Homemade Artisan Bread - Pão Artesanal | Receita Fácil

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber and nutrients.

yeast

🥗Healthier: sourdough starter

💰Cheaper: instant yeast

Sourdough starter enhances flavor and digestibility.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers healthy fats with a similar flavor.

butter

🥗Healthier: margarine

💰Cheaper: vegetable shortening

Margarine provides a similar texture at a lower cost.

In a bowl, combine 3 cups of all-purpose flour, 2 teaspoons of kosher salt, and 1 tablespoon of active dry yeast using a wooden spoon.

Gradually add 2 cups of lukewarm water while stirring to combine until a sticky dough forms.

Cover the bowl loosely with plastic wrap and let the dough rise for about 2 to 2.5 hours or until it doubles in size.

Once doubled, set aside half a cup of all-purpose flour to flour your hands and the dough as it is very sticky.

Flour your hands and separate the dough to form two small loaves, ensuring your hands remain floured throughout the process.

Shape the dough into loaves by folding and tucking without adding more flour to the dough itself.

Place the formed loaves onto a baking tray lined with parchment paper and cover with a tea towel to let rise for an additional 30 minutes.

Preheat the oven to 450°F (232°C) and position two racks, one in the middle and one in the lower position with a metal tray for steam.

Create slashes on top of the loaves using scissors, making four cuts or as desired.

Flour the tops of the loaves with the reserved all-purpose flour before placing them in the oven.

Place the baking tray in the oven and quickly close the door to retain heat. Bake for 30 minutes.

After 30 minutes, remove the bread from the oven; it should be crispy on the outside and soft on the inside.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens