Five Minute Artisan Bread

I couldn’t resist using this recipe after a friend recommended it to me on Twitter. I’d never tried baking bread before, but I’d always wanted to and this recipe seemed too easy not to try!
Five Minute Artisan Bread |
This basic recipe is from Artisan Bread in Five, with a few small tweaks of my own. It makes around 2 small loaves, but can easily be doubled or halved.
375ml lukewarm water
1 tbsp yeast
½ tsp salt
425g flour
1. Pour the water into a very large container and add the yeast and salt. To this, add the flour and mix together well.
2. Cover the container with a layer of Clingfilm and pierce a small hole in the top to allow the gases from the yeast to escape.
3. Leave the dough to sit at room temperature for between 2 and 6 hours – the longer the better – to rise. After the dough has risen remarkably, leave in the fridge over-night. The next day, the dough will have collapsed – but this is meant to happen.
4. Dust the surface of the dough with a small amount of flour to prevent it sticking to your hands then rip off roughly half and use it to form a round ball.
5. Place the dough on a sheet of parchment paper and leave to rest for at least another 60 minutes at room temperature.
6. Preheat the oven to 220C and warm up a baking tray. Make 1cm-deep slashes into the dough and bake for around 30-35 minutes or until the bread develops a deep brown colour. Remove the parchment paper after about 20 minutes so the bottom of the bread bakes, too.
7. Allow the loaf to cool for around 15 minutes on a wire rack so the inside is properly cooked.

About Nicola

I’m Nicola, the face behind Happy Healthy Motivated – your go-to guide to becoming your best you!
Read my story


  1. Lizzy says

    Oooh, this looks amazing! I love homemade bread…and I need to break out my yeast more often. Thanks for the Tweet…as I tried to find your blog by googling the other day and I was unsuccessful. Now I’m an official follower 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *