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!!!)
Georgie Flower says
Can I add dried fruit to this to make a fruit loaf?
Thank you!
Nagi says
I haven’t tried yet sorry Georgie, but I’ve heard other people have had success here! N x
Anjeli Vaid says
Really enjoyed making the bread… I just added some dry herbs .to the dough . It is actually the easiest bread I have made…and so tasty, but my question is
Why did my bread stick to the paper
Nagi says
Hi Anjeli, was it definitely baking paper and not waxed paper used? If you continue to have this problem, just try dusting the paper with flour before placing the dough on it. N x
Carolyn Hogsed says
I’m a pretty good cook. I tried this bread. I followed your directions to the T. That was really easy. I let it rise 2 hours and it looked good. I didn’t have an oven proof Dutch oven so I used the sheet pan with a pan of water for steam. I preheated oven and baked per directions. When it came out of oven, it looked great. I let it sit 10 minutes, but I could not slice it because the crust was so hard. I managed to tear a piece off. The inside looked and tasted great, but outside crust was so hard I thought I would break my tooth. Crust was inedible. Could you tell me what I could have possibly done for the crust to be so hard.
Nagi says
Hi Carolyn, artisan and sourdough bread typically has a hard crust. To soften, you can wrap your freshly baked loaf in a tdeatowel and the residual heat will create some moisture softening the crust. N x
Katy says
Hi Nagi,
Do you think this would work with gluten free flour?
I’m trying to make some things for my Mum to have in lockdown and thought this looked great for a hamper 🙂
Nagi says
No it won’t sorry! The gluten is the key to getting this big artisan style holes. N x
Delanie says
I live in a high altitude are is there anything I should do differently
Nagi says
Hi Delainie, yes I imagine it will affect the bake – I can’t test it to confirm though sorry so would love to know if you give it a go! N x
Ellie Poodle says
Wonderful recipe! Turned out great on first try. I personally would wait a little longer than ten minutes before slicing to let it cool down a bit more and firm up. Half an hour is perfect. Also a sprinkle of sesame seeds on top before going in the oven nice optional feature for added toasty crunch 👌
Sandy says
How many servings per loaf please. Great bread.
Nagi says
Hi Sandy, just under the heading of my recipes you’ll find the number of servings. This one assumes 10-12 slices. N x
Amy says
Amazing bread and so easy that I could even rock my baby at various times while making it! Will be making this many times again, no need to get to the shops for fresh bread now – thanks Nagi! Love your no fail, tasty recipes and your clear instructions to go with! Xx
Wayne says
I love this recipe – had a crack at it, I’ve never made bread before and was delicious, I’ll definitely make this again. I have cooked a lot of your recipes and they never fail to deliver! Thanks Nagi
Dana Di Labio says
This was such a great recipe! Thank you. Mine came out a little dense, do you know where I went wrong?
Maggie Turner-Miguel says
I’ve made this bread 4 times now and have followed advice from one of your commentators, who suggested substituting some wholemeal flour for white, and increasing liquid. Worked a treat! Now I’d like to turn it into bread rolls, but need somebody to guide me on cooking time for rolls, and also how to manage rolls on a tray without a dutch oven. Thank you all so much, especially Nagi.
anne says
Nagi, Hi! love your site, i use it all the time. we don’t have kosha salt here in australia, can i just use normal salt for the easiest bread?
Nagi says
Hi Anne! We have cooking salt here which is almost the same size grains. But if you don’t have cooking salt, just table salt is fine, quantity is listed in the recipe! N x
anne says
Nagi, thank you for your reply! i tried to cancel my email as i scrolled down and saw your comment to only use one teaspoon of table salt. all added in now and my dough rose to incredible heights very quickly! in the fridge overnight, now to cook it today when my grandchildren come over! thank you again!
Freemagine says
Wow! I love that it’s no-knead. Not only do I save time with this recipe, but also, anytime I’m kneading bread, inevitably something happens that needs my attention (kids, phone, etc) and my hands are all covered with flour and bread dough. So it’s wonderful to have this recipe to work with.
maria says
can i add pink himalayan salt instead of kosher salt ??
Nagi says
Sure can Maria – as long as the grain size is the same. If it’s smaller (like table salt, you’ll need to half the amount called for) N x
maria says
can i add pink himalayan salt instead of kosher salt
Kathy says
Hi Nagi – great recipe but I am just curious if I knead the dough (using a stand mixer) will it yield a softer/nicer crumb?? Many thanks
Nagi says
Hi Kathy – the beauty of this recipe is there is no need to knead! N x
Wanita says
I’ve just made the no knead bread, taste delicious. Can I bake 1/2 the mixture for a smaller bread and save the other 1/2 in the fridge for another day.
Farah says
Yes! I do this all the time 🙂
Christopher Penny says
I never ever so this but I’m commenting to say thank you for such a not-intimidating first bread recipe. As of about 20.minutes ago I am now a homemade bread guy. Anyone reading this just try it, don’t be uptight about any of it and be happy.
Joanne Atkinson says
Hi, I make sourdough bread so would like to add some sourdough starter to this recipe. Can I do this? If so how much would I add and what change to the recipe would I make?
Nagi says
Hi Joanne, I haven’t tried just yet – something to add to my list! N x
Katherine says
If adding fruit and nuts should I do that right at the beginning stage or just ‘fold in’ on the bench when shaping just before baking?
This recipe is awesome. I’m keen to experiment with variations.
Libby says
This is the easiest and best-tasting no-knead bread I’ve ever made! Huge hit with my family. It comes out crispy on the top and chewy with nice holes (like ciabatta!). Thanks for the great recipe!!
Nagi says
That’s awesome Libby!! N x
Caroline says
Love this recipe have shared with all my friends! So tasty and easy. Can I substitute for gluten free flour and add xanthun gum for coeliac friend?
Nagi says
No sorry Caroline, it doesn’t work as you need the gluten to develop to get those beautiful big holes. N x