Bread is a staple in the diets of millions of
people every day, yet very few dare to prepare it. We see bakers as unerring
masters of their craft, and while they’re obviously at the top of the game,
with some practice, you too can prepare delicious loaves at home.
These recipes are easy, require few
ingredients and will be a hit at your next dinner party (provided that the rest of your house is just as good
1. No-knead artisan Italian bread recipe
- 3 cups of all-purpose flour
- 1 teaspoon active dry yeast
- 2 teaspoons salt
- 1 2/3 cups warm water (around 110 degrees F)
- 1 teaspoon chopped fresh rosemary
- 1 teaspoon chopped thyme
- 1 teaspoon chopped sage
In a large bowl, combine your flour, yeast and
salt, then mix to combine. Add the warm water and herbs, then mix well until
the dough becomes sticky and shaggy-looking. Use plastic wrap to cover the bowl
with, then set aside at room temperature for 18 to 24 hours to let it rise.
After that time passes, it’s time to use your
hands. Dust a flat surface with a generous amount of flour and transfer the
dough to it, then flour it too. Fold the dough in half and form it into a ball
by stretching and tucking the edges underneath it.
Flour a kitchen towel and put your dough ball
on it, then cover with another floured towel, then let it rise for a couple of
hours. Preheat your oven to 450 degrees F, and place a lidded Dutch oven or
heavy-duty casserole dish inside.
When it’s hot, remove your container from the
oven then very gently place the dough ball inside the ungreased dish, seam-side
up. Make sure it’s evenly distributed. Cover again and bake for 30 minutes,
then remove the lid until the crust is golden brown, for about 20 minutes.
Remove the loaf from the oven and let it cool.
2. Easy Tuscan herb bread
This soft artisan bread recipe makes a delicious, very aromatic bread with a very light crust that will be perfect for lunches, dinners, sandwiches or to make appetizers.
- 3 Cups Bread Flour (with a little extra for dusting)
- 1 1/2 teaspoons instant yeast granules
- 1 1/2 teaspoons kosher salt
- 1 1/2 teaspoons sugar
- 1 1/2 cups warm water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon basil
- 1/2 teaspoon marjoram
- 1/2 teaspoon thyme
- 1 1/2 Tablespoons of olive oil
Mix the flour, yeast, salt, sugar, oregano,
marjoram and thyme, then thoroughly combine with water and olive oil until you
get a sticky dough.
Let the dough sit in a covered bowl until it
doubles in size. Generously flour a flat surface and place your dough on it,
then knead about 4 or 5 times. Cover it in a foil tent and let it rise for
another hour and a half. Start preheating your oven to 450 degrees at the
Place your dough in a Dutch oven (or pizza
stone) then bake covered for 30 minutes. Remove cover after that and bake for
an extra 15 minutes, until the crust is golden brown. Let it cool on a rack and
slice until you’re ready to eat it.
3. No knead cinnamon raisin bread
- 3 1/4 cups all-purpose flour or bread flour
- 1 3/4 teaspoons coarse kosher sea salt
- 1 3/4 teaspoons ground cinnamon
- 1/2 teaspoon active dry yeast
- 1 1/2 cups + 2 tablespoons warm water
- 1/2 cups fresh raisins
In a medium bowl, mix the flour, cinnamon,
yeast, and salt. Gently stir in water until incorporated, then toss in your
raisins and mix until your dough forms a rough ball. Transfer it into a clean
bowl and cover with plastic wrap to let it rise until it doubles in size, which
should take about 18 or so hours.
As with the other recipes, place a Dutch oven
inside your regular oven and preheat to 450 degrees F for about 30 minutes.
While the oven heats, transfer your dough to a square of parchment paper, then
dust with flour and cover in plastic wrap. Let it rest for 30 minutes.
The next part can be tricky. Using a knife,
slice an X mark in the top of the loaf, about 4 inches long and 1/2 inch deep,
then spray the top with water.
Remove your preheated dutch oven and place
your parchment paper and dough inside, then return to the oven and bake for 30
minutes. Remove the lid and bake an additional 10 minutes until the top darkens
These are great recipes that won’t set you
back too much at the grocery store. If at first your loaves come out a little
oddly shaped or don’t rise enough, keep practicing!