easy bread recipe

No bowl? No problem. Not with this quick and easy bread recipe from Delish.com.

Bread In A Bag

Cooking spray, for mini loaf pans

c. all-purpose flour, divided

c. sugar

dry yeast

c. warm water

olive oil

kosher salt

I had absolutely no problem following the recipe and the dough was perfect while kneading. I didn't need any extra flour. Super fun to have the kids help with! No dirty dishes for Christmas here.

I first found this recipe when my grandkids came to visit. We made it &amp; they loved helping. We ate a loaf that night with dinner and I sent the other loaf home with them to enjoy with their parents. I have made this a few more times. It’s super easy &amp; a perfect size for just two of us.

Have been using this recipe for 2 years now, really good bread!

Made this last nite for dinner. So easy and taste good. Will make again

https://streaming.hearstdigitalstudios.com/02521c0d-4450-4363-ad2d-cd6d25272e77/video_rover_16x9_1080p_hd_1600182203_96290.mp4

PSA: It's Possible To Make Bread In A Bag

I've made a lot of bread recipes and this one has become my absolute favorite! I make a batch every couple of weeks!

My Favorite White Bread Recipe

instant yeast (two 0.25-ounce packets)

sugar

salt

unsalted butter, cubed,

all-purpose flour

unsalted butter (melted, for brushing)

In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of the warm water, and let sit for 5 minutes. Add the remaining 2⅔ cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to combine.

Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.

Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.

Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.

Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.

Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).

Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.

https://content.jwplatform.com/videos/AHlGGT59.mp4

This is a classic white bread recipe, and so easy! The loaves bake up incredibly tall, soft and fluffy… the perfect white bread!

Even with my history of yeast-related struggles, this bread seemed like something I might actually be able to pull off. But this bread is so easy, not only did I make bread with this recipe, I made GOOD bread! And you can, too!

No-Knead Overnight Bread

– 2 tsp kosher salt

tsp active dry yeast

water

Start by whisking the flour, salt, and yeast together in a medium-sized bowl.

Gradually add the water to the dry mixture, and stir using a wooden spoon. Mix the dough gently and form it into a ball.

Transfer the dough ball to a large ungreased bowl. Cover the bowl with plastic wrap, then place it out of the way in a room-temperature area. Let the dough rise for 12-18 hours, or until the surface is covered in bubbles and the dough has at least doubled in size.

When the dough is ready, place a Dutch or French oven into your oven and turn it on to 450°F. Let the Dutch oven warm up for about 30 minutes or so.

Transfer the dough to a floured surface. Fold the corners of the dough under to form a smooth, rounded surface. Place the dough on a large square of parchment paper, then dust with flour and let it rest for 15 minutes.

Next, use a sharp knife to score an X-shape into the top of the dough. (The cuts should be shallow and just a few inches long.) Then use a spray bottle on the mist setting to spray the top of the dough lightly with water.

Remove your preheated Dutch oven from the oven, and place the parchment paper and dough inside. Cover the Dutch oven and bake for 30 minutes.

After 30 minutes, remove the lid and bake your bread for an additional 8-15 minutes. You want the top to be nice a dark, but not burnt. Remove from the oven and transfer your bread to a cooling rack. Allow to cool for 30 minutes before slicing.

Slather a piece of your homemade bread in butter or jam, and enjoy! :-)

This is the only Keto bread recipe you'll ever need. Here's how to make soft, fluffy homemade low carb bread with almond flour. Tip: it's super satisfying when it's toasted.

Best Keto Bread

eggs

cream of tartar

c. (1/2 stick) butter, melted and cooled

c. almond flour

tbsp. baking powder

Tried it today and it turned out great!  I also made keto sausage soup with onions, celery, kale, squash, chicken broth and heavy cream for the main dish.  At meal time I toasted the bread (twice) until it was crunchy, sliced it into french-fry-sized pieces, then dipped the pieces in olive oil, grated cheese and garlic & herb sprinkles.  Hit the spot.

Just made this bread and it is delicious and easy!! Thank you!

I tried this recipe for the first time tonight. 
I made a couple changes. I added a little extra baking powder, no cream of tartar, and I 
added a 1/2 cup of shredded cheddar cheese. 
Yes, it is a little “eggy” tasting But the texture is 
really good.

This bread is not yummy with just butter... it’s like the bread is flavorless so you have to put something on it

I love the taste, is not eggy, thank you for sharing this kind of recipes.

https://streaming.hearstdigitalstudios.com/6f677756-d365-4ca3-9e6d-945767b525df/video_rover_16x9_1080p_hd_1531512952_59540.mp4

This Is The Only Keto Bread Recipe You'll Ever Need

This No Knead Bread (Dutch Oven Bread) is my favourite go to bread recipe! It&#039;s incredibly easy to make, with a beautiful golden crust. It&#039;s soft and fluffy on the inside and tastes ridiculously delicious. It only takes 2 hours to rise and requires no special ingredients!

No Knead Bread (Dutch Oven Bread)

all purpose flour

instant yeast

sea salt

maple syrup, agave sugar

olive oil oil

In a very large bowl, whisk the dry ingredients together until thoroughly combined. Create a well in the centre and the warm water, maple syrup and the oil. Stir the water into the dry ingredients to form a dough. You want to stir until it’s all incorporated and the dough looks shaggy but mixed together, about 1 minute.

Lightly grease the sides of the bowl, and turn the dough over in it to grease the dough. Cover with greased plastic wrap, an alternative wrap or light kitchen towel and let it rise on your counter for 2 to 3 hours. The dough will double in size so be sure to use a bowl tall enough to manage this rise.  

In the last 30-40 minutes of rising, place your Dutch oven in the oven and preheat at 450°230°C. You want to add your Dutch before preheating so it preheats with the oven (this will ensure it doesn’t crack). 

After two hours, the dough should have bubbles on the top. Flour a surface with at least 1 tablespoon flour spread out, then pour the risen dough onto it. Sprinkle another 1/2 tablespoon of flour onto the top of the dough and flour your dough scraper/knife/large spatula.

Using your dough scraper or large knife or spatula, fold the dough on top of itself. Do this by pulling the outer edges up and onto the centre. Rotate the dough and do it a few more times, about 6 to 12 times. You want the dough to feel a bit tighter and to start forming a shape. Feel free to lightly sprinkle more flour during this process. It should take you less than a minute.

Scoop the dough and place onto a piece of parchment paper. Using your hands, scoop/shape it into a circle.

When the oven is preheated, remove the dutch oven carefully with oven mitts. Take the lid off and place the dough (on the parchment paper) into the Dutch oven. Place lid back on (remember it’s hot!!) and place it all back into the oven.

Bake for 45 minutes. After that time, open the oven, carefully remove the lid and continue to bake for an additional 15 to 20 minutes until the crust is at your desired level. I love mine golden brown.

Remove from the oven, and set down. Lift up the edges of the parchment to transfer the bread to a wire cooling rack. If you want to test it for doneness, you can turn it over and lightly tap on the bottom. It should sound hollow.

Completely cool, then slice, serve and enjoy! If you can&#039;t wait, cool it for at least 30 minutes!

Easy French bread recipe made with flour, water, yeast, and salt in a stand mixer or by hand. A soft, chewy inside and crispy crust make this the BEST bread recipe for sandwiches, toast, crostini, and croutons! This homemade bread for beginners can be proofed in the Instant Pot too!

French Bread Recipe

Water

Tbsp Active Dry Yeast (or 1 packet Rapid Rise Instant Yeast)

Sea Salt

Unbleached All-Purpose Flour

Cooking Spray or Olive Oil

If using ACTIVE DRY YEAST: Activate the YEAST by combining it with WARM WATER (100°-110°F) in a 4-quart mixing bowl (or stand mixer bowl). Give a quick stir and let this rest until yeast appears foamy on the surface (about 5 min).If using RAPID RISE INSTANT YEAST: No activation needed. Simply combine yeast with WARM WATER (120°F-130°F), give a quick stir, and move on to the next step.

Yeast and water temperature

Add ingredients: Add SALT and 3 cups FLOUR. You&#039;ll add remaining 1/3 cup FLOUR during mixing.

Add remaining ingredients

HAND KNEAD OPTION: Mix the ingredients together with a wooden spoon (or any stirring utensil) to form a shaggy dough. Transfer dough to a steady surface and hand-knead until a cohesive, elastic dough forms (3-5 minutes). Sprinkle the reserved flour in small amounts as needed to build structure and prevent the dough sticking to the table or your hands during this process.STAND MIXER OPTION: Secure dough hook with the mixing bowl. Use lowest speed to mix and knead ingredients into a cohesive, smooth, elastic dough forms (3-5 min). You may need to stop the mixer and scrape ingredients into the dough if they get separated. Sprinkle in reserved flour to prevent the dough sticking to the bowl sides, as needed during mixing.

Mix the dough (by hand or stand mixer)

Once mixed, turn the dough onto a lightly floured surface. Knead it a few times to remove air bubbles. Shape into a ball, tucking the dough under itself to form a seam.

PROOF DOUGH WITH INSTANT POT1st proof: Oil the stainless insert. Place dough inside, flip to coat it, and rest it seam side down. Cover pot with any glass lid or plate, select “yogurt” button and toggle the &quot;adjust&quot; button to the &quot;less&quot; setting. Don&#039;t worry about the number setting, just allow the dough to double in size (takes 30-60 min).2nd proof: Once dough size doubles, remove it, punch it down and pull in the sides to tighten it back up, oil the insert again, and repeat proofing process (about 30 min).PROOF DOUGH WITHOUT INSTANT POT1st proofing: Place dough in a large, oiled, mixing bowl, flip to coat it, and rest seam side down. Loosely cover with draped plastic wrap or a flour-coated towel. Allow to rise in a warm environment (minimum 75°F) until doubled (60-90 min).2nd proofing: Punch dough down to deflate the air. Form again into firm ball, return to oiled mixing bowl, cover, and rise another 30 minutes.

Proof the dough

Preheat oven to 450°.

Shape the dough: Turn dough onto lightly floured surface. Tuck and shape dough into your preferred form, which will either be 1) a loaf pan or 2) free-form (round, loaf, or baguette).Note: The images in this recipe are a free-form loaf on a small baking sheet.

Place formed dough into 1) coated loaf pan or 2) coated baking sheet (for free-form).

Brush oil on the dough surface or spray mist some water and a light dusting of flour. (This is just a matter of preference for final presentation).

Final proofing: Score the dough 1/8” deep with a razor blade; cover loaf with a piece of plastic, wax paper, or a flour coated towel. Allow to rise in a warm place until doubled (15-30 min).

Shape dough into final form and final proofing

Bake at 450° for 25 minutes (for a loaf) or 20 minutes (for a baguette).The loaf or baguette will be browned on the surface and should have a hollow sound on the inside when tapped with your fingers.FOR A CRISPER CRUST: Turn the oven off and leave the bread in for 5 minutes (for a crispier surface), or remove bread immediately.

Transfer bread onto a cooling rack. Allow to cool (as much as humanly possible) before slicing.

Bake the French bread

Irish soda bread flavored with cheese and herbs is the perfect, easy bread to serve with hearty stews or soups. It's also perfect served simply with butter.

Cheese And Herb Irish Soda Bread

flour

1½ tsp baking soda/bicarbonate of soda

t salt

(500 milliliters) buttermilk

cheddar cheese

Cheese and herb Irish soda bread

Pre-heat the oven to 180ºC/360ºF and line a Dutch oven/cast iron pot with baking/parchment paper.

In a large mixing bowl, whisk together the dry ingredients.&nbsp;

Whisk an egg into the buttermilk and pour into the dry ingredients.&nbsp;

Mix the dough until it just starts to come together (there will be large lumps) then add the cheese and herbs.&nbsp;

Continue mixing until the dough just comes together. The dough will be sticky and shaggy looking (not too smooth or else it will be over-mixed).&nbsp;

Transfer to the prepared pot then score a cross onto the top with a sharp knife. Cover with the lid and place in the pre-heated oven.&nbsp;

Bake for 30-45 minutes or until the bread is cooked through. It will sound hollow when knocked on the bottom and a skewers inserted will come out clean.&nbsp;

Remove from the oven and allow to cool for 10-15 minutes before slicing and serving with butter.&nbsp;

Hello guys! Today I’m here to share another exciting recipe with you and that is “The Homemade Peasant Bread” recipe. This is one of the best bread recipes out there. The best thing about this recipe is that you don’t have to knead the dough for making bread out of it. And believe me! this is one of the finest bread recipes that is super easy to follow as well.

There is nothing more special than a loaf of homemade bread as people go crazy over it. You can serve this bread any time on your table. You can present it at breakfast. This tasty peasant bread can also be best served at a dinner party. This amazing bread is surely gonna earn you praise from everyone on the table. If you plan to make this for a dinner party, then be ready for the questions like where did you buy this delicious bread? Or if you actually made this bread by yourself? You are gonna be overwhelmed with the response ;)
No-knead Peasant Bread
The most remarkable thing about this recipe is that you don’t have to indulge in the hard work of kneading its dough to get a finely baked peasant bread.

This recipe is quite simple and quick. You can even start this recipe even 3 - 4 hours before the dinner and still be able to present the superbly baked tasty bread right on time.

There is no need for preheating the oven or baking pans for this recipe. You don’t even need any water spritzes or steam pans. All you need is Pyrex bowls well-coated with butter. You’ll be making this soft, spongy, delicate, and delicious peasant bread with a beautiful golden crust using the simplest ingredients.



Let’s move to the recipe…





    
    Homemade Peasant Bread Easy Recipe
        
                     December 12, 2020
                                                         Difficulty: Easy
            
            
        Print This
    
            By: Cooking Frog
        
        
        
        Ingredients
        
                        • 4 cups of unbleached All-Purpose Flour 
                        • 2 tsp Kosher Salt or 1&amp;1/2 tsp of Table Salt
                        • 2 tsp of Sugar
                        • 2 tsp of Instant Yeast or Active-Dry Yeast 
                        • 2 cups of Lukewarm Water 
                        • About 2 tbsp of unsalted butter for greasing the pans
                        
                    
    
            
        
            Directions
            
                                
                    Step 1
                    1. Take a large mixing bowl. In the bowl, add flour, sugar, salt, and instant yeast. Mix them well. Now add the lukewarm water and mix it well until a nice dough is formed.
                
                                
                    Step 2
                    2. If you are using Active-Dry yeast, then dissolve sugar into the lukewarm water and sprinkle active-dry yeast over it. No need to mix it. Let it rest for 10 – 15 minutes. In a large bowl, mix the flour and salt and set aside. When the yeast-sugar water gets foamy, mix it well, and pour this yeast-sugar water into the flour. Mix well until the dough is formed. 
                
                                
                    Step 3
                    3. Now cover the bowl with a dishtowel or a plastic wrap and set aside in a warm place. Let the dough rest until it gets double in size. This will take at least one hour for the dough to rise completely. If you place the bowl in a cool place, the dough will take almost 2 hours to rise. 
                
                                
                    Step 4
                    4. Turn on the oven at a high temperature like 350ºF or so just for one minute and then turn it off. This is a simple trick to create a slightly warm environment for the peasant bread.
                
                                
                    Step 5
                    5. Now preheat the baking oven to 425ºF. Take two small Pyrex bowls about 1-qt or 1.5-qt in size. Grease them well with unsalted butter. 
                
                                
                    Step 6
                    6. Punch down your dough and scrape it from the sides of the bowl with the help of two forks. Deflate the dough from the sides of the bowl and pull it towards the center to form a rough ball. 
                
                                
                    Step 7
                    7. Now divide the dough into two equal parts using forks from the center. Transfer each half of the dough into the butter-coated Pyrex bowls. If the dough is too wet and sticky to handle with forks, then grease your hands with oil and transfer the two halves into the baking bowls using your hands.
                
                                
                    Step 8
                    8. Set the baking bowls aside on the countertop near the oven or any other warm place. Let the dough rise again for about 20 - 30 minutes. Remember not to cover the dough while leaving it to rise again. Remember, do not use the warm-oven trick for the second time. Just place the bowls near the oven or the top of it. 
                
                                
                    Step 9
                    9. Place the bread in the preheated oven at 425ºF and bake it for 15 minutes. Then reduce the heat to 375ºF and bake it for another 17-20 minutes. 
                
                                
                    Step 10
                    10. Now take the baking bowls out of the oven. Remove the bread loaves from the bowls and place them on the cooling rack. Bread loaves fall out on the cooling rack quickly if the baking bowls are well-greased with butter in the beginning. 
                
                                
                    Step 11
                    11. If the bread loaves are a bit soft and pale rather than golden-brown, then place the bread loaves directly into the baking oven (without baking bowls) and bake them again for 5 minutes. Baking the bread again will give it a beautiful golden crust. 
                
                                
                    Step 12
                    12. Take the bread loaves out of the oven and let them cool for 10 minutes before cutting.
                
                            
        
    
        

    
How to store the Peasant Bread?
There are many eco-friendly methods to store the bread, but nothing seems to be better than using a ziplock bag. Ziplock bags can be used well to store the peasant bread for 3 - 4 days at room temperature. Ziplock bags keep the bread fresh, soft, and crumby as well.

If you want to store the bread for a longer period, then cut the bread as soon as it gets cooled after coming out of the baking oven. Place the bread pieces into the ziplock bags and store them in the freezer.

Although the ziplock bag stores the bread well and retains its freshness, it does not prevent the crust of bread from getting soft and losing its crispness. The best solution for this is to reheat the bread.

If you have stored the bread as slices, then the best way to reheat it is by toasting the bread slices in the toaster. But if you have stored the bread into halves or quarters, then reheat the bread loaves in the oven at 350ºF for 15 - 20 minutes.

If you liked this recipe please check these bread recipes:
Homemade Brioche French Bread Recipe
Chocolate Banana Bread Easy Recipe
Chocolate Chip Pumpkin Bread with Vegan Version
&nbsp;

&nbsp;

Homemade Peasant Bread Easy Recipe

unbleached All-Purpose Flour

Salt Salt

Sugar

tsp of Instant Yeast

Lukewarm Water

unsalted butter

1.	Take a large mixing bowl. In the bowl, add flour, sugar, salt, and instant yeast. Mix them well. Now add the lukewarm water and mix it well until a nice dough is formed. 2.	If you are using Active-Dry yeast, then dissolve sugar into the lukewarm water and sprinkle active-dry yeast over it. No need to mix it. Let it rest for 10 – 15 minutes. In a large bowl, mix the flour and salt and set aside. When the yeast-sugar water gets foamy, mix it well, and pour this yeast-sugar water into the flour. Mix well until the dough is formed.    3.	Now cover the bowl with a dishtowel or a plastic wrap and set aside in a warm place. Let the dough rest until it gets double in size. This will take at least one hour for the dough to rise completely. If you place the bowl in a cool place, the dough will take almost 2 hours to rise.  4.	Turn on the oven at a high temperature like 350ºF or so just for one minute and then turn it off. This is a simple trick to create a slightly warm environment for the peasant bread. 5.	Now preheat the baking oven to 425ºF. Take two small Pyrex bowls about 1-qt or 1.5-qt in size. Grease them well with unsalted butter.  6.	Punch down your dough and scrape it from the sides of the bowl with the help of two forks. Deflate the dough from the sides of the bowl and pull it towards the center to form a rough ball.  7.	Now divide the dough into two equal parts using forks from the center. Transfer each half of the dough into the butter-coated Pyrex bowls. If the dough is too wet and sticky to handle with forks, then grease your hands with oil and transfer the two halves into the baking bowls using your hands. 8.	Set the baking bowls aside on the countertop near the oven or any other warm place. Let the dough rise again for about 20 - 30 minutes. Remember not to cover the dough while leaving it to rise again. Remember, do not use the warm-oven trick for the second time. Just place the bowls near the oven or the top of it.  9.	Place the bread in the preheated oven at 425ºF and bake it for 15 minutes. Then reduce the heat to 375ºF and bake it for another 17-20 minutes.  10.	Now take the baking bowls out of the oven. Remove the bread loaves from the bowls and place them on the cooling rack. Bread loaves fall out on the cooling rack quickly if the baking bowls are well-greased with butter in the beginning.  11.	If the bread loaves are a bit soft and pale rather than golden-brown, then place the bread loaves directly into the baking oven (without baking bowls) and bake them again for 5 minutes. Baking the bread again will give it a beautiful golden crust.  12.	Take the bread loaves out of the oven and let them cool for 10 minutes before cutting.

This easy Homemade Bread Recipe uses a plastic ziplock bag to make perfect, extra soft, white sandwich bread every time. It is so simple to make, even the kids will love helping!

Easy Homemade Bread

yeast

milk

vegetable oil

In a 1-gallon resealable plastic bag, combine yeast,...

In a 1-gallon resealable plastic bag, combine  yeast, sugar, salt and 1 cup of flour. Seal bag and shake to combine.

In a small saucepan, heat the milk and...

In a small saucepan, heat the milk and oil over medium-high heat, until it reaches 120°F to 130°F degrees. It should NOT boil – you can touch the liquid at this point, but it should be warm to the touch. You do not want to kill the yeast with too hot of liquid.

Open the zip-top bag and pour the warmed...

Open the zip-top bag and pour the warmed milk and oil into the bag. Reseal the bag and use your hands to work the bag to combine the ingredients.

Add the flour, about ½ cup at a...

Add the flour, about ½ cup at a time, working the bag with your hands between each addition, until a soft dough forms and pulls away from the sides of the bag.

Sprinkle a clean countertop generously with extra flour...

Sprinkle a clean countertop generously with extra flour and remove the dough from the bag. Knead the dough on the counter for 5 minutes, with your hands. Add additional flour as you knead, just until the dough is smooth and elastic. 

Cover the dough with a clean kitchen towel...

Cover the dough with a clean kitchen towel and let it rest for 10 minutes. 

Using a rolling pin, roll the dough into...

Using a rolling pin, roll the dough into a 12x7-inch rectangle. Beginning from one short end, roll the dough up tightly into a log. 

Place the dough into a 8.5 x 4.4...

Place the dough into a 8.5 x 4.4 inch loaf pan that has been greased with non-stick cooking spray. Cover with a clean kitchen towel and set aside in a warm place to rise until doubled, about 1 hour.

Bake the bread at 375°F for 30 minutes...

Bake the bread at 375°F for 30 minutes or until done. Cool the bread for 5 minutes in the pan, then remove and cool completely on a wire cooling rack.

https://mediavine-res.cloudinary.com/video/upload/qg301nnhwqjgnow7vriu.mp4

Easy Homemade Bread Recipe

Whether you want to make vegan banana bread, pumpkin bread or apple bread, you&#x27;ll be all set with this Basic Vegan Quick Bread Recipe.

Basic Vegan Quick Bread Recipe

bananas,

cane sugar

neutral oil

aquafaba

cinnamon

baking powder

baking soda

flour**

Optional Mix-ins: Chocolate chips, dried fruit, chopped nuts, etc.

pumpkin puree

cane sugar*

applesauce

Preheat your oven to 350F/175C and grease a...

Preheat your oven to 350F/175C and grease a standard loaf pan or line it with parchment paper. Set it aside.

In a large mixing bowl, whisk together all...

In a large mixing bowl, whisk together all of the ingredients except for the flour until well combined.

Stir in the flour until just combined, being...

Stir in the flour until just combined, being careful not to overmix.

Lastly, gently fold in your mix-ins of choice.

Pour the batter into your greased loaf pan...

Pour the batter into your greased loaf pan and bake the bread for 55-65 minutes or until golden brown on top and a toothpick inserted into the center comes out clean.

Allow the bread to cool for 10 minutes...

Allow the bread to cool for 10 minutes in the pan before removing it and allowing it to cool completely on a wire rack.

Slice and enjoy! Store any leftovers in an...

Slice and enjoy! Store any leftovers in an airtight bag or container on the counter for 1-2 days or in the fridge for up to a week. You can also freeze this bread for 2-3 months.

What could be better than a warm loaf of Homemade Artisan Bread that you made in your very own kitchen. You&#039;ll amaze your family and friends with my easy to make &quot;almost&quot; no-knead bread.

Homemade Artisan Bread

tbsp sugar

dry active yeast

water (room temperature)

flour (to finish dough and use on countertop)

water to brush the bread with

Mix all the dry ingredients together. Use a whisk to make sure they are mixed well. Place into the bowl of your stand mixer set up with the dough hook.**you can also mix this by hand using a wooden spoon or your hands.

Add the water and stir into the dry ingredients until a dough forms.  It should start to pull away from the bowl. The dough will look wet and sticky.

Place the dough in a large bowl that has been lightly oiled. Cover the bowl with plastic wrap and place the bowl in a warm part of your kitchen away from any drafts.

Allow the dough to rise for at least 12 hours up to a maximum of 16 hours.  12-14 hours is the sweet spot.  Bubbles wil form in the dough and it may drop a bit after rising.

Bread Dough

Lightly flour the countertop and dump out the bread dough on the floured surface.

Add flour into the dough as you work the dough around. This will take about 5 minutes.  Keep adding flour until the dough isn&#039;t sticky.  Form the dough into a ball.

Flatten the dough out to make a rectangle.

Fold over 1/3 of the dough to the center (you&#039;re folding the widest part first as shown in the pictures). Fold over the other side of the rectangle overlapping the first fold of the dough.

Continue the folding process by folding the bottom 1/3 of the dough upwards towards the center of the little package you&#039;ve made. then fold the top part of the dough down overlapping the fold you just made.Turn the dough over (seam side down) and make a disc or oblong loaf depending upon what shape bread you want to make.

Place the finished dough on parchment paper (sprinkle cornmeal or flour on the parchment before placing the dough)

Cover the dough with a bowl or damp tea towel for the second rise. Preheat your oven to 450 degrees F.

Place the cloche or dutch oven in the oven on the middle rack and preheat the oven to 450 degrees F.  and place the covered dough on top of the stove to finishing rising for about 30 minutes.

When the dough has fully risen, using a very sharp knife cut a design into the top of the bread. Make deep cuts.Brush the entire bread dough with water.

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The most viewed easy bread recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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