Artisan Bread Recipe

This is seriously the best bread recipe ever!  It takes seconds to put together, but plan ahead as you should leave the dough to rise overnight.  I started mine on a Saturday afternoon and baked it mid day Sunday.  It may seem like a process, but it’s totally worth it!  This recipe makes a huge loaf, so we had delicious crunchy bread for sandwiches and snacking all week.  This will surely become your go to bread recipe! 

Artisan Bread

6 cups bread (recommended) or all-purpose flour
1 package instant or active-dry yeast
2 1/2 t. salt
2 2/3 cup warm water

  1. In small bowl combine yeast, salt and warm water. Let sit for 10-15 minutes until yeast activates and bubbles.  In a large bowl add flour, mix in yeast mixture.  Blend until all the ingredients are well incorporated; the dough should be wet and sticky. Cover the bowl with plastic wrap. Let the dough rest 12-18 hours on the counter at room temperature. Dough should double in size.
  2. You will need lots of additional flour at this point.  The dough is very sticky, so be sure to flour your hands and a work surface very well.  Roll dough out of mixing bowl onto work surface and sprinkle with more flour. Fold the dough over on itself once or twice and, using floured fingers, tuck the dough underneath to form a ball.
  3. Place a floured cotten kitchen towl over dough and let rise again for 2 hours until doubled in size.
  4. Preheat oven to 425 degrees. Place a 6-8 quart covered Dutch Oven in the oven as it heats. When the dough has fully risen, carefully remove pot from oven. Flip the dough over into pot, seam side down.
  5. Cover and bake for 40-50 minutes. Uncover and continue baking about 5-10 more minutes, until dough turns a golden brown. The internal temp of the bread should be around 200 degrees.
  6. Remove the bread from the pot and let it cool completely on a wire rack before slicing.


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  1. my recipe for 5 minute artisan bread is slightly different. It calls for 6 1/2 cups of unbleached all purpose flour (i use Hudson Cream preferably unbleached, 1 1/2 T. active dry yeast, 1 1/2 T salt, 3 cups of warm water. Stir until dough forms and let rise in warm place until doubled about 5 hours. Refrigerate overnight and up to two weeks. As desired, take a quarter of the dough and with floured hands form into a ball, turning and tucking under 4 times. It will form a rustic ball (mine have been football shaped or round). place on a pizza peel liberally dusted with cornmeal, and slide onto a baking stone. Bake for 25 minutes or until lightly browned and hollow sounding. Very similar sounding and so good. We love this bread for its ease or preparation that makes homemade bread easy to have anytime. The recipe was in the Charleston, WV Daily Mail about 7 years ago. There is a cookbook full of recipes for this bread. I saw it on Amazon. I was glad to see your recipe because we hadn’t made it in some time and I am encourage to make it again.

  2. The crust looks amazing! I’ll have to try this recipe. I just made a braided egg bread, I’ll have it on my blog shortly.

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