There’s something deeply comforting about baking bread from scratch. The quiet rise of the dough, the crackle of a golden crust coming out of the oven, the warmth filling the kitchen — it feels grounding, familiar, and deeply satisfying. This Homemade Artisan Bread is proof that you don’t need complicated techniques or special equipment to create a beautiful loaf with a crisp crust and chewy, tender interior.
Thank you for being here with me today. It truly means so much that you trust me to share simple, reliable recipes you can return to again and again. This bread is one of those staples — the kind you make once and suddenly realize you don’t need store-bought bread anymore.
Why You’ll Love This Bread
• No-knead method — minimal effort, maximum reward
• Crusty outside with a soft, chewy interior
• Simple pantry ingredients
• Perfect for sandwiches, soups, or toast
• Beginner-friendly and forgiving
• Delicious fresh and even better the next day
What It Tastes Like
This bread has a lightly crisp, golden crust that crackles as it cools, with a soft, airy interior full of chewy texture and subtle wheat flavor. It’s not overly dense or dry — just rustic, comforting, and incredibly versatile. Slice it warm with butter, dip it into soup, or use it for sandwiches — it shines in every role.
Servings & Timing
Serves: 8
Prep Time: 10 minutes
Rising Time: 2 hours + 30 minutes
Bake Time: 35–45 minutes
Total Time: ~3 hours
WW Points: 7 per serving
Ingredients
3 cups all-purpose flour
1 ½ teaspoons salt
1 teaspoon instant yeast
1 ¼ cups warm water
1 tablespoon olive oil (optional, for added richness)
Tools You’ll Need
Large mixing bowl
Wooden spoon or spatula
Clean kitchen towel
Baking sheet or loaf pan
Parchment paper (optional)
Cooling rack
How to Make Homemade Artisan Bread
1. Combine the Dry Ingredients
In a large bowl, whisk together:
flour
salt
instant yeast
Make sure everything is evenly distributed.
2. Add the Water
Slowly pour in the warm water (and olive oil if using).
Stir with a spoon until a sticky, shaggy dough forms.
The dough should look rough and slightly wet — this is exactly right.
3. First Rise
Cover the bowl with a clean kitchen towel.
Place it in a warm, draft-free spot.
Let the dough rise for about 2 hours, or until doubled in size and bubbly on the surface.
4. Shape the Dough
Lightly flour a clean work surface.
Gently turn the dough out — do not punch it down aggressively.
Shape it into a round loaf by folding the edges inward, forming surface tension on top.
5. Second Rise
Place the shaped dough on a parchment-lined baking sheet or into a greased loaf pan.
Cover loosely and let rise for 30 minutes.
6. Bake
Preheat oven to 450°F (230°C).
If desired, score the top of the loaf with a sharp knife to allow controlled expansion.
Bake for 35–45 minutes, until:
• The crust is deeply golden
• The loaf sounds hollow when tapped on the bottom
7. Cool Before Slicing
Transfer bread to a cooling rack.
Allow it to cool for at least 20 minutes before slicing — this sets the crumb and improves texture.
Ingredient Substitutions & Variations
• Replace 1 cup flour with whole wheat flour for a heartier loaf
• Add garlic powder or dried herbs for savory bread
• Mix in shredded cheese for a richer flavor
• Brush with olive oil before baking for extra crust shine
• Add a shallow pan of water to the oven for extra steam and crunch
Tips for Best Results
• Don’t over-handle the dough — gentle shaping keeps air pockets intact
• Use warm, not hot, water to activate yeast properly
• Let the bread cool fully for clean slices
• Bake longer for a darker, crunchier crust
• Store cut-side down to keep interior soft
Serving Suggestions
Serve with:
• Butter or olive oil
• Soup or stew
• Sandwich fillings
• Cheese boards
• Toast with honey or jam
This bread pairs beautifully with almost anything.
Storage Instructions
Room Temperature:
Store loosely wrapped or in a bread bag for up to 3 days.
Refrigerator:
Not recommended — it dries the bread.
Freezer:
Freeze slices or whole loaf for up to 2 months.
Thaw at room temperature or warm in the oven.
Frequently Asked Questions
Can I use active dry yeast instead of instant?
Yes — dissolve it in the warm water first for 5 minutes.
Why is my dough so sticky?
That’s normal — wetter dough creates better texture.
Can I bake this in a Dutch oven?
Yes — bake covered for 30 minutes, uncovered for 10–15 minutes.
Can I double the recipe?
Yes — divide into two loaves before the second rise.
