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!!!)
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?
Ken says
Can I use chicken or beef bullion in the water to add flavor?
Julia says
Hi Nagi, we enjoy your recipes immensely. I have been making this bread a couple of time per week and have tried the addition of 1/3 whole wheat flour as well with excellent results. My question, can 1/3 rye flour be used as well? Will this effect the baking time? Add seeds? Hope I hear from you soon, really appreciate your expertise.
Jasmine says
This recipe is perfection, Nagi. Thank you so much for providing it! It has become a weekly staple to make in our household on Sundays and brings us and our tummies so much joy.
Leah Reimer says
3 cups of flour isn’t 450g 😭, t’s 360g. I hope my adjustments are okay after adding way too much flour.
Joanne McLeod says
Hi Nagi! I’ve never made bread before, but always wanted to. I’d like to try the whole wheat and was wondering if my Tfal non stick dutch oven with glass lid will work. It’s oven safe.
Melanie says
My family just love this bread. I find it sticky to cut through when still warm…though it just adds to the charm. We add 1 tsp of sugar to it as hubby reckons it has a more rounded taste.
Sharon says
Made this gluten free with Capurso Fioreglut GF flour. Fed the active yeast with a little sugar before adding flour.x brushed with EVO to brown better. Cooked 8 mins longer. Really good!!!
Sophie Polorotoff says
Hi Sharon, where do you buy the Capurso Fioreglut GF flour. I am in Australia, thanks Sophie
Lyssa says
Absolutely delicious! I have made this at least five times. Because of my oven, I cook for 35 minutes with the lid on. I was baking originally with bread flour but today I wasn’t thinking and used King Arthur all purpose flour and it was phenomenal. I wasn’t sure why the crust tasted so nutty and good, like French/Belgian bread you get at restaurants, and remembered I didn’t use bread flour this time. Highly recommend with King Arthur all purpose flour.
Geeta Somkumar says
One question: Can I make this in my Microwrowave Convection Oven?
Yvonne Barrot says
I am NOT a bread, any kind of dough kind of gal… but this recipe was so simple! Now the only problem is NOT eating it in one sitting!! Thank you!
Susan Lowry says
My bread never looks like state 2 no matter how long it rises or the temperature of the room. Very dry and “shaggy” – no bubbles ever form, dough does not congeal. I am at 6800’ I’ve used between 1/2->1 3/4tsp I’d yeast and 1.5-> 2c. Warm water. Have tried this 4 times. Never really rises
Jen says
Great bread recipe!!! I was so skeptical while making it….. I did have to add 1/4 cup (or so) of water to get the desired consistency and it took a bit longer to cook, closer to 55 minutes.
This will definitely be a fun recipe to play with!
Thank you Nagi!! I’m a fan. 🙂
Maria DeMarco says
THE BEST! I make this regularly. Next time will try with olives and roasted garlic!
Jacolyn Olson says
Thank you so much for the best directions I’ve ever read.
So anxious to try this bread,
I have been looking for just this 🤗
Jacolyn
Paz says
Please help !!
So I just made this beautiful bread, it’s not golden as yours, but the biggest problem is that the paper got totally stuck onto the bread. I’m waiting to cool it down and see if I can remove it with a serrated knife. I would appreciate any help.
Thanks so much.
Mira says
Yum! My bread ended up a little more dense, not as many holes. Would adding more flour or water change this? Still tasted great. Also, are there options for making this more of a flavored loaf? Like adding cheddar/jalepeno or pumpkin?
Anthony says
My very first attempt at making bread, and it turned out fantastic. I will never buy bread in the store again.
Mary Elizabeth Neuberger says
I’ve made this bread several times, it’s always deicious, but the bottom crust tends to be a little tough. Am I doing something wrong, or is it the nature of the loaf?
Edith Ferrazano says
Mine was also and I found the bread to be very heavy and dense. I tasted good but I thought I might break a tooth on the hard crust. I don’t know what I am doing wrong 😭😞.
Crystal says
I also have this problem with the bottom! Chewy and tough, but not at all crusty. I came to the comments to see if anyone else knew how to fix it.
Otherwise the bread is amazing…