Artisan Bread (We Call It Yummy Bread)

by Alli

Artisan Bread is so easy to make and so, so good! The dough does have to rest a while so plan accordingly! I’ve made this bread several times and it always turns out perfectly! 

Homemade Artisan Bread

It takes a while to make this bread. Most of that time is the time the bread takes to rise (12 hours). I mix up the dough the night before and let it rise overnight.

Ingredients For Artisan Bread

You don’t need many ingredients to make this bread! You will need:

  •  3 cups all-purpose or bread flour, more for dusting
  • 1/4 teaspoon instant yeast
  • 1-1/4 teaspoons salt
  • 1- 1/2 cups warm water

Combine flour, yeast, and salt in a large bowl. Add the warm water, and stir until blended.

The dough will be shaggy and sticky. Cover the bowl with plastic wrap. Let the dough rest at least 12 hours at warm room temperature – about 70 degrees.

The dough is ready when the surface is dotted with bubbles. Lightly flour a work surface and place dough on it. Sprinkle the dough with a little more flour. Fold the dough over on itself once or twice and shape into a ball. Cover loosely with plastic wrap and let rest while preheating the oven.

Bread Dough

Time To Bake The Artisan Bread

Heat the oven to 450ºF. Once the oven is preheated, place a large dutch oven (with the lid on) in the oven and heat the pot for 30 minutes.

Carefully remove the pot and lid. With lightly floured hands, drop the dough into the oven, being careful not to get burned. Cover with the lid and place the dutch oven back into the oven. 

Bake for 30 minutes with the lid on. Remove the lid and back for an additional 15 minutes or until golden brown. Cool on a wire rack. 

Yield: One 1½-pound loaf Artisan Bread

Artisan Bread

Artisan Bread

Yield: 1-1/2 lb. loaf

Artisan Bread is an easy, no-fuss homemade bread that comes out perfectly every single time.

Ingredients

  • 3 cups all-purpose or bread flour, more for dusting
  • 1/4 teaspoon instant yeast
  • 1-1/4 teaspoons salt
  • 1- 1/2 cups lukewarm water

Instructions

    1. Combine flour, yeast, and salt in a large bowl. Add 1-1/2 cups warm water, and stir until blended. The dough will be shaggy and sticky.
    2. Cover the bowl with plastic wrap. Let the dough rest at least 12 hours at warm room temperature - about 70 degrees. (It can rest for up to 16 hours)
    3. The dough is ready when the surface is dotted with bubbles.
    4. Lightly flour a work surface and place dough on it. Sprinkle the dough with a little more flour. Fold the dough over on itself once or twice and shape into a ball. Cover loosely with plastic wrap and let rest while preheating the oven.
    5. Preheat the oven to 450ºF. Once the oven is preheated, place a large dutch oven (with the lid on) in the oven and heat the pot for 30 minutes.
    6. Remove the pot and lid. With lightly floured hands, drop the dough into the dutch oven, being careful not to get burned. Cover with the lid and place the dutch oven back into the oven. 
    7. Bake for 30 minutes with the lid on. Remove the lid and back for an additional 15 minutes or until golden brown. Cool on a wire rack. 
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 186Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 1060mgCarbohydrates 37gFiber 1gSugar 0gProtein 6g

 


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