Easy Homemade Artisan Bread

Recipe Information

• Prep Time: 15 minutes
• Rising Time: About 1½ hours
• Baking Time: 30–35 minutes
• Total Time: About 2 hours 15 minutes
• Yield: 1 large loaf

Ingredients

• 3½ cups all-purpose flour or bread flour, plus more if needed
• 2¼ teaspoons active dry yeast (1 standard packet)
• 1½ cups warm water, about 105–110°F
• 1 tablespoon granulated sugar or honey
• 1½ teaspoons salt
• 2 tablespoons olive oil
• Extra flour for shaping and dusting

Method

1. Activate the yeast:
   Pour the warm water into a large mixing bowl. Stir in the sugar or honey and sprinkle the yeast over the top. Leave for 5–10 minutes, until the mixture becomes foamy.
2. Make the dough:
   Add the olive oil and salt. Gradually mix in the flour until a soft, slightly tacky dough forms.
3. Knead:
   Transfer the dough to a lightly floured surface. Knead for about 7–10 minutes, until smooth and elastic. Add only a little extra flour if the dough is excessively sticky.
4. First rise:
   Place the dough in a lightly greased bowl and cover with a clean kitchen towel or plastic wrap. Let it rise in a warm place for approximately 60 minutes, or until doubled in size.
5. Shape the loaf:
   Gently deflate the risen dough. Bring the edges toward the center and shape it into a smooth round loaf.
6. Second rise:
   Place the loaf on a parchment-lined baking sheet or in a parchment-lined baking pan. Cover loosely and allow it to rise for another 25–35 minutes.
7. Preheat:
   While the bread finishes rising, preheat the oven to 425°F (220°C).
8. Score the bread:
   Lightly dust the top with flour. Using a very sharp knife, make one or two shallow cuts across the top. This allows the loaf to expand properly while baking.
9. Bake:
   Bake for approximately 30–35 minutes, until the crust is deeply golden brown. The loaf should sound hollow when tapped underneath.
10. Cool:
    Transfer the bread to a wire rack and allow it to cool for at least 30 minutes before slicing.

Tips for the Best Homemade Bread

• Use warm, not hot, water. Excessive heat can damage the yeast.
• Bread flour produces a slightly chewier loaf, while all-purpose flour gives a softer texture.
• Avoid adding too much flour during kneading. A slightly tacky dough usually produces softer bread.
• Give the dough enough time to double during the first rise rather than relying only on the clock.
• For a crispier artisan-style crust, place a small oven-safe pan of hot water on the lower oven rack while the bread bakes.
• Wait before slicing. Cutting hot bread too early can make the center gummy.

How to Double the Recipe

This recipe can easily be doubled. Use 7 cups flour, 4½ teaspoons yeast, 3 cups warm water, 2 tablespoons sugar or honey, 3 teaspoons salt, and 4 tablespoons olive oil. Divide the risen dough into two large loaves, or several smaller loaves, and bake them separately if necessary so there is enough room for proper heat circulation.

Serving Ideas

Serve this bread warm with butter, honey, or homemade jam. It is also excellent alongside soups and stews, toasted for breakfast, or sliced for hearty sandwiches.

Storage

Once completely cool, keep the loaf tightly wrapped or inside an airtight container at room temperature for up to 3 days. The bread can also be sliced and frozen for up to 2 months. Toast frozen slices directly or allow them to thaw at room temperature.

Frequently Asked Questions

Why didn’t my bread rise?

The yeast may have been old, the water may have been too hot or cold, or the room may have been too cool. Fresh yeast and comfortably warm water usually give the most reliable results.

How do I know when the bread is fully baked?

The outside should be golden brown and the loaf should sound hollow when tapped. For greater accuracy, the center of a lean yeast loaf is generally done around 190–200°F (88–93°C).

Can I make the dough ahead of time?

Yes. After mixing and kneading, cover the dough and refrigerate it overnight. The slower rise can also develop a deeper bread flavor. Let the dough warm slightly before shaping and completing the final rise.

Final Notes

This Easy Homemade Artisan Bread proves that a beautiful homemade loaf doesn’t require complicated ingredients. The golden crust, tender center, and classic fresh-bread aroma make it a dependable recipe you’ll want to bake again and again.