The EASIEST (and most amazing) Homemade Bread in the World

This is NOT my recipe. It is from the cookbook, The New Artisan Bread in 5 Minutes A Day. The creators and authors get all the credit unless you’re my niece who calls this recipe, “Aunt Kiki’s World Famous Bread.”

When my husband and I were dating and I was trying to woo him with my domestic skills, I would make him fancy, complicated-recipes.. the kind I now scroll past on Pinterest. 

No meal is complete without bread so I would always buy one of those ginormous, three-feet long loaves of Italian bread, of which we usually ate two pieces. I didn’t have a bread machine or know how to make bread so I thought this was just what most people did.


My sister-in-law gave me the cookbook, The New Artisan Bread in 5 Minutes A Day for Christmas, along with a pizza peel and stone.  She had recently discovered it herself and became obsessed. My husband and I both tried some of her bread that evening and our minds were blown. Here’s why I love this bread: 

1.   DELICIOUS. It tastes amazing.. so incredibly moist (sorry if you who hate that word but it’s true).

2.   EASY. It literally takes five minutes to make this bread. Then, it just needs to sit out and rise for two hours. After that, you pop it in your fridge and you have dough for two weeks.

3.   RESOURCEFUL. Since you can’t buy two (or however many) slices of bread at the grocery store, chances are, you’re wasting food like I was. Now, we bake a very small loaf and eat it all (although my husband always teases me for making too much and therefore, he must eat more bread). Financially-speaking, this is also a no brainer. 

4.   HEALTHIER. I’m no dietitian but there are only four ingredients in this bread compared to store-bought loaves which have many ingredients on their labels, most of which I can’t pronounce.

5.   HOUSE VIBES. There’s just something about a home filled with the smells of fresh baked bread that makes everything seem right in the world.


Okay, now I’m going to show you how I make the Master Recipe on page 54 of The New Artisan Bread in 5 Minutes A Day

Here’s what you need: 


First, pour three cups of lukewarm water into your stainless steel KitchenAid Mixer bowl. It’s actually extremely gratifying that my KitchenAid Mixer now has a life purpose.


Now, add one Tablespoon of yeast and one to one-and-a-half Tablespoons of Kosher Salt and give it a few stirs.


Next you’ll add six and a half cups of All-Purpose Flour with the scoop and sweep method. Simply scoop the flour (with a one cup measuring cup) then run a knife across the top to flatten the flour. Do not sift. I usually start mixing my dough with a wooden spoon after I’ve added a couple of cups of flour. You’ll want to continue stirring as you add the remaining flour but don’t over stir.


I always eyeball my dough towards the end. You don’t want it too wet and runny but you also don’t want it too dry. It took me a few tries to get the consistency just right.


Way to go! You’re basically done. Now, all you do is cover the top with a piece of plastic wrap leaving small air holes on each side. 


The dough will need to rise for two hours. After that, pop the dough in the fridge and use for the next two weeks!


Alright, let’s bake some bread! Place your pizza stone in your oven and preheat to 450 degrees. Then, place a piece of parchment paper on your pizza peel and sprinkle a bit of flour on top. The next part is the messiest which is why there’s no photo (my husband wasn’t home and my tripod’s in the car – entirely too much effort to go get it). Okay, so reach into your bowl and pull off however much dough you want to use. Keep in mind, it grows a lot. But also keep in mind, you NEVER want to make too little.. that would be a tragedy.


Now, try to form it into a loaf. I try to pull my dough around to the underside to make it tighter on top. Also, do as I say and not as I do. The form of the loaf in the pictures is pretty horrendous. I didn’t refrigerate my dough so it’s harder to work with hence the BLOB. Anyways, I then slice the bread a few times with a serrated knife, drizzle olive oil on top, and sprinkle with sea salt and rosemary.  


Then slide that baby onto the pizza stone and bake for 20 minutes.


Side note that you probably already know: Make sure your pizza stone is hot! Put it in the oven to pre-heat. Again, the oven is on 450 degrees and you bake the bread for 20 minutes!


I will typically broil for one minute at the end to give the top of the bread a golden look. Otherwise, it stays pretty white. The parchment paper and flour will burn pretty quickly but the bread looks good!


Now, slice and INDULGE!!!! Enjoy with your meal or AS your meal.. omg, it’s that good.


You can also get creative with your herb toppings. Rosemary is my favorite. Also delicious with butter or dipped in olive oil and herbs. This bread is AMAZING fresh. It’s lower case amazing the next day. Beyond that, just no. That’s why you should only bake what you can eat.


Thanks for checking out my “World Famous Homemade Bread,” that is, according to my niece (and well, my husband too). I’m NO food blogger, chef or even remotely good cook which is why I’m proud of this recipe. It’s the one thing I make that’s, like, REALLY DELICIOUS! So.. hope you guys enjoy it as much as we do. Xoxo.





Kacy Hagerty