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Quick Artisan Bread

The easiest bread you will ever make

I know I say that every recipe I write is quick and easy. But this time, I really mean it.

Bread is something that may seem daunting to the at home baker. A lot of recipes call for kneading by hand or with a stand mixer. You may either not know how to knead, or not have a stand mixer, and just decide to leave bread making up to your local bakery.

I know I say that every recipe I write is quick and easy. But this time, I really mean it. This delicious artisan loaf has basically no kneading, only one rise, and the dough comes together in under 5 minutes. The yeast doesn't need to proof, all ingredients go into the bowl at one time, you use a wooden spoon to mix, and it rises in the same bowl you mix all of the ingredients in.

This bread has a hint of sourdough tang, but I didn't curate a starter for two weeks. The addition of a little bit of vinegar adds some dimension to this artisan loaf, that is often only achieved by a starter or additional ingredients.

And who doesn't love the smell of fresh baked bread in their house. Especially on these rainy days we are experiencing in Seattle, all I want to do is bake soft and pillowy loaf of bread. Whip up some soup. Sit on the couch, and Netflix and Chill.


🏷 Keywords: #bread #artisan #dutchoven

🏷 Time: 3 hours 30 minutes (10 minutes of active time)



  • 1.5c AP Flour

  • 1.5c Bread Flour

  • 2tsp Instant or Rapid Rise Yeast

  • 2tsp Kosher Salt

  • 1.5c Water

  • 1tsp Distilled White Vinegar

  • 1TBSP Olive Oil


  • Add all ingredients to a large bowl. Stir with a wooden spoon until all ingredients are incorporated

  • Knead with your hand in the bowl by folding the outer edges of the dough into the center, and rotating clockwise 90 degrees after each knead. Do this about 4 to 5 times until dough comes together

  • Cover with a towel and place in a warm, draft free zone for 2 hours, until it doubles in size (I put mine in my oven, which is turned off)

  • Once dough has risen, scrape dough away from the sides of the bowl

  • Turn out onto a lightly floured surface, and gently fold edges under until a smooth ball has formed

  • Set on a piece of parchment, fold side down

  • While dough rests, place 5qt dutch oven with the lid in a cold oven and preheat to 450F at least 30 minutes before baking

  • After 30 minutes of resting, place parchment paper and dough in dutch oven, and bake with the lid on for 30 minutes. I use the parchment paper as a sling to get the dough into the dutch oven

  • Remove lid and bake for an additional 13 minutes with the lid off

  • Remove dutch oven and let bread rest in warm dutch oven for 10 minutes

  • Remove dough and let rest on a wire rack for an additional 10 minutes until the outside is slightly cooled



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