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!!!)
W says
3 cups flour is not 450g !!!
Eileen says
Hi W. I found that out too! It weighed 405g not 450. Did you make it using 3 cups or the 450g?
bexik says
Actually it was 🙂
Catherine Swenson says
Hi Nagi, congrats on your new cookbook and all of your hard earned sucess! I have a question about this bread. I bake it ALOT and love it. But it is just 2 of us and I would like to make a smaller boule. Have you tried cutting the recipe in half and using a 2 quart cast iron pot to bake it in?Would you cut back either the heat or the cooking time? Suggestions for success? Thanks again for all of your amazing recipies!
joed says
Hello, I have made !/2 recipe 3 times and I use a scale to measure.
I use:
225 g bread flour
1 tsp quick rise yeast
3/4 tsp salt
about 3/4 u s cup water. adjust for proper wetness of dough.
I refrig for 48 hours and then use hot 450F dutch oven for 25 minutes, remove lid for another 9 minutes. and it comes out same as full recipe.
This recipe is the best for everyday ordinary excellence isn’t it!
This seems to work
Jenny smith says
I used a 3.5 qt dutch oven and made the recipe as instructed. It was perfect! I didn’t change the temp or the time.
Robyn says
Nagi can this be used as a cob loaf ,and can you do a cob loaf recipe for Christmas next year please and thank you
Nancynfh says
My Dutch oven is oval. Will that make a difference ? I would assume to make the dough in an oval shape also. Has any one made this in an oval pot ?
Lisa says
The recipe is easy to follow but my dough was quite soft. It wouldn’t hold its shape like in the video and the inside was still slightly sticky after baking as directed. Is there a way to tell if the middle is done before uncovering to finish browning?
The bread was very tasty so I will just have to keep trying and making adjustments till it’s right!
Connie B. says
A trick someone taught me was to use a thermometer when you think the bread is done. If it’s between 195-200°F, your loaf is done.
Lisa says
Thanks for the tip! I’ll give it another try!
DJ says
I’ve never made bread before and decided this easy recipe would be a perfect first choice. I let the dough rise for 2 hours and didn’t refrigerate at all, and my bread is amazing! I will remake this again and again. Thank you.
Linda Hardaker says
This is similar to an overnight bread I make and love. Can you add other ingredients to this recipe also? Cheese and jalapeño?
Kathy says
I absolutely adore this recipe! I have never made bread because I don’t have the patience. But I have made this a dozen times in 2 months. Everyone is getting it for Christmas gifts along with 2 different butters.
I often add fresh herbs to the dough. If you want cheesey bread, add freshly shredded after it rises, and make sure cheese is in middle of dough. Otherwise it is burnt. Fresh jalapeños are my husbands favorite addition.
Catherine Swenson says
Linda, I add chunks of cheddar cheese to mine all the time and love it! I was planning on adding jalapenos to it next time. The cheddar makes it go so yummy with any hearty soup or stew. You can add virtually anything! The cheddar in the bread makes for great sandwiches too!
joed says
Thank you for this info on additions.
At what point in the recipe do you add the cheese and peppers.
Carol says
Excellent!! My dough rose super fast, so I punched it down, and let rise again, then I shaped it and stuck it in the dutch oven. I was worried about having to punch it down, but no problem, and it turned out absolutely fantastic. This is my go to recipe for fresh bread in a hurry. It’s so great, I might ditch bread that takes for ever. thank you so much.
Kurt says
I’d like to incorporate jalapeños and cheese in this. When’s the right time to add those?
J.C (Adelaide) says
I made this bread today in our castiron camp oven and it came out perfectly! So easy and quick to make, really light and the house smells great. Will be making this again.
Emily says
I was panicked that I didn’t have a dutch oven and then this comment saved me! Trusty camp oven to the rescue!
Amelia says
Fantastic recipe, made this first attempt and will be making more!
Sarah says
Made this today and it turned out BEAUTIFULLY. My spouse and I ate almost the entire loaf for dinner and they were begging for me to teach them how to make it. Without a doubt the easiest loaf I’ve ever made, and certainly the tastiest. I will absolutely be saving this and making it again. Thank you!
Alison Ruttenberg says
This was my first time making bread ever and it came out perfectly!!! I let the dough rest in the fridge for two days. I am amazed by this bread!
Laura says
Excellent recipe, and so easy to make. I bake 2 loaves a week now. My husband absolutely loves it for sandwiches.
Karen Hawthorn says
I don’t have a cast iron pot large enough. If I split the dough into 2 smaller loaves how should I adjust the cooking timing please?
Barbara says
Can I use sourdough starter for this recipe instead of yeast?
Joan says
Really tasty and easy peasy
Rhonda Guedenet says
Have tried this recipe several times and it is always a success! Very tasty and easy to follow directions.
Kelly says
THIS RECIPE SAVED ME! My sourdough starter was not taking and I needed bread for Thanksgiving for a recipe. This was SO EASY and was same day. I cannot brag about how amazing this came out enough I’ve already sent it to so many people
Karinn Fry says
This is my favorite recipe of all time. This bread comes out perfect every time and makes me so happy. It’s so beautiful and tasty, I feel like a pro.