SUPER Easy Artisan Bread
November 19, 2012 by Amy G.
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
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:
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:
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.
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.
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!
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.
Ingredients
- 2 c. warm water
- 1 T. yeast
- 2 tsp. salt
- 3 T. sugar
- 4 c. flour
- oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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!
Enjoy! MWAH!
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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.
This looks so good! SO good!
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!
Mmmm…I can’t wait to make this bread! Looks fabulous. MWAH back at ya!
I learn from the best! Love you, Tarryn!
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.
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.
Looks delicious and sounds easy. Definitely going to give a try.
Thanks for sharing.
This bread is amazing!
Thank you so much for the recipe
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.
Oh I’m so glad! A real winner, right?
Do you add the cheese or other additions on top or to the dough.
I tried this recipe this morning – it’s excellent! Thank you for a new ‘go to’ recipe.
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
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!
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!
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!!!
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!
I have made this recipe and now my family thinks I am a genius. Thank you.
HI, i was wondering if you can use all purpose flour instead of bread flour?
Absolutely! I almost always use all purpose, it just happened that on that day I had bread flour out.