Make This Quick Crusty Artisan Bread Recipe in Under 2 Hours

Share the sourdough love!

Do you want to make bread but think you lack the time? What if I told you that you can make amazing, quick crusty bread recipe in 2 hours from start to finish.

In fact, you only really need 10 minutes of actual “making” – the rest of the time you can be doing other things while your quick crusty bread looks after itself. Sound good?

Crusty artisan bread in less than 2 hours.
Delicious, crusty artisan bread in less than 2 hours.

One Bowl Wonder Bread in Under 2 Hours

This epically quick crusty bread recipe is so simple and uses a single bowl to mix and rise. Then you can transfer to baking paper and keep your dutch oven clean … which means only one bowl to wash! Winning! I’ll chat more about using a Dutch Oven for this quick crusty bread recipe further down.

Pop Your Dough In The Fridge

You can prepare this dough and let it rise and then pop it in the fridge for up to 24 hours if you don’t want to bake it immediately. You’ll just need to bring it to room temperature for around 30 minutes before you bake it. It’s best to pop your dough in the fridge in the bowl, and then when you want to bake it, take it out of the fridge and bring it to room temp, shape it and bake it.

Keeping it in the fridge for up to 24 hours will give it a more defined flavour, similar to sourdough.

Cook Your Quick Crusty Bread In A Dutch Oven For the Best Results

This quick crusty bread recipe is best cooked in a Dutch Oven. A Dutch Oven is a cast iron pot with a lid. It can be enamelled or just plain cast iron.

Dutch Oven pots have often been associated with big name brands, but these days you can buy reasonable priced dutch ovens in most department stores or online. Dutch ovens are a very worthwhile investment and will take your bread making to the next level.

A cast iron Dutch Oven will take your bread to the next level!
A cast iron Dutch Oven will take your bread to the next level because it keeps the steam inside the pot, giving you a better spring to your bread and much better crust!

Why Are Dutch Ovens Recommended For Quick Crusty Bread Recipes?

Because Dutch Ovens are made of heavy cast iron, they retain heat well. Using the lid to your Dutch Oven means that the steam from your quick crusty bread is retained inside the pot. The steam keeps your bread soft allowing it to expand and rise to it’s full potential before forming a crust. You’ll just need to bake the bread with the lid off for the last 10 to 15 minutes to allow the crust to develop properly.

Dutch ovens are pretty multipurpose, so not only can you use it for your quick crusty artisan bread in under 2 hours – you’ll be able to cook a casserole, make soup, deep fry and even cook a roast in there!

While these pieces of kitchen magic are lovely, they are not totally essential, so if you don’t have one you can just cook your bread on an oven tray. Place an oven proof bowl of water on the tray beneath your bread to create some steam.

Flavoured Crusty Artisan Bread

Once you’ve mastered this simple recipe, you can add some different flavours and additions. If you are wanting to add flavours and extras to your crusty artisan bread, the best time to do it is around 30 minutes after you’ve mixed the dough.

So set it to rise and then after 30 minutes gently mix the additional ingredients into the dough (being careful not to expel too much air) and then replace the cling film and let it keep rising. You might just need to give it an extra half an hour to rise with your additions.

Some of the flavour combinations we love are:

  • Cheese and onion – gently saute a finely diced onion in a little oil until it’s soft. Allow to cool and add to your dough with 1/2 cup of grated cheese.
  • Garlic, herb and cheese – 2 tablespoons of minced garlic or garlic powder, 2 tablespoons of dried herbs of your choice and 1/2 cup of grated cheese.
  • Jalepeno and cheese – add a 1/4 cup pickled jalepenos and 1/2 cup of grated cheese.
  • Olive – add 1/2 cup of olives of your choice.
  • Sundried tomato & Cheese – add 1/2 cup of chopped sundried tomatoes and 1/4 cup grated parmesan cheese.
  • Pesto & Cheese – add 1/4 cup of pesto and 1/4 grated parmesan cheese.
  • Honey & Oat – add 1/2 cup of honey and 1/2 cup of oats.
  • Cranberry & Walnut – add 1/2 cup each of dried cranberries & walnuts.
  • Cinnamon Raisin – add 2 tsp of ground cinnamon and 1/2 cup of raisins.

If you have a sourdough starter, you can add some of your discard to this easy, crusty loaf – it’s still bread in under 2 hours and a great way to use up your discard.

This easy crusty artisan bread, baked in under 2 hours, makes the perfect quick and easy gift! Why not wrap it with some of these ideas.

Want to make RAINBOW crusty artisan bread? It’s a fun project to cook with the kids!

Let’s Cook This Quick Crusty Artisan Bread Recipe in Under 2 Hours!

AuthorKateCategory,

Crusty Artisan Bread Baked in Under 2 hours

Yields1 Serving

 500 g Baker's Flour (All Purpose/Plain Flour is ok too).
 400 g Warm Water
 10 g Salt
 7 g Instant Yeast (1 & 1/2 teaspoons or one single sachet)

1

Take a clean ceramic or glass bowl and add your flour, warm water, instant yeast and salt.

2

Use a wooden chopstick or end of a wooden spoon to gently bring all the ingredients together into a shaggy dough. You don't need it to be fully smooth, just ensure that all of the flour is wet.

3

Cover the bowl in cling film and set it somewhere warm for 1-2 hours. It really depends on the temperature of your house with this one. If your house is warm, 1 hour will be plenty. You just want it to double in size, no more or it won't rise in the oven.

If you want to add some flavourings - do it 30 minutes after you've mixed the dough and then set it aside to rise again.

4

Around 45 minutes before you want to put your bread in the oven, you'll need to put a dutch oven into the oven and preheat it to around 220C/430F.

5

Once your dough has doubled in size, grab a piece of parchment paper and lay it out on your counter. Sprinkle on a few tablespoons of rice flour or fine semolina flour (this is just so that the dough doesn't stick to your hands).

6

Scoop your dough out with your hands - but do it gently and be careful not to knock too much air out of the dough, you want all that lovely rise when it gets into the oven.

7

Use the flour and your finger tips to gently bring it into a round shape. You will need to pull each side over each other to do this.

Use a sharp knife to score the top of your dough.

8

Carefully take your dutch oven out of the oven and remove the lid. Use the parchment or baking paper as a handle to gently place your bread inside the pot and put the lid back on.

If you have a spray bottle handy, liberally spray your dough with water before you put the lid on - it will ensure you get a superior crust!

9

Bake in the oven, with the lid on for 30 minutes at 220C/430F. Then remove the lid of the pot and bake for a further 10 minutes at 200C/390F. Remove the bread from the oven and allow to cool on a wire rack.

A cast iron Dutch Oven will take your bread to the next level!

10

Try to let your bread cool for around an hour before cutting it if you can. It will still taste great hot, but it's so much easier to cut it if you let it cool.

Ingredients

 500 g Baker's Flour (All Purpose/Plain Flour is ok too).
 400 g Warm Water
 10 g Salt
 7 g Instant Yeast (1 & 1/2 teaspoons or one single sachet)

Directions

1

Take a clean ceramic or glass bowl and add your flour, warm water, instant yeast and salt.

2

Use a wooden chopstick or end of a wooden spoon to gently bring all the ingredients together into a shaggy dough. You don't need it to be fully smooth, just ensure that all of the flour is wet.

3

Cover the bowl in cling film and set it somewhere warm for 1-2 hours. It really depends on the temperature of your house with this one. If your house is warm, 1 hour will be plenty. You just want it to double in size, no more or it won't rise in the oven.

If you want to add some flavourings - do it 30 minutes after you've mixed the dough and then set it aside to rise again.

4

Around 45 minutes before you want to put your bread in the oven, you'll need to put a dutch oven into the oven and preheat it to around 220C/430F.

5

Once your dough has doubled in size, grab a piece of parchment paper and lay it out on your counter. Sprinkle on a few tablespoons of rice flour or fine semolina flour (this is just so that the dough doesn't stick to your hands).

6

Scoop your dough out with your hands - but do it gently and be careful not to knock too much air out of the dough, you want all that lovely rise when it gets into the oven.

7

Use the flour and your finger tips to gently bring it into a round shape. You will need to pull each side over each other to do this.

Use a sharp knife to score the top of your dough.

8

Carefully take your dutch oven out of the oven and remove the lid. Use the parchment or baking paper as a handle to gently place your bread inside the pot and put the lid back on.

If you have a spray bottle handy, liberally spray your dough with water before you put the lid on - it will ensure you get a superior crust!

9

Bake in the oven, with the lid on for 30 minutes at 220C/430F. Then remove the lid of the pot and bake for a further 10 minutes at 200C/390F. Remove the bread from the oven and allow to cool on a wire rack.

A cast iron Dutch Oven will take your bread to the next level!

10

Try to let your bread cool for around an hour before cutting it if you can. It will still taste great hot, but it's so much easier to cut it if you let it cool.

Crusty Artisan Bread

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