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!!!)
Mesha says
Made this for the first time tonight. Holy, Moly! I have made bread for years- grinding my own wheat, and this recipe rivals my all-the-way made from scratch in taste, texture and deliciousness. I added some Italian herbs and fresh grated Parmesan cheese into the dough after I let it rise. It. Is. Awesome!
Catherine says
I’ve made this bread about 7-8 times already. So easy and I love it. But lately, my bread has been coming out a bit doughy (you can see dough smears on the bread knife when I cut into it) any tips please? I follow the recipe exact! Except I add half a cup extra water since 1 1/2 is never enough for me.
Mesha Davis says
A couple of ideas
– use the water amount in the recipe and add flour as needed… Rather than the flour amount and adding water as needed… This will keep your loaf from getting too big, therefore needing more time to cook
-bake a few minutes longer during the time that loaf is covered
-lower the oven temp by 25° and extend the baking time
I’d probably add 10-15 minutes to baking times, but can’t be sure since I haven’t had the blessing of tasting your bread 🙂
Catherine Nevery says
Thank you so much for taking the time to reply, Mesha! I will try your tips next time I bake the bread.
Nina Rios says
This was my first homemade bread recipe. It was easy to follow and I’ll make it again! This time I want to do it straight into the oven, not wait a day in the fridge. Thank you!
Shawna Spoonemore says
This is the first time I’ve ever left a comment on any recipe. This was hands down the best bread ever. No doubt! I don’t have a Dutch oven, or anything to use in place of it, so I made 2 loaves in my banana bread pans. I did add 3 tablespoons of sugar (I doubled your recipe, so that’s only 1.5 per how yours is written if anyone wants to know) just to bloom my active dry yeast. Just WOW! Unbelievable! I’m never buying sandwich bread again!
kristine says
I have made this twice. Second time I let it rise for 3 hours. The bread was nice and crusty and soft and chewy. I am now planning on doing this weekly and my family loves it
Jiya says
Awesome bread!!! Made it twice so far and it is so easy!!! Def recommend
Melissa says
Love this recipe, made it quite a few times as per the recipe with some sesame on top.
Question: could you bake it in a loaf tin (using the make do Dutch oven method)
Glenda says
THE best recipe. This is the only bread I make now, 2-3 times a week for hubby and myself.
I shape the loaf on a silicone mat, then roll it onto a piece of parchment paper placed partway underneath the mat so it doesn’t have as far to go.
After baking the initial 30 minutes, I remove the lid and parchment paper so bread gets a nice, even brown the last 15 minutes.
Thank you Nagi! Love your recipes🥰 I’m making cheesy potato bake for the first time to go with our ham tonight.
Congrats on RTM’s new kitchen and the dedication of you and all your staff for giving back to the community. And hugs to the Big, Big Boss🐶
Colleen says
Amazing recipe thank you.
I’m making half the recipe and baking in my airfryer for 15 mins. Each time it comes out perfect.
I’ve also done the cheesy bread and that’s just WOW.
REPLY
Cina says
Exactly what it says it is. And delicious!
Isabel says
I’ve been making this recipe for the last month every 2/3 days. Everything has gone fantastic but now more questions come to mind. If anybody has suggestions for:
1. How to avoid or reduce the stickiness on the bowl. Can I prepare the bowl, oil it. Etc?
2. With the active dry yeast: if I solve it in 1/4 cup of water do I reduce the warm water amount? Or just add it on top
3. With the active dry yeast I’ve realized sometimes it comes out more pasty after mixing it with water and sometimes more liquid depending on the temperature. What’s more ideal?
4. I live in the north east and have not yet found the ideal place to let it rise. Sometimes I put it on the radiator of the top floor. I tried the oven in warm but I think it was too hot. It my home is 68/69F can I leave it just in the kitchen? Any recommendations?
5. Can I just double the recipe and follow the same times? I’d like to know if a bigger loaf can be made
6. How can I add spices, like rosemary. Is that possible?
I’m very new at this and I’d love to have more detail for some points if you have them. Thank you
Monica says
This is absolutely fantastic.
I’ve been going crazy making it in batches.
Thanks, Nagi your brilliant.
Mika Nakamura says
Hello! I want to try this recipe, would it work if I make the dough in a bread machine and then transfer into a dutch oven for cooking? Thanks!
Mary says
AMAZING!!!!!!! Can’t stop making it!! With & without the Dutch oven, refrigerating or not refrigerating this bread is GREAT!
Eleni says
The best and easiest bread recipe! Detailed instructions and video are so helpful, takes no time at all and even beginners will not have a problem producing a gorgeous loaf of bread. Can’t wait to make this again!
Elaine says
This was my first ever homemade bread attempt and I could not believe how similar to store bought artisan bread it was. It was better because it was eaten fresh out of the oven. This has made me more confident about baking with yeast. I love how easy it is to make and with pantry staples. I used bread flour and refrigerated it for 3 days. It’s almost like sourdough , just a hint. It’s chewy and crusty, but best of all, it’s preservative free. Thank you for the video.
Hannah says
I made this bread twice; the first time, it was perfect with a crack on top; however, it had smaller bubbles, so the second time, I left it in the fridge overnight and baked it in the morning. This time, it turned lighter, but it didn’t crack. Does anyone know why it didn’t crack on top?
Dawn says
Does this recipe work with gluten free flour?
Amy Kraemer says
Delish! Never made bread before and it was so easy!
Question…..having company for dinner. Can I double this then divide in half and bake?
Gill says
I did and it worked fine. I nestled the two loaves together, just touching in a large vintage enamel roasting pan (with lid.) Then pulled them apart once done.
Sheila Cannell says
How much boiling water do I use for the no Dutch oven method
Nancy Bryan says
Am I understanding correctly that before the dough goes in the frig for an overnight rise, I should let it double at room temp first? Always confused about that part.