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!!!)
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!
Kate says
Perfect for some quick bread for dinner!! I used a stainless steel pot that I didn’t preheat and it turned out crisp on the outside and fluffy inside. I also set my oven to warm for about 3 minutes and then let it rise covered in the oven for an hour before shaping.
nick says
Hi Nagi – just started the bread. It’s rising. What a fine logical layout for the recipe with the explanatory notes. Thanks.
kay says
ive made it twice so far! 1st time was overprooved, rose a bit too much but it was still forgiving and tasted great! today i prooved the bread and let it rest in the fridge for a few hours, much better. a beautiful round loaf with a golden crust all over, this will be a regular in the household!
Michelle says
Can I add roasted garlic and rosemary (or other herbs) to the dough? If so, would I add it before rising or should I rise then add then rise in final shape?
Kellie says
Add any additional seasonings when mixing and before rising. I think it would be do difficult to add when you get to the shaping stage. At that point, you are just folding it over on itself a few times. Hope that helps!
Julie Godwin says
I can’t believe how good this bread is!! Followed the recipe but did a few tweaks: my sister (who is the one that sent me this recipe), claimed that yeast never dissolves properly so to dissolve the yeast in a quarter cup of warm water. Which I did, because I have no experience with baking bread and she does. I added the rest of the warm water (1.25 cups) when I added the yeast slurry to the dry ingredients and after mixing to almost the fully incorporated point, added chopped fresh rosemary and a very thinly sliced bulb of garlic. It turned out to perfection!! Absolutely gorgeous. Will be a staple recipe for me. Incredibly easy. Can’t wait to start making and gifting this bread.
Sarah Kavanagh says
I make this bread regularly, it’s so easy and reduces the need to buy shop bought bread, cheap and very tasty – the whole family love it.
Maria says
2 tsp of kosher salt? I did this and bread was salty?
Vanessa says
I’ve made this bread about 5 times now and it gets better every time. It is absolutely fantastic. It’s especially convenient to pop in the fridge and cook the next day. I did add a touch more salt because I’m a salty girl. This will be my go to recipe forevermore! Next I’m going to try adding some fresh herbs! Thank you!
BAKE KNIGHT says
I DONT HAVE A DUTCH OVEN BUT I DO HAVE LOAF PANS
Shannon says
This is a super easy and delicious recipe! The bread was amazing … will definitely be making this again!
Karla says
Hi Nagi! Just made this bread yesterday and it was fantastic! I’m just wondering–are you supposed to put the parchment paper in the dutch oven along with the bread? I didn’t, but the bottom of my bread burnt slightly and was difficult to get out of the dutch oven. Not sure if you have any tips about that!
Anita says
I have made this recipe many times and yes, you put the dough on the baking parchment and put it in the oven with it. See Nagi’s video. Enjoy.
Mirella Gh says
The best and fastest bread recipe I’ve tried !! Always get complements !!
Annie says
Turned out so so good, despite a ‘traumatic’ beginning. I was making bread for the bread maker when I realised I hadn’t put the paddle in securely. Popped the barely mixed dough in a bowl and searched for a recipe not even thinking that it might work. Yours was so formative that I gave it a go and I’m very glad I did. Refrigerated it for nearly 24 hours and it took me back to my childhood when my mother made everything from scratch on the farm. This will be my only way to make bread from now on. Thank you Nagi for sharing a truly informative way of making bread, I shall now consign my bread maker to the op shop (Australia) I think it’s Thrift shop in US.
Vicky says
I have made this recipe several times. and it is absolutely amazing, and delicious, but my husband’s a diabetic and cannot eat carbs, but just wanted to know if you can you make this bread with low carb as In almond flour too.
Eliz says
This bread is so easy to make and tastes much better than store brands. A wonderful recipe and absolutely delicious. 5 Stars All the Way.
Thea famelis says
Hi Nagi!
If I want to use sourdough Levain,what’s the equivalent to 2 teaspoons of dry yeast?
Thank you !
Thea famelis says
Hi Nagi!
If I want to use sourdough
Levain,what’s the equivalent to 2 teaspoons of dry yeast?
Thank you !
Haileigh says
This recipe is absolutely perfect. I wanted to try to keep a sourdough starter, but with four kids 5 and under, I just don’t have the time or energy for that. This simple recipe allows me to easily bake a loaf of bread for my family whenever I want. It came together perfectly and is so delicious, I could eat the entire loaf by myself.
Bianca says
Has anyone else’s baking paper stuck on the bread? How did you get it off? Apart from this, BEST BREAD EVERRRRRRRRRRRRR.
Jill says
I was worried about mine burning if I make this, Parchment paper says 425 degrees max. It burns at a higher temp for me.
Amanda says
I made this tonight for dinner and my baking paper decided to stick to the bread (I don’t have wax paper so I know I didn’t use the wrong one). I tried to peel the paper off straight away and noticed it was stuck, so I put maybe 1.5tsp water into the hot pot and placed the bread back in there and the steam released it 😊
Delicious, isn’t it?! 😋
Mandy says
For the parchment paper sticking problem…. I cut up a non stick baking sheet made out of some sort of high temp plastic….to the shape of the bottom of my Dutch ovens…. turned out great. Love this recipe 😍
Amanda says
Are you referring to those silicone baking mats?
If so, I wouldn’t recommend it. Once cut the fiberglass inside it exposed and can lead to serious health issues.
I’m in the baking business community and one lady done this a noticed her hands were getting irritated over time (to the point now that steroid creams won’t even heal her hands). Eventually they figured out it was from the fiberglass in the mats and while in the oven it leached into the foods.
Just thought I’d share (if that’s the mat you have used) 😊
Bianca says
I’ll definitely try that thank you!!!!