5-Minute Artisan Bread Recipe

This bread is amazing! I've only heard good things from people and OVER and OVER! They rant and rave and tell their friends and family. It takes just a couple minutes to mix up, about 2 hours to rise and 30 minutes to bake! You can't get much better than that for homemade bread.

This is NOT my recipe. I found it online and it comes from this book: Artisan Bread in Five Minutes a Day (found here).

It is also found on Food.com but the instructions are VERY complicated and I'm here to simplify it.




5-Minute Artisan Bread Recipe (Yield 4 small loaves)

3 cups lukewarm water (just a little warmer than body temperature)
1 1/2 T granulated yeast
1 1/2 T kosher salt (cannot substitute table salt)
Sprinkle/pinch of sugar
6 1/2 cups all-purpose flour


1. Add water, yeast, salt and a pinch of sugar to a mixing bowl. Let stand 10 minutes or until frothy.

2. Add in half of the flour and mix. Once the flour is incorporated, add in the rest. You're finished when everything is uniformly moist, without dry patches.

3. Cover with plastic wrap with the underside sprayed down with non-stick spray. Place in a warm area of the home until it's doubled in size or flattened on top. This usually takes 2 hours, but longer rising time up to 5 hours is fine. You can use any portion of the dough from this point forward.

4. Take 1/2 or 1/4 of the dough and form it into a ball.

5. Place it onto any type of pan, round cake pan, pie pan, cookie sheet, casserole dish, whatever you have. Spray it with non-stick spray or throw down some cornmeal.

6. Preheat the oven to 450 once the bread is formed in a pan and let the dough rise while the oven preheats. Sprinkle flour on top and slice the top a couple times. This will make the bread look authentic.

7. Place a oven safe dish on the lower rack of the oven, in with the bread, with about 2 cups of water. This increases the humidity inside the oven and helps make the crust...crusty. :)

8. Bake for 25-30 minutes. The bread should be golden brown. Slice and enjoy.

9. Refrigerate and cover any leftover dough for up to 14 days. The longer it's in the fridge, the more sourdough-like it will taste. This can be baked at any time.