Easy Artisan Bread (Short Rise)
Bake crusty artisan bread fast with this short-rise vegan recipe. No long rise — golden, flavorful loaf in hours. Ideal for homemade bread lovers, sandwiches, or dipping. Makes great pizza dough, too. Beginner-friendly and delicious!
Why You’ll Love This Artisan Bread
There’s nothing better than fresh-from-the-oven homemade bread, especially when it’s so easy to make and doesn’t require any fancy tools!
This no-knead short-rise artisan bread comes together quickly and yields a golden, crispy crust with a soft, chewy crumb. It’s a perfect vegan yeast bread for sandwiches, toast, and bread bowls, and can even be used as a pizza crust!
Inspired by the book Artisan Bread in Five Minutes a Day (affiliate link), the premise is to make the master recipe, which yields 4 loaves, and to keep the dough in the refrigerator for up to 14 days before using.
When ready, pull the dough out, let it rest, and bake your artisan bread while dinner is on the stove. And there you have it – only 5 minutes of hands-on (plus resting time) and a fresh homemade loaf of bread.
Ingredient Notes
For this recipe, flour, yeast, water, and salt are combined and left to rise, then shaped and baked for a delicious, flavored homemade bread with no special tools required!
Here is everything you will need, plus substitution ideas:
- Flour: I used unbleached all-purpose flour for this recipe, but spelt, whole wheat, bread flour, or a mix will work just as well. Just do not use self-rising, as these have added ingredients for rising. If you want to experiment with flour, here are two useful guides: Types of Flour, How to Buy, How to Store, and Guide to Baking Flours.
- Water: Water should be lukewarm, between 100 and 105 degrees, and will activate the yeast. For variety, replace the water with vegan buttermilk (for every 1 cup of plain unsweetened plant milk, use 1 tablespoon of lemon juice or 1 teaspoon of apple cider vinegar).
- Salt: I use mineral salt (Himalayan), but any sea salt will work.
- Yeast: We recommend using active dry yeast or SAF instant (affiliate link). Regular instant can be used, but it may take longer to rise. Learn more about yeast.
- Optional add-ins: Add extra flavor with a small amount of fresh or dried herbs, spices, or other ingredients such as sliced onions, garlic, sun-dried tomatoes, or olives.
Can I Make Artisan Bread Gluten-Free?
Yes! Artisan bread can be made GF using 1-to-1 gluten-free all-purpose flour (containing xanthan gum) with good results. If it doesn’t contain xanthan gum, add 1 1/2 teaspoons to the master recipe. Bread will form a hard crust, and the center will be tender, but it may not brown or rise as much.
Adjusting Cups to Grams
For those baking by weight rather than by cup, here is a handy guide: King Arthur’s Ingredient Weight Chart. Simply use the search filter to find the flour you are using.
What Temperature Should the Liquids Be?
Use lukewarm liquid (around 100–105°F / 38–40°C) for yeast dough — it should feel slightly warmer than body temperature but not hot. Adjust based on your kitchen: use cooler liquid on warm days, slightly warmer on chilly days. For maximum flavor, go cooler when you have time: a long, slow rise with cooler liquid develops a deeper, more complex taste in the bread.
Equipment
No-knead artisan bread can be made with just a few tools that almost every kitchen will have on hand!
- Baking vessel – You can make artisan bread using a skillet, shallow pan, Dutch oven, pizza stone, or basically any oven-safe pot, pan, or baking dish.
- Large bowl – Used for making the dough and letting it rise. Can be glass, stainless steel, or plastic.
- Utensil – When combining the ingredients, you can use a wooden spoon or your fingers (my favorite way to mix).
- Small oven-safe pot or rimmed baking sheet – Used to hold water on the lowest rack, allowing steam to build up during baking.
How To Make Artisan Bread
1. Make the dough
- In a large mixing bowl, combine the water, yeast, and salt, and stir to mix (shown above left).
- Add the flour and mix (see above right). The trick is to mix just until the flour is incorporated, with no kneading. The dough may look shaggy, but that’s okay.
Tip: During rise time, the dough may double in size, so be sure to use a large enough bowl to allow it to bloom and expand. The amount of dough shown here is half the amount in the master recipe.
2. Let the dough rise
Cover the bowl with plastic wrap (this creates a humid environment where yeast thrives) and let the dough rise for 2 hours in a warm, draft-free location. If you don’t have plastic wrap, cover the bowl with a kitchen towel.
Tip: The ideal room temperature for proofing (rising yeast dough) is between 75 and 85 degrees F. Higher temperatures may kill the yeast and prevent the dough from rising, while lower temperatures may slow yeast activity, resulting in a longer rise time of 3-4 hours. Once done, the dough will have expanded, as shown above left.
3. Separate the dough
After the dough rises, if making the master recipe (which makes 4 loaves), pull out 1/4 of the dough and refrigerate the rest, tightly covered in a bowl, for later baking. Or make a larger loaf and use 1/2 of the master recipe. Note: I halved the master recipe and made two smaller loaves.
4. Prep dough for baking
- Lightly flour your hands and the flat surface, and turn the dough out. It will be a little tacky.
- Place the dough on a floured flat surface, gently tuck the sides toward the bottom, and rotate the dough until you create a boule (a roundish shape with a smooth surface).
- Let the dough rise, uncovered, until the oven is ready.
5. Score the top
Just before baking, sprinkle a little flour on top, and using a sharp knife, slash the top of the ball in an X shape (shown above right) or in a zigzag (this last step is optional but helps the bread expand during baking and gives it a rustic look).
6. Preheat oven
Preheat the oven to a steamy 450 degrees F and place a cast-iron skillet, pizza stone, or shallow fry pan in the oven to heat up (even a baking sheet will work). I find my bread looks best, color-wise, when the oven has been preheated for at least 30 minutes.
7. Bake the dough
- When ready to bake, place a rimmed cookie sheet or small pot with at least 1 cup of water on the bottom rack to steam (this will help the crust get nice and crispy, but it’s fine if you skip it).
- Line your baking vessel with parchment paper or lightly flour it with cornmeal. Place prepped dough in the center of the baking vessel. Add the optional slash across the top, as mentioned in step 5 above.
- Place on the center rack in the oven and bake for 30 – 40 minutes.
- Carefully remove from oven, let cool a few minutes and enjoy!
And that’s it, my bread-loving friends – fresh homemade bread with minimal ingredients and no kneading involved!
With a crispy crust and tender center, it’s absolutely delicious, and I know you’re going to love it too.
How To Make Pizza Dough
Follow the steps to make the dough. If making the larger master recipe, use 1/4 of the dough to shape a square or round pizza. Par-bake the dough for 7 – 10 minutes at 450 degrees F. Carefully remove it from the oven, top it with sauce and pizza toppings, and bake for another 10 – 15 minutes.
Storage Tips
Counter: The best way to store artisan bread is to place the cut sides together, wrap it in a dish towel, a linen bread bag, or a paper bag, and keep it in a dry place for up to 2 days. We don’t recommend storing in plastic, as it can soften the crust. But if you prefer to use plastic, you can simply toast your slice before serving.
Refrigerator: Leftover dough from the master loaf can be stored in the bowl it was mixed in, or wrapped in plastic wrap and refrigerated for up to 14 days. Simply pull off a portion and follow the baking instructions. We don’t recommend keeping baked bread in the refrigerator as it will become stale faster.
Freezer: For longer storage, freezing baked artisan bread is the way to go; it can be stored for 1-2 months. To freeze, let cool completely, then wrap in a freezer bag and remove any excess air. Let thaw on the counter.
Reheating: Reheat slices or whole loaves in a preheated oven set to 350 degrees for 10- 5 minutes. Alternatively, reheat slices in the toaster oven.
Serving Suggestions
Here are a few ways to use up your fresh-baked loaf of artisan bread:
- Spreads: Slice it up and slather it with non-dairy butter and Berry Chia Jam. For sandwiches, use this Vegan Mayo or Aioli.
- Soup: Pair it with this Lemon Chickpea Orzo Soup or Potato Leek Soup to soak up the juices.
- Sandwich: It’s also fantastic for sandwiches, like this Spicy Carrot & Hummus Sandwich, in which I toasted the bread, and it was absolutely delicious.
- Salad: Serve with Vegan Caesar Salad or Green Salad with Chickpeas.
- Dipping: And let’s not forget dipping your freshly made bread in a little olive oil and balsamic vinegar – makes a delicious snack or appetizer!
- Pizza crust: Use as a base for this Mediterranean Pizza or Pineapple-Veggie Lovers Pizza.
More Easy Bread Recipes!
- You may also like this No Knead Dutch Oven Bread. It’s full of flavor from the longer rise!
- Vegan Cornbread
- Vegan Naan
- Socca
- See all Bread recipes on TSV!
If you try this yeast bread recipe, please let me know! Leave a comment and rate it below. I love hearing what you think or any changes you make.
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Crusty Artisan Bread
- Total Time: 3 hours 30 minutes
- Yield: Makes 4 loaves 1x
- Diet: Dairy-Free, Vegan
Description
This quick, short-rise artisan bread is easy to make and bakes up with a crispy crust and a soft, airy interior. No long fermentation needed — ready in hours with 4 simple ingredients. Perfect for fresh homemade bread, sandwiches, toast, or dipping. Gluten-free adaptable! Works great as pizza dough too. Recipe inspired by the book Artisan Bread in Five Minutes a Day
Ingredients
Master Recipe (makes 4 small loaves):
- 3 cups lukewarm water (100-105 degrees)
- 1 1/2 tablespoons active dry yeast or SAF instant
- 1 1/2 tablespoons coarse salt
- 6 1/2 cups all-purpose flour
I used this halved recipe (makes 2 small loaves):
- 1 1/2 cups lukewarm water (100-105 degrees)
- 1 packet active dry yeast or SAF instant (about 2 1/4 teaspoons)
- 2 teaspoons Himalayan salt
- 3 1/4 cups all-purpose flour
Instructions
MAKE THE DOUGH:
Mix: In a very large mixing bowl, combine the water, yeast, and salt. If adding herbs, now is a good time; use a teaspoon or so of your favorite herbs, or double if using fresh. Add flour all at once and stir with a wooden spoon or mix with your fingers. Takes only a minute, if that. No need to knead, just mix. You just want everything combined with no flour streaks left, and you’re done.
Rise: Cover the container with plastic wrap (recommended) or a clean kitchen towel. Let the dough rise in a warm, draft-free area. It may take 2 to 4 hours, depending on the temperature (ideal temp is 75-85).
Separate: Once done, if making the master recipe, pull out 1/4 of the dough and refrigerate the rest for later baking. If making the halved recipe, pull away half of the dough. Store the unused dough, covered tightly with plastic wrap or in a bowl, in the refrigerator for up to 2 weeks. The longer it stores, the more it will enhance the flavor.
Shape: Lightly dust your hands and flat surface with flour or cornmeal, so it won’t stick. Take your dough and place it on the floured flat surface. Gently pull the sides of the dough toward the bottom, rotating the dough until you get a roundish shape with a smooth surface. Also, don’t worry if the bottom is a little bunched; it will flatten out upon the second rising.
Rest: Place your dough ball (boule) on a flat surface lined with parchment paper (or on a flat surface dusted with cornmeal or flour) and let it rest for at least 30 minutes. No need to cover it. If the dough has been refrigerated, let it rest a little longer until it’s no longer chilled.
BAKE THE DOUGH:
Preheat the oven to 450 degrees F. Place a cast-iron skillet, pizza stone, roasting pan, or shallow fry pan in the oven to preheat (a baking sheet will work, too). Let the oven preheat for 30 minutes.
Prep oven and dough: When ready to bake, place a rimmed cookie sheet or small pot with at least 1 cup of water on the bottom rack to steam – this will help the crust get nice and crispy, but it’s fine if you skip it. Line your baking vessel with parchment paper or lightly flour it with cornmeal. Dust a little flour over your loaf. Using a knife, slash the top about 1/4 inch deep in a cross, tic-tac-toe, or scallop pattern (this helps the bread expand when baking while also giving it a rustic look).
Bake: Place the prepped dough in the center of the baking vessel and bake on the center rack for 30-40 minutes, until the crust is nicely browned. Carefully remove from oven, let cool for a few minutes, and enjoy!
Leftover dough: Unused dough from the master loaf can be stored in the bowl it was mixed in, or wrapped in plastic wrap and refrigerated for up to 14 days. Simply pull off a portion and follow the baking instructions.
Notes
To make pizza dough, follow the steps. If making the larger master recipe, use 1/4 of the dough and shape it into a square or round pizza. Par-bake the dough for 7-10 minutes at 450 degrees F, carefully remove from oven, top with sauce and pizza topping, and bake for another 10-15 minutes.
Gluten-free: Use a 1-to-1 gluten-free flour blend containing xanthan gum. If it doesn’t contain xanthan gum, add 1 & 1/2 teaspoons to the master loaf recipe. No other changes are needed. Bread will form a hard crust, and the center will be nice, but it will taste different and may not rise as much.
Using Grams: For those baking using weight instead of cups, here is a handy guide: King Arthur’s Ingredient Weight Chart. Simply use the search filter to find the flour you are using.
Make larger loaves of bread. When using the master recipe, you can use 1/2 of it to make a single, larger loaf.
Storage & Reheat
- Counter: Store in a paper bag or bread box to keep the crust crispy. Avoid plastic bags (they soften the crust).
- Refrigerator: Not recommended — cold air dries out the crumb and toughens the crust. Only use if unavoidable (very humid/hot climate), and wrap tightly.
- Revive stale bread: Lightly mist with water, wrap in foil, and warm in a 350°F oven for 5–10 minutes.
- Freezer (2-3 months): Cool completely, slice if desired, wrap tightly in plastic wrap/foil, then place in a freezer bag. Thaw at room temp or toast from frozen.
- Prep Time: 3 hours
- Cook Time: 30 min
- Category: Bread
- Method: Baking
- Cuisine: French
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Sadly, the bake settings on my oven go only to 375º and on broil, I can use hi or low. Do you think I could pre-heat with hi broil, put in the dough, then set on 375º bake and in tease the bake time? Thanks for your recipes—I’ve been using them for years and should have told you before now!
Thank you so much for your kind words — it truly means a lot to hear that you’ve been enjoying the recipes!
Regarding your oven — yes, you can definitely make this work! Since your oven tops out at 375°F, here’s what I recommend:
Preheat your oven on High Broil for about 8–10 minutes (this helps create a nice initial blast of heat).
Place the bread in the oven, then immediately switch it to 375°F Bake.
Bake for the full recommended time (or even 3–5 minutes longer if needed).
The initial high broil should give the bread a good oven spring and crust, while the 375°F bake will finish cooking it through without burning.
A couple of tips:
Use a preheated skillet or Dutch oven if you have one — it helps a lot with bottom crust and rise.
Keep an eye on it the first time, as every oven is a little different.
I hope that helps. Let me know how it turns out — I’d love to hear!
Happy baking!
Do you need to cover the bread while baking? Your picture shows a cast iron skillet no cover but I also use a dutch oven and am wondering if you would cover it or need to?
No, for this skillet recipe you don’t need to cover it at all! Placing the water at the bottom of the oven will help steam during cooking and create a delicious loaf of bread. I hope that helps. Enjoy!
LOVE this recipe. Works fabulously. Made it with Bob’s Mill whole wheat flour. It might’ve been a bit denser than would be the case with regular flour, but still excellent. Might add some additional seasoning next time to enhance flavor.
do you have a sourdough bread recipe?
No, not at this time! I will be working on one soon. :)