Easy Crusty Bread Recipe {4 Ingredients}

This Crusty Bread Recipe Easy Bakery Loaf will have you baking dutch oven bread like a pro in no time!

Did you know it takes just 3 simple ingredients to make the BEST Homemade Artisan Bread? It’s true! This Crusty Bread Recipe Easy bakery style loaf will turn you into an instant kitchen superstar!

With just a few minutes of quick prep, you’ll make your dough, and then bake it up the next day in your Dutch Oven. I mean how EASY is that? It’s actually so easy, you could be making fresh baked bread several days a week if you want!

So are you ready to make this amazing and ridiculously simple No Knead Bread Recipe? Here’s what you’ll need to get started…

Crusty Bread Recipe Easy

Related: Walmart Grocery Deals {20 Secret Tips}

What is the Secret of Crusty Bread?

The secret to the BEST crusty bread is to bake it HOT in a dutch oven… first covered, and then uncovered for the last 10 – 15 minutes.

Crusty Bread Ingredients:

It takes just 4 simple ingredients to make the BEST Crusty Bread…

• All Purpose Flour
• Active Dry Yeast
• Sea Salt
• Water

How to Make Crusty Bread in a Dutch Oven:

Nothing beats a perfect loaf of bread with a golden, crispy crust… and it’s actually SO simple to make!

1. Make the Dough
2. Wait while dough rises
3. Form dough into round ball
4. Cover and let rise again
5. Bake in oven
6. Cool, Slice, Serve & ENJOY!

What Your Frugal Friends Are Saying About this Easy Crusty Bread Recipe…

One reader writes: “Love this!”

Kim writes: “Delicious – homemade bread is the best!”

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Crusty Bread Recipe Easy

This Crusty Bread Recipe Easy bakery style loaf will turn you into an instant kitchen superstar!

Prep Time15 minutes mins

Cook Time45 minutes mins

Total Time1 hour hr

Course: Side

Cuisine: American

Keyword: dutch oven, homemade, no knead bread

Servings: 1 loaf

Ingredients

• 3 cups All-Purpose Flour + more for Dusting {Bread Flour can be substituted}
• 1/2 tsp. Active Dry Yeast
• 2 tsp. Sea Salt
• 1 1/2 cups Warm Water {approx. 100 degrees}
• 1/2 tsp. Cornmeal

Instructions

• Measure 3 cups of Flour by spooning into a measuring cup, and leveling off with a knife. {The correct amount of flour will make all of the difference.} Add flour to a large glass mixing bowl.
• Then add Yeast and Salt to Flour in bowl, and whisk until well combined.
• Pour in 1 1/2 cups Warm Water, and stir with a large wooden spoon or Danish dough whisk until wet, shaggy dough forms. Note: If dough is too wet, add a little more flour; If dough is too dry, add up just a LITTLE more water {1 tsp. at a time}, until it turns into a wet, shaggy dough when stirring.
• Cover bowl tightly with plastic wrap, and set aside in a warm spot of your home {around 70 – 75 degrees fahrenheit}, and allow to rise for approx. 18 hours. There should be small bubbles that form on the top.
• After 18 hours, cut rectangular piece of parchment paper to fit inside bottom and sides of 5.5 quart – 6 quart dutch oven, place paper in dutch oven, and firmly press creases along the sides. {this will help the paper not indent into your bread while baking}
• Remove parchment paper from dutch oven, sprinkle cornmeal in center, and set aside.
• Sprinkle clean countertop or cutting board with flour and carefully remove dough from bowl using a small plastic dough scraper or rubber spatula, place onto counter or cutting board, and sprinkle dough with a little more flour.
• Using well floured hands, fold dough over a few times, then quickly shape into round ball with your hands. You’ll sort of stretch the dough from the top and fold the excess underneath a few times. A bench scraper can help with the shaping and tucking as well.
• With well floured hands {and a floured bench scraper if you have one} carefully pick up dough ball and place down on top of cornmeal on the parchment paper. If it lost it’s shape a bit during the move, just quickly touch up the shape to round it back out.
• Lightly cover with plastic wrap & allow to rise 30 more minutes at room temperature.
• While dough is rising, place dutch oven with lid on inside oven, and preheat to 450 degrees.
• After 30 minutes, once the dough has finished rising, use a serrated knife or bread lame to cut two intersecting lines in the top of the dough, like a plus sign. This will give the finished crust a beautiful look, and allow the bread to expand a bit when baking.
• Remove dutch oven from oven {it will be HOT!}, remove lid, and carefully pick up parchment paper with dough and transfer to dutch oven without touching the dutch oven. Place lid back on, and return to oven.
• Bake bread for 35 minutes covered, then remove lid and bake for additional 10 – 15 minutes uncovered, until crust is golden.
• Remove dutch oven from your oven once bread is done baking, and lift parchment paper out of dutch oven to remove the bread.
• Transfer bread to wire cooling rack, and allow to cool for 1 hour before slicing. This will help prevent a gummy center, as bread continues to bake as it cools.
• Once your bread has cooled, slice and ENJOY!
• FRESHNESS TIP: Best eaten fresh within 48 hours. If storing for use within the next two days, allow to cool completely, slice {or leave the loaf whole and slice as you go}, wrap in a flour sack cloth, and place in an old plastic bread bag in the pantry. It's excellent up to 2 days later and makes AMAZING toast!
• FREEZING TIP: To freeze for later, slice up cooled loaf and wrap in 3 layers of plastic wrap, then wrap in foil and place in a gallon freezer ziploc bag for up to 1 month. When ready to use, remove bag from the freezer and allow to come to room temperature on the counter.
• REHEATING TIP: If you'd like to serve your bread warm, simply wrap in foil and place it in an oven preheated to 350 degrees for about 7 – 10 minutes.

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So have you tried making this Crusty Bread Recipe Easy Artisan Loaf yet?

Share with us in the comments below!