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!!!)
Daniel says
Just wanted to say it’s perfect! Now I make 1-2 times per week. Looking for a good loaf recipe now for toasts and such, but this bread more than perfectly satisfies our desire for fluffy, moist and MUAH!* bread.
Melissa J Mundo says
omg soooo good and fluffy
Jim Soltis says
Absolutely AWESOME!
Easy to make and delicious.
This is my go-to bread recipe.
Ya gotta try it.
Jen says
Has anyone used an instant pot for rising? Wondering how this may have affected the time.
Alison says
I absolutely looooove this recipe and I’ve made it loads of times. However, I’ve just moved to a new flat and it’s got an oven that heats from the bottom and it burnt the bottom of the bread to a crisp. Have you got any suggestions to stop this from happening – would it work with a cooler, slower cook?
Hannah says
I’ve tried a few artisan bread recipes and this one is the BEST! I used AP flour and it’s delicious. I cannot wait to try it with bread flour, I bet it’ll be even better. Delicious flavor and texture! Definitely worth a try!
Kellie says
Comes out great every time! The most forgiving dough ever. I’ve made it dozens of times now. Today I am going to add some dried herbs for a different twist.
Lucinda says
This bread forgave me for baking at the wrong temp, realizing it too late and sticking it under the broiler, having my kid poke it mid rise, and not using parchment paper in my Dutch oven. It turned out great, if a little flat and strangely colored. Everyone ate it anyway
Craig Bennett says
Fantastic bread ! Simple, easy, Tasty just like the Author says. I tried this recipe 3 days ago for the first time, and have made 4 Loaves since then, in total. Nomm …
Aliaa says
Thanks a lot for such an amazing recipe. I made it 3 times already and it always works perfectly. I use brown bread flour which needs an additional 50 ml of water to reach a similar consistency to yours. 2nd and 3rd time I added pumpkin and sunflower seeds and it worked very well. I have a question, though. Would it be possible to bake this in a loaf pan to have toast-style bread? Do I need to use the steaming method then (I’d like to avoid it if possible)?
Kurt says
I made this bread for the first time today. In fact, I’ve never made bread before. Since I don’t have a Dutch oven I used a glass loaf pan on the bottom and metal non stick loaf pan for a top. It worked perfectly.
susan says
Hi Nagy, I have made this bread a few times and absolutely love it! However most recently, for the first time, I did leave it to rest in fridge overnight, and then baked as usual, but found the cooked bread stuck on to the baking paper. I’d love to try and rest the dough for 3 days to develop more flavour, but not if the end result is affected. Any tips? TIA
Diane Chapman says
Just made this. Easy and delicious. Thank you so much!👍
Johnny Mason says
I am now on my third Time making this. It is amazing. But I’ve tweaked it here and there and added Italian herbs and spices. As well as added a tablespoon of honey which helps activate the yeast as well. Gives it a better taste I think. This is amazing thank you for this.
Hannah says
I need help! This recipe is amazing except the bottom of the bread ALWAYS BURNS!!! Any tips?? Thank you!
Catherine Swenson says
Mine too! I’ve been wondering the same thing. Beautiful on the inside and top, but bottom WAY TOO dark. I usually have to cut it off. Ideas?
Wendy Heeter says
When I make bread, I always sprinkle cornmeal on the bottom of the pot before I lift the wax paper up and place it in. This will prevent your bread from burning on the bottom.
Alison says
Does your oven element sit at the bottom of your oven? I’ve never had this problem before but just moved to a flat with an oven like this and it is BLACK!
Lori says
This is the best bread recipe I’ve ever found. Even with all purpose flour it’s light and fluffy. I didn’t have a Dutch oven pot so I used a regular pan and steaming water underneath and it was perfect
Sarah says
The texture is amazing but the bread is sooo salty. What am I doing wrong?
Mar says
Did you check the note about the salt? you should reduce the quantity if you’re using regular table salt. I hope this helps!
Sarah says
Thank you for the reply! I reduced by half, but perhaps I will reduce even more. Thanks
Malena says
Perfect! just perfect. Followed the recipe and bread came out fantastic. I weighed the flour instead of measuring cups (I had read this on another recipe) Thank you for the notes and video. It made a huge difference for me. I’ve never baked bread before.
Fancy says
Wow! I just made this bread and it is phenomenal! I refrigerated the dough about 18 hours before baking and i cooked it without the lid at the end for 10 minutes instead of 12 and it came out absolutely perfect! Thank you for sharing such an awesome and easy recipe!
Heather says
This bread is amazing and so easy. I make it once a week. Makes great toast too! Has anyone tried making rolls with this?
Connie says
I suck ay making bread and this came out perfect!!!
I’d too like to know if I can turn these into rolls
Anna Cooke says
Awesome recipe ! Have made it 4 times already . Bought a Dutch Oven from Superstore .. not expensive .
Heather F. says
i have used this recipe and compared with others the dough was drier. is the measurement of 450g accurate for 3 cups of flour? most other recipes would call for ~390g. seems like too much flour?
Debbie says
I used the King Arthur Unbleached Organic Bread Flour and the measurement on 3 cups for me in the US was 360g, and that’s what worked.
Ann says
After making the dough, do you let it rise before refrigerating?
Kellie says
yes, let it rise for 2 to 3 hours before refrigerating. If I am cooking it the same day, I leave it out for 3 hours but only 2hrs if it will be the next day or so. I find the flavor is at its best if you refrigerate for 3 days but it is delicious either way!