SUPER Easy Artisan Bread

28 Comments
posted on November 19, 2012 by  |  posted under Breads, Recipes

SUPER Easy Artisan Bread

Does making bread intimidate you, just a little? I’ve been making bread for a LONG time, but there are still some batches that make me scratch my head and wonder what went wrong. Time is another factor. Sometimes I want fresh bread or rolls to go with a meal, but I don’t have time in my day to make it.

Today is your day to cross both of those problems off your list. This bread is so simple, cheap and hands-off that anyone can make it . Did I mention that it’s delicious? It’s crunchy on the outside and chewy on the inside. Mmmmm. Perfect with soup, and well, perfect with anything.

Get your recipe book out. This isn’t one of those recipes you throw on a scrap of paper and lose. It’s a keeper.

French Peasant Bread

2 c. warm water

1 T. yeast

2 tsp. salt

3 T. sugar

4 c. flour

oil

make your own artisan bread

Get ready. These instructions are so simple you’ll think you’ve missed something. You haven’t. They’re just that easy.

Dissolve yeast, sugar, salt in warm water. Because you’re using quite a bit of water, don’t expect your yeast to bubble. Just make sure everything is dissolved by  stirring the bottom of the bowl. When you don’t hear granules between your spoon and the bowl, you’re good. It will look like this:

make your own artisan bread

Stir in flour until mixed well. It’s a sticky dough. You don’t need to knead it, so don’t worry if it seems more sticky than other bread dough you’ve made. It’ll look like this:

make your own artisan bread

Let it rise until it’s doubled.  This may take an hour but probably a bit less. Split the dough in half. I oil my hands up a little so that the dough doesn’t stick and I sort of “cut” it with my fingers. No need to be too exact.

make your own artisan bread

Place the dough on an oiled and cookie sheet in two even lumps. You can sprinkle cornmeal on the sheet first if you prefer it. I like to sprinkle it with basil and oregano at this point.

make your own artisan bread

Let the dough rest there for 15-20 minutes. Bake at 425 for 10 minutes, then turn the oven down to 375 for 15-20 minutes and you’re done!

Look how pretty it is!

make your own artisan bread

make your own artisan bread

If you want to mix it up a bit, try adding something yummy. Caramelized onions, kalamata olives and feta, or roasted garlic cloves all add really yummy flavors and textures. OR, cut it like a huge bun, layer your favorite ingredients and cut them in quarters or smaller and you have delicious sandwiches for a crowd. They’re sure to like the sandwich but they’ll LOVE the bread.

SUPER Easy Artisan Bread

SUPER Easy Artisan Bread

Ingredients

  • 2 c. warm water
  • 1 T. yeast
  • 2 tsp. salt
  • 3 T. sugar
  • 4 c. flour
  • oil

Instructions

  1. Dissolve yeast, sugar, salt in warm water. Because you’re using quite a bit of water, don’t expect your yeast to bubble. Just make sure everything is dissolved by stirring the bottom of the bowl. When you don’t hear granules between your spoon and the bowl, you’re good.
  2. Stir in flour until mixed well. It’s a sticky dough. You don’t need to knead it, so don’t worry if it seems more sticky than other bread dough you’ve made.
  3. Let it rise until it’s doubled. This may take an hour but probably a bit less. Split the dough in half. I oil my hands up a little so that the dough doesn’t stick and I sort of ”cut” it with my fingers. No need to be too exact.
  4. Place the dough on an oiled and cookie sheet in two even lumps. You can sprinkle cornmeal on the sheet first if you prefer it. I like to sprinkle it with basil and oregano at this point.
  5. Let the dough rest there for 15-20 minutes. Bake at 425 for 10 minutes, then turn the oven down to 375 for 15-20 minutes and you’re done!
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Enjoy! MWAH!

SUPER Easy Artisan Bread

28 Comments
COMMENTS
  1. November 19th, 2012 at 2:55 pm
    Stephanie says:
    There is nothing like the smell of fresh baked bread wafting through the house! This recipe looks so easy I've got to give it a try.
  2. November 20th, 2012 at 6:45 am
    Alison says:
    This looks so good! SO good!
  3. November 20th, 2012 at 3:11 pm
    Loretta | A Finn In The Kitchen says:
    Using yeast doesn't make me nervous anymore, but my loaves don't usually look as gorgeous as this! Now I'm craving a thick sandwich!
  4. November 20th, 2012 at 8:48 pm
    Tarryn says:
    Mmmm...I can't wait to make this bread! Looks fabulous. MWAH back at ya!
    • November 25th, 2012 at 7:12 pm
      amy g. says:
      I learn from the best! Love you, Tarryn!
  5. November 23rd, 2012 at 9:27 pm
    Carla says:
    This looks great, and I'll be trying it this weekend! Do you know how to incorporate rolled oats into it? I'm sure it can be done, but am wondering how much liquid to add. Hmmmm.
    • November 25th, 2012 at 7:09 pm
      amy g. says:
      When it comes to baking I just do what I'm told. Altering baking recipes scares me because each ingredient effects the others so much. Sorry, I'm not a bread guru.
  6. November 24th, 2012 at 6:04 pm
    Kdate says:
    Looks delicious and sounds easy. Definitely going to give a try.
    Thanks for sharing.
  7. November 24th, 2012 at 10:29 pm
    Michelle says:
    This bread is amazing!
    Thank you so much for the recipe :)
  8. November 25th, 2012 at 3:32 pm
    Lisa says:
    I gave it a try...my first bread ever after 31 years of marriage. My version added jalapeños, cheese and garlic. Delicious, delicious, delicious. The fam ate it up. Thanks for the new recipe and adding a little spice to my boring menu selections.
    • November 25th, 2012 at 7:11 pm
      amy g. says:
      Oh I'm so glad! A real winner, right?
    • January 20th, 2013 at 2:29 pm
      Anita says:
      Do you add the cheese or other additions on top or to the dough.
  9. November 28th, 2012 at 2:08 pm
    Kate says:
    I tried this recipe this morning - it's excellent! Thank you for a new 'go to' recipe.
  10. December 3rd, 2012 at 11:17 am
    Mary Lou says:
    I'm wondering if you can bake one loaf and keep the other in the frig to bake another day? I imagine you would leave it out to rise again. Has anyone tried this? thanks, Mary Lou in Arizona
    • December 3rd, 2012 at 11:00 pm
      amy g. says:
      Hmmm. Of course you could always half the recipe, but I'm not sure about keeping it in the fridge because I've never done it with this recipe. I would think that as long as you punched it down a couple of times in the first couple of hours you should be okay.

      I think freezing it might be a good way to go. You do have to increase the yeast a bit to compensate for the yeast that dies in the freezing process, but it turns out well in my experience.

      Let me know how it goes!
  11. December 18th, 2012 at 10:05 pm
    Varya @ littleartists says:
    I was browsing through your site and found this bread recipe. My grandma's bread/pastry recipe is almost the same and I grew up with it and now I bake bread, buns and use it for pizza too!
  12. December 30th, 2012 at 5:37 am
    Kristen says:
    I have had many failed attempts at bread and was about ready to give up when I found this recipe. It really is easy and looks and tasted great!!!
  13. January 6th, 2013 at 8:23 pm
    Karen says:
    Thank you so much for a great bread recipe. I made this today, and it turned out so good! My family all loved it. It was the perfect addition to our Sunday meal. Thanks so much! You are a gift!
  14. January 17th, 2013 at 11:01 am
    Kim A. Reid says:
    I have made this recipe and now my family thinks I am a genius. Thank you.
  15. February 28th, 2013 at 7:29 pm
    ann says:
    HI, i was wondering if you can use all purpose flour instead of bread flour?
    • March 5th, 2013 at 12:30 pm
      amy g. says:
      Absolutely! I almost always use all purpose, it just happened that on that day I had bread flour out.
    • August 22nd, 2013 at 9:37 pm
      Victoria says:
      I just baked it tonight and used unbleached all purpose of King Arthur, since their flour is without bromate. So,works great! :)
  16. August 22nd, 2013 at 9:31 pm
    Victoria says:
    Amy,
    Thnank you for the wonderful recipes!
    I love fresh home made bread and always try new recipes. So just baked the bread tonight.It is amazing and very easy to bake.My hubby liked it too. One loaf was with basil and cheese,and an another one just like it is. Definitely will keep it and do it again!
    Thanks:)
  17. October 2nd, 2013 at 11:15 am
    micaela says:
    Your recipes are wonderful, but I have a problem with the temperature for the oven, I imagine that will be grades K ° but in my country kitchens are in degrees C ° to make the conversion, the temperature is very low,'d give me a hand? is impossible to cook the bread at 151 ° C and 101 ° after first .... As you can do?
    A great hug!!
    • October 3rd, 2013 at 7:32 pm
      amy g. says:
      The temperatures for the recipe are in Fahrenheit. If you are converting to Celsius the temperatures would be 218 degrees for 10 minutes, then 190 degrees for 15-20 minutes.

      I can see that the conversion from Kelvin would be much too low. I hope this helps and your bread is perfectly crunchy on the outside and chewy on the inside!
  18. January 5th, 2014 at 8:23 pm
    Jen says:
    I am going to try this I have never been able to successfully make anything that calls for yeast. I have tried making no knead bread recently and failed the first one was very wet the second one had no taste. I'm hoping this recipe will work for me.
    • January 7th, 2014 at 9:43 am
      amy g. says:
      Jen, I think you'll be pleasantly surprised! I've never known this one to fail. It's very forgiving and with so few ingredients it's hard to truly mess up. I really want to know how it goes. Be sure to give me a full report.
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