Incredibly Easy Crusty Artisan Bread is a simple, 4-ingredient homemade dutch oven bread recipe that is absolutely foolproof. Perfect alongside every meal. Pair with a delicious cinnamon spreadable honey & it’s pure heaven.
I love bread. It’s one of my weaknesses. I especially love artisan bread & extra points if it’s hot & fresh right out of the oven.
But I obviously can’t hang out in the bakery at the store all day long waiting for the bread to bake. So I try to make a couple of loaves at home at least a couple of times a week.
Recipes like this one are so easy that there’s really no excuse for me to have to go without anymore. I just mix the dough before I go to bed & let it sit. After we are done with the chaos of breakfast the next morning I pop it in the oven to bake. The house smells amazing.
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Easy Homemade Bread Recipe
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Sometimes I will get the dough ready before we have dinner. That gives me enough hours of letting it rise that I can bake it first thing when I get up at 4 the next morning. My main motivation for doing this is because I want to have it for breakfast.
My favorite thing to have for breakfast is a slice of hot, fresh bread with some honey on it. It’s heavenly!
Here are some commonly asked questions
Please see the following frequently asked questions we get for this bread. This will help assure that it turns out perfect each & every time you make it.
What is the best way to store leftover bread?
I must say, we almost never have leftovers of this bread. However, if you happen to have a few extra slices laying around, place them in a zip-top bag or airtight container. This recipe should keep at room temperature for up to 3 days.
How many can this serve?
Depends on how you slice the loaf. So for my family of 5 – it’s good for about 1 dinner + seconds. They are crazy for the bread. But if each guest had 2, you could feed 10 people.
Can I use Gluten-Free flour?
I have not tried that yet. If you decide to give it a go, I would suggest using one that has a 1:1 ratio for the best possible results. Please let me know how it turns out. I’d love to share that with others.
Easy Artisan Bread
To make this recipe you will need…
- all-purpose flour
- salt
- dry active yeast
- lukewarm water
Can this recipe be doubled?
Probably not because the dough wouldn’t fit in a dutch oven. You could do 2 batches and bake the dutch ovens side-by-side if you need 2 loaves.
Can I make this without a dutch oven?
Unfortunately you NEED the heavy, lidded, oven-safe pot to get the bread to cook the way it does & give it the texture that it has. You can find them for about $30-40 & you will definitely get your use out it as they are so versatile.
Can I cook an enameled cast iron at that temperature?
Per the manufacturer’s description of the product “This enameled cast-iron Dutch oven can be used on any cooking surface, including induction. It’s resistant to heat, corrosion, rust, and water. The cast-iron Dutch oven is chip resistant & the lid knob is oven safe to 500 degrees Fahrenheit.”
Being that enameled cast iron is actually created by a particulate of glass, called frit, that is applied to the cast iron vessel and then baked at temperatures between 1200 and 1400° F. The glass frit melts and fuses to the cast iron, forming a bond. Since it is baked on at 3 times hotter than what this is baking it at, I’m not worried. But if you are worried about your enamel cracking, you can use a regular iron dutch oven.
HOW TO MAKE Easy Crusty Artisan Bread?
- In a medium-size bowl, combine 3 cups of the flour along with the other ingredients & mix with a wooden spoon until fully combined.
- Place plastic wrap over the top of the dough. (touching the dough- not just covering the top of the bowl)
- Set aside in a warm, dark place to rest at least 8 hours. (up to about 24 hours)
- Remove dough from bowl & place on a well-floured surface & work into a ball. (if it’s too wet or sticky you can work more flour in- but it should not be too firm)
- Allow to rest approx 30 minutes.
- Place cast iron dutch oven with lid in oven & preheat oven to 450 degrees.
- Carefully remove once preheated & spray the bottom with cooking spray.
- Place dough in the pot, slash the top several times.
- Cover & bake 30 minutes.
- Remove lid & bake an additional 10-15 minutes or until golden & brown.
- (you know it’s done if it sounds hollow when tapped with your fingernail)
- Cool slightly before serving.
Products I love when making this bread…
This bread recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade bread before, & you might be a bit nervous – but you’re going to love this turns out. I have made a list below of the things I absolutely can’t live without when it comes to making this bread recipe.
- mixing bowl
- all-purpose flour
- table salt
- yeast
- plastic wrap
- cooking spray
- oil mister
- Dutch oven
- parchment paper
Looking for more great recipes like this one?
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Bacon Green Onion Deviled Eggs
Farmer’s Market Potato Salad
Hummus Roasted Broccoli & Cauliflower
Bacon & Ranch Smashed Potatoes & Brussels Sprouts
Very Best Shrimp Macaroni Salad
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Incredibly Easy Crusty Artisan Bread
Ingredients
- 3 to 4 cups all-purpose flour
- 1 tsp salt
- ½ tsp dry active yeast
- 1½ cups lukewarm water 115 degrees is perfect
Instructions
- In a medium size bowl, combine 3 cups of the flour along with the other ingredients & mix with a wooden spoon until fully combined.
- Place plastic wrap over the top of the dough. (touching the dough- not just covering the top of the bowl)
- Set aside in a warm, dark place to rest at least 8 hours. (up to about 24 hours)
- Remove dough from the bowl & place it on a well-floured surface & work into a ball. (if it's too wet or sticky you can work more flour in- but it should not be too firm)
- Allow to rest approx 30 minutes.
- Place cast iron dutch oven with an oven-safe lid in the oven & preheat the oven to 450 degrees.
- Carefully remove the pot once the oven has preheated & spray the bottom of the pot with cooking spray or an oil mister. You can also place the dough on a piece of parchment paper and place that into the pot instead.
- Place dough in pot, slash the top several times.
- Cover & bake 30 minutes.
- Remove lid & bake an additional 10-15 minutes or until golden & brown. (you know it's done if it sounds hollow when tapped with your fingernail)
- Cool slightly before serving.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Beverly FitzGerald says
Big mistake: You showed an ENAMELED Dutch oven and your directions tell the reader to put the EMPTY Dutch oven with the lid on and preheat the oven to 475 degrees. I don’t care how many times that you’ve been doing that but cast iron authorities caution against that practice because it causes the enamel to crack.
Gina Kleinworth says
You can use a different one if you like. However – per the manufacturer’s description of the product “This enameled cast-iron Dutch oven can be used on any cooking surface, including induction. It’s resistant to heat, corrosion, rust and water. The cast-iron Dutch oven is chip resistant & the lid knob is oven safe to 500 degrees Fahrenheit.”
Being that enameled cast iron is actually created by a particulate of glass, called frit, that is applied to the cast iron vessel and then baked at temperatures between 1200 and 1400° F. The glass frit melts and fuses to the cast iron, forming a bond. Since it is baked on at 3 times hotter than what I’m baking it at, I’m not too worried.
Cason says
You obviously don’t cook with cast iron to say this was a big mistake. Secondly, you rated based on your irrational opinion but nothing to do with the success of this recipe. Your mistake was not knowing what you were speaking of. You are what some of us refer to as, moronic.
Laura Ashwood says
The directions say 450 not 475 and I have made this recipe about 50 times with an enameled cast iron Dutch oven and have never had an issue. It takes 20 minutes after the oven reaches 450 for the pan to reach that temp. I don’t spray with non stick and have never had issues with the bread sticking. This is a very good recipe. You can also add 2 T olive oil to it – even better!
Joyce says
The recipe was so easy to follow and the bread turned out beautifully! I just took it out of the oven and can’t wait to try it!! The only thing I did different is add fresh rosemary and garlic. Also I put cornmeal on the bottom of the Dutch Oven. My kitchen smell wonderful!
Thank you for sharing this recipe!!
Bonniep Rugg says
So how can u bake this without a Dutch oven if u don’t have one & don’t want to buy one?
Gina Kleinworth says
This particular bread needs a Dutch oven or other oven-safe pot with a lid because that is how you get the crusty outer texture with the extremely high baking temp. If you want something similar without having to buy the pot, you can try my Irish Soda Bread https://www.kleinworthco.com/st-patricks-day-irish-soda-bread-recipe/ all you need is 4 ingredients and a baking sheet lined with parchment.
Cason says
You can use a cake pan, like a springform or similar shape, and lid it using another cake pan. You may need to remove the lid to get the crisping, you’ll have to check it and it depends on your dough, oven…but it’ll work. I’ve never tried but there’s plenty of reviews with ppl using that method who do not have a Dutch Oven nor lid topped baking dish and they have great results with D.O. breads!
Maggie says
I followed the recipe exactly as instructed, and it worked perfectly! I was my very first time making homemade bread too. The top is perfectly crunchy/crusty, and the inside is fluffy. So delicious. Thanks for the great recipe!
Angela says
I don’t have a cast iron Dutch oven. Would a stainless steel Dutch oven work?
Gina Kleinworth says
It depends on the heat rating & the type of lid. Glass lids aren’t typically oven-safe. Not all cookware is suitable or designed for baking – especially at such high temps. I would check the manufacturer of your particular pot & see what temp it is rated for & if the lid is oven-safe to that temp too.
ETHEL RENNER says
Have not tried this yet but wanted to say that Lodge has Dutch Ovens made to bake at higher heats and are well rated. More expensive but worth it.
Kristin Mason says
I’m totally new to bread baking. What size Dutch oven works best with this recipe? Thank you!
Gina Kleinworth says
I used this 4.5-quart oven (https://amzn.to/2Jev10k) I have it linked in my “items used” list within the post. But you could go larger if that is what you have.
Karen says
Just getting ready to try this recipe and note in the body of the recipe it’s indicated to use plastic wrap . In the ingredient list it shows parchment paper??? If I don’t have oil spray, how to substitute and lastly , ever made with GF flour? Thanks so much…looks so yummy my mouth
Gina Kleinworth says
Hi. The plastic wrap is for the top of the dough while it is resting. Some readers have said that they have used parchment instead of cooking spray for the dutch oven. You can place the dough on parchment & then transfer that to the pot. Or you can spray the pot with cooking spray. I would normally say that you could grease it with oil, but since you have to preheat the pot, it will be extremely hot when you are ready to put the dough in, so you wouldn’t want to be rubbing the inside of it at that time. If you have an olive oil mister, that might be your next best option. I have not tried it with GF flour before. I would suggest one that has a 1:1 ratio to keep it easy. But if you do try that, please let me know how it works. I’d love to share that with others.
Happy bread making!
Ashley says
Wow! This bread turned out wonderful! I made my first loaf just like the recipe. It turned out delicious! Then I made three more loaves adding rosemary and roasted garlic. Yummmm! Thanks for the great recipe!
Catherine C says
Can u explain what “work into a ball “ means.. kneading ? How much does it require?
Thanks!
Gina Kleinworth says
If you watch the video tutorial in the post, you can see how I pull the dough on top of itself, turning & working the rough edges into the center so that the dough takes on a rounded shape before you place it in the pot.
Becky A says
As a bread newbie, I have no idea what to do with the yeast. Instead of add the ingredients, in the written part you may want to begin with assuming most are breadidiots. Let rise, covered? Uncovered and with what? Put the empty Dutch oven in the oven with the lid? Why? And why would it not be rated because its enameled? Its able to go in the oven..so confused.
Gina Kleinworth says
Hi Becky,
I’m sorry you are having trouble.
As a bread newbie, I have no idea what to do with the yeast. Instead of add the ingredients, in the written part you may want to begin with assuming most are breadidiots.
I’m sure you know that it would be impossible for me to anticipate every conceivable question that a person might have. Fortunately, for the visual learners, a lot of questions can be answered in the step-by-step video tutorial, in conjunction with the written instructions- the only thing you do with the yeast is add it to the mixing bowl with the other ingredients & stir. There are no special steps or instructions left out.
Let rise, covered? Uncovered and with what?
I don’t mention letting the dough rise in the recipe as that is not necessary. Is it possible you are referring to a different recipe? My instructions say “Place plastic wrap over the top of the dough. (touching the dough- not just covering the top of the bowl). Set aside in a warm, dark place to rest at least 8 hours. (up to about 24 hours)” So you would just cover with plastic wrap & leave it alone until later that day or overnight.
Put the empty Dutch oven in the oven with the lid? Why? And why would it not be rated because its enameled? It’s able to go in the oven..so confused.
It is important for the whole dutch oven to be hot, including the lid before the dough is placed inside. This is what gives the bread the crusty exterior.
As for the rating – that was an exchange with a reader who was under the impression that enameled cast iron could not be used at that temperature. My notes are to answer that question and to let others know that they can use a non-enameled dutch oven if they are still concerned. But it should be fine to bake as instructed.
Dawn says
Have you ever added extra ingredients to your dough. Such as cheeses, jalapeños, meats?
Gina Kleinworth says
Sure, you can do that.
Linda Van Dyken says
I live this bread but have couple of issues. When mixing the dough it does not seem to be wet enough to incorporate all the flour and loaf does not rise as much and seems a little flat. Not sure what i am doing wrong.
Gina Kleinworth says
Are you scooping your flour with the measuring cup or spooning in & leveling off? Many times scooping can add too much flour to the recipe, making it dry. Also, do you know if your yeast is still good? It might be going bad, which would keep it from performing well.
Wiesia says
I made this recipe several times already. Bread is awesome every time.
Being raised in Polish bread, I appreciate this healthy and simple bread with 4 ingredients and no junk in it.
Thank you
Anastasia Cagle says
Hi! so i love the way this bread tastes. I’ve made it twice and I am about to pop my third try in the oven now. But every time I make it the dough is SUPER wet like I can just pour it out like cake batter. What am I doing wrong? I had to had like a cup and a half of flour just to get it to form into a ball???
Linda says
I wondering if you could divide the dough into 8 balls for rolls. Obviously baking time would be less, but how much less?
Gina Kleinworth says
Hi Linda,
Sounds like that might work, but since I have never tried it, I can’t say how long the baking time would be. Are you thinking you would still set them all in the dutch oven together? Or bake them in something different? Maybe start with 50% time & check them as you go.
Please let me know how they turn out. I’m very curious.
JG says
I made this exactly as recipe describes and although the texture, color, look and aroma were wonderful, the taste was rather bland. I thought to add a little salt to the slice and use salted butter…but it just made the slice taste saltier, not better. Any suggestions?
Gina Kleinworth says
Hi there. I do believe that bland is somewhat a subjective term, because everyone’s tastes & expectations are different – what is overly salty for some is not enough for others (especially for something that isn’t known for being especially flavorful like bread. However, sometimes if the dough has been kneaded or worked too intensely, the flour oxidizes and loses flavor. Also, you could try brushing with olive oil and adding a sprinkle of garlic, black pepper, or a pinch of salt – toasting, grilling, or broiling it can add more flavor to it too.
Brian says
Just finished my first attempt at your Crusty Artisan Bread recipe, turned delicious!
Wanted to let you know that I shaped into a loaf on parchment paper then baked it on a cookie sheet with a pan of water on the lower rack, came crusty and delicious.
Thought your followers who don’t have a dutch oven might want to try this method.
Liz says
This is the easiest bread I have ever baked. Made it numerous times and every one is consistent and perfect.
Cara says
Can I divide into two and make two small loaves instead of one large one?
Gina Kleinworth says
I suppose that would work. I’m sure the cooking time would have to reduce – but I’m not sure how much. I’d love to know how it turns out. Please let me know.