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+ servings

Easy Artisan Bread

Course Breads
Prep Time 8 hours
Cook Time 35 minutes
Total Time 8 hours 35 minutes
Servings 1 loaf
Author Holly


  • 3 ¼ cups all-purpose flour
  • 1/4 teaspoon instant yeast bread machine yeast OR regular dry active yeast
  • 1 1/4 teaspoons course salt
  • 3/4 cup warm water 105 -110 degrees F
  • 3/4 cup (6 ounces) beer (regular or non-alcoholic beer) at room temperature


  • In a medium bowl whisk together flour, yeast and salt. Add water and beer and stir together with a wooden spoon. Cover with plastic wrap that's been sprayed with cooking spray and then cover again with a dish towel. Let dough sit at room temperature for at least 8 hours.
  • If you want a denser bread you can let it rise up to 18 hours.
  • Flour a clean countertop with 2 Tablespoons flour and pour dough out onto it. Fold the dough over a couple of times. Sprinkle the top with 1 Tablespoon flour.
  • Tear off a 2 foot sheet of plastic wrap. Spray the entire thing with cooking spray. Place dough onto the center of greased plastic wrap and then fold plastic wrap to cover dough entirely. Let sit again for 30 minutes to rise.
  • Meanwhile, place a dutch oven with the lid on (I use my Le Creuset dutch oven) in the oven. Turn the oven on to 450 degrees F. Let the oven heat with the dutch oven inside for 30 minutes.
  • (If you don't have a dutch oven you can use a baking sheet that has been oiled generously but no need to warm in the oven while preheating.)
  • Gently lift the bread over to the oven and drop it from the plastic and into the hot pot. Please be careful and use oven mitts so you don't burn yourself! Cover with lid and let bake for 35 to 40 minutes.
  • If using oiled baking sheets, drop dough from the plastic and onto the baking sheet. Bake for 20 to 25 minutes. Serve bread warm and enjoy!