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Homemade artisan bread

Homemade Artisan Bread

The recipe below has become a staple in our household and will make two loaves.
Making homemade bread has become such a popular pastime because of how easy it is and how few ingredients are needed. Feel free to add herbs and experient for yourself!
Prep Time 15 mins
Cook Time 30 mins
Resting time 3 hrs
Total Time 3 hrs 45 mins
Course Side Dish
Cuisine American
Servings 2 Loaves

Equipment

  • Food thermometer

Ingredients
  

  • 3 cups Warm water
  • 1 1/2 tbsp Yeast
  • 1 3/4 tbsp Non iodized salt
  • 6 1/2 cups Bread flour
  • dash Sea salt flakes

Instructions
 

  • Heat the water to about 100-110 degrees.
  • Pour the lukewarm water into a bowl and add yeast and salt. Mix well.
  • Slowly add in the bread flour and mix in a mixer with a dough hook for about two minutes. If you do not have a mixer mixing with a wooden spoon will work. The mixture will be a bit wet.
  • Next, cover the bowl loosely with a clean towel. Allow the dough to rise for at least two hours.
  • At this point, I cut the dough in half to make two loaves.

How To Bake Your Home Bread

  • Preheat oven to 450 degrees.
  • Sprinkle the dough with flour and begin shaping in desired shape.
  • Place on a heavy cookie sheet or baking stone.
  • Using a serrated knife slash the dough to allow the bread to expland during the baking process. The depth of your scoring should be about 1/3 and should follow a tik tac toe pattern.
  • Most times, I sprinkle sea salt flakes to add a bit more flavor to the top of bread.
  • The bread photographed shows half of the recipe, and I also sprinkled everything bagel seasonings to flavor the bread.
  • Bake for 25-30 minutes or until golden brown.

Notes

Helpful Tips

This homemade bread recipe has become our favorite because it's foolproof. Second, we prefer a very flavorful bread with a hard crust which is why our bread machine has been stored away for the last few months.
The dough can be stored in the refrigerator for a few days and can even be frozen. It's even better when it's baked the following day.
I usually make focaccia bread with the second dough. I place the bread dough in a square 8x8 baking pan.
Before baking, I poke my fingers to make holes on top and sprinkle it with Sea Salt Flakes and Rosemary.
Keyword Bread