If you are looking for a tried a true recipe that is basically fail proof, then you really need to look no further. This gorgeous looking loaf of bread came straight out of our oven, but looks like it came from a quaint little french bakery shop. If you want a way to impress your friends with your cooking skills then do it with this recipe!
The love of this bread started 2 years ago while on a trip to visit our family in Arizona. Believe it or not, my Father-in-law is the one who had been making this bread for some time now after discovering the recipe from who knows where! A bit surprised that this bread was being made in the hands of just your average person blew my mind! Because, not only does it taste amazing and looks amazing, but this bread is only 4 ingredients! (Insert mind blown emoji).
The loaf consists of flour, salt, a little yeast, and a generous amount of water. Then, once it is mixed together, it is all just a waiting game from then. Which to be honest is the hardest part of the whole recipe! But man is it worth the wait! The crusty outer layer hides a fluffy inner loaf bursting with flavor!
It goes perfectly with a nice chicken or steak dinner, and of course a nice slab of butter to melt over the top. If this isn’t enough to make your mouth water and make you want to whip this recipe up right now then what will!
Artisan Crusty Bread
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Loading...A perfect fail proof crusty bread made from scratch but looks professionally made and tastes amazing! With only 4 ingredients this bread is hard to beat!
Ingredients
- 3 cups all purpose, unbleached flour or bread flour
- 1/4 tsp instant yeast
- 2 tsp salt
- 1 1/2 cups water (warm or cold is fine)
Instructions
In a large mixing bowl, combine the flour, yeast and salt. Give it a quick stir to incorporate.
Pour in the water, and with a spoon, stir until blended and all the flour is incorporated. The dough will be rough and shaggy, and fairly sticky.
Cover the bowl with plastic wrap or a towel and let it sit out on the counter for at least 12 hours and up to 24.
The dough will be ready when the surface is level and bubbly.
Preheat the oven to 450˚, with the enamel pot inside, and with the lid on.
While the oven is heating, turn the dough out onto a well floured surface. The dough will be very sticky and stringy. With a well floured hand, fold the dough a few times over onto itself, and then shape it into a ball.
The shaping of the dough should only take a minute or two. No need to knead.
Using parchment paper, dust the paper and lay the dough on top.
Using a serrated or sharp knife, make cuts about 3/4 inch deep into the top of the bread. Cover with a towel and let the dough rest for an additional 30 minutes.
When ready, open the oven and remove the lid of the pot with a cloth or potholder. Lift the parchment paper and carefully lay it into the pot.
Using the potholder, replace the pan lid and slide the pot back into the oven and bake for 30 minutes, then remove the lid and bake for another 15 until the bread is browned and beautiful.
When ready, use a cloth and simply grab the bread out of the pot and place it on a wire rack to cool.
Notes
1. Use at least a 5 quart sized enamel dutch oven pot. Anything smaller the bread won't cook to it's full size. --- 2. Making the cuts on the top is necessary to assist in the “baking bump” or the rise during the baking, which also makes a rounder loaf. Without that lift, the dough will be a little bit more dense. --- 3. Throw in a few different ingredients for fun and to change up the flavor of the loaf. We often put garlic in the loaf, cheese, olives, raisins and cinnamon, cranberries, rosemary, and other spices, etc. --- 4. We cook our bread around the 14 hour mark. You can speed up the process if needed, just make sure the loaf has risen before proceeding to shape and cook it. --- 5. It’s tempting to want to cut into the loaf right out of the oven, but it’s better to give it a several minutes to cool. If you cut it right away, the loaf will mush down and not cut as well.
