John surprised me yesterday with a Dutch oven for Christmas! I’ve never had one before, so today I was eager to use it. Since I am rather impatient, I decided to try a quick artisan bread recipe. This recipe is adapted from blogger Larissa at Larissa Another Day. Again, I was SO eager to make this bread that I ended up using out-of-date yeast (oops), so my loaf came out a bit flatter than it should have, but it was still SO TASTY. For a quick artisan bread, the flavor and texture are just shy of perfection! Definitely satisfied my craving and desire to use my new Dutch oven!
If you need delicious crusty bread NOW, this recipe is for you. Enjoy!
Quick Crusty Artisan Bread
Active Prep: 20 mins
Rising: 30 mins
Cook time: 45 mins
TOTAL: 1 hr 35 mins
-2 Tbsp sugar
-2 Tbsp active dry yeast
-2 cups warm water (105-110 °F)
-4 ½ c all-purpose flour, divided
-½ Tbsp salt
-2 Tbsp vegetable oil
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the yeast and sugar. Add water and whisk until combined. Allow yeast to proof for 7-10 minutes until mixture is bubbly.
- Whisk together 3 cups flour and salt in a medium bowl. Turn mixer on lowest setting. Slowly add flour mixture until combined.
- Add remaining 1 ½ cups flour a half cup at a time until dough comes together in a ball. Continue kneading dough on lowest setting for 5 minutes.
- Coat bottom and sides of a 6-quart Dutch oven with vegetable oil. Sprinkle flour over bottom and sides. When dough is finished kneading, carefully add dough ball to Dutch oven. Cover with a moist paper towel and let rise for 30 minutes.
- When dough has risen, cut 3-4 slits on top of dough. Avoid squishing down. Cover pot with lid and place in cool oven. Once Dutch oven is in the oven, turn on to preheat to 400 °F.
- Bake for 35 minutes covered. Remove cover and bake for another 10 minutes until bread turns golden brown. Remove from Dutch oven and let cool on a wire rack ~5-10 minutes.