As far as I am concerned, artisan bread is the best culinary creation on the face of the planet. If I could get away with it, I would live on artisan bread alone. Everything about it hits the spot- the heavenly aroma; the irresistibly crunchy crust; the soft, moist, chewy center; the delectably hearty flavor with a slightly tart twinge… It is pure bliss.

I’ve always written off the idea of making my own, because such perfection must mandate the skill of a master baker and an arsenal of specialty tools only a professional could afford, right?  It turns out that I couldn’t have been more wrong!  As I was browsing PBS on the Roku, I ran across this recipe.  In doing so, I stumbled across home bread-making nirvana. And the best part is that the recipe yields both the easiest and the most beautiful bread in the history of humanity!

I usually double the recipe because the loaves disappear almost instantly. Feel free to reference the original recipe in the above link.  I made a few adjustments to suit our needs- I replaced half the white flour with whole wheat flour, reduced the temperature to 420 degrees F (only because my pots are only oven safe up to 420 degrees) and increased the time by just a bit to make up for the lower temperature.  The recipe is forgiving, because the loaf is ridiculously delicious, even with these alterations.



  • 3 cups flour (I use half organic bread flour and half whole wheat or whole triticale flour- freshly ground is best, but store bought is just fine too)
  • 1/4 tsp instant yeast
  • 2 tsp salt (I like to use sea salt)
  • 1 1/2 cups very warm water (warmer than luke warm, but not uncomfortable to the touch- you don’t want to kill your yeast!)


  1. Mix dry ingredients in a bowl large enough to handle more than twice the original volume of dough (it will bubble and ferment as it sits in the bowl)
  2. Add the water and mix until the wet and dry ingredients are homogenously incorporated
  3. Cover with plastic wrap and allow to sit at room temperature (68-76 degrees is ideal) for about 12 hours (overnight works great!)
  4.  Your dough will look puffed up, bubbly and sticky. Divide the dough in half with floured hands and form into a round loaf by tucking the edges down and underneath the ball of dough.
  5. Line the base of your baking dish with a piece of parchment paper and place your dough on top.
  6. Place a tight fitting lid on top of the pan and place in a cool oven.
  7. Turn the oven on to 420 degrees and bake for 33 minutes.
  8. Carefully remove the lid and finish baking for an additional 33 minutes.
  9. Serve warm with butter and jam or allow to cool to slice and put up.



  1 comment for “BEST. BREAD. EVER.

  1. Aleta Sonnenberg
    March 28, 2016 at 9:59 pm

    I can’t wait to try this. I just made a loaf of “sour dough” whole wheat bread. The nicest thing I could say about it was that it was marginal. Love to try this but see if I can substitute einkorn fresh ground flour.

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