Homemade Artisan Bread
There is nothing as tempting as the smell of fresh bread in the morning. With just a few ingredients and some advance preparation, anyone can make in a quick and easy way fresh, crusty artisan bread at home just like they do in the professional bakeries.
- 3 cup of all-purpose flour. Plain flour (maida)
- 2 tsp salt
- ½ tsp yeast
- 1 ½ cup Warm water. The water should be warm to touch. (approximately)
- Also need loaf pan I am using 4.5” x 8.5” loaf pan.
- Mix your dry ingredients together. It’s easiest if you mix it with a wire whisk to make sure the yeast and salt are incorporated evenly. We will start by making a well in the middle and pouring our water. Just mix it evenly. We want to handle our dough very gently. Now you can pour water around the edges of the bowl and very gently mixing it with your hands. Do not knead the dough. Dough will be shaggy sticky.
- Cover the bowl loosely with a plastic wrap and leave it to rise overnight. The dough will double in size, so make sure the bowl is big enough to accommodate the dough.
- Prepare your oven. Place an empty baking pan on the very bottom of the oven. Preheat oven to 450 degrees. Fill a glass of water and keep it right by the oven.
- This is a 4.5” x 8.5” loaf pan, but feel free to use any size that you have at home. Fill the pan 2/3 with dough to allow the bread room to rise. Let it rest for 10 minutes.
- Now, working quickly, place the loaf pan in the oven and throw the water on the baking sheet. Quickly shut the door.
- Let it bake until the loaf becomes brown. It may take about 30 to 35 minutes. When you take it out of the oven, let it cool for 20 minutes.
- Using a butter knife or spatula, scrape the sides and slide your loaf out of the pan. Your fresh, crusty Artisan bread is now ready.
Comments
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Amanda C
April 21, 2020 at 7:16 amI just made it today. I didn’t use a bread pan, just a silicone mat and I added Rosemary. So easy and absolutely delicious!!! Thank you for the recipe, I will be baking this often.
Ree
November 15, 2018 at 5:41 pmWhen does it expire?
Manjula Jain
November 16, 2018 at 1:51 amRee, few days
Deepu Panicker
April 6, 2018 at 1:19 amSuperb recipe.. I will try this at home soon. Thank you
Leena
February 7, 2018 at 8:34 pmCan I use whole wheat flour instead of all purpose flour or half/half?
Manjula Jain
February 8, 2018 at 12:27 amLeena, texture is not the same.
Bob Kovarik
February 7, 2018 at 12:27 pmMy e-mail concerns the recipe instructions for homemade artisan bread (https://manjulalive.wpenginepowered.com/homemade-artisan-bread/).
You say ‘Cover the bowl loosely with a plastic wrap and leave it to rise overnight. ‘ … should the dough be refrigerated overnight or just left at room temperature?
Thanks for your response.
Manjula Jain
February 8, 2018 at 8:47 amBob, keep it at room temperature
Manjula Jain
February 8, 2018 at 8:47 amBob, at room temperature.
sonakshi saxena
January 23, 2018 at 4:01 amHey Manjula, this is such an amazing recipe loved it surely gonna try this at home.