helps activate the yeast. Since the yeast is mixed into the flour, the water is a bit warmer (about 125°F) than it would be if you were blooming the yeast.
Salt – This recipe uses table salt, don’t skip or decrease the salt as it flavors the bread.
Cornmeal – Cornmeal is optional but adds a nice texture to the bottom of the loaf and helps keep it from sticking. You can put the parchment paper directly in the pan and skip the cornmeal.
How to Make Bread
- Mix dough: There is no need to knead this dough. Just stir the ingredients until well mixed per the recipe below.
- Rest: Cover the bowl and let it rest in a warm place for a couple of hours.
- Form Loaf: The dough will be very sticky, generously sprinkle it with flour and transfer it to a prepared cast iron pan.
- Bake: Place a pan of water on the bottom shelf of the oven and place the bread on the middle shelf. Bake as directed in the recipe below.
Tips for a Great Loaf
- Shredded cheese or herbs can be added to the dry ingredients in this bread.
- This bread can rise for as little as 30 minutes during the second rise and will bake beautifully. It can also rise up to 90 minutes if time allows (I’ve labelled to two sliced loaves with rise time in this post). The longer rise time will produce a more flavorful bread with a slightly chewier texture.
- Handle the dough carefully after it has risen, you want to keep all of the air pockets in the dough intact.
- This easy bread recipe can be doubled and half of the dough can be stored in the fridge for up to 1 week after the first rise. If the dough is chilled, it will need at least 60 minutes for the second rise.
- The dough will be very sticky so be sure to flour the outside of the dough before handling it.
- Adding water to a pan below the bread adds steam to the oven, making a better crust.
More Yeast Bread Recipes
Easy Bread Recipe
Ingredients
- 2 ½ cups all purpose flour additional for dusting
- 1 ¼ teaspoon active dry yeast
- 1 teaspoon table salt
- 1 ¼ cup very warm water 125°F
- 2 teaspoons cornmeal optional
Instructions
- Grease a 10-inch cast iron skillet or pan. Sprinkle with 2 teaspoons of cornmeal and set aside.
- Whisk flour, yeast and salt in a large bowl.
- Add the warm water and stir to combine. The dough will be very sticky and wet.
- Cover the bowl with plastic wrap and let sit at room temperature for 2 hours.
- Sprinkle the top of the dough flour and rub your hands with flour. Turn the dough onto a floured surface (I use parchment paper). The dough will be extremely sticky, sprinkle flour on the underside and gently fold in the sides to create a ball (it'll be delicate and a bit flat).
- Place seam side down in the prepared pan. Dust the top with additional flour if needed and cover with a towel. Let rise 30-90 minutes. *see note
- Preheat the oven to 450°F.
- Score the bread, about 1/8-inch deep 2-3 times.
- Fill a baking dish or small pan with about 2-inches of water and place it on the bottom rack of the oven.
- Add the cast iron pan with the bread to the middle rack of the oven. Bake 24-28 minutes or until golden. Cool on a wire rack before slicing.
Notes
- Additions: Shredded cheese or fresh herbs can be added to the dry ingredients in this bread.
- Rise Time: This bread can rise for as little as 30 minutes during the second rise and will bake beautifully. It can also rise up to 90 minutes if time allows. The longer rise time will produce a more flavorful bread with a slightly chewier texture.
- Dough: The dough will be very sticky so be sure to flour the outside of the dough before handling it. Handle the dough carefully after it has risen, you want to keep all of the air pockets in the dough intact.
- Baking: Adding water to a pan below the bread adds steam to the oven, making a better crust.
- Double up: This easy bread recipe can be doubled and half of the dough can be stored in the fridge for up to 1 week after the first rise. If the dough is chilled, it will need at least 60 minutes for the second rise.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Bread
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Recipe Adapted BHG, 17th Edition New Cookbook. “Everyday Artisan Bread”. Recipe. Des Moines, IA, 2018. 490. Print.
Can’t wait to try this bread. I was wondering if I could add some raisins and cinnamon to make
a raisin loaf?
I think that’s a great idea! If you try it I would love to hear how it turns out!
Can you use a stand mixer for this?
I haven’t tried it so I can’t say for sure Charlene. This dough does not need kneading, just mixing until all the ingredients are combined.
We were amazed at how good this came out. We have a bread critic and he said honestly it’s the best Artesian bread he’s ever had. I did use my famous secret ingredient which always works!
I am so happy to hear this recipe was a hit Lora!
How do you make it with a Dutch oven?
I haven’t tried it so I can’t say for sure Denise. You could try the recipe exactly as written with a Dutch oven. If you try it I would love to hear how it turns out!
Ok, thank you for getting back to me. I will let you know how it turned out.
If I wanted to use rosemary how much should I use? It’s fresh rosemary.
I would use 1-2 tablespoons of freshly chopped rosemary. Enjoy Carol!
I made a double batch last week and baked it all at once in my cast iron skillet. It was awesome!! Am making another double loaf tomorrow for Thanksgiving! Thank you!
I am so glad you are loving this bread recipe!
I absolutely love this recipe!
Super easy and so affordable compared to buying
In the store these days! I’m going to make it with cheese
the next time!
I’ve made so many of yours recipes and they are all great!
I am so glad you loved this bread recipe Kathleen! A cheese version sounds delicious!
My whole family loved the bread. It was so easy to make I will definitely make again .
I am so glad you enjoyed this bread Joanne!
Hi Holly
This is soon good; However why dies my bread lose that crusty crust after I bring it out of the oven to vool. What am I doing wrong?
thankyou
Hi Sami, did you add the tray of water below the bread? This helps form the crust. Another trick is to add a handful of ice cubes into a cast iron skillet and place it in the oven with the bread.
I am going to bake today. It sounds great to bake on a cold and snowy day.
I can’t wait for you to try it Jan! Enjoy the bread!