Artisan Bread Recipe
Artisan Bread Recipe – easy, no knead, and homemade! A bread recipe that’s great for beginners. It’s basically fool proof!
Don’t be scared of homemade bread!! It’s actually so easy to make. And you’ll probably never go back to store-bought once you learn how easy it is.
The key here is the yeast. I can’t stress enough how important it is to have a fresh yeast packet. Because if the yeast is expired then it won’t rise and get fluffy. So make sure to check the date on your yeast.
What flour is best for this recipe?
Bread flour! It has more gluten in it. Which means bread get’s way more fluffy and spongey.
What is the difference between artisan and rustic bread?
Rustic bread is baked a higher temperature than artisan bread. So it has a thicker crust. I prefer artisan bread because I’m all about the soft, fluffy middle. And I wouldn’t want to do anything that would take away from that!
Can you make this artisan bread recipe ahead of time?
You actually can! Even though it doesn’t have preservatives like storebought bread. Thanks to Tiktok, there’s a hack to bring it back to life!
You run it under cold water. Then heat it back up in the oven. The water helps bring the moisture back into the bread.
NEVER throw out your stale bread. Do this instead. 1. Preheat oven to 300 F. 2. Run stale loaf of bread under water until covered. 3. Place on sheet tray and put in oven. Let it bake for 8-10 minutes until crispy on the outside and soft on the inside. #breakhack #bread #stalebread #cookinghack #kitchenhack #breadtip
Easy Tuscan Herb Artisan Bread
Easy, no knead, and homemade! A bread recipe that’s great for beginners. It’s basically fool proof!
3 Cups Bread Flour (with a little extra for dusting)
1 1/2 teaspoons instant yeast granules
1 1/2 teaspoons kosher salt
1 1/2 teaspoons sugar
1 1/2 cups warm water
1/2 teaspoon dried oregano
1/2 teaspoon basil
1/2 teaspoon marjoram
1/2 teaspoon thyme
1 1/2 Tablespoons of olive oil
- In a large bowl fold together flour, yeast, salt sugar, oregano, thyme, marjoram, and thyme with a rubber spatula. Fold in warm water and olive oil and stir until mixed thoroughly (bread will be sticky).
- Let dough sit in a covered bowl for 1 1/2 hours at room temperature, or until dough doubles in size.
- Once dough has doubled in size, generously flour a clean surface, place dough on surface, and knead dough 4-5 times.
- Leave dough on the counter and tent foil over dough and left rise another 1 1/2 hours. At the 1 hour mark, preheat oven to 450 degrees.
- Place dough in a covered Dutch oven or on a pizza stone and bake covered for 30 minutes. Then, remove cover and bake for an additional 10 – 15 minutes, until bread is a light golden brown.
- Enjoy it hot or save it for dinner, sandwiches or whatever your heart desires.