5 Ingredient Artisan Bread
5 Ingredient Artisan Bread
Ingredients
- 1 1/2 cups lukewarm water
- 2 1/4 teaspoons dry active yeast
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
Instructions
- 1
In a large mixing bowl, combine the lukewarm water and dry active yeast. Stir gently to combine.
⏱️ 1 min
- 2
Let the yeast mixture sit for 10 minutes, or until it becomes foamy and bubbly, indicating the yeast is active.
⏱️ 10 min
- 3
Add the all-purpose flour and salt to the foamed yeast mixture in the bowl.
⏱️ 1 min
- 4
Mix the ingredients with a wooden spoon or your hands until a shaggy, cohesive dough forms. It will be sticky.
⏱️ 3 min
- 5
Cover the bowl with plastic wrap or a clean kitchen towel.
⏱️ 1 min
- 6
Place the covered bowl in a warm, dark place to proof for at least 1 to 2 hours, or until the dough has tripled in size and is very sticky but holds together.
⏱️ 120 min
- 7
Lightly flour your work surface to prevent the dough from sticking.
⏱️ 1 min
- 8
Gently transfer the dough to the floured surface and shape it into a round ball. Your hands will be sticky during this process.
⏱️ 3 min
- 9
Line a loaf pan with parchment paper, then carefully place the shaped dough into the prepared pan.
⏱️ 2 min
- 10
Cover the loaf pan with its lid (if applicable) or plastic wrap and let the dough rest for another 30 minutes.
⏱️ 30 min
- 11
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350
- 12
Remove the lid or plastic wrap from the loaf pan.
⏱️ 1 min
- 13
Drizzle the olive oil over the top of the dough. Using your fingers, gently rub the olive oil into the surface of the dough. Optionally, score the top of the dough with a sharp knife before adding the olive oil.
⏱️ 2 min
- 14
Place the bread into the preheated oven.
⏱️ 1 min
- 15
Bake for 50 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
⏱️ 50 min•🌡️ 350
- 16
Carefully remove the bread from the oven and transfer it to a wire rack to cool completely before slicing and serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
5 Ingredient Artisan Bread
- 1 1/2 cups lukewarm water
- 2 1/4 teaspoons dry active yeast
- 3 1/2 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 tablespoon olive oil
Instructions
- 1
In a large mixing bowl, combine the lukewarm water and dry active yeast. Stir gently to combine.
⏱️ 1 min - 2
Let the yeast mixture sit for 10 minutes, or until it becomes foamy and bubbly, indicating the yeast is active.
⏱️ 10 min - 3
Add the all-purpose flour and salt to the foamed yeast mixture in the bowl.
⏱️ 1 min - 4
Mix the ingredients with a wooden spoon or your hands until a shaggy, cohesive dough forms. It will be sticky.
⏱️ 3 min - 5
Cover the bowl with plastic wrap or a clean kitchen towel.
⏱️ 1 min - 6
Place the covered bowl in a warm, dark place to proof for at least 1 to 2 hours, or until the dough has tripled in size and is very sticky but holds together.
⏱️ 120 min - 7
Lightly flour your work surface to prevent the dough from sticking.
⏱️ 1 min - 8
Gently transfer the dough to the floured surface and shape it into a round ball. Your hands will be sticky during this process.
⏱️ 3 min - 9
Line a loaf pan with parchment paper, then carefully place the shaped dough into the prepared pan.
⏱️ 2 min - 10
Cover the loaf pan with its lid (if applicable) or plastic wrap and let the dough rest for another 30 minutes.
⏱️ 30 min - 11
Preheat your oven to 350°F (175°C).
⏱️ 10 min•🌡️ 350 - 12
Remove the lid or plastic wrap from the loaf pan.
⏱️ 1 min - 13
Drizzle the olive oil over the top of the dough. Using your fingers, gently rub the olive oil into the surface of the dough. Optionally, score the top of the dough with a sharp knife before adding the olive oil.
⏱️ 2 min - 14
Place the bread into the preheated oven.
⏱️ 1 min - 15
Bake for 50 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
⏱️ 50 min•🌡️ 350 - 16
Carefully remove the bread from the oven and transfer it to a wire rack to cool completely before slicing and serving.
⏱️ 1 min