Have you ever made homemade bread? Most recipes for homemade bread require a lot of kneading and accurate timing to produce a nice loaf of bread. Not this one! This is an easy crusty bread recipe that requires just a few minutes of hands on time.
This recipe is adapted from the book, Artisan Bread in 5 Minutes a Day (affiliate link). This bread recipe truly requires only about 5 minutes of hands on time. It’s also super frugal (only 4 simple ingredients plus water) and incredibly forgiving.
You don’t have to be an expert baker to make delicious and quick homemade bread for your family and friends.
Easy Homemade Bread Recipe
(Adapted from Artisan Bread in 5 Minutes a Day)
Ingredients (makes 2 medium loaves)
6 cups all purpose flour
1/2 cup whole grain flour (any other wheat flour like whole wheat, barley, spelt, etc.)
1 1/2 tablespoons Kosher salt (or 1 heaping tablespoon table salt)
1 1/2 tablespoon active dry yeast (to get the freshest yeast, buy in bulk on Amazon and store in the freezer)
3 cups warm water
Extra flour for dusting the dough and pan
Large container with a lid (like this one)
Loaf pan or cookie sheet for baking
Mix dough: Mix all ingredients in large container. Dough will be very sticky and shaggy. Cover loosely and let sit at room temperature about 2 hours. The dough will rise and approximately double in size.
Refrigerate at least an hour or up to several days.
When you’re ready to bake:
Prepare your loaf pan with non-stick spray or dust flour on your cookie sheet.
Dust the dough with a little flour.
Grab a hunk of dough about the size of a grapefruit and stretch the outside around so it’s as smooth as possible.
Plop on the cookie sheet or into the pan.
Let rise 30-40 minutes.
Bake in a preheated oven at 425 degrees for 40 minutes or until golden brown. Let cool for an hour before slicing (if you can wait that long!)
For an extra chewy crust, splash a little hot water into the bottom of the oven when you first put the dough in.
Since this recipe contains no preservatives, this bread is best eaten the same day or the day after it’s baked.
Family and friends will be so impressed when you show off your homemade bread!
Why do I love this easy homemade bread recipe?
This recipe is so forgiving. I can literally mix the dough in a couple minutes and forget about it for 2 hours (set a timer so I don’t forget completely). Set it in the fridge for later. The dough will last in the fridge at least a week (although mine is always used up by then). I usually make a double batch of dough and bake 3-4 large loaves before I have to make up a new batch of dough.
You don’t even have to wash out your container between batches of dough! Often, I’ll just put the empty (dough-y) container back in the fridge and mix up more dough the next day. It’s sooo easy. The only downside is you need to have room in your fridge for your dough.
If you don’t have any whole grain flour, just use 6 1/2 cups of all purpose flour. If you are a little short on time, you can shorten the second rise to as little as 25 minutes. Your bread won’t rise quite as much, but it will still be delicious.
You can use this artisan bread recipe for the oven to make:
- free-form artisan-style bread
- sandwich style loaf bread
- pizza dough (add 2 T olive oil when mixing the dough)
- French bread (shape into a long, thin loaf)