Easy Perfect Yeast Bread – Simple no fail yeast bread makes 2 delicious artisan loaves, no mixer required. These rustic loaves are amazing and perfect versatile loaf for dinner, sandwiches and more!
I come to you fully confident with this recipe. I’ve made it over 20 times and if you’ve been to my house for meal recently I’ve probably served a loaf of this with the meal. I came across this recipe over a year ago. I’ve served it for our Christmas ‘cheese’ party, with soups and for some of my favorite sandwiches.
So this recipe has lots of experience in my kitchen and I hope that you find it easy to make as well. It really is the easiest most perfect yeast bread recipe I’ve come across yet!
It’s fool proof as well. And if yours don’t look this good the first time around… just know that mine probably didn’t look this good the first time either. But it’s not just the looks that get you with these loaves.
It’s the crisp crust and soft crumb that rises and bakes all within 2 hours. And it leaves you with these gorgeous artisan loaves that look like they came straight from a bakery. You’re sure to impress all your guests with these.
This recipe works amazingly well with my recent appetizer recipe.
I’ve had such rave reviews whenever I serve these to our friends. In fact one went home with the recipe, made it the next day and sent me pictures to show it off his beautiful creation. And this friend was a novice bread baker. He had never baked bread before. So if he can do it….so can you!
I truly feel that’s what I love most about bread. It gives you such a satisfaction of knowing you created this thing of which you are about to partake among friends that will fuel your body and fill your soul. It’s just like the wonderful mercy of our Savior. The pure joy of your soul being filled by the Maker himself.
Til we meet and eat again,
FOLLOW ALONG : Gather for Bread
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Easy Perfect Yeast Bread
- 1 tablespoon active dry yeast
- 1 tablespoon sugar
- 1 tablespoon salt
- 2 cups warm water not over 110°F
- 5 1/2 to 6 cups All-Purpose Flour
- cornmeal or flour for dusting
- boiling water
- In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!)
- Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl with a few drops of olive oil (preferred) or non stick baking spray. Knead the dough again for 2 to 3 minutes.
- Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.
- Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.
- Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water.
- Place an aluminum roasting pan on the bottom of the oven. Fill 1" deep with boiling water. Slide loaves onto baking stone* in a cold oven. I use this one. Bake at 400°F for 35 to 45 minutes, until the loaves are golden brown and sounds hollow when tapped.
- For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven and place on a cooling rack. Let cool for at least 30 minutes before slicing.
- * If you don't have a baking stone, you are welcome to try using a flat cookie sheet. Please note your bread will not have as nice of a crisp crust.
Recipe from: King Arthur Flour
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