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!!!)
Nikki says
This is the easiest bread recipe and it’s so good!!! I added some cheddar and jalapeños last time I made it and it was delicious! Do you think you could use almond flour for a keto version?
Ange Hadfield says
Made this yesterday. Turned out amazing & so super easy. Highly Recommend. Just another Nagi success recipe x
Robyn says
I use to pay up to $15 for this type of loaf at our farmers market. Guess who’s saving money from now on 😎.
Best bread recipe I’ve tried and tested in a very long time.
JIN KONG says
In winter can I leave the dough in room temperature overnight ?
Linda Campbell says
Just fabulous ! Another Recipetin success, as always. Turned out perfectly. Bread making seems daunting to me so really appreciate this no knead recipe. Made it as written and loved all your pointers.
Julina Md Noor says
Just made this and it was gloriously gorgeous. The fact that it was so easy to make, minimal fuss and ready in 3 hrs is a total bonus. Thank you!
Mallorie says
How long should I bake if I doubled the recipe?
Summah says
I doubled cooking time with my double recipe, and yum. but checked after the extra 20mins to make sure.
Laurie` says
I have made this loaf of bread numerous times, both with the dutch oven and without one. They have all come out great. I have had nothing but rave reviews. I’ve even tried it with gluten free flour and wheat flour. Those tend to come out more dense, but still wonderful, especially with butter!
Jamie says
My pot is only safe up to 425… can I do that and cook it 10-15 longer? Otherwise upbeat on simple recipe!
RobinB says
My suggestion would be not to worry about exceeding the stated tolerance of the dutch oven. I use a Chasseur enamelled pot with a non-metal handle on the lid; the instructions say not to use it above 220 degrees C, but I’ve been using it at 240 for years without any problems at all. I believe the limit is dictated by the material of which the handle is made, and I imagine the manufacturers protect themselves by specifying a limit that’s in fact a little below what it will tolerate. I wouldn’t use mine at 300C, but 20C above the specification is not a problem.
Verena says
Yes, that should be fine. I sometimes put my bread into a cold dutch oven into a cold oven, and then let oven come to temp with bread in oven. Works well. Bake for about 10 minutes longer, then take lid off and bake till you’re happy with the colour.
RobinB says
I would say that you wouldn’t need that much extra time – 5 minutes at most would be enough.
NELady says
I was looking for an easy yeast bread recipe and this was the first one I saw… and I’m very glad I tried it. It was super easy to make and it was delicious. Thanks for posting!
Melissa says
Was looking forward to eating this recipe. Baby, this bread ain’t got no taste. I bet the unleavened bread at the Last Supper tasted better than this. Communion crackers from Dollar Tree taste better than this. No thanks.
Verena says
Did you add salt?
Mrs. maureen Williams says
Thank you Nagi, This is my first try with your recipe, the only difference is that I will proof in my Tower Air fryer mini oven. This is possible because you can set it to dehydrate, at 30c. Then I can bake, after 2 hours. But this is where I might have a problem, as the highest heat is 200c. Any comments would be appreciated. Thank you.
Renee says
This is the best and easiest bread I have ever made. It’s my go to.
Barbara says
Wow! Just Wow! This was so easy and lovely to have a freshly baked loaf of artisan bread to place on the dinner table. Wondering if I could add olives to it????
Clare says
We’re currently baking one with olives so will let you know how it goes!
Barbara says
Yes please! I have an olive bread recipe but it is sort of unreliable and doesn’t always work.
RobinB says
Having made a few, the tips I would offer are a) only cut the olives in half, not smaller, and b) use a lot of them, like about 25 or 30 (I use pitted kalamata). Any fewer olives and they don’t add much to the bread. Also you’d need to put them in right at the beginning with all the other ingredients, or they won’t be properly distributed throughout the loaf.
Melissa says
Can I substitute the bread/all-purpose flour to a gluten-free all-purpose flour? If so, should I stick to the same measurements above, or what adjustments should I make? Thanks.
Lari says
You just said no thanks to it and that it had no taste LOL why are you asking everyone in the comments about add-ons. And you can add whatever you want to your bread.
Toni Coughlin says
Great foolproof recipe! Have also adapted to make pumpkin bread by adding a heaped cup of grated pumpkin to the mix and sprinkling with pepitas before baking. Amazing!
Adrian says
Excellent recipe, the bread was delicious and the perfect accompaniment to traditional Welsh Cawl (thick lamb and vegetable soup). I cheated a little bit and put the ingredients in my bread maker (Panasonic) on the white dough programme, then transferred it to a bowl to let rise in the fridge for 4 hours.
Isabel KH says
This is my go-to breadmaking recipe- so easy and I always get tons of compliments on it!
Jasmine says
Does anyone know if we can make smaller bread rolls from this recipe?
Amanda Toney says
Could you add in other ingredients such as cheese, honey, herbs?
Katrina Toney says
Yes, you can use herbs – just finely dice and add at the original mixing stage
Katrina Toney says
Hi Amanda – I came here to answer your question and then realized your last name – is there any chance you’re the same Amanda who is married to my husband’s cousin Jeric? That would be a wonderful coincidence! And to answer your question, yes, we’ve made this with herbs such as Rosemary and Marjoram, which we diced really finely and added in at the original mixing stage. We usually add extra sea salt flakes on top as well. I haven’t tried honey and am not quite sure if you may need to reduce the amount of water to help balance the wet/dry ratio?
Adriana says
This is THE BEST and EASIEST recipe to make the most delicious bread in your own oven. Make the dough the night before and bring to room temperature in the morning to have fresh bread straight out of your own oven. Honestly you must try this recipe. You won’t be disappointed and, like me, you will make it over and over again.