Homemade Bread in Five Minutes

For years, I’ve been making homemade bread for my family.

Since carbs constitute my most favorite food group, there’s nothing as yummy as steaming hot bread fresh out of the oven. Can you smell it? Is your mouth watering? How about slathered with butter?

Ok, I’ll stop. It’s mean to tempt you all, and then leave you with nothing.

Right now, most of you are thinking about how labor-intensive homemade bread can be, making it more of a special treat than a daily enjoyment.

Well, I want you to put aside any preconceived notion you have about homemade yeast bread because I am going to show you how it’s no big deal to make fresh homemade bread whenever you desire, because it only will take you about five minutes a day.

In my years of baking, I’ve often used my beloved Kitchen Aid to mix up homemade French Bread in minutes. It’s just so simple that I have even done a Bread making video tutorial for you all just to see how easy it is to make. Many don’t have the luxury of a mixer, but honestly, even though I do, one of the amazing things about this recipe is that you can keep the dough in the fridge for up to 2 weeks and have a new loaf on command. This quick homemade bread recipe is by far the easiest way to get fresh bread, and have it often.

Many of my friends were raving about the book, Artisan Bread in Five Minutes a Day, and how it’s totally changed the way they bake bread. (Or most likely, how they made their first ever loaf of yeast bread.) There’s no kneading. No bowls to wash. And it only takes five minutes of active preparation when one wants to make a loaf of fresh bread.

I loved being able to walk my daughters through the process. It’s a perfect way to introduce anyone to the art of homemade yeast breads, and who knows, you may just decide you want to graduate onto additional recipes.

Are you ready to become famous in your own home? They will rise and call you blessed. πŸ˜‰



  • Spray your knife with non-stick spray before slicing the dough to allow the knife to cut more easily.
  • You can shape the dough into any shape you’d like. We prefer to make baguettes, which also allows us to cut the resting time down to only twenty minutes. Artisan Bread in Five Minutes a Day gives specific directions, rest times, and bake times for different loaf shapes.
  • You can double, triple, quadruple, etc. the recipe if you have a large enough container to store the dough.
  • There’s no need to wash the container in between every batch. Once you empty the container, simply mix up another batch of dough in the same container.
  • I often use only 6 cups of flour in each batch instead of 6 1/2 as I find my dough is sometimes too dry.

With over 100, 5 minute bread recipes, this Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
book is amazing, really. With gift giving season around the corner, add in a pizza stone and baking peel and this would make an amazing gift basket.

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  1. This is a great recipe, and a huge blessing to me as my allergic son can eat this! And it’s fast and always available… I love that! Do you think it would be possible to lessen the salt with the same results?

    • Kym – so glad this will work with your son. Yes, you can lessen the salt, but it will affect the taste. It will be more bland, but should still rise the same with a smaller amount. Let me know how it works. πŸ™‚

  2. About how many loaves do you get from this? and, how long do you leave the batch in the frig before making your first loaf. any benefits to leaving it for a few days? Can you make the dough in the morning and then make a loaf at night??

    • There is no benefit to leaving it a few days, except for the ease of making the dough at your convenience. Yes, you can make it in the morning and then bake it at night. πŸ™‚

  3. Can you bake the bread the same day you make it, or does it have to stay in the fridge longer?

  4. Thank you for sharing this. I borrowed the artisan bread book you mentioned from the library but never made bread. Bread-making still seemed too intimidating! ;D But, this one recipe, by itself, makes it look very easy for the 1st time bread maker. One question: does the yeast mixture need to sit a certain amount of time before adding the flour to it?

  5. I’m sorry…another question, being I’ve never baked bread before. Is active yeast used?

    • No problem at all. I updated and just clarified on the post. You may use any kind of granulated yeast, so yes, active yeast is just fine.

  6. I’m so excited! Made the dough yesterday and baked a small loaf today! Easy and delicious! Now if I can just stop myself from eating the whole loaf πŸ™‚

  7. I have been making this bread for over a year and it’s always a hit, particularly when I tell guests how easy it is. I agree, 6 cups of flour is perfect, that’s what I’ve always used.

    One tip for others: I use a cookie sheet with a silicone baking mat on it instead of a pizza stone since I didn’t have one. Oh and one more thing, instead of cooking spray, just run your knife through hot water. It will slice through that dough right away!

    I’ve never tried shaping into baguettes, I’m definitely doing that next time to reduce the cooling time!

  8. Made this yesterday, and even though it didn’t seem to double in size, and kinda looked flat when i lay it on the peel, it rose a little when baked, and tasted great (i added some dried rosemary to the dough). I’m baking the rest right now, this time remembering to put the pan of water underneath, and hoping for even better results. you’re right, the dough definitely is easier to handle once cold. Do you think this same recipe would work with Whole Wheat Flour? I prefer a whole wheat bread to white, but don’t want to waste 6 cups trying :).
    Thanks! This is revolutionary! I have tried bread before but always make a mess when trying to knead it properly, and it ends up too tough. Looking forward to experimenting more, now that i have the confidence of this recipe!

    • Yes, Melissa. This will definitely work with wheat, since I have used it before. I may recommend 1/2 wheat, 1/2 white while you first experiment. Trying to think why it didn’t rise as much. Was it warm enough? Sometimes I’ll put it on the stove when it’s slightly warm. So glad you enjoyed it. πŸ™‚

  9. When you say to let the bread settle rather than punching it down, what does that look like? Does it go down back to its original size? How long does it take?
    Thanks for your help!

  10. I have been baking bread for years. This is the easiest recipe I have ever made. Thank you for sharing!

  11. MaryAnn says:

    Love this bread. Have made it a few times already. I’m going to try whole wheat flour next time. Thanks.

  12. MaryAnn says:

    I’ve been making this bread since I first found the recipe. I love it and it always turned out great. Yesterday it came out flat and the crust was tough. What did I do wrong? (The yeast foamed.)

  13. If baking bread right after the firts rise (2hr) does one let it rest the 40 minutes after shaping?


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