Bread can be intimidating. But there’s good news! This is such an easy and super satisfying recipe. Just 4 ingredients and a little time is all it takes. Bonus—no kneading!
You’re going to need a dutch oven for this one (cast iron pot). The heavy cover is going to trap moisture in the pot while it bakes, giving you that crusty exterior.
Like most recipes, this is going to be way easier with a few countertop appliances. I use a Kitchenaid Stand Mixer with the dough hook attachment. Works like a charm, every time.
I usually make a little extra to freeze and bake later. Fresh bread more often is always a good thing!
Crusty Artisan BreadPrint Recipe
- 1 1/2 cups warm water
- 1/2 tsp dry yeast
- 3 cups flour
- 2 tsp kosher salt
In a bowl, sprinkle the yeast into the water. Let sit covered with plastic wrap for 10 minutes.
Combine the flour and salt into your mixing bowl.
When the yeast is proofed (sort of brown and bubbly on the surface), add the water to the flour mixture. You can combine all this by hand, or use a stand mixer and dough hook attachment.
Cover the bowl with plastic wrap and place it somewhere at room temperature away from cold drafts. It will need to rise for about 8 hours, but you can leave it as long as 24 hours.
When done rising, dump the dough onto a floured surface. Shape the dough and leave them to rest for 30 minutes.
Preheat the oven to 450 F with your dutch oven (uncovered) inside.
When your dough has risen and the oven is preheated, remove the dutch oven and place the bread inside. Slash the top in whatever pattern you prefer, put on the cover, and place it in the oven.
Bake for 30 minutes covered. Remove the cover and bake another 10 minutes. Keep a close eye on things. When the bread is golden brown, you'll know it's ready!
As good as it smells, be patient. Bread should cool slightly before you cut it.