"....Your children shall be like olive plants all around your table." Psalm 128:3

Monday, December 1, 2014

Easy Peasy Artisan Bread Recipe

Good Monday morning, friends,

I come from a long, illustrious line of bread makers. I remember feasting on my Grandma's homemade rolls at every one of her Sunday dinners (and she always had homemade butter to top off those delicious rolls!). And my mom made homemade bread, too; I remember coming home from school and finding fresh-out-of-the-oven-rolls cooling on the kitchen counter. Delicious!

Now, my family loves bread as much as I do, so I am always on the look-out for new bread recipes. And when I friend of mine mentioned how easy Artisan Bread is to make, I decided to give it a try. It was a huge hit: they literally devoured the entire loaf - no left-overs! And it was sooo easy - no kneading! Yippee!  :)

It has become a favorite at our house,and here are some of the things my children have to say about this recipe...

Ian, "Just the right amount of everything."
Aaron, "Moist on the inside, crusty on the outside, and tasty."
Asher, "It's really good with butter."
Natalie, "Delicious!"
Naomi, "It's crusty and delicious."

So for those who are interested, here is the recipe..

3 cups all-purpose flour
2-3 t. salt
1/2 t. active, dry yeast
1 1/2 c. lukewarm water

In a large bowl, stir together flour, salt, and yeast. Add water until a cohesive dough forms. (Do not over work the dough.)

Next, cover the bowl tightly with plastic wrap, and leave it at room temperature for 8-24 hours. The dough will bubble and rise.

Then preheat the oven to 450. Place an ungreased enamel covered (it must be enamel covered to prevent sticking) Dutch oven or crock in the preheated oven for 30 minutes. (Do not put the dough in yet.) While the Dutch oven (or crock) is preheating, shape the dough into a ball with floured hands. Cover loosely with plastic wrap and let rest til Dutch oven is ready.

After 30 minutes, carefully remove Dutch oven from oven, and place the dough in it.

Cover the dutch oven tightly with foil. Carefully place it back into the oven and bake for 30 minutes.
Remove foil. The loaf will be light.

Bake for 10-15 minutes more to brown the loaf and make it crusty. Yummy!

 Place the loaf on a cooling rack and cool slightly before slicing.

Serve warm with butter, if desired.

"...It is written, 'Man shall not live by bread alone, but by every word that proceeds from the mouth of God.' "   ~ Matthew 4:4

 Sharing with Caroline  and  JES


  1. We love this bread too!! I sometimes add rosemary or different herbs and cheese. You can do lots with it, and it always comes out so nice. :-)
    Have a good week!

    1. Thanks for tip, Anne. We will be adding herbs and cheese next time we make it. :)
      Have a super week!

  2. I'm gonna try this. I believe I also "stole" the dandiLion bread recipe from you. ;)

    1. I love it when people "steal" my recipes, Kendra. Have a great week! :)

  3. Your bread looks delicious enough to eat right off of the computer screen. Oh I love making bread and this is a recipe that I haven't tried yet. Thanks for sharing and enjoy the rest of your day... :)

    1. Thanks, Dee. I am glad to find a fellow bread maker.
      Have a wonderful week, my friend. :)

  4. Lisa, your bread looks amazing! Thank you for sharing this with us. I can just imagine it with butter!

  5. Thank you, JES. It is delicious!


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