Worlds Easiest Crusty Bread (Artisan Bread)

 Learn how to make this easy 5 ingredient crust artisan bread! This bread is so good and looks like you purchased it at a bakery. 

My all time favorite breads are the crusty breads that you can purchase from the specialty bakeries. They smell so wonderful and I have always been envious of people who can bake them just like the ones you buy. 

I've seen a few people make the No Knead Bread that was listed in the New York Times with great success. So of course I had to try out the recipe and see for myself if it was really as easy as everyone was saying. If you're going to make this bread you will have to have a little patience because it does take some time.
 
Keep in mind if you are patient enough and plan accordingly you will be rewarded with a no work, no knead and best tasting crusty bread ever. I have made this recipe twice and it has turned out great both times. This bread is perfect served with spaghetti and lasagna.

If you want to make this bread for a specific dinner you will have to remember to plan in advance. The dough has to sit at or around 70 degrees for about 12-18 hours before baking. Both times I made this recipe it was on or about the 12 hour mark.
 
If I know that I want to make this bread for a specific meal I have to plan a day in advance. Lets say you are planning dinner around 6pm. You will need to start this recipe around 8:00 pm the night before. After everything is said and done with your bread will be ready for dinner.
 

It's really pretty easy, just mix up the ingredients and let it sit overnight. It is all about time and who doesn't have that. The key to getting the extra crispy crust is getting the pot or Pyrex bowl preheated to 450 degrees before adding the dough. See note below....

By starting this very wet dough in a hot, covered pot lets the crust develop in a moist, enclosed environment. The pot is acting as the the oven, and that oven has plenty of steam in it. Once uncovered, a half-hour later, the crust has time to harden and brown, still in the pot, and the bread is done. (Fear not. The dough does not stick to the pot any more than it would to a preheated bread stone.

It works it really does!!!!!!

Mix all the ingredients together except the cornmeal, the dough will be sticky. Cover bowl tightly with saran wrap and let it set for 12-18 hours in about 70 degree's, I set mine in the microwave for safe keeping.

The dough will be ready when the dough is dotted with holes (above picture). To me it looks like someone dumped a whole bunch of pepper in the bowl. It is really all the dots that have developed.

Take dough out onto a floured surface and work it 2-3 times. Gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, wheat bran or cornmeal.

Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. At least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6 to 8-quart heavy covered pot (cast iron, enamel, pyrex or ceramic) in oven as it heats.


When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.


Cover with lid and bake 30 minutes,



then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack then remove from bowl.

Yum just like this. I was amazed at how it tasted. It really tasted great just like the breads I have had from a great bakery. The bread popped right out of the bowl and the crust was so crispy and good.

Worlds Easiest Crusty Bread

3 - cups all purpose flour (you will need more to work the bread)

1/4 - tsp instant active yeast

1 1/4 - tsp salt

corn meal to dust top of loaf

1 1/2 - cups water

(pour it a little at a time you might not need all of it)

Mix all the ingredients together except the cornmeal, the dough will be sticky put saran wrap over the mixing bowl tightly and let it set for 12-18 hours in about 70 degree's, I set mine in the microwave for safe keeping. 

The dough will be ready when the dough is dotted with holes. Take dough out onto a floured surface and work it 2-3 times gently and quickly shape dough into a ball. 

Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, wheat bran or cornmeal. 

Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger. At least a half-hour before dough is ready, heat oven to 450 degrees.

Put a 6 to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. 

Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Recipe yields: 1 1/2 pound loaf