Crusty Artisan Bread

Tested & Perfected Recipes

This crusty bread recipe is astonishingly easy — no kneading required — and it makes three beautiful loaves, which you can bake as needed.

This homemade artisan bread recipe is astonishingly easy, and it makes enough for three delicious loaves, which you can bake as needed. What’s more, the dough takes just five minutes to make, does not require kneading or any special equipment, and can rest in the fridge for up to two weeks (the flavor becomes more complex the longer it sits). The recipe is modestly adapted from one of my favorite baking books, Artisan Bread in 5 Minutes A Day (affiliate link) by Jeff Hertzberg M.D. and Zoë François.

What You’ll Need To Make Crusty Artisan Bread

ingredients for homemade bread

This recipe has just four ingredients: all-purpose flour, instant yeast, kosher salt, and water. (The cornmeal is for dusting the pan.) As you can see, I use instant (or rapid-rise) yeast. If you would prefer to use active dry yeast, that’s fine. You will just need to dissolve it in the water before adding the flour (see the instructions at the end of the recipe).

How To Make Crusty Artisan Bread

flour, yeast and salt in mixing bowl

In a very large (6-quart) bowl, combine the flour, salt, and yeast. Mix to combine.

mixed dry ingredients

Add 3 cups of lukewarm water (no need to be exact but lukewarm is about 100°F).

adding water

Stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour.

bread dough

The dough should be sticky and conform to the shape of the bowl. If your dough is too dry, add a few tablespoons more warm water. If it’s too wet, add a few tablespoons of flour. Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. As you can see below, it will rise a lot!

dough after the first rise

When you’re ready to bake a loaf, pull out one-third of the dough.

removing some of the bread dough from the bowl

Coat the outside lightly with flour (you don’t want to incorporate more flour into the dough, you just want to be able to handle it). Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath.

shaping the bread dough into a ball

Put the dough ball onto a cornmeal-dusted baking sheet and let rest at room temperature, uncovered, for about 40 minutes. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) The dough will rise a bit. It may also spread/flatten a bit; that’s okay.

letting the bread dough rest on a baking sheet

The dough will rise a bit.

bread dough after second rise

Generously dust the dough with flour. Using a sharp knife, make a few 1/2-inch-deep slashes in the dough — a scallop, cross, or tic tac toe pattern all look nice.

slashing the bread dough

Set a metal pan on the bottom rack of a preheated 450°F-oven. Slide the baking sheet with the dough into the oven, and carefully fill the metal cake pan with one cup of hot tap water. This creates steam in the oven. (Try to do this quickly so as not to let heat out of the oven.) Bake until the loaf is golden brown, about 30 minutes. Cool completely on a wire rack.

baked bread
This bread is best enjoyed fresh on the day it is made. Once sliced, place the loaf cut-side down on a cutting board or plate and leave it uncovered.

How To Freeze

The dough can be portioned into thirds and frozen in airtight plastic containers for up to 1 month. Defrost the dough in the refrigerator overnight, then shape, rest and bake as usual. The baked loaves can also be frozen whole or sliced. Wrap in a zip-top freezer bag and freeze for up to 1 month. To thaw, take the bread out of the freezer and let it come to room temperature, about 3 hours. Reheat in a 350°F oven until warmed through, about 10 minutes.

You May Also Like

Crusty Artisan Bread

This crusty bread recipe is astonishingly easy — no kneading required — and it makes three beautiful loaves, which you can bake as needed.

Servings: 3 loaves
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Total Time: 40 Minutes, plus 2 hours and 40 minutes to rise

Ingredients

  • 6-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off (preferably King Arthur)
  • 4 teaspoons kosher salt
  • 1-1/2 tablespoons instant or rapid rise yeast (see note)
  • 3 cups lukewarm water (no need to be exact but lukewarm is about 100°F)
  • Cornmeal, for dusting the pan

Instructions

  1. In a very large (6-quart) bowl, whisk together the flour, salt, and yeast. Add the water and stir with a wooden spoon until the mixture is uniformly moist, without any patches of flour. The dough should be sticky and conform to the shape of the bowl. If your dough is too dry, add a few tablespoons more warm water. If it's too wet, add a few tablespoons of flour. Cover the bowl loosely with plastic wrap and let it sit on the counter in a warm spot for 2 hours. If you plan to bake a loaf immediately, proceed to the next step. Otherwise, place the bowl of dough in the refrigerator to be used over the next 14 days. (Once refrigerated, the dough will shrink back a bit; that's okay. Do not punch down the dough at any point, and keep it loosely covered with plastic wrap.)
  2. Dust a sturdy baking sheet with cornmeal.
  3. Dust the surface of the dough and your hands lightly with flour. Pull out one-third of the dough and coat the outside lightly with flour (you don't want to incorporate more flour into the dough, you just want to be able to handle it). Gently work the dough into a smooth ball, stretching the surface and tucking the ends underneath, adding more flour as needed so it doesn't stick to your hands. (Don't overwork the dough; this process should only take about 30 seconds.) Put the dough ball onto the prepared baking sheet and let it rest at room temperature, uncovered, for about 40 minutes. (If the dough has been refrigerated, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure.) The dough will rise a bit. It may also spread/flatten a bit; that's okay.
  4. Preheat the oven to 450°F. Set one rack in the lowest position of the oven and one rack in the middle position. Place a metal pan (any metal cake pan or broiler pan will work; just don't use glass) on the bottom rack. (You will fill this with water later to create steam in the oven).
  5. Generously dust the dough with flour. Using a sharp knife, make a few 1/2-inch-deep slashes in the dough -- a scallop, cross, or tic tac toe pattern all look nice.
  6. Slide the baking sheet with the dough into the oven, and carefully fill the metal cake pan with one cup of hot tap water. (Try to do this quickly so as not to let heat out of the oven.) Bake until the loaf is golden brown, about 30 minutes. Cool completely on a wire rack.
  7. This bread is best enjoyed fresh on the day it is made. Once sliced, place the loaf cut-side down on a cutting board or plate and leave it uncovered. (If it lasts beyond a day, I suggest slicing and freezing.)
  8. Freezer-Friendly Instructions: The dough can be portioned into thirds and frozen in airtight plastic containers for up to 1 month. Defrost the dough in the refrigerator overnight, then shape, rest and bake as usual. The baked loaves can also be frozen whole or sliced: Wrap in a zip-top freezer bag and freeze for up to 1 month. (If you plan to use slices one at a time, place pieces of parchment between them so they don't stick.) To thaw, take the bread out of the freezer and let it come to room temperature on the countertop. Reheat in a 350°F oven until warmed through, about 10 minutes.
  9. Note: If you would prefer to use active dry yeast, use the same amount but dissolve it with the lukewarm water and salt first, then add the flour.

See more recipes:

Reviews & Comments

  • Hi Jenn, I’m excited to make this bread. I have fresh milled prairie gold wheat flour that I’d like to use for part of the flour. I’m wondering about proportions… would 50/50 wheat/white work? I’d love your thoughts.

    • — Gail on April 6, 2020
    • Reply
    • Hi Gail, I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here.

      • — Jenn on April 6, 2020
      • Reply
  • Hi jenn
    A quick question.
    Could I put oil on my hands instead of flour?
    Thanks so much .

    • — Dagmar on April 5, 2020
    • Reply
    • I wouldn’t recommend it, Dagmar — sorry!

      • — Jenn on April 6, 2020
      • Reply
  • I am a terrible baker but the recipe is so fool-proof that even I made it work! Thank you for this amazing recipe Jenn!!

    • — Maria on April 5, 2020
    • Reply
  • Hi Jenn, Would it be possible to leave the dough to rise overnight rather than just for two hours so that I can make the basic recipe at night and then, in the morning leave it for another 40 minutes before baking. Thank you so much it’s a great recipe!

    • — Barbara on April 5, 2020
    • Reply
    • Hi Barbara, You can let it rise at room temperature for up to 5 hours, but it needs to be refrigerated after that.

      • — Jenn on April 5, 2020
      • Reply
  • I can’t ever remember having bread turn out well for me, but I tried it anyway. It didn’t rise nearly as high as Jenn’s picture shows, and instead spread out. Still, the bread was crusty on the outside, soft and springy on the inside, and tasted quite good. I’m having it now as avocado toast, only I didn’t toast the bread. It’s good. Maybe I’ll try it in a loaf pan and see if I get better height that way. I feel like I’m this close to a decent loaf.

    • — harlond on April 4, 2020
    • Reply
    • Hi Harlond, Next time try adding a few more tablespoons of flour. 🙂

      • — Jenn on April 4, 2020
      • Reply
  • Hi Jenn,

    I love all of your recipes and am excited to try this bread. It is hard to find yeast in the stores these days and I have “original,” not the fast-acting yeast called for in this recipe in my cupboard. Would it be possible to modify the recipe so I could use original yeast? Would appreciate any guidance or ideas you would have. Many thanks!

    • — Kate on April 4, 2020
    • Reply
    • Yes, Kate, regular yeast will work here. Use the same amount but dissolve it with the lukewarm water and salt first, then add the flour. Hope that helps!

      • — Jenn on April 5, 2020
      • Reply
  • Hi Jenn, this bread is amazing – thank you for the fantastic recipe. I made 1/3 the recipe with no issues scaling down. Two questions: i) going forward would it be possible to include weights for things like flour measurements? I find my kitchen scale much more reliable than my flour-measuring ability 🙂 and ii) can you confirm that you don’t need to add any sugar to the yeast mixture (in the event that one has to use regular active yeast as opposed to instant yeast) – I had always thought that yeast needed sugar to activate/bloom. All grocery stores are completely out of baking supplies and I happen to have only regular yeast left in my pantry!
    Thanks Jenn!

    • — Sarah on April 3, 2020
    • Reply
    • So glad you liked this Sarah! The recipe does actually have the conversion to weight. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. And no need to use sugar with active dry yeast but dissolve it with the lukewarm water and salt first, then add the flour. Hope that helps!

      • — Jenn on April 5, 2020
      • Reply
  • This bread was so easy to make! This recipe makes 3 loaves, so I made 1 loaf per day for 3 days. The dough was pretty easy to work with on day 1, and became really easy to work with by day 3. It was fantastic several ways: dipped in herbed EVOO, sandwiches, french toast, and plain old toast. I highly recommend this recipe for anyone who is afraid to try making bread because you think it may be too complicated. You will be pleasantly surprised. I didn’t have the cornmeal so used parchment paper instead. The hardest part about this recipe right now is finding the yeast–it’s sold out everywhere!!! Thanks Jenn for a wonderful recipe.

    • — Elle on April 3, 2020
    • Reply
  • I made this to share with some neighbors! Everyone loved the bread! So easy! Thanks, Jenn!

    • — Colette Dryden on April 3, 2020
    • Reply
  • Hi Jenn
    Wow! What a lot of questions. I hope you haven’t already answered these 2 I’m baking all 3 loaves together. Should I extend the baking time? And by how much?
    Also, you suggest adding water to the second pan after you put the dough into the oven. Why then, and not before? You wouldn’t lose any heat that way.

    • — Heather Paterson on April 3, 2020
    • Reply
    • Hi Heather, if you bake all three loaves at the same time, they’ll take a bit longer. I’d start checking them at about 35 minutes and use the color as a visual cue–you’re looking for a golden brown. And, it’s fine for you to add the water to the other pan in advance. I’ve done it both ways and it works either way. Hope you enjoy!

      • — Jenn on April 3, 2020
      • Reply
  • Hi Jenn, Thank you for all your delicious recipes! With your help we’re going to tackle bread. Can this be shaped into a baguette?

    • — Anne Beyer on April 2, 2020
    • Reply
    • Yep, that’s fine. 😊

      • — Jenn on April 2, 2020
      • Reply
  • Thanks so much for this recipe. We have a flour and yeast shortage here in New Zealand, so not making as many loaves as we would like. I make it into 2 long loaves and bake at the same time. It is delicious toasted. It is super easy to make and makes a nice crusty loaf.

    Do you have a recipe for Hot Cross Buns for Easter?

    • — Lianne on April 2, 2020
    • Reply
    • So glad you like the bread! Unfortunately, I don’t have a proven recipe of my own for hot cross buns. I’ll have to add that to my list of recipes to potentially develop. In the meantime, this recipe looks good and gets positive reviews. (Please keep in mind that I haven’t tried it myself.) Please LMK how they turn out if you try them!

      • — Jenn on April 3, 2020
      • Reply
  • As you say, Jenn, we all have more time at home these days. I had heard of this type of recipe but had never made bread this way. The results were delicious and attractive. Baked one loaf the first day, one loaf the next day, and have one waiting for me in the freezer. I shared the recipe with my son who promptly made a batch. And my sister in Mississippi. There seems to be a shortage of yeast so can’t bake again until I find some. Great recipe! I highly recommend!

    • — MP W on April 2, 2020
    • Reply
  • I do not like a yeasty tasting bread but am very intrigued by this recipe…any suggestions or recipes that don’t taste yeasty

    • — Nell on April 2, 2020
    • Reply
  • Hi Jenn,
    If I use my Dutch oven, what size & how much of the dough for one loaf? Thank you! Stay well! I love your recipes!

    • — Barb on April 2, 2020
    • Reply
    • Hi Barb, Assuming 1/3 of the dough will fit in your Dutch oven with room to bake, I’d stick with the guidance in the recipe. Hope you enjoy!

      • — Jenn on April 2, 2020
      • Reply
  • I bake often but hadn’t tackled yeast bread since my children were born. (They’re now 21 and 18!) Extra time and a recipe this easy made an incredible loaf of bread. My kids could not believe only four simple ingredients made something so delicious. We paired the first loaf with an equally wonderful recipe, Jenn’s shakshuka, and tonight we will enjoy the second loaf with the crustless broccoli quiche.

    • — Jacquie Rohricht on April 2, 2020
    • Reply
  • WOW! Jenn, thank you so much for this fantastic recipe. I did not realize that I could make a wonderful loaf of bread so easily. The crust was nice and crisp and the inside a lovely texture.

    • — Nancy Henry on April 2, 2020
    • Reply
  • Jenn – This is easy to make and good! The crust did get soft pretty quickly but I reheated it in the oven and was great. BTW – do you use the “bake convection” or just the “bake” setting on the oven for this? Thanks again for a great recipe! Kathy

    • — Kathy on April 1, 2020
    • Reply
    • Hi Kathy, Glad you enjoyed this! I always develop and publish my recipes using the regular setting on my oven (because many people don’t have convection settings on their ovens), so I’d go with the regular/non-fan setting.

      • — Jenn on April 2, 2020
      • Reply
  • I used this recipe today on my very first bread-making attempt. I also halved the recipe, as I only had 4 cups of flour in the pantry. (bold, I know) Well, it turned out spectacularly! We’ve already knocked off the first loaf and saving the second one for dinner. I also added oats to the second loaf. I cooked both of them in my dutch oven – it eliminates the need for a pan of water. 10 minutes with the lid on, 15 minutes off. Cooks very quickly. I’m saving this recipe and going to make this a staple in our home. Thank you for a simple recipe even a newbie could master!

    • — Ashley on April 1, 2020
    • Reply
  • 1st loaf of artisan bread just out of oven. Looks great, can’t wait to try. I used bread machine yeast. Made dough in my Granny’s bread mixing bowl, probably about 90 years old. Glad I discovered this recipe, as I do not have an oven proof Dutch oven that you need for other artisan bread recipes.

    • — ELIZABETH BROOMER on April 1, 2020
    • Reply
  • BEST. BREAD. EVER! The whole family loved it. My daughter even scrounged the crusts from the cutting board and complained bitterly that her dad got one more slice than anyone else. Another winner recipe from your site! THANK YOU! One question… the fam jam has requested burgers for dinner tonight. Is there any way the dough for the last two loaves could be baked as buns? Would it be as simple as reducing the baking time?

    • — LeahN on April 1, 2020
    • Reply
    • So glad it was a hit! They’d be really crusty, but I do think these could be shaped into burger buns. They will take less time to bake, so keep a close eye on them. Please LMK how they turn out!

      • — Jenn on April 1, 2020
      • Reply
      • I have all of these ingredients except cornmeal – any recommended substitutions ? Thank you!

        • — Beth on April 5, 2020
        • Reply
        • Hi Beth, You can bake the loaves on parchment paper – works like a charm. 🙂

          • — Jenn on April 5, 2020
          • Reply
  • Delicious! Nice textured crust and soft interior. My 2 daughters and I had a remote “Chopped” contest to see how our use of your Crusty Artisan bread recipe turned out. All 3 tasted wonderful and looked like a professional baker’s work!

    • — Becca on March 31, 2020
    • Reply
    • How fun!

      • — Jenn on April 1, 2020
      • Reply
  • So good and easy! Kids and husband all loved it.

    • — Emma on March 31, 2020
    • Reply
  • Wonderful!

    • — Kzthy on March 30, 2020
    • Reply
  • Jenn, can I use 00 flour?

    • — Lisa on March 30, 2020
    • Reply
    • I wouldn’t recommend it, Lisa – I’m sorry!

      • — Jenn on March 31, 2020
      • Reply
      • Thanks Jenn. I figured. But flour is scarce now. And I was hoping!

        • — Lisa on March 31, 2020
        • Reply
  • What a great recipe! We have shared with many of our friends. Definitely something we can do for ourselves during this time when supplies are limited.

    • — Joan Harris on March 30, 2020
    • Reply
  • I made this dough today, and I wondered if I didn’t add enough flour, as it was really hard to take a third out. Quite sticky on my spoon???

    • — Joyce king on March 30, 2020
    • Reply
    • Hi Joyce, It’s a very wet dough, so I don’t think you need to add more flour. Just flour your hands very generously so you can work with it, and do your best not to incorporate that flour into the dough. Hope it turns out well!

      • — Jenn on March 30, 2020
      • Reply
      • Thank you for replying….. I will flour my hands… lol
        My loaf rose perfect on the counter, then it baked 30 min exact. My husband just raved, and raved, it was so good. I finally found a perfect bread recipe, after 2 miserable flops this week.
        Thanks again.

        • — Joyce on March 30, 2020
        • Reply
  • This bread is so easy and scrumptious! By the second loaf, I was handling the dough better and easier.
    Thank you for doing incredible recipes! You are my go to person for great recipes.

    • — LindaMatthews on March 30, 2020
    • Reply
  • Hi Jenn,

    Looking forward to making this, it will be my first time at (attempting) to make bread!
    The store only had King Arthur’s Stoneground Whole Wheat white flour, will this work the same?

    • — Kathleen Hay on March 30, 2020
    • Reply
    • Unfortunately, I think it will turn out dense and dry with white whole wheat — sorry!

      • — Jenn on March 30, 2020
      • Reply
  • I made this recipe with some minor modifications. I didn’t have kosher salt so I used sea salt and reduced the amount to 3 tsp. I wanted loaves instead of rounds so I made mine in loaf pans with a sliced and buttered top before baking. My husband and son love this bread. My son says it is the perfect amount of salt and amazingly soft on the inside and crunchy on the outside. In standard loaf pans I baked at 450 for 30 mins with an 8 oz ramekin of hot water in the back of the oven. The one thing I would do differently next time is weigh my loaves for consistency in size.

    • — Leolia on March 30, 2020
    • Reply
  • Wonderful! It was my first attempt at making bread. This is definitely one of those positive experiences that can come from adverse circumstances. Thanks so much for sharing this, Jenn!

    • — Pepper de Callier on March 30, 2020
    • Reply
  • Fabulous and perfect recipe (as always). I tried this 2 ways – one on a flat tray (beautiful) and also in a loaf tin (I think I prefer this). I also added sesame seeds and nigella seeds on top prior to baking: these gave the bread a very pleasant savoury taste.

    • — Karen Volpato on March 30, 2020
    • Reply
  • So easy. Perfect salt content and chewy texture. My new staple.

    • — Ali A. on March 29, 2020
    • Reply
  • Can you bake this in a loaf pan if you want?

    • — Leoliad on March 29, 2020
    • Reply
    • Yep, that should work. 🙂

      • — Jenn on March 29, 2020
      • Reply
  • I don’t have cornmeal and am limiting my trips to the store. Any other suggestions for the bottom of the pan? Flour? Parchment paper? Thanks so much! I’ve always had so much success with your recipes!

    • — Amy on March 29, 2020
    • Reply
    • Hi Amy, You can use parchment paper or grease the pan with oil. Hope that helps, and so glad you enjoy the recipes! 🙂

      • — Jenn on March 29, 2020
      • Reply
  • Hi Jenn: I want to thank you not only for this recipe (which I made today, simply delicious and so easy, couldn’t believe a no-knead recipe could work so well) but for so many recipes over the years. Your responsiveness to reader’s questions is inspiring. We’re all trying to figure out how to make due with what we have on hand, and it is apparent you are helping and right there with us. There is not a single miss on your website or in your cookbook. My family thanks you, too! Sarah

    • — Sarah on March 28, 2020
    • Reply
    • Thanks for your sweet words, Sarah. Stay healthy! ❤️

      • — Jenn on March 29, 2020
      • Reply
  • Hi, if I am going to cook all three loaves in one night, should the remainder of the dough be in the fridge while the first loaf bakes ? Or is it okay to leave it out ?

    • — Bailee on March 28, 2020
    • Reply
    • Hi Bailee, It’s perfectly fine to leave it out.

      • — Jenn on March 28, 2020
      • Reply
  • Super simple and yummy!

    • — Jules on March 28, 2020
    • Reply
  • Jenn – Is it OK to put the cake pan with water into the over while it is pre-heating? Thanks.

    • — Kathy on March 28, 2020
    • Reply
    • Hi Kathy, Yes but check to see that it doesn’t evaporate – you may need to add a bit more. 🙂

      • — Jenn on March 28, 2020
      • Reply
  • Easy and delicious!

    • — Carol on March 27, 2020
    • Reply
  • Oh my! This is delicious! I made dough this morning and baked it in the afternoon- so easy! This bread doesn’t taste like it should have been this easy! Love that your son helped out! I would’ve been very impressed if a gentleman ever made bread for me 😉

    One question, could I make a giant free form loaf? And how long would it bake?

    • — Natasha on March 27, 2020
    • Reply
    • Hi Natasha, Glad you liked it! I do think you could make one large loaf. Not sure exactly how long it’ll take to bake, but I’d start checking at about 35 minutes. I’d love to hear how it turns out!

      • — Jenn on March 30, 2020
      • Reply
  • I’m not sure how mine went wrong, just ended up with a wet blob. I even added more flour at mixing. I halved the recipe tho, so maybe that’s my mistake ( short on flour- aren’t we all right now.).

    • — Conatance on March 27, 2020
    • Reply
    • Sorry you had a problem with this! Any chance you could’ve made a measuring error when halving the recipe?

      • — Jenn on March 29, 2020
      • Reply
  • This is delicious and very easy to make. I made one of the loaves today and put the rest of the dough in the fridge. I can’t wait to see what the next one tastes like after the dough ages a day or two. Thank you Jenn!

    • — Joan on March 27, 2020
    • Reply
  • Hi Jen. I do not have a lot of upper body strength, is it possible to use my kitchen aide with a dough hook to mix the flour with the yeast, water, and salt?

    • — Debbie on March 27, 2020
    • Reply
    • Hi Debbie, This doesn’t take a lot of elbow grease to mix, but yes, you can use a mixer with a dough hook if you’d like. Hope you enjoy!

      • — Jenn on March 27, 2020
      • Reply
      • I made my first loaf of bread EVER. It was easy and it came out great. My husband and I ate half the loaf before dinner with an oil and vinegar dip. YUM!
        Thanks again Jen for another great recipe.

        • — Debbie on March 27, 2020
        • Reply
        • Jenn,
          You’re amazing!
          Every recipe you post is a hands down winner.
          Made this bread today. I actually made 2 lg. Loafs.
          One I threw in about 3T of Caraway seeds.
          The other I left plain.
          Baked both of them today.
          This is a WONDERFUL recipe for beginner bread bakers. Very easy directions, and it turns out so delightful, crunchy and golden outside with tender tasty interior.
          If any of your readers are wanting to try making that “scary yeast bread” try this one…not scary and absolutely DELICIOUS!
          Thanks again,
          Michele

          • — Michele Glemser on March 28, 2020
          • Reply
          • So glad you enjoyed it, Michele! 🙂

            • — Jenn on March 29, 2020
      • Amazingly easy to make, delicious bread. I didn’t know you could get a texture like that with no kneading. Jenn, you never disappoint! I have shared this recipe with EVERYONE!

        • — Nancy Dressel on March 29, 2020
        • Reply
    • Hi Debbie, I have a chronic pain condition in both my arms and managed to make this. I did halve it the first time which made one nice sized round loaf, and found it much easier to manage than the whole batch. It is great to make as no kneading required. Good luck.

      • — Lianne on April 2, 2020
      • Reply
  • Hi Jen, Thanks for another great recipe! I have a batch waiting to be baked. How long can you leave the remaining dough in the fridge before you need to bake it? Once you remove it from the fridge it would need to come to room temp and then the second rise? Just want to confirm. Thank you!

    • — Joan on March 27, 2020
    • Reply
    • Hi Joan, the prepared dough can be refrigerated for up to 14 days. After refrigerating it, allow it to rise for 60 minutes, or up to 90 minutes if you want a more open and airy crumb structure. Hope that helps!

      • — Jenn on March 27, 2020
      • Reply
  • Can you use bread flour, or white whole-wheat flour, instead?

    • — Michele on March 27, 2020
    • Reply
    • Yes, bread flour will work if you increase the water by about 1/3 cup. Enjoy!

      • — Jenn on March 27, 2020
      • Reply
      • Can I use King Arthur gluten free flour mix in this recipe?

        • — Cindy Ehrhart on March 28, 2020
        • Reply
        • Hi Cindy, I haven’t made this with gluten-free flour so I can’t say for sure how it would turn out – I’m sorry! If you do happen to try it please LMK how it turns out!

          • — Jenn on March 29, 2020
          • Reply
  • Hi my dough seems to be flattening out as I let it rest for the 40 minutes, is this normal. Thanks so much for this recipe!

    • — Barbara on March 27, 2020
    • Reply
    • Yes! Don’t worry, it’s a wet dough so that’s normal. It will rise in the oven.

      • — Jenn on March 27, 2020
      • Reply
  • Jennifer , can I use this recipe in a round Dutch oven?

    • — Patricia on March 26, 2020
    • Reply
    • Sure – hope you enjoy!

      • — Jenn on March 27, 2020
      • Reply
  • Whole wheat flour suggestions?

    • — Kerrie on March 26, 2020
    • Reply
    • Hi Kerrie, I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. And if you have any interest in buying a cookbook, this recipe was adapted from cookbook authors Jeff Hertzberg M.D. and Zoë François and they also have a book that focuses on whole grain bread recipes.

      • — Jenn on March 27, 2020
      • Reply
  • Hi Jenn,
    This may be a silly question… Why kosher salt? Can this be substituted with another type of salt? Thanks!

    • — Kat on March 26, 2020
    • Reply
    • Hi Kat, The original recipe calls for kosher salt so that’s what I use. It’s fine to use table salt; just reduce the amount to 2-1/2 teaspoons (finer salt packs denser in the measuring spoon). Hope that helps!

      • — Jenn on March 27, 2020
      • Reply
  • I have made “Artisan Bread in 5 Minutes” for years. It’s a great book to have on your cookbook shelf. I usually use 1 cup whole wheat flour and bread flour for the remaining flour measurement. A pizza peal is a great tool use to transfer the dough into the oven. And, I always bake it on a pizza stone. Made two loaves the other day…gave one to the neighbors.

    • — Diane on March 26, 2020
    • Reply
  • Made this bread today, easy and delicious! Thank you for the recipe 😊

    • — Angie on March 26, 2020
    • Reply
  • Made this today and I had only enough for 1/2 the recipe–so glad someone else asked about making less. It came out DELICIOUS!! and was so easy to do! Thank you for sharing it at just the right time. It’s a really nice rustic bread and sadly will be gone before tomorrow and I am all out of regular flour so I cannot make any more. I do have self rising flour and white whole wheat flour–any suggestions for what I can make with those? thank you!!

    • — Daphna on March 26, 2020
    • Reply
    • So glad you enjoyed it, Daphna! Self-rising flour won’t work here, unfortunately. And I’ve never made it with anything but all-purpose flour, so I can’t say how it would turn out with white whole wheat. Sorry!

      • — Jenn on March 27, 2020
      • Reply
  • Have you used whole wheat or grain flour?

    • — Anna L Bribiescas on March 26, 2020
    • Reply
    • No, I’ve only made this with all-purpose flour – sorry!

      • — Jenn on March 27, 2020
      • Reply
  • Hi Jen! So flour is a hot commodity at the moment..so we are rationing! Is it ok to reduce the ingredients in half? Will it result in two smaller loaves? Any other tips if we cut it in half?

    • — Christine Chip on March 26, 2020
    • Reply
    • Yep that’s fine – I’d do two small loaves and check for doneness around 25 min.

      • — Jenn on March 26, 2020
      • Reply
  • My daughter just bought me a bread machine. Do you have any recipes that I could use in it?

    • — Pat on March 26, 2020
    • Reply
    • Hi Pat, I’ve never used a bread machine so I can’t say confidently whether or not any of my recipes would be appropriate for one. Sorry I can’t be more helpful!

      • — Jenn on March 27, 2020
      • Reply
  • Can you please add the water to your list of ingredients. Also, can I use traditional yeast instead of the instant? many thanks.

    • — Irene on March 26, 2020
    • Reply
    • Hi Irene, I just added water to the ingredient list. And yes, active dry yeast will work. Use the same amount but dissolve it with the lukewarm water and salt first, then add the flour. Hope you enjoy!

      • — Jenn on March 27, 2020
      • Reply
  • Apologies as I’m sure I’m being ditzy but don’t quite understand this step. Should I put the bread on a rack that’s part of a tray, and then add the water to the tray that the rack sits on? Thanks in advance, love your book and recipes!

    Slide the dough into the oven, and carefully fill the metal cake pan with one cup of hot tap water.

    • — Lizzie Crawford on March 26, 2020
    • Reply
    • You’re not being ditzy! You’ll put a metal pan (like a round cake pan, for example) on the bottom rack in the oven and then you’ll put the dough that’s on the dusted baking sheet) on the middle rack. Does that clarify?

      • — Jenn on March 26, 2020
      • Reply
  • Can this recipe be made with any other type of flour, such as whole wheat or almond flours?

    • — karen satin on March 26, 2020
    • Reply
    • I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. And if you have any interest in buying a cookbook, this recipe was adapted from cookbook authors Jeff Hertzberg M.D. and Zoë François and they also have a book that focuses on whole grain bread recipes.

      • — Jenn on March 27, 2020
      • Reply
  • Hi Jen, this bread looks lovely. Could I bake it on a pizza stone?
    Thanks Barbara

    • — Barbara on March 26, 2020
    • Reply
    • Hi Barbara, Absolutely – the original recipe calls for one.

      • — Jenn on March 26, 2020
      • Reply
  • Hi Jen,
    I’m not seeing any nutrition info for this bread. How many carbs are there?

    Thanks

    • — Susan on March 26, 2020
    • Reply
    • Hi Susan, I didn’t include nutritional information for this because I wasn’t sure I could get it right. With all the variables (with three loaves and people slicing their bread at different thicknesses), I didn’t want to mislead anyone. Sorry!

      • — Jenn on March 27, 2020
      • Reply
  • I have been cooking from your blog for over 2 years now. I don’t go anywhere else because I know everything I cook from your site and book is always perfectly easy and delicious! Thanks for all you do.

    Is there an adjustment for high altitude?

    • — Nicole Asselin on March 26, 2020
    • Reply
    • So glad you like the recipes, Nicole! I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share about what adjustments may be needed – I’m sorry! You may find these tips helpful though.

      • — Jenn on March 26, 2020
      • Reply
      • Thanks! We made it tonight and hands down it’s the best bread I’ve ever had. No adjustments even at 6,700 ft!

        • — Nicole Asselin on March 29, 2020
        • Reply
  • Do you have the flour by weight? I have not made it yet. Thank you.

    • — Tom on March 26, 2020
    • Reply
    • Yes — you’ll need 845 grams. And this recipe has conversions to weight. To view them, scroll down to the recipe and immediately under the recipe title on the right side, you’ll see a little toggle. If you move it from “cup measures” to metric, you’ll see measurements that will work for you. Hope that helps!

      • — Jenn on March 26, 2020
      • Reply
  • As we are all stuck at home, what adjustments could be made to this recipe using regular yeast, which I happen to have?

    • — Eileen Feldman on March 26, 2020
    • Reply
    • Yep – use the same amount but dissolve it with the lukewarm water and salt first, then add the flour. Enjoy!

      • — Jenn on March 26, 2020
      • Reply
  • I have a large amount of self rising flour. Can this recipe be modified to use it?

    • — Julie Traver on March 26, 2020
    • Reply
    • Unfortunately, self-rising flour won’t work here – sorry!

      • — Jenn on March 26, 2020
      • Reply
  • Thanks for sharing this recipe! I’ve been making this same bread recipe for the last few months with my 14 year old son, Zach! With all of this time on our hands, we’ve been lucky to have had the opportunity to teach other important life skills to our kids! Great recipe that produces a lovely, crusty loaf of bread. -thanks!

    • — Sara McAlpine on March 26, 2020
    • Reply
    • Hi Jenn, love your recipes! Fabulous cookbook too!
      I have been looking for a good recipe for raisin bread or a ‘fruit bread’ eg with dry apricots, dry figs, raisins and cinnamon/spices. I wonder if this recipe can be converted to a raisin/fruit bread and how? Thank you and stay safe ❤️

      • — Daniela Pelosi on March 30, 2020
      • Reply
      • Hi Daniela, Glad you like the recipes! I’ve never added any “extras” to this dough, so I’d be hesitant to suggest it. You may want to give the Currant Rye Bread from my cookbook a try. 🙂

        • — Jenn on April 1, 2020
        • Reply
  • Jen, how important is the dusting with cornmeal? I don’t have any cornmeal in my pantry and by the way my yeast expired in December. Instacart is unavailable in my area right now due to high demand. I have to work with what I have here. What do you think, is it worth a try?

    • — Nancy on March 26, 2020
    • Reply
    • Hi Nancy, It’s not important at all to use cornmeal. You can use parchment paper or grease the baking sheet with nonstick cooking spray instead. As for the yeast, it’s probably fine but you can test it by following these instructions.

      • — Jenn on March 26, 2020
      • Reply
      • Also, parchment works great but to get a really crispy crust o the bottom of your loaf remove the parchment after about 20 minutes into baking.

        • — Joanne on March 29, 2020
        • Reply
    • If you have a strong blender (like Vitamix) you can make cornmeal out of unpopped popcorn.

      • — Pauline Richard on March 27, 2020
      • Reply
  • This recipe is very timely, as I am not sure how long I’ll be able or willing to go to my favorite bakery. I have a question: can this be made with whole-wheat flour? Or could I substitute half the white flour with whole-wheat flour? Thanks again, Jenn. You are a treasure!

    • — Anne on March 26, 2020
    • Reply
    • Hi Anne, I have never tried this with whole wheat flour so I can’t say for sure. The book says you can, but you won’t get the same crisp crust. I’d try it first with half whole wheat/half all-purpose. Please LMK how it turns out if you try it. 🙂

      • — Jenn on March 26, 2020
      • Reply
      • Can any amount of whole-grain flour be incorporated into this for more nutritious loaves and have it still come out right?

        • — Kathryn Day on March 26, 2020
        • Reply
        • Hi Kathryn, I’ve only made this with all-purpose flour so I can’t confidently say how it will turn out with different kinds of flour. King Arthur has a variety of bread recipes that call for whole-grain flours if you want to check them out here. And if you have any interest in buying a cookbook, this recipe was adapted from cookbook authors Jeff Hertzberg M.D. and Zoë François and they also have a book that focuses on whole grain bread recipes.

          • — Jenn on March 27, 2020
          • Reply
        • Jen, all of your recipes are amazing. With all of the free time I have right now, I was able to make your bread. I have made two of the loaves so far and my three sons can’t eat it fast enough. Such an easy and delicious recipe. Thank you!

          • — Diana on March 31, 2020
          • Reply
  • Hi! I’ve really enjoyed trying out your various recipes. ❤️ Can I use self rising flour instead of yeast? That was all my grocery had at this time.

    • — Heather Beatty on March 26, 2020
    • Reply
    • Hi Heather, So glad you are enjoying the recipes! Unfortunately, self-rising flour can’t be used with yeast. Sorry, I know flour is scarce these days!!

      • — Jenn on March 26, 2020
      • Reply
      • Hi,

        Can I use bread flour for this?

        • — Almaz on March 26, 2020
        • Reply
        • Sure, Almaz, you can use bread flour if you increase the water by about 1/3 cup. Hope you enjoy!

          • — Jenn on March 26, 2020
          • Reply
  • I’ve used this recipe for years. For anyone who wants to skip the pan of hot water, this works well in a dutch oven (baked in the oven). I usually do about a 1 or 2 pound loaf, be sure to the remove lid for the last 15 minutes so it can get brown and crusty.

    • — Stephanie on March 26, 2020
    • Reply
    • Can I use bread flour here as well?

      • — Daphna Gerendash on March 26, 2020
      • Reply
      • Sure, just increase the water by about 1/3 cup. Enjoy!

        • — Jenn on March 26, 2020
        • Reply
  • thanks! I’d love to make this – I actually HAVE flour. Do you think I could use KA bread flour? And make 1/3 of the recipe? THANKS! Hope you are doing well!

    • — sally on March 26, 2020
    • Reply
    • Hi Sally, You can use bread flour if you increase the water by about 1/3 cup — and yes, it’s fine to do 1/3 of the recipe.

      • — Jenn on March 26, 2020
      • Reply
  • Can this dough be cooked in a traditional loaf pan?

    • — Deb on March 26, 2020
    • Reply
    • Hi Deb, This dough can be cooked in a nonstick greased loaf pan, but you won’t get that gorgeous crispy crust all around.

      • — Jenn on March 26, 2020
      • Reply
  • Jenn do you not mean ‘generously dust the dough with CORNMEAL’ at the end, not flour. Sorry if I have misunderstood. Stay well! I have not made this yet so cannot rate.

    • — Valerie on March 26, 2020
    • Reply
    • Hi Valerie, Sorry for the confusion. The pan gets dusted with cornmeal, but the dough gets dusted with flour (it helps prevent the knife from sticking when you slash it).

      • — Jenn on March 26, 2020
      • Reply
  • Looks absolutely great – I make bread regularly, but hadn’t thought of freezing the dough or refrigerating in for any longer than overnight (can’t think why, as I always make double or treble the quantity of pizza dough and keep it in the freezer). Have you tried baking this in a Dutch oven or lidded roasting pan? It makes an amazing crust, as the steam stays inside. Thanks for sharing your recipes, especially as many of us have extra time on our hands at the moment – I just managed to buy two bags of flour – there has been none available in south west England since January, so I feel like tooting a fanfare. No bread flour, so I’ll have to be extra patient with all-purpose. Stay safe.

    • — Jayne on March 26, 2020
    • Reply
    • Hi Jayne, I have made this in my Dutch oven — it works beautifully. 💗

      • — Jenn on March 26, 2020
      • Reply
      • Thanks for the recipe. I’ve NEVER baked bread and want to try this recipe. My question: I have an old Dutch oven from my grandmother that I’ve never used. Do I grease it before putting the bread dough in it? Thanks for your great recipes!

        • — Cynthia on March 26, 2020
        • Reply
        • Hi Cynthia, Yes you can spray it with nonstick spray or line the bottom of the pot with parchment paper.

          • — Jenn on March 26, 2020
          • Reply
      • Hi, Jenn. When making it in a Dutch oven, how long would you cover it with the lid? Can’t wait to make this tomorrow! Thank you 😊

        • — Christine on March 30, 2020
        • Reply
        • Hi Christine, I’d remove the lid for the last 10 minutes of baking. Hope you enjoy it!

          • — Jenn on March 31, 2020
          • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.