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Easy Artisan Bread

artisan breadArtisan Bread

For this Artisan Bread recipe, you just need a large bowl and a wooden spoon. And the ingredients, of course. No mixer and little mixing. I combined several recipes to come up with this one.

The definition of “artisan” is: a person or company that produces something (such as cheese or wine) in limited quantities often using traditional methods often used before another noun–artisan bread.

You will need the usual ingredients plus four herbs: basil, marjoram, oregano, and thyme – and any other herb you’d like to add.

artisan bread dough

Put all the dry ingredients into a bowl and mix them up; then add your olive oil and warm water. Stir until mixed and allow it to rise – twice.

I enjoyed making this one afternoon and it was so hassle-free. I’m sure you’ll enjoy it, too!

One day I needed some Italian-flavored crumb topping for a dish. I put a few pieces of this bread into the blender and pronto, I had what I needed without any mess or fuss. If you happen to have some of this left over, you can make a crumb topping, label it and put it into your freezer for a later time.

This bread recipe also works well with a charcuterie board. It is especially good with chowders or soups with a milk base (think broccoli cheese soup).

artisan breadThe recipe

Easy Artisan Bread

My Windowsill
A simple, no mixer artisan bread that is tasty and hearty. Simple to mix and fun to make!
Prep Time 3 hours
Cook Time 50 minutes
Course Bread
Cuisine American


  • Ingredients:
  • 3 Cups Bread Flour with a little extra for dusting
  • 2 teaspoons yeast
  • 1 1/2 teaspoons kosher salt
  • 2 teaspoons sugar
  • 1 1/2 cups warm water
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 1 1/2 Tablespoons olive oil


  • Put dry ingredients into a bowl
  • Add olive oil and warm water
  • Mix well
  • Cover and allow to rise in the bowl until double - approx 1- 1.5 hours
  • Put on floured counter and knead until stickiness of dough is gone
  • Cover with a towel or tin foil and allow to rise again until double
  • Shape into a round loaf and put onto a greased stone or cookie sheet
  • Bake covered (a tin foil tent will do) at 450 for 30 minutes
  • Uncover and bake for 10-15 minutes longer, until brown on top
  • Remove from oven. Cool.

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