Two Hour Artisan Bread -Easy Fast Bread Recipe

Our foolproof Two Hour Artisan Bread recipe gets that perfectly chewy, crispy crust on the outside together with a marvelously light and airy crumb on the inside. The recipe is so simple that you can easily bake it after work and have this delicious, freshly baked bread in time for dinner.

If you're looking for something quick and easy. this is it...

I love this recipe because its so easy - you can easily bake this while doing a number of other chores as long as you keep track of the time - I use a timer to keep me on track and the bread bakes beautifully every time..

Eating freshly baked bread is like getting a hug that warms you with happiness from the inside. Nothing compares to the "everything's gonna be alright' smell of freshly baked bread.

What you need to make this delicious bread

You only need five simple ingredients that are easily available from your local grocery store to make this bread from scratch. Bread baking is a science so all ingredients are provided in grams and milliliters for maximum accuracy.

• All-purpose flour - We used all-purpose flour because it is what we always have in our pantry. If you happen to have it on hand, bread flour would be even better as it will give you an even stronger dough. You can also use a mixed flour combination (150g whole wheat flour and 250g all purpose flour) with excellent success. I have not tried 100% whole wheat because it is just a two hour bread and the limited proofing time might result in dough that is too dense.
• Instant yeast - We use instant or rapid rise yeast instead of active dry yeast because of its time saving advantages.
• Warm water - the water temperature is very important in this recipe and needs to be warm (around 105°F - so that the yeast activates quickly.
• Sugar - not everyone adds sugar but I do because it helps speed up the fermentation process and adds flavor. By adding the sugar, the yeast processes it first saving the time it would take to break down starch into sugar.
• Salt - the salt in this recipe is simply used to season the bread.

How to make Two Hour Artisan Bread

In addition to the ingredients, you will need a 3 quart Dutch oven, casserole pot or any medium oven proof pot to bake the bread. Baking in a covered oven safe pot creates a hot, humid environment which creates that perfect crust and also helps the dough to rise faster. To speed up the baking process, heat the Dutch oven for at least a half hour.

1. Preheat the oven and pot - Place a covered medium oven proof pot in the middle rack of an oven and preheat the oven at 450° F. 
2. Mix the ingredients - In a large mixing bowl or the bowl of your stand mixer, add the yeast, sugar and water. Stir with a wooden spoon to dissolve. Then add the flour and salt and mix scraping down the sides of the bowl until the dough comes together.
3. Knead the dough for 8-10 minutes - Knead the dough on a floured surface for about 8-10 minutes. If you have a stand mixer, use the dough hook. After a few minutes the dough will come together and look very smooth and silky. Pull and fold the dough pushing the sides into the center so it forms into a tight ball or purse. Turn the dough over and continue pressing the dough so it is as compact as possible. Transfer the dough to a large mixing bowl.
4. First rise - 30 minutes - Cover the large bowl and proof the dough at room temperature or a warm place for a half hour. The dough will almost double in size.
5. Stretch and fold the dough - 2 minutes - Roll out the dough onto a floured surface - stretch and fold the dough into a tight ball again - about 2 minutes. Do not worry about deflating the air pockets,  Place the kneaded dough inside a bowl and cover with a plastic bag, plastic wrap, towel or a large inverted mixing bowl.
6. Second rise - 30 minutes - Proof the dough for a second time at room temperature for a half hour.
7. Score the top - Carefully loosen the sides on the dough and place it face up on a floured surface. Sprinkle the top with flour and smooth the flour over the surface. Tighten the dough by pressing the sides and tightening it into a ball again. if desired, score the top with a sharp knife or blade. Easy scoring designs for peasant bread include a simple cross on the top of the bread, a gash across one side and simple leaf patterns.
8. Bake - Remove the hot Dutch oven from the oven. Uncover. Place the dough from the mixing bowl, into the hot Dutch oven.  Cover and place it into the middle rack of the oven. Bake for 30 minutes with the cover so that the bread bakes in the steam. Open the oven door, carefully uncover the Dutch oven, and bake the bread for another 10 minutes or until the top is golden brown.  Cool the bread for at least 10 minutes on a wire rack before slicing.

Tips to make the best artisan bread

• Best flour - The best flour for this recipe is bread flour because is has more protein than normal flour. The higher percentage of protein creates more gluten resulting in a dough that is more elastic and easier to manipulate. The baked bread has a fluffy, cloud-like, yet chewy texture with a very crispy crust.
• Dough rise - if you live in a cooler climate, the dough rise may take longer because the yeast will not activate fast enough. To encourage the bread rise consider placing the dough inside a proofing drawer or place it in the oven with the oven light on.
• Fresh instant yeast - The dough may not rise if your yeast is not fresh. If you believe this might be the case, mix the instant yeast, warm water and sugar and wait for about 5 minutes. If the mixture contains bubbles, the yeast is fresh.
• Weigh the ingredients - The hydration level or the ratio of water to flour plays a crucial role in this recipe. Although approximate cup measurements for flour and warm water are provided, we strongly recommend using a kitchen scale, as factors like compactness and weather (humidity) can impact accuracy. If a scale is unavailable, ensure to fluff the flour before placing it into a measuring cup. To obtain the most accurate amount, remove excess flour by cutting across the top of the cup with a knife.
• No Dutch oven? To recreate the necessary humid environment, use a roaster pan and cover it with aluminum foil. Alternatively, you can place a loaf pan filled with boiling water on a lower rack and bake the bread on a cookie sheet or baking tray. For additional humidity, spray the surface of the bread and the oven interior with water and quickly close the door.

Nutrition

A single serving of this fast bread recipe has about 151 calories, 4.4 grams of protein, 0.4 grams of fat, and 31.8 grams of carbohydrates.

This easy bread recipe yields approximately ten servings. The nutrition guidance is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

How to eat this easy yeast bread...

Just pass me the butter.. All kidding aside though, this delicious homemade bread is incredibly versatile...you can eat it alone, with butter, olive oil, fruit preserves and jam. This crusty bread really shines when used to soak up a rich velvety sauce and goes really well with our Oven Baked Chuck Roast and Moroccan Lamb with Dried Fruit.

Its a perfect crusty bread for grilled cheese sandwiches and garlic bread- you heard it here!

Finally, it goes really well with brie and prosciutto with a glass of chilled white wine.

Storage

For optimal flavor, the fresh bread should be served immediately. If you do have leftovers, you can store it at room temperature for 2-3 days. The bread should be stored in a paper bag or a bread bag to maintain its crisp crust. If you store this bread in an air-tight container, it will soften and lose its crispy exterior.

After 3 days, store the bread in the refrigerator in an airtight container or Ziploc bag for 7-10 days.

If the bread starts to lose its crispiness, you can reheat it in a preheated oven at 350°F for about 4-5 minutes. This will help revive the crust. If the bread is very dry, spray it with some water before heating it in the oven.

Variations

• Dinner rolls - the best way to make dinner rolls with this bread would be to shape it into individual balls for the second rise. Follow the recipe as directed. If your Dutch oven is too small, you can also place the dough balls in a large roasting pan then cover with aluminum foil to mimic the enclosed environment of a Dutch oven.
• Loaf pan - to make a loaf, shape the dough into a rectangle for the second rise and place in a loaf pan. You may need to use multiple loaf pans depending on the size of your loaf pan. Follow the recipe as directed. The loaf pan will need to be placed inside a covered oven-proof pot to mimic the enclosed environment of a Dutch oven.

Print Recipe

5 from 8 votes

Two Hour Artisan Bread

Our foolproof Two Hour Artisan Bread recipe gets that perfectly chewy, crispy crust on the outside together with a marvelously light and airy crumb on the inside. The recipe is so simple that you can easily bake it after work and have this delicious, freshly baked bread in time for dinner.

Prep Time20 minutes mins

Cook Time40 minutes mins

Proofing Time1 hour hr

Total Time2 hours hrs

Course: Dinner, Main Dish, Side Dish, Snack

Cuisine: BREAD, QUICK AND EASY

Servings: 10 people

Author: Lima

Ingredients

• 400 g all purpose flour (3 cups)
• 280 ml warm water (1 cup + 8 teaspoons)
• 7 g instant yeast ( 2 ½ teaspoons)
• 10 g sugar (2 teaspoons)
• 4 g salt (¾ teaspoon)

Instructions

• Place a covered medium oven proof pot in the middle rack of an oven. Preheat the oven at 450° F. The pot needs to be heated for at least an hour before baking.
• In a large mixing bowl, first add the yeast, sugar and water together and stir to dissolve. Then add the flour and salt and mix.
• Knead the dough using the dough hook of a stand mixer or by hand, for about 8-10 minutes.
• Cover the bowl and proof the dough at room temperature for about a half hour.
• Roll out the dough onto a floured surface. Stretch and fold the dough into a tight ball - about 2 minutes, Place inside a bowl and cover.
• Proof the dough at room temperature for about a half hour.
• Uncover the dough. Carefully loosen the sides and place on a floured surface. Sprinkle with flour and smooth the flour over the top. Tighten into a ball by rotating and pressing the sides. Score the top with a sharp knife or blade.
• Place the dough from the mixing bowl, into the dutch oven. Cover and place it into the middle rack of the oven.
• Bake the dough in the covered dutch oven in the middle rack for 30 minutes.
• Uncover the pot and bake the bread for about 10 minutes or until the top is nicely brown. Rest the dough for at least 10 minutes before slicing.

Video

Notes

• Best flour - The best flour for this recipe is bread flour because is has more protein than normal flour. The higher percentage of protein creates more gluten resulting in a dough that is more elastic and easier to manipulate. The baked bread has a fluffy, cloud-like, yet chewy texture with a very crispy crust.
• Dough rise - if you live in a cooler climate, the dough rise may take longer because the yeast will not activate fast enough. To encourage the bread rise consider placing the dough inside a proofing drawer or place it in the oven with the oven light on.
• Fresh instant yeast - The dough may not rise if your yeast is not fresh. If you believe this might be the case, mix the instant yeast, warm water and sugar and wait for about 5 minutes. If the mixture contains bubbles, the yeast is fresh.
• Weigh the ingredients - The hydration level or the ratio of water to flour plays a crucial role in this recipe. Although approximate cup measurements for flour and warm water are provided, we strongly recommend using a kitchen scale, as factors like compactness and weather (humidity) can impact accuracy. If a scale is unavailable, ensure to fluff the flour before placing it into a measuring cup. To obtain the most accurate amount, remove excess flour by cutting across the top of the cup with a knife.
• No Dutch oven? To recreate the necessary humid environment, use a roaster pan and cover it with aluminum foil. Alternatively, you can place a loaf pan filled with boiling water on a lower rack and bake the bread on a cookie sheet or baking tray. For additional humidity, spray the surface of the bread and the oven interior with water and quickly close the door.

Nutrition

A single serving of this fast bread recipe has about 151 calories, 4.4 grams of protein, 0.4 grams of fat, and 31.8 grams of carbohydrates.

This easy bread recipe yields approximately ten servings. The nutrition guidance is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

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