This is a phenomenal bread recipe. The best, EASY yeast bread you will ever make, beginners love how simple it is while bread connoisseurs appreciate the Artisan bread qualities – the thick crispy crust and chewy crumb with big fat holes like sourdough!
No knead, 3 minutes active effort, very forgiving recipe. Make this today, then the Cheese Bread version tomorrow!
Phenomenal EASY yeast bread recipe
This is an extraordinary white bread recipe with outstanding results. While it’s easy and forgiving, making it suitable for beginners, experienced bakers will recognise and appreciate the Artisan bread characteristics – large holes in the crumb like your favourite sourdough bread with that signature chewiness, and a thick, crispy crust.
It’s a gold nugget recipe, and you may never buy bread again after trying this!
Here’s why it’s so easy:
No knead, no stand mixer
3 minutes active effort – you won’t even get your hands dirty
Dutch oven (cast iron pot) ideal but not necessary
Incredibly forgiving dough, with rise times ranging from 2 hours to 3 days (yes, really, you choose what works for you)
Easy but yet no compromise on quality of bread
What you need to make this homemade bread recipe
Here’s what you need to make homemade bread from scratch – yeast, flour, salt and water. Yep, really, that’s it!
No yeast?
Make this famous Irish Soda Bread instead, or this incredible No Yeast Sandwich bread based on the traditional Australian Damper!
Yeast – my base recipe uses Rapid Rise or Instant Yeast which does not need to be dissolved in water. But it works just as well with normal yeast (“Active Dry Yeast” or just “dry yeast”) – you just need to change the order of the steps and dissolve the yeast in water first. The bread comes out exactly the same!
Best flour for homemade bread – use bread flour if you can. Bread flour has more protein in it than normal flour which means more gluten, and this makes the dough more elastic and yields a more fluffy yet chewy texture inside the bread, as well as creating the big holes you see in the photos, like sourdough bread. However, this bread is still spectacular made with normal flour too!
How to make the world’s easiest homemade bread – Artisan style!
Here are process steps with tips, but also see the video below – super handy to see the dough consistency, and how to form the dough.
1. Make wet sticky dough
Mix together the flour, salt and yeast, then add warm water and mix. The “dough” will be very wet and sloppy, not kneadable at all – this is what you want! See video at 17 seconds for consistency.
2. Rise!
Cover with cling wrap then place it in a warm place (25 – 30°C / 77 – 86°F) for 2 hours. The dough will increase in volume by double or more, the surface will become bubbly and the dough will be wobbly, like jelly. See video at 24 seconds for consistency.
OPTIONAL – develop flavour: Once dough has risen, you can bake immediately. OR, for better flavour, refrigerate for a minimum of 8 hours, up to 3 days. Time = better flavour development.
Bread in photos and video were baked immediately. I usually make this dough in the morning, refrigerate all day then bake in the evening. Or make the dough in the evening, refrigerate overnight and bake fresh in the morning! (10 – 12 hours in fridge). Beauty of this bread is that you can bake anytime!
No dutch oven? No problem! Just bake it on a tray – see the recipe notes.
3. Preheat oven & pot
30 minutes before dough has risen, or while refrigerated dough is coming to room temperature, place dutch oven (cast iron pot) in the oven to preheat at 230°C/450°F.
Hot oven + hot pot = bread rising boost!
4. Scrape dough out
Scrape dough out of bowl onto floured work surface. It will be wet and sticky and that’s exactly what you want – because we will not be kneading it! In fact, you won’t even touch it with your hand.
PRO TIP: Dough handling and shaping technique devised to minimise addition of flour. Less flour = wetter dough = bigger air pockets, fluffier bread and more moist.
5. Shape the dough very roughly
Use a dough scraper or anything of similar shape (spatula, cake server, or large knife) to fold the sides in so it roughly resembles a round disc.
Don’t get too hung up on the shaping – you’ll deform it in the next step!! This step is mainly to deflate the dough.
6. FLIP dough upside down onto paper
Slide a large piece of baking / parchment paper next to the dough, then flip it upside down onto the paper using the scraper so the seams from the step above are face down, and you have the smooth side up.
Slide/push the dough into the centre, then briefly reshape it into a round or slightly oval shape.
Do not get too hung up on a neat shape – this bread is supposed to be rustic! Besides, scruffier shape = more awesome crispy ridges
7. Prepare to bake!
Remove very hot pot from oven, then use paper to pick up the dough and put it in the pot, and put the lid on.
See recipe notes for no dutch oven method.
8. Bake!
Bake for 30 minutes with the lid on (this creates a steamer effect, allowing the bread to rise while it cooks before crust sets), then 12 minutes with the lid off to brown and crisp up the crust. The surface will crack – and you want this, for extra crispy ridges!! And it looks authentic, just like the Artisan bread you buy at bakeries. 😇
Cool for 10 minutes before slicing. This is important – to let the centre of the bread finish cooking (if you slice too early, it will seem a bit doughy. Patience was never my greatest virtue, so I learnt this first hand!)
Remember – you can make this bread recipe WITHOUT a dutch oven!
Why this bread recipe works – and TIPS!
Loose, sticky dough = easier to rise than firmer dough.
No kneading = rough dough, but because the dough is so soft, it puffs up enough to “smooth out” the roughness.
Super forgiving dough – too stiff, add water. Too wet, add flour. Dough not rising? Move it to a warmer place. Takes 45 minutes to rise or 5 hours? It will still work. As long as your dough is the same consistency as what you see in the video and you let it rise to double the volume, this bread recipe will work as long as the yeast is not past its expiry date!
Why you need a preheated dutch oven for no knead bread recipes – to create a steamy environment to give the bread a rise boost before the crust sets (which stops the bread from rising). Professional bakeries are equipped with steam ovens – the cast iron pot is the home method!
Don’t have a dutch oven? No problem! Recreate the steamy environment by placing hot water in a pan in the oven, and bake the bread on a tray.
Big holes in the crumb – loose dough from less flour, high oven temp and preheated pot allows the yeast to give the bread a great rise boost, creating big air pockets. Also the use of bread flour rather than normal flour helps – you get less large holes using normal flour.
Bake immediately if it’s a bread emergency….
…but you’ll be rewarded with tastier bread if you leave the dough 8+ hours in the fridge! I normally make dough first thing in the morning (it takes 3 minutes!) then bake that night. Or make dough at night and bake in the morning. (~12 hrs in fridge for both scenarios)
Why refrigerating the dough creates a better tasting bread – because the fridge slows down the fermentation of the yeast (ie dough stops rising, if it kept rising it would kill the rising power of the yeast), allowing the enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. So we let the dough rise first, then refrigerate it.
All the ways to eat this bread!
Everything you do with bread you buy, you can do with this bread. It truly has the structure of bakery bread, so there are no limits!
Eat it fresh out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clean, dunk it in soups and stews. Make bruschetta, garlic bread, grilled cheese, CHEESY garlic bread or Cheese and Garlic CRACK Bread!
I hope you enjoy this crusty bread recipe as much as I do. This really is one of those gold nugget recipes that you’ll make once and treasure forever! – Nagi x
Watch how to make it
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World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD
Ingredients
- 3 cups (450g) flour , bread or plain/all purpose (Note 1)
- 2 tsp instant or rapid rise yeast (Note 2 for normal / active dry yeast)
- 2 tsp cooking / kosher salt , NOT table salt (Note 3)
- 1 1/2 cups (375 ml) very warm tap water , NOT boiling or super hot (ie up to 55°C/130°F) (Note 4)
Dough shaping
- 1 1/2 tbsp flour , for dusting
Instructions
- Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
- Rise: Cover with cling wrap or plate, leave on counter for 2 – 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).
- Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
- Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for 45 – 60 minutes while the oven is preheating. Cold dough does not rise as well.
- Preheat oven (Note 7) – Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
- Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
- Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
- Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
- Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
- Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
- Cool on rack for 10 minutes before slicing.
Recipe Notes:
- Fridge up to 3 days – Rise dough per recipe, then leave in bowl and refrigerate up to 3 days. Flavour gets better with time. Dough will stay bubbly for a day or two, then will deflate – that’s fine. Shape into round and place on paper per recipe, then leave for 45 – 60 minutes to take the chill out of it, then bake per recipe. Cold dough won’t rise as well.
- Bread in photos & video is 2 hr rise, immediate bake.
- Cooked bread – great fresh for 2 days, then after that, better warmed or toasted. Keep in an airtight container or ziplock bag. This stays more fresh than usual homemade bread, especially if you use bread flour.
- Freeze cooked bread for up to 3 months.
Nutrition Information:
More bread recipes
Life of Dozer
Just keeping a close eye on it for me….
Good job Dozer. Here’s your treat. Look, I even buttered it for you! (PS He’s in his robe because it’s a rainy day yet I still took him to the beach!!!)
Rina says
Had this bread with soup for dinner tonight. I used a combination of whole wheat and bread flour. It turned out beautifully. It was delicious!!! Thank yoi!
Amanda says
Amazing recipe a wonderful friend put me onto!
I add 1/4-1/2 cup of linseeds into the dough for a bit more fibre and sprinkle pumpkin seeds on top. Its delicious and very impressive!
Sam says
Been making this weekly. Ty Nagi
Christina says
Sorry to bother but do you follow the recipe regarding baking temp and time precisely? I’ve attempted this 4 times now altering the bake time and all 4 loaves have still come out a tad moist/doughy even after resting until fully cooled.
Ivana says
This recipe is amazing I’ve made about 5 loves over that week. The first 3 were perfection but for some reason my last 2 completely stuck to the baking paper… I was so devastated.. is there a reason why?? Thanks so much for this recipe we absolutely loved it!!
Scott says
Hi Christina. If you haven’t done so already, maybe try investing in an oven thermometer to ensure the accuracy of your oven’s temperature gauge.
Jenn says
How long do we preheat the oven for? 30 mins or less I’m confused. Bc it says heat oven 30 mom’s prior to baking but it doesn’t say how long.
M L says
This recipe is real foolproof! I decided at 6am this morning I wanted fresh bread today, whilst I was barely awake, I accidentally dumped in a full packet of yeast (11g) and a tad too much salt, but the bread still turned out wonderfully chewy, crusty and fragrant, just a tad saltier than usual but its still tasty! Can’t stop eating it with unsalted butter now. Yum!!
Kate says
Hi Nagi! Love this recipe. Have you ever adapted it to make sandwich rolls? If so, how do you adjust the time in the oven? Thanks!
Julie says
This bread was so good and so easy too! I never knew that I could make artisan bread, without even kneading it! I cooked it in a large stainless steel stock pot, since I didn’t have a dutch oven, but it still turned out fine!
maryanne maccarone says
Thank you Nagi. It works. After years of bothering with over-complicated recipes for bread, I’m relieved to find one that is so simple and foolproof.
Leilanie says
My first time ever making bread and it turned out so good and it was so easy to make! Do you think you can substitute with a gluten free flour?
Bernadette Little says
I have attempted about 50-60 loaves of bread and have not been that happy. I made the dough last night left it on the bench all night and baked this morning – nailed it I was so happy. Going to do another tonight fingers crossed it wasn’t a fluke.
Paul says
King Arthur Flour recently publish a no kneed bread where they recommend using a cold dutch oven. This would make the baking step even easier.
Sarah says
I make this every time I have guests, and set out a little bowl of olive oil for dipping. I have no patience for kneading and such things, but my friends don’t need to know that. The recipe is so easy and tastes really nice. I cook it in a Corningware dish with a glass lid, so easy, and because of the baking paper there’s very little cleanup. A dream recipe.
RobinB says
I’ve baked this many times and one suggestion I would make is to be careful not to overproof it. Overproofing means leaving it to rise beyond the time it needs. I mixed the dough last night using warm water as the recipe says, and I left it out on the bench for about 2 hours. My kitchen is quite warm, about 24 degrees, and after the two hours the dough had not only risen, but gone further, to the point where the surface was slightly concave, rather than convex. I put it in the fridge overnight and baked it this morning, and the result was a loaf that was small and also very dense, with a very tight crumb. It still tastes great, but I should have put it in the fridge as soon as the dough was risen.
Monika says
I love this recipe! I’ve made several breads after Covid started. My husband says this is the best. Has anyone made rolls with this recipe?
Angie Bauer says
I want to cry. I have tried recipe after recipe with failure. This one worked exactly like described and was both beautiful and tasted great. Finally success. Thank you for posting this.
Lucille Hallowes says
Love this recipe.. my 15 year old son makes it and it takes delicious every time xx
Robber says
Little bit trick to handle, but makes an amazing pizza base as well 😋
Susannah Harper says
I want to make this as rolls. Wondering if I should I split the dough up at the mixing stage, or once it has risen? Not sure if it would impact the rise if I create rolls after the rise..?
barbara harling says
I make no knead bread several times a week. I have an old fashioned scale with brass weights and weigh out one pound of flour. Add 375 mls of water as per recipe plus salt and yeast of course. The dough is not dry, quite sticky so do not know how others have to add more water and think the recipe is wrong. I use bread flour or all purpose flour and the dough texture is the same. I am in Canada and the all purpose flour is good too. I just love this recipe, no fail.
Kim says
Hi Barbara, I’ve just been reading an article on different flours from different countries & was surprised to read “in Canada, law dictates that All Purpose Flour have a protein content no lower than 13%.” That’s stronger than most bread flours available in Australia (the highest I have found is 12.5%).
Lucky Canada!!
Laura Angle says
Just wondering if you’ve tried to make rolls or small loaves?what do you suggest?