Easy & Foolproof Artisan Herb Bread [Recipe]

Everyone's been on bread baking kick since we've all been hiding indoors, and the cooler weather has us crying out for comfort carbs. This ridiculously simple recipe for artisan bread rolls or loaves takes so little time to prepare, rises overnight, and bakes in 20 minutes.

The best part? If you cut the baking time by five minutes, you can freeze this delicious herb bread! Let the rolls cool and wrap individually in plastic wrap (or store in an airtight container). Defrost them as needed and pop them in the oven for about 10 minutes at 350°F to enjoy like they're freshly baked.

Easy & Foolproof Artisan Bread Ingredients

4 cups bread flour

1 tbsp finely ground sea salt

1 tsp instant yeast*

2 tbsp finely minced fresh herbs, or 1 tbsp dried herb blend, such as:

• Rally Fries by Two Snooty Chefs (from our Vegan Kit)
• Seattle Garlic Seasoning by Two Snooty Chefs (from our Garlic Kit)
• Bouquet Garni by Allspice (from our Gourmand Kit)
• Ferla Spice by Curio Spice Co. (from our Terra Kit)

1 tsp freshly ground black pepper (optional)

2 cups room temperature water

Easy & Foolproof Artisan Bread Instructions

1. In a large bowl, mix the flour, salt, pepper, yeast, and herbs with a whisk.
2. Add the room temperature water to the dry ingredients and mix with a wooden spoon or plastic spatula until fully combined. The dough will be very sticky and shaggy.
3. Cover the bowl tightly with plastic wrap and let it sit on the counter overnight (or about 12 hours).
4. When you're ready to bake your dough, preheat your oven to 425°F and line a sheet pan with parchment paper.
5. Make sure your hands and work surface are well floured, then scrape the dough out of the bowl. Sprinkle a little flour over the top of it to make it easier to work with. Use a bench knife or a butter knife to cut the dough into equal pieces. This recipe makes 12 nicely sized rolls, 4 mini loaves, or 2 baguettes.
6. Take each cut piece and turn it upside down on the floured surface. Pinch any ragged edges together underneath, then flip it over again onto the baking pan (the pinched part should be touching the pan). Repeat for each cut piece of dough, then cover with a flour sack towel (included in all of our kits) or a large, clean kitchen towel. Let the dough rise for another 30 minutes.
7. After the final rise, bake in the oven for 15 minutes. You can score the bread for aesthetics before placing it in the oven, but it's not necessary.
8. If you plan to freeze your bread, remove after 15 minutes and allow the it to cool fully before wrapping and freezing. If you plan to enjoy it within a few days, rotate the pan and finish baking for 5-10 minutes, or until the tops are golden brown.