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!!!)
Tony Ryan says
Sorry forgot to add rating!
Nagi says
So glad you enjoyed it Tony! N x
Tony Ryan says
Been baking this bread, from your recipe for the past year and haven’t bought a shop made loaf since. Slight variation as I add instant yeast to warm water with two teaspoons of sugar and let stand for 10mins for mixture to bloom before adding to flour (230grm wholewheat + 220grm strong white) to which I add a teaspoon of nigella seeds and 1/2 teaspoon of turmeric which helps as a natural preservative. I also slice across the loaf before putting in to pot to allow steam to be released.
As I’m the only one who eats bread, I cut in two and freeze half in airtight bag and lasts me all week. Great for toast.
Many thanks from the Garden of England, Kent.
Nagi says
Sounds like you are quite the baker Tony! N x
Justin says
This bread recipe is the REAL DEAL! So easy and delicious. I have followed this recipe and have made about 20 loaves by this point.
Easy to make several batches to take to a large dinner party. Easy enough to take to a friend who’s under the weather.
Love getting playful with the flavors too. Adding some dried rosemary and garlic powder to the dry mix.
Roasted garlic cloves before baking. Fresh parmesan cheese.
Some sliced jalapeño and cheddar cheese…
There is just endless options for this DELICIOUSNESS!
Nagi says
So glad you enjoyed it, Justin! N x
Raffaella says
Delicious and so easy!
Nagi says
Thank you Raffaella…glad you enjoyed it! N x
Fifi says
I know where I went wrong. I added a bit too much yeast and didn’t mix it in water before. My mistake. But the recipe if very forgiving and the bread friend out just fine (but on the yeasty side) and very much edible.
Great recipe!!! Highly recommend
Nagi says
Glad it turned out ok! N x
Rosa Bortolus says
Hi, I will be trying this recipe tomorrow. I don’t have a Dutch pot, so will be baking on a tray, with a tin with water. My question is, after 30 mins of baking, would it be best to take out the water tin and bake without for an extra 10 mins to crisp the bread?
Nagi says
It should be crispy without that step..just follow the instructions in the notes exactly! N x
Lorraine Séguin says
Would be able to add raisins to the recipe
Lorraine Séguin says
Very easy good bread
Roselie says
My first time making bread. This recipe is so easy to make and taste so good. I did not have a Dutch oven or parchment paper, I use a piece if foil and a baking pan. I do have a question can I use this recipe using sourdough starter in place of the yeast?
Thank you for this recipe !!!
AL says
Hi Roselie, I do not have a dutch oven too. & would like to try this recipe. You did not mention water. Did you have another pan/tray of water in the oven?
Nagi says
Sourdough is an entirely different bread so you can’t just swap it for the yeast. Sorry! N x
Jenny Vrtaric says
Hey Nagi, you are a legend! I just tried making the easiest yeast bread recipe and it came out absolutely perfect! So crunchy, chewy middle, tasted great and looked professional. All your tips were excellent. I can’t wait to make more of your recipes as they are well tested and work! I like you and your recipes and website so much 😀Jenny
Aida says
How long do I bake for if doubling the recipe for a bigger loaf?
George says
Hi,
OOPS… I’VE LEFT OUT ONE STEP …
I’ve just made a couple more modifications to the recipe …
Firstly, I found that baking at 230ºC leaves the inside crumb a little undercooked while the outside was rendered a little too crispy, so I now bake at 200ºC for 50 minutes, with a much-improved result. The outside is a nice fairly light brown colour with just the right amount of crispness, while the crumb is soft and tasty without giving the impression of being undercooked.
Secondly. I found that adding a tablespoon of oil did not seem to make much difference, so I’ve omitted it.
Also, refrigerating the dough overnight did seem to improve the flavour, so I’ve incorporated this step as well.
So here is the new UBER EASY GO-TO bread recipe …
450gm bread flour
7gm sachet instant yeast
1¼tsp table salt
375gm room temperature water
Mix all the ingredients in a large bowl, cover and refrigerate overnight.
Allow the mixture to warm up and rise for at least 3 hours next day.
Fold the mixture in the bowl about 6 times. [LEFT THIS STEP OUT IN PREVIOUS COMMENT]
Pour the mixture into a medium sized loaf pan (22cm x 11.5cm) and allow to rise for about 1 hour
Bake at 200ºC (not fan forced) for 50 minutes.
That’s it.
I’ve just polished off some very tasty cucumber sandwiches with scrumptious, uber fresh “baked-just-one-hour-ago” bread!
HEAVEN!
With such an easy recipe I’ll be baking fresh bread almost daily from now on.
Thank you Nagi for your inspirational site.
Without it I would not have ended up with such a great recipe.
Oh, if anyone is interested …
The mixing bowl I’m using is a Pyrex 3 litre job from BigW which I bought over eBay.
Its size makes folding the dough in the bowl very easy.
Here is the link …
https://www.ebay.com.au/itm/123833670362
I had originally bought it for leaching potassium out my frozen store-bought potato chips, since I’m suffering from chronic kidney disease, which means I have to keep my phosphorous, potassium and salt intake down.
I didn’t want to give up potato chips which are high in potassium, so I reduce the potassium content instead!
George says
Hi,
I’ve just made a couple more modifications to the recipe …
Firstly, I found that baking at 230ºC leaves the inside crumb a little undercooked while the outside was rendered a little too crispy, so I now bake at 200ºC for 50 minutes, with a much-improved result. The outside is a nice fairly light brown colour with just the right amount of crispness, while the crumb is soft and tasty without giving the impression of being undercooked.
Secondly. I found that adding a tablespoon of oil did not seem to make much difference, so I’ve omitted it.
Also, refrigerating the dough overnight did seem to improve the flavour, so I’ve incorporated this step as well.
So here is the new UBER EASY GO-TO bread recipe …
450gm bread flour
7gm sachet instant yeast
1¼tsp table salt
375gm room temperature water
Mix all the ingredients in a large bowl, cover and refrigerate overnight.
Allow the mixture to warm up and rise for at least 3 hours next day.
Pour the mixture into a medium sized loaf pan (22cm x 11.5cm) and allow to rise for about 1 hour
Bake at 200ºC (not fan forced) for 50 minutes.
That’s it.
I’ve just polished off some very tasty cucumber sandwiches with scrumptious, uber fresh “baked-just-one-hour-ago” bread!
HEAVEN!
With such an easy recipe I’ll be baking fresh bread almost daily from now on.
Thank you Nagi for your inspirational site.
Without it I would not have ended up with such a great recipe.
Oh, if anyone is interested …
The mixing bowl I’m using is a Pyrex 3 litre job from BigW which I bought over eBay.
Its size makes folding the dough in the bowl very easy.
Here is the link …
https://www.ebay.com.au/itm/123833670362
I had originally bought it for leaching potassium out my frozen store-bought potato chips, since I’m suffering from chronic kidney disease, which means I have to keep my phosphorous, potassium and salt intake down.
I didn’t want to give up potato chips which are high in potassium, so I reduce the potassium content instead!
Sammie says
This is the first time I’ve ever baked bread from scratch and it came out SO GOOD!!! It is so easy and the dough is very forgiving. I will definitely make this again and again!!
Quinn says
Making this for the third time today! Today I halved the recipe, any idea what that would reduce the cooking time to?
Jenny Mortley says
This recipe of awesome. I have never made bread before so I was prepared to live with it not being perfect.
I’m almost speechless, it’s perfect. You can’t go wrong with this recipe and it’s delicious.
Mindy says
If I bake the bread on a tray covered w/parchment paper & keep a pan of hot water beneath it, do I cover the bread w/aluminum foil or parchment paper f/the first baking?
Belspethen says
I used the same materials and baked it for 40 minutes, uncovered the whole time. To add crispness, pop it back in the oven without the tray for 2 minutes at the end.
Tam says
I am so in love with this recipe. It’s now pretty much the only bread I eat, and I regularly make loaves for friends as well and they’re always impressed, especially when I tell them how easy it is! Did I mention how easy it is? SO EASY! And delicious. My favourite kind of cooking!
Nagi says
Thanks! N x
Angela Church says
I recently started baking my own bread, so I’m really quite the novice. Have tried a few other recipes. I made this one last night, and my picky son said this was the best one and asked for another loaf today. It was so easy! No modifications needed whatsoever. This is my new go-to recipe. Thank you so much.
Nagi says
Thanks! N x
Edda says
I’ve tried a few different bread recipes because I love bread and have very fond memories of fresh, warm bread when I was a child. All my attempts were dismal failures until I hit this one. I think i may have used slightly more water than I should have but it still worked and tastes fantastic. I let it rise in an unheated oven with a pan of warm water because our house is typically only around 73 F and I was afraid that might be too cool. Seemed to work because for the first time ever, I actually got the dough to rise.
Lisa Hunter says
This bread looks amazing and I would love to make it. Is there anything I can substitute for the parchment paper?
Thanks