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!!!)
Jamie Murphy says
Oh em gee.
This really is the easiest most amazing bread to make. I had been trying to make the back of the bag flour on the King Arthur’s website and could not get the texture like I wanted it. I was struggling and struggling and getting more and more frustrated.
I made this once, and it was so easy a dummy could make it. it was absolutely fantastic. I’ll never buy bread again.
Charlie says
I’ve been making bread for years and tried this recipe for my mother in law on her 87th B day after she was talking about the home made bread she grew up with she absolutely loved it. It was the best bread and simple recipe loved how easy it was no needing will use this recipe again thanks.
Nena says
Hello and I love this bread. I want to make it for a friend who eats only 7 or 12 grain bread. What changes might you suggest. Thanks so much Nena
Char Solano says
hello, Nagi. for your easy yeast bread, can i use almond flour instead of regular or bread four? thank you for this recipe!
ps – if anyone has tested w almond flour, pls let me know how it turned out. Thanks!
kenny lee says
My 1st time baking artisan bread. I follow your simple step and it came out pretty good. I wish I had using bread flour instead of AP. With bread flour, it gives you nice air pockets. Oh well, next time when I’m done using this 5LB of AP 1st.. Thank you
Topsy says
May I use a nut flour like macadamia flour. Instead of bread flour. Would I increase or decrease the amount. Thank you
Aurora Walsh says
The bread came out perfect! It was forgiving. The yeast had expired one month prior and no stores were open Christmas day. I was not planning on baking bread. The yeast proofed, so I continued. The house was so chilly that I rose the yeast on top of the electric clothes dryer., Three loads of wash was enough time for the dough to rise. I did not use a bowl. Just put it on a silicone mat and covered it with plastic wrap. From there I moved it to parchment paper and dropped it into a huge stainless pot with a lid. No kneading and only one rise! I am thrilled. I was worried it would burn (thin metal pot) so I baked it at 425 degrees F and then 450 when I took off the lid for the last few minutes. Thank you!
Mike Shaver says
The last several seconds of the video are enough to make anyone want to eat this bread !!!!
nikki says
I used exact flour and water ended up a very wet dough , it did risen to double the size but just very wet totally different from your dough in the video.
Joani says
My bread didn’t seem to come together, seemed too wet after the rise, and very gloppy. Followed exact instructions.
Bread came out flat, what could I have done wrong?
Lauren Browning says
This recipe is indeed easy to make and it tastes great either fresh or toasted too. However, the salt content is high for my dietary needs. Can I sub at least some of the salt for potassium salt?
Meg Edwards says
I LOVE this recipe! I throw in some grated cheese during the shaping/scraping part. better than Panera’s asiago cheese loaf.
Winnie says
I absolutely love this bread! I have made it 5 times and each time it is even better. I read that some have had a situation with the parchment paper sticking. I just buttered a nice round circle for the dough to set on, and it does not stick. I am sure you could also spray the parchment paper with a cooking spray. YUMMMMMMY!!
Ann says
Thank you for sharing this recipe, Nagi. Im glad with the result as it was a success! Love the crust on top and it looked the same as the one in the bakery. My partner and I enjoyed the bread with bacon and egg on top. Proud to say that I can make our own bread now.
Rashelle Houck says
This was so easy and so so good! How would you recommend heating it up if making it as a gift?
Rachel says
This was my first loaf of yeast bread I have made and it was amazing and so easy! Will be making this again and again!!
Devan says
Does anyone know if this recipe will work if I sub an instant sourdough yeast for regular yeast?
Jan Morrison says
Yes. I use regular yeast. I put it and a tsp or so of honey in the hot water and give it a stir. No need to wait for cream to bloom. Just add flour and salt and away you go.
joed says
Thank you for this wonderful recipe. I have made it 8 times and each time it has turned out excellent. I am no baker but I seem to be able to handle this just fine.
At first there seemed to be a lack of flavor so leaving in refrig for 48 hours seemed to help.
Then I tried adding 5% whole wheat flour to improve flavor but this seemed to reduce the “rise” aspect of the loaf.
Regardless, this is the go to recipe and my children are able to make and enjoy also.
I do have one question, can I add grated cheese to the recipe? If so, at what point can it be added?
Again thank you.
Jenny Smith says
I just made this tonight and it was absolutely delicious! I followed the recipe step by step and it was perfect. I have never baked bread before!
Lorna Jones Martin says
I weighed the flour rather than measure with cups and still had to add quite a bit more water. However the end result was perfect. It’s the first time I’ve ever made this kind of bread. I didn’t have a Dutch oven but used an old enamel roaster. I will definitely make this recipe again.
Jan says
I had to also add more water. The dough never got as wet as hers did. But I did not want to keep working it. Next time I’m going to try it in the food processor. My hands have a hard time, stirring such a thick dough.
Chuck W says
I also weigh my flour and I had to add extra water. This my first no-knead bread and am anxiously waiting for it to come out of the oven!
Ange says
I’m so glad I found your recipe. Can’t wait to try it. I do not own a dutch oven yet… so I’ll need to DIY this baby. Do you think I could use an Aliminium cake tin and put tinfoil over it (like a dome)?