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!!!)
Michelle says
Wow, who would have thought I could make bread! So easy and so impressive! Thanks for taking all the hesitation away from tackling recipes like this 👍💪🏽
Nagi says
You’re converted now Michelle, you’re going to be making this from now on! N x
Debbie Turvey says
This recipe is sooooo easy. I was dreading using yeast (bad past experience), but I’ve made 3 loaves now and they’ve all turned out perfect!
Bobbi says
Fabulous recipe! After about 4 attempts I’m really getting the hang of this. It’s always great. Thank you.
Jessie Oulahan says
Does it matter what size dutch oven you use?
Susanne D Martin says
Wowza !! I made this exactly as directed. It was perfect. This is the best bread and recipe for bread I’ve ever made. Thank you so much. You described in detail everything I needed to know.
Nagi says
Woah what a compliment, thanks so much Susanne!! N x
Lori says
The recipe calls for 3 cups (450g) of flour. King Arthur & several others state that one cup is 120 grams, making three cups 360 grams. The first couple of times I used 450 grams, dough was dry. Using 360 grams, it turns out perfect!
Excellent, easy go-to recipe!!
Elizabeth Preotesea-Wagner says
This bread is amazing! I wondered if you could add bran to the mix or do you have another bread with bran? I’ve made this twice the last two days.. On lockdown in NZ!
Taylor says
I made this bread tonight and it is delicious. So easy to make. I didn’t have a Dutch oven so I made it on a sheet pan with a container of water in oven. My only issue was the parchment paper didn’t release easily from the bottom of the bread when I took it off the pan. Other than that, this bread is an absolute winner in our house. Thanks so much for sharing, Nagi!
Chyenne says
I make this bread weekly. I add cheese and a bit of onion/garlic powder and it’s incredible. I get a bit less of a rise when I add the cheese but I highly recommend! Thanks for sharing your recipe!
Nagi says
Sounds delicious Chyenne!! N x
Rose says
Nagi you are a queen. Love this, delicious!
Sha says
Hi Nagi, I haven’t tried this yet but have bought the ingredients. I’m confused as to how it should look with the baking tray if I don’t have a crockpot. Will the bread not spread out without the confines of a tin? Do I need to cover it or take the water out after 30mins to stop the steam effect? Do you have a photo/video using this method? Help please! 🙂
Justine says
Honestly the easiest and yummiest Dutch oven no knead bread! We made this bread for the croque monseiur (also devine) for Sunday brunch – match made!
Jess Barnes says
This bread is DELICIOUS!! I’ve now made it about 6 times and my latest I did a bit of experimenting by adding halved kalamata olives and some rosemary with a sprinkling of sea salt flakes on top. It turned out so yummy 🤤 I love how noncommittal you can be with this recipe, my kids are always interrupting my baking endeavours and I feel like a domestic goddess pulling this fresh baked loaf from the oven even though it’s taken about 5-10 minutes of my time. Such a winner if you’re time poor.
Celia Simmons says
That’s sounds really good. I’m making it for the first time tonight, next time I’ll try the variations!
Maja says
Hi Nagi,
Is it still safe to bake after I forgot the dough in the fridge for 6 days?
Nagi says
Hi Maja, you may find that the yeast may not be alive enough to rise in the oven. Love to know if you tried it and how it went! N x
Maja says
I love this recipe, turned out great when I tried it the first time! For my most recent bake I forgot my dough in the fridge for 6 days now, is it still good to bake or should i dump it & restart?
Louise says
Hi Nagi, what a great recipe! Mine’s in the fridge at the moment. Could you please tell me if I added seeds would it be okay? I love seedy bread but not sure whether it will affect the texture of this one.
Thanks so much ❤️
Nagi says
Hi Louise, I personally haven’t but plenty of readers have and said that it’s turned out beautifully! N x
Jan Rutledge says
Hi Nagi
Made this yesterday but came out very claggy- too moist and doughy. Don’t know whether I used too much water or left it to rise for too long. Watched the video about ten times. Maybe it would have been better with minced beef in the middle! We have some very fat ducks at the bottom of the garden. Your recipes are lovely and you make everything seem effortless which makes me feel more inadequate. Asian Chilli chicken last night – lovely though a bit hot for us. Keep doing what you do JJ UK
ellen Cheyne says
Love this recipe. Super easy to make and is absolutely delicious. Currently in lockdown in NZ and have just been to the supermarket where there was no bread left. No bread, no problems as I had a delicious loaf at home waiting for me
Olivia says
Is there meant to be any sugar to help the yeast activate?
Melissa says
Is it possible to over mix? My consistency wasn’t right and ended up adding too much water then had to counter act with more flour…lots of mixing. Yikes!! Any way to fix the over mix?
Nagi says
Hi Melissa, the mixing part should be ok, but it depends on how much extra flour and water you’ve added whether the ratio of yeast will be ok. Love to know how you do, it’s very forgiving so should be ok. N x
Claire says
Thank you Nagi. What a wonderful recipe!! Unbelievably easy and despite few ingredients, tastes delicious!! Im in NZ and now in lockdown, so very handy to have this recipe. Thank you for sharing your wonderful talent and love of baking. I love looking at your daily updates and Dozers antics. Bless you x