Servings & Timing
Serves: 8
Prep Time: 10 minutes
Rising Time: 2 hours + 30 minutes
Cook Time: 35–45 minutes
Total Time: About 3 hours
WW Points: 7 per serving (approximate)
Ingredients
3 cups all-purpose flour
1½ teaspoons salt
1 teaspoon instant yeast
1¼ cups warm water
1 tablespoon olive oil (optional, for softer crumb)
Tools You’ll Need
Large mixing bowl
Wooden spoon or spatula
Clean kitchen towel
Baking sheet or loaf pan
Parchment paper
Cooling rack
How to Make Homemade Artisan Bread
1. Combine the Dry Ingredients
In a large bowl, whisk together the flour, salt, and instant yeast until evenly distributed.
2. Add the Water
Slowly pour in the warm water (and olive oil, if using).
Stir with a spoon until a sticky, shaggy dough forms.
The dough will look rough — this is exactly what you want.
3. First Rise
Cover the bowl with a clean kitchen towel.
Place it in a warm, draft-free spot and let the dough rise for about 2 hours, or until doubled in size and bubbly on the surface.
4. Shape the Dough
Lightly flour a work surface.
Gently turn the dough out onto the surface and shape it into a loose round loaf.
Do not overwork the dough — gentle handling keeps the texture airy.
5. Second Rise
Place the shaped dough onto a parchment-lined baking sheet or into a lightly greased loaf pan.
Cover loosely and let rise for 30 minutes.
6. Bake
Preheat oven to 450°F (230°C).
If desired, use a sharp knife to score the top of the loaf.
Bake for 35–45 minutes, until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom.
7. Cool Before Slicing
Transfer the bread to a cooling rack.
Let cool completely before slicing — this helps the interior set properly.
Ingredient Variations
• Add 1 teaspoon garlic powder or dried herbs for flavor
• Replace ½ cup flour with whole wheat flour
• Brush crust with olive oil after baking for a softer finish
• Sprinkle flour on top before baking for a rustic look
Serving Suggestions
This bread is perfect:
• With soups and stews
• Toasted with butter or jam
• As sandwich bread
• Dipped in olive oil and balsamic
• Alongside pasta or salads
Tips for Best Results
• Use warm, not hot, water
• Do not rush the rising time
• Handle the dough gently
• Let the bread cool fully before cutting
• Store uncovered the first day for crisp crust
Storage Instructions
Room Temperature:
Store loosely wrapped for up to 2 days.
