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!!!)
Kay says
Hi Nagi, I am new to your site. I am so excited to make your recipes!
I am making your bread exactly as you directed, but when I add the water to the flour mixture it is a very firm dough. Like really firm 🤔.
Any ideas what the problem may be? I did double check the amounts. I live in Canada if that matters.
Leone says
Fantastic recipe, I make it all the time! I use my white Dutch oven too, but it’s becoming stained! I know it’s not a cooking question, but if anyone could help, I’d really appreciate it 😊
Diana says
Love the bread. Baked it today followed instructions but bread came out dense no large air holes. But nice and crusty on top. What happened
Michelle says
Same here very dense and no air holes. The recipe ran smooth and it looked perfect on the outside. The inside was a different story. Very sturdy bread😂
Chelsea says
This is the EASIEST bread recipe ever. I made it for Christmas Day brunch and it was so good I’ve now made it every other day or every few days since, it’s now 1/6 lol. We’ve added oregano and rosemary for a little herby action and it was amazing. I’ve used bread flour for every batch except one and bread flour is the way to go. It stays way fresher for way longer. The last batch I did half bread flour and half AP flour snd the bread got stale super fast. We’ve done this bread recipe the way it I stated and it was great but I’ve found I usually need to add a little extra water. Ive tried it a few times with the amount of water listed and it’s a drier dough but it has turned out great everytime. Like I said I’ve made this bed probably 8 times now, I just bake it and give it away and it’s been great very time. Also we’ve used a Dutch oven method everytime except once abs that time we used our stainless steel pot with a glass lid and just covered the whole in the lid to prevent loss of steam.
Lindsey Tattersall says
Hi Nagi, Happy New Year to you and Dozer.
Made this bread yesterday and although taste was good, texture was a bit rubbery. What did I do wrong?
Nagi says
Hi Lindsey – it’s possible that you overworked the dough but I can’t be sure without more detail. N x
Lindsey Tattersall says
Hi Nagi
Thanks for coming back to me. I think you will be correct about over-working the dough. My son bought me a Kitchenaid stand mixer for Christmas and I hadn’t the heart to not use it after he’d gone to all that expense. Sounds like I should have stuck to your instructions and just mixed it with the wooden spoon! Will try again.
Lindsey
Bev says
Easy and delicious. The instructions, notes and photo’s were all so helpful. Thank you.
Madison says
Would this bread benefit from cutting a slit across the top? I’ve only ever made sourdough which needed a slit in order to rise properly. Let me know your thoughts, looking forward to trying this recipe!
Barb says
Love this bread!! Just wondering if I could add grated cheese, or maybe raisins? Would I have to change anything? Thanks so much!!
Rebecca says
My dough was really wet. Hoping it comes out of the oven well
Sandra M says
I don’t know where to begin:
Only 4 ingredients?! = 10 out of 10
No blender required, really?! = 10
No kneading too? = 10
The crackly sound it made when it was cooling was an extra surprise = 10++++
The texture = 10
The flavor = 10
Make it again? 100% and probably tomorrow!
What an amazing recipe! Thank you for all the detailed notes, pics, and video. I used every single one of them for reassurance. Since I’ve never made decent bread before now, I needed the confidence boosts. I’m going to try a jalapeño cheddar version next with sweet BBQ slathered between the slices.
Barb says
Just wondering if you tried adding the cheddar cheese and how it turned out? Did you alter any of the other ingredients or change the method of baking? Really want to try adding cheese!
Sandra M says
I finally made the jalapeno cheddar bread tonight with the bbq. It was AMAZING! I used block cheddar and grated it (don’t use packaged). I used about 1 cup of cheddar and 1/4 cup of chopped jalapenos (jar variety). I would probably cut the jalapenos in half next time, but it was still amazing – just a wee bit too spicy. I added the extras with the 4 regular ingredients and followed the rest of her recipe exactly and it turned out perfect. It’s a really pretty bread. I wish we could post pictures here. Next, I might try cinnamon or asiago or white chocolate.
Sandra M says
I’m not much of a baker. I just made this recipe two days ago so I haven’t tried adding anything extra yet. I did have this delicious cheese/spice/bbq combo when I lived in TX so I know it will be great. I’m still reading about how to add cheese to this recipe without ruining it. I’m thinking that I can just shred in some fresh cheddar and sprinkle the pickled jalapenos during the initial mixing since it doesn’t really get stirred again after that. I’ll send an update when I make it (within the week).
Ellie says
Just baked this bread using a glass casserole dish just put water in the tray came out lovely 😊
Lisa says
I am about to try this. Did you bake with lid on? Or lid off with extra pan of water next to it?
Margaret Karcz says
The easiest, tastiest bread ever!
Tried it with seeds( pumpkin, sunflower poppyseeds )- awesome!
Also tried with instant sourdough starter yeast – the bread came out fantastic!
Farah Ali says
Hey Nagi! The bread turned out so nice! Wondering if I can double this recipe?
Jason says
I cooked this without a dutch oven with water. I baked it for 30 min with water and it came out extremely well done. Do you have the time and temp without the dutch oven
Kath says
Dont own a Dutch oven but don’t quite understand the explanation for the no Dutch oven method. Can someone please explain this method again?
Do I put the bread on paper into the 8″ square tin pan and then the water into a separate baking tray? Or is the 8″ pan with bread placed onto another baking tray that holds the water?
Sure wish there was a video for this method.
Thanks!
Nagi says
Hi Kath – the bread dough goes on the baking paper on a flat baking tray. The 8 inch square tin goes in the oven (on same shelf or shelf under where you are putting the dough.) to preheat, then you pour the boiling water into the 8 inch square pan. Steam from the water in the square pan rises as the dough bakes and approximates a steamer bakery oven! N x
Kath says
Great thank you, now that makes better sense to me. You msy want to update the original recipe to make it clearer.
shaun says
Easy to make and tastes delicious
JW says
Definitely a gold nugget recipe! I previously had 100% fail rate with making sourdough bread. This recipe is so quick and simple – and delicious. I have made 7 loaves in the last 4 days! Worked perfectly every time. Family can not get enough of it. Added garlic and fresh rosemary to my last batch. Fantastic!
Liz M says
Hi Nagi,
This recipe looks great. Would Spelt flour work?
Sue says
Hi Nagi….I love your site and your recipes are always amazing and turn out wonderfully. For this no-knead bread recipe could I use Wholemeal flour as I am a diabetic…many thanks
Karen ables says
This bread is super easy and tastes great. I mixed in some sesame, pumpkin and poppy seeds. I just folded them in at the end. I will definitely make this again. It is wonderful.