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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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!!!)
Kate says
Wow, this recipe is fantastic!! I’ve now made it twice and it has been fabulous both times. Thank you so much! I’m now planning on seeing how I can add things to it.
Diane Gruppuso says
The recipe is of course perfect as is and that’s what I’m basing my 5 stars on. However, this recipe lends itself really nicely to add ins. I’ve tried shredded gruyere and caraway seeds (added after the 2 hour rise while forming the dough before baking) and after I remove the lid I brush with a little melted butter, sprinkle more seeds and a little coarse salt. Then do the lid off part of the recipe.
Tash says
I think the water measurement is off?? I had to add a whole extra cup for everything to combine… so 2.5 cups of water
Nagi says
Hi Tash, all my recipes go through rigorous testing to ensure the correct measurements are listed. Sounds like you may of mis measured the flour, it shouldn’t need a whole extra cup of water to bring it together! N x
Heidy says
My 3 cups of flour measures less than 300 grams (I’m at sea level). This is a pretty significant difference. Is it because I am using unbleached all purpose flour?
Karen says
This is an amazing all rounder recipe. Super easy. Its evolved into the most supurb fruit bread in my house. I love fruit so I probably over measure it, but about 2 cups dried fruit (sometimes choc chips) and cinnamon spice added before the water is added. The rest is the same.
Shweta M says
Truly the easiest bread recipe!!
And what an excellent recipe it is!!
Crusty on the outside, soft and chewy on the inside. Beautiful and delicious bread that comes together so quickly.
Nagi says
Sounds like you nailed is Shweta!! N x
Sandra Priolo says
This sounds amazing! Just wondering if I refrigerate and bake later, do I need to allow for the initial 2 hour rise or just mix and refrigerate? Many thanks
Nagi says
Hi Sandra, yes, you’ll need to do the initial rise as per step 2 and then either bake or refrigerate. N x
Becca says
Made this the other day. It was amazing! Just wondering how it would do to bake in an instant pot?
Nagi says
Hi Becca, I haven’t tried to be honest, I’m not sure it would work the same way. I’d love to know if you give it a go! N x
Melinda says
This is a lovely recipe! We’ve made it as directed and we’ve made it with sourdough starter and a little malt powder. We’ve done a same day bake and a bake after four days of refrigeration. We’ve had it plain and with herbs, spices and cheese bits. This recipe has been used in so many ways and it is ALWAYS delicious and wonderful. Nagi, thank you so much!
Holly says
I used regular yeast (not instant) and mixed in the water as instructed in the notes. I always warm my oven at 170 for 1 min and then proof my bread in the oven with the door closed. My dough had doubled in less than 1.5 hours and baked up beautifully, soft inside with lots of pockets with a crisp but not too thick or hard crust (like some other artisan bread recipes I have tried.
This is a keeper.
Julia says
Love it! Thank you for a simple bread recipe that works! And thank you for the tips.
ALISON says
Amazing, easy, I didn’t believe it would work out, but it did and was devoured!
TONI SHAVER says
This recipe is a keeper. I will never cook another type of bread again. I will try putting the dough overnight in the fridge next time. Love, love, love!
TONI SHAVER says
This recipe is GREAT! I made it three times in one week. So easy…..
April says
Thank you! I tried another recipe before this one and it didn’t turn out well. I didn’t understand why until reading your post, my dutch oven was too small. Thank you for the detail and variations you supplied, this is my go-to bread recipe now! The loaf I made from this was amazing and took way less time than the other I tried!
Eva says
I bake all sorts of different breads but I really like this recipe. It works out well.
Sarah says
Tried this for the first time today and was absolutely amazed! So easy and so delicious! This will be my go to bread recipe from now on!
Moni says
Can I give this 10 stars?
Best recipe ever, and it’s the 1st time I ever used a Dutch oven. My bread was a work of art. Can’t wait to try your focaccia bread.
Thanks so much for sharing !
Julie says
I’ve made this bread a few times now. Great for when I couldn’t be bothered going to the shops just for a loaf. Lovely crust & makes great toast the next day.
Nagi says
Perfect Julie and I bet the house smells great too! N x
Emily says
I’ve never commented on a recipe before but… I’ve made this bread 4 times in the last 2 weeks and it turns out amazing every. single. time!!! My dad, who’s been on a no carb diet for a year, ate half the loaf once and proclaimed it the best bread he’s ever tasted. My whole family adores it!! Today I’m making a double recipe and I’m not sure how long to bake it. I’m going to try baking for 40 mins with the dutch oven lid on and 10 mins with the lid off.
Julie says
Oooooh yes!! 🙂
Warwick says
Like the look of your recipe, am trying to gather a heap of ideas to use on my new toy, a 4 in 1 combo airfrier.
So far what I have found is outstanding, now I am adding yours. Many thanks.
nicola says
Hello, made this bread once and loved it! thankyou so much for posting it. Do you think I could add some cracked wholegrains in next time? I wasn’t sure if the dough is too soft and they’ll all sink to the bottom
Looking forward to hearing from you! 🙂