Artisanal Bread


Okay, so we try to eat pretty healthy and are learning to portion control, buuuut we’ve kind of got this thing for bread. Does anyone else love bread as much as we do? I love seeing it in bakeries. And sometimes buying some for a snack. 😉


I enjoy making bread too. I make sandwich bread for the husband and now he said that he can’t ever go back to store bought bread. I guess I’m just stuck making sandwich bread the rest of my life. 😉 I’m glad to have sandwich bread around when everyone is craving sandwiches. PB & J, grilled cheese, Monte Cristo, BLT, Reuben, Club. Oh, and my personal favorite – a salowich, which is a word my neighbor uses to describe a salad sandwich (think spinach, tomato, bell peppers, etc.). I love me some salowiches!

Something else that I love is this artisanal bread. I’m not really a fan of sandwich bread, unless it’s for a salowich. But artisanal bread is my favorite bread so far. I found the original recipe here and I’m so glad I did! Crispy, soft, fluffy, filling, tasty. Not only tasty but SO versatile. Italian garlic, jalapeno bacon cheese, sundried tomato and basil. Yep, you can make them all and more. With just this one recipe. Yuuuum!

Oh! And it’s only like 3 ingredients. Unless you count water as an ingredient.

I don’t make it very often, but when I do it’s usually gone the same night because of my love affair with bread. And it’s kind of addicting. It’s also the perfect bread to cut up and use to dip since it’s very sturdy and won’t fall apart when you’re trying to dip it in your spinach artichoke dip or whatever you fancy. It’s kind of my favorite thing to make when we have friends over.



Artisanal Bread
3 c. bread flour
1 3/4 tsp. salt
1/2 tsp. yeast
Spices/add ins (optional – I like Italian seasoning, garlic powder, and minced garlic.)
1 1/2 c. warm water (110 – 115 degrees Fahrenheit)

1) Place dry ingredients and add ins into a stand mixer. Mix together with a dough hook. Slowly add in water until the dough is no longer sticky. Add a little more flour if necessary.
2) Cover with a towel and let rise 12 -18 hours.
3) Heat oven to 450 degrees and place crock pot insert or dutch oven in the oven for 30 minutes.
4) Meanwhile, knead the dough on a baking mat (seriously the best thing ever!) on the counter. Place the dough in crockpot insert or dutch oven. Cover with a lid or foil and cook for 30 minutes.
5) Remove the lid or foil and cook for another 8-15 minutes to crisp the top. The time depends on your oven. Our oven is janky so it varies. Haha!
6) This is the hardest part. WAIT. Wait until that sucker is completely cool before you cut it and devour it like a caveman.

Confession time! Sometimes I don’t even cut it up. I just rip pieces off and eat it like a savage. But don’t worry. Only when I’m at home with no guests. 😉

Also, I know it takes a super duper long time. Trust me – I know. I know that it takes patience. But my dear friends, it is worth it.

What’s your favorite bread recipe? Or bakery item for my friends who aren’t bakers. 😉

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