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!!!)
Kelly says
Made this bread along with your lentil soup recipe & both were delicious! This will now be my go to bread recipe! Thanks so much for sharing!
nat says
I am 59 years old and this is the first time I have tried making bread besides an 80s bread machine. 🤣. Great process instructions! Flavor was bland but that was on us as we did an afternoon prep and bake. The bread was beautiful and when blended with flavored olive oil made a perfect first time bread! Thank you!
Renee Pepper says
I may be a little thick headed but my question is about cooking without a Dutch oven. Do I put the pan of water on another shelf or do I put it under the tray. And should I tent the bread loosely with tin foil for the first part and remove it for the last part. Thank you. I’m a first timer.
Annette says
After making lots of sourdough during covid lockdown the enthusiasm was waning. So I made this recipe! Wow that’s awesome! I’m doing that from now on!
Lisa says
Hi Nagi I made this for the first time yesterday turned out fab! Do you think this would work out using baking powder, or self raising flour instead of plain?
Nata Etherton says
Will this recipe work with gluten-free flour?
I make this frequently the way it is written, but I have friends who need to bake gluten-free.
Nagi says
Hi Nata, unfortunately not – the gluten is what creates that beautiful crumb here. N x
Nita says
Best bread I’ve ever made. Also the easiest bread I’ve ever made! What more can one ask for?! Looks and tastes just like the pictures, yum!
Meredith says
This loaf looked amazing when it came out of my oven. I’ve made it before as my kitchen aid is currently needing a new part and I was after a no-knead loaf to make. It has worked out great each time. I used rice flour when folding the sticky dough and easily tipped it into my hot vessel without the need for the paper. Rice flour can be heated at a much higher temperature. I had leftover yeast so made a half batch of your cinnamon scrolls. Also delicious. Thank you
Abi says
I always use this recipe for white bread now, but today was the first time I tried ir with wholemeal flour. I also added some mixed seeds. It was excellent and ideal for my healthier eating plans. I’ve sliced and frozen it to stop me eating it all in one go.
Julie says
Your website is my new favourite go-to place for dinner etc. Started with Gozleme – loving them. Just tried Easy Yeast Bread recipe & although it wasn’t “perfect” it was damn delicious! Can’t wait to perfect this recipe! Thanks Nagi! 🙂 <3
Steffanie G says
This was our frst time making bread and my husband and I ate half the loaf!! Thank you for the delicious and easy-to-follow recipe! I can’t wait to make it again with some rosemary and garlic.
Patty says
Hello there! I have been searching dozens of rustic artisan bread recipes and yours was by far the simplest to make. I tried your recipe for the first time today, and I’m thrilled with the results! Such a beautiful, delicious loaf of bread! I am SO excited! Thank you so much! I am going to try other recipes on your website soon, and will share with family and friends!
Evelyne says
This recipe is really flexible. I was unsure about the rising time (mine rose in about one hour), and the shape wasn’t very pretty when I tried to shape it. But it still turned out great after baked. Amazing! Will try to make again and again, hopefully I will gain more confidence with practice. Thank you for the recipe and so many helpful tips!
Dani says
Do I need to use parchment paper? I’m getting ready to bake this but I realized I have wax paper and not parchment! Eek. Thank you!
Cyndie says
I ran out of parchment so just dumped mine in the Dutch oven. I placed a baking sheet in the bottom rack to get the bottom from getting too brown and it baked up fine. 😊 Sometimes I will sprinkle cornmeal in the bottom too for some extra crunch.
Linda says
Yes on the parchment paper! I made it yesterday with wax paper and it stuck on the bottom of the loaf. This was incredibly forgiving and turned out one of the best!
Dani says
Thank you! 🙂 I used coffee filters and they worked out great.
Nagi says
Yes unfortunately, it must be parchment as the dough will stick to wax paper. N x
Hannah says
Is it possible to use this recipe to create a more “formed” loaf? Is it possible to put a loaf tin inside the Dutch oven?
Kathy says
I feel I must have done something wrong. I followed the recipe, refrigerated the dough overnight, and cooked in a Dutch oven. My bread was somewhat rubbery, and too salty. Any thoughts?
Lindsay says
Kathy, did you use table salt? If so, you need to reduce to 1 ¼ tsp (it’s in note 3). I missed this the first time I did this recipe too!
Nagi says
Hi Kathy, sounds like you’ve mismeasured along the way and added too much salt which has effectively killed the yeast, resulting in rubbery bread. N x
Jean says
Can I divide the dough in half, and bake them at the same time (same level) and having the metal pan filled with hot water at the bottom level? Do I need a pan that’s round shape in order to keep this shape? Thank you.
Nagi says
Hi Jean, no you can make two smaller loaves on a sheet pa, they will take less time to cook though 🙂 N x
Angelina says
I’m an experienced baker but needed something quick. I let this rise on the stove for 40 mins with the oven slightly open. I don’t recommend doing this if you can help it, however the bread came out beautifully. (Other than the above the only changes I made were to add 1 tablespoon of apple cider vinegar and one half tablespoon of sugar to mimic the flavors of a longer rise)
LOUIS says
I have made this bread twice now and my wife and I LOVE IT !! Very easy and it turns out great. She is normally the “baker” of the house but I have adopted ALL of Nagi’s recipes as my own !! Keep it up Nagi.
Rob Judd says
Didn’t have any baking paper so I made it in a bread tin, but still placed a tray of water below it in the oven. Came out perfect! I used Laucke Bread Mix (Australia)