Name: World's Easiest Yeast Bread recipe - Artisan, NO KNEAD
Prep time: 5 min
Cook time: 40 min
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)); 1 1/2 tbsp flour (, for dusting)

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!

Close up of crispy crust of world's easiest yeast bread

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

Close up showing large holes in slice of artisan style bread made from scratch

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!

Ingredients in homemade No Knead Artisan style bread

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

How to make homemade bread so easy anyone can do it!

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!

Before and after dough rising for no knead bread - crusty artisan style

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

Preheating dutch oven in oven for homemade bread

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!

Artisan style no knead bread in a dutch oven, fresh out of the 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.

Close up of crispy crust of world's easiest yeast bread fresh out of the oven

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

Author: Nagi

Prep: 5

Cook: 40

Rising: 2

Bread, Sides

Western

4.97 from 1754 votes

Servings – 12 slices

Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable.

SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days! And tomorrow, make the Cheese Bread version!

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:

MAKE AHEAD/Storage:

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.

1. Flour – bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.

Wholemeal/wholewheat flour – start with 30g/ 1/4 cup less flour and just add more as needed to get the consistency shown in the video (because wholemeal flour is a bit more absorbent than white, I find).

2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.

3. Salt – reduce to 1 ¼ tsp if using table salt (finer grains = less volume for same amount of salt) otherwise it will be too salty.

4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.

5. Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at 17 seconds and photos above.

6. Dough rising – time will vary depending on room temperature, humidity, flour you use etc. It’s fine if it rises faster or slower – you just need to achieve the dough rise as specified (double volume, bubbly surface, wobbly consistency, per video at 24 seconds). I told you – this recipe is forgiving!

If it’s coldish in your kitchen (22°C/70°F or less) OR it’s just not rising (check at 1 hour), then tuck the bowl somewhere warmer. Yeast loves warmth!

Simple method I use: in sink with warm (not hot) water, with ramekin to elevate bowl above water level. Or run dryer for a few minutes then place bowl in there. Do not put bowl in direct sunlight indoors – too hot. But in shade near sunlight is good!

If dough rises faster than 2 hours (eg super hot day), then put bowl in fridge to stop the rise while you preheat the oven. On super hot summer days, it can rise in 45 minutes!

7. Oven preheating – If baking immediately, start preheating oven when you can see dough is rising (at 1.5 hours) or if you refrigerated, while dough is resting to take chill out of it.

It’s also fine to shape the dough into a round, place it on parchment paper and leave for 30 minutes while oven preheats (I told you this is a flexible recipe!!)

8. Dutch oven (cast iron pot) creates a steamer effect, a home version of professional steamer ovens used by bakeries to make bread.

Pot size does not matter as long as it’s about 26cm/10″ or larger. Pot does not shape the bread, it’s to act as a steamer. Just need one large enough to give bread steaming space.

No dutch oven method – use 20cm/8” square metal pan (or similar but NOT glass, may shatter). Place in oven on middle shelf where bread will bake (or shelf under if tray won’t fit on same shelf), preheat oven. Boil kettle. Place paper with shaped dough on a baking tray. When you put the bread in, work fast as follows – place bread in oven, fill pan with boiling water, shut oven door = makeshift dutch oven steamer effect! Bake for full 40 minutes until it’s a deep golden brown.

Heavy roasting pan with high lid should also work – preheat per recipe. Bread is about 8-10cm/3.2-4″ tall.

9. Fridge = slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. See notes in post for more info.

10. Different measures in different countries – cup sizes differ slightly between countries. The difference is not enough to affect the outcome of most recipes, but for baking recipes, it does matter. For this bread, as long as you use EITHER cups OR weights & mls for the flour and water, this recipe will work fine (I tested with US and Aus cups which have the greatest variance in size).

12. Source: Adapted from this recipe from New York Times (halved the recipe to make one batch, and added useful tips and tricks after much trial and error over the years).

12. Nutrition per slice

Nutrition Information:

Calories: 155cal (8%)Carbohydrates: 32g (11%)Protein: 5g (10%)Fat: 1g (2%)Saturated Fat: 1g (6%)Sodium: 469mg (20%)Potassium: 65mg (2%)Fiber: 2g (8%)Sugar: 1g (1%)Calcium: 7mg (1%)Iron: 2mg (11%)

Keywords: artisan bread, crusty bread, easy homemade bread, no knead bread, No yeast bread

Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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Life of Dozer

Just keeping a close eye on it for me….

Dozer golden retriever no knead artisan bread

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!!!)

4,787 Comments

A Alexander says

December 19, 2024 at 3:19 am

I love this recipe and happy I can whip up my own homemade tasty bread. Question! Can oat bran be added and how much without interfering with the process of rising etc?

Debra says

December 16, 2024 at 9:57 am

I forgot to rate after leaving comment. I’d leave more than 5 stars if I could.

Debra says

December 16, 2024 at 9:35 am

Super easy and super delicious! I didn’t have a Dutch oven and the boiling water technique worked great! I love your recipes!!!

Jessie says

December 15, 2024 at 5:26 pm

When I made the dough, it was super dry, so I added more water – and it was way too much. I added a bit more flour, and thought I got it to the right consistency – nope. The thing turned out like a brick. No fault of the recipe – I must have measured wrong, maybe I have the wrong size cup? (Aus instead of US?) Will definitely be trying this again, because the process was so easy, and I feel so close to a good result!

- Corinne Keough says
  
  January 2, 2025 at 7:10 am
  
  I had the opposite problem and I did measure correctly. Didn’t even use the total amount of water and it was soup. I do know baking works differently depending on elevation. I live in the CDN Rockies and you live in AU. Wonder if it’s an elevation thing?
  
- Kalaylababe says
  
  December 31, 2024 at 4:15 am
  
  I’d measure by weight- I’ve learned that recipes usually turn out better that way. I don’t have experience on this though.
  
Michael says

December 15, 2024 at 7:35 am

First successful bread I’ve made. Super easy, super tasty. What else can you ask for?

ALINA says

December 14, 2024 at 1:54 am

It’s easy and comes out looking beautiful, but the taste is lacking.

- HMH says
  
  February 18, 2025 at 8:38 am
  
  It really does develop flavour in the fridge overnight! And is a great recipe for your own added herbs/garlic/cheese, etc.
  This recipe is a keeper for me.
  
Karen says

December 13, 2024 at 7:42 am

Best bread ever. I put in a small can of diced green chiles and some finely grated cheddar cheese. Delicious. My family loves it❤️

- Misty says
  
  February 23, 2025 at 11:59 pm
  
  When did you add in the chilies, cheese and other add ins. etc? Do I just add them when I’m kneading with the scraper?
  
- Jewels says
  
  December 23, 2024 at 3:56 am
  
  Oh!!! This is just wat I was planning!
  
Sofia says

December 13, 2024 at 4:56 am

I have never left a review on a recipe, but this came out SO WELL that I had to.

I let my dough rise for 10 hours while I was at work and it came out perfectly.

Not in the recipe but i did add about a table spoon of honey to the warm water and yeast. IDK if it did anything but I thought i would mention it!

SO HAPPY WITH HOW IT CAME OUT!

Emily says

December 13, 2024 at 3:14 am

If I top this bread with Asiago cheese, do I change the cook temperature?

Lisa says

December 13, 2024 at 3:06 am

Hi,
I think I may have misunderstood the instructions and put my dough in the fridge before the 2-3 hours of fermentation. Was I supposed to let my dough rise first and then put it in the fridge? I put my dough in the fridge right after mixing and am unsure if I ruined it. Can I still bake it after the 2-3 days in the fridge? Thanks for your help!

- Tiffany says
  
  December 29, 2024 at 6:02 am
  
  Yes, it should rise before going in the fridge. You can always try putting it in a warm place for 2-3 hours and seeing if it rises and you can rescue it! It won’t hurt to try.
  
- Rebecca Salim says
  
  December 28, 2024 at 8:54 pm
  
  I did exactly the same thing, I’ve just baked it anyway and it’s turned out exactly as I expected, so I wouldn’t worry.
  
- Mikaela says
  
  December 20, 2024 at 9:02 am
  
  I have just made the mistake also but after some googling, I am going to take it out of the refrigerator, leave it to come to room temp and then let it rise for an hour or two before baking.
  
- Emma says
  
  December 19, 2024 at 12:28 am
  
  Hi! Just tried to make this bread (it is my first attempt at bread). I halved the recipe since I only have a tiny oven and wanted to try this out first. The bread was beautifully brown and crispy on the outside, but sadly the inside was completely undercooked. I used the method with a tray of water in the bottom of the oven.
  Any clue what might have gone wrong? Tips appreciated as I really want to start baking my own bread more often 🙂
  
- Christine says
  
  December 14, 2024 at 2:26 pm
  
  If the dough looks like it has doubled in size then yes give it a shot. Still let it sit out to take the chill off. If it hasn’t doubled let it sit out on the counter in a warm place to see if it shows signs or rising. Hope this helps
  
Shumin says

December 9, 2024 at 10:07 am

Sorry, I forgot to rate it!!

Shumin says

December 9, 2024 at 10:05 am

Hi, I hv tried this recipe several times now n it’s great! This recipe gave me the confidence to try out other variations of the same! One qn, I don’t get the oven spring though n wondered what does this mean abt my bread? Tks!

Nicole Smith says

December 9, 2024 at 7:33 am

Hi Nagi!

This recipe is AWESOME! It even works as a gluten free recipe. I’ve baked a GF version 6 times now so its high time I leave a review.

It works VERY well with GF Flour (same proportions of all ingredients). I use a mix of GF flour (oat, tapioca, all purpose, buckwheat, etc) to help the taste. I have to pay attention to the texture of the dough since GF flour can soak up more water than usual. Last night I used an extra 1/4 cup water to get the texture right.

I also added 1/2 cup dried cranberries and 1/2 cup pecans and it turned out crisp and delicious! (I’ve also made this as a GF cheese version- DE-Lish!) Your recipe is such a treasure because GF artisanal bread is usually $12+ a loaf and half the time you can’t get the flavors you want.

Thanks for posting this, it’s been life changing!

- Val says
  
  February 14, 2025 at 4:55 pm
  
  Thank you for posting this review and the helpful tips! I’ve been wondering if a wheat free version would work and your post has inspired me to try it!
  
- Rachel says
  
  January 1, 2025 at 11:09 am
  
  Thanks for this I was hoping someone had tried with gf flour – I’ll give it a go 👍
  
Isabelle Buiten says

December 9, 2024 at 6:06 am

Thank you for such an easy bread recipe, I happened to have bread unbleached flour and yeast. Thank you for your step by step instructions. I’ve always made bread in my bread maker, and never was a big fan. I won’t make bread any other way. Yummy 😋

Biggus says

December 7, 2024 at 12:45 pm

Made this for the first time today and OMG how good! Cooked in a 9 inch cast iron camp oven (inside regular oven) with a couple of layers of foil on the bottom and 2 sheets of baking paper. No burn on the bottom, just awesome crustiness 😋. Next time I will try Kalamata olives and sun dried tomatoes. I am sure that one of you will have done this, did you add in the olives/tomatoes when mixing the dough, or fold in after proofing sort of like Nagi’s cheese bread variant of this recipe?

Jane B Matt says

December 6, 2024 at 2:39 pm

Hello, thanks for this terrific recipe.
The instructions were very clear. It turned out perfectly and is the easiest bread I have ever made. The no knead no hassle was perfect and I definitely will be sharing this with my family and friends. The texture was crusty outside and soft inside with lots of holes. I used unbleached flour and Himalayan salt.
Excellent! it truly is the easiest bread recipe.

Joanna Olsen says

December 6, 2024 at 10:34 am

Wonderful recipe, very approachable with great results. Thanks!

Courtney Roberson says

December 6, 2024 at 9:43 am

When I tell you the best recipe I am no baker and it came out perfect thank you for sharing!

Brittany says

December 6, 2024 at 1:04 am

Really lovely bread!! I made it without extra refrigeration, and I thought the flavor was phenomenal. I would actually really give it 4.5 stars instead of 4 because it was just too much salt for me- will reduce by 1/2 tsp (so only 1.5 tsp total instead of 2) next time. Otherwise, it’s perfectly soft, really quick and easy to make, very hands off, and the bread bakes beautifully for sandwiches and toast! Will try to use this loaf for garlic bread, as I think the extra salt will lend itself well to it 🙂 Thank you for the recipe!

Kathy Sellers says

December 6, 2024 at 12:32 am

I made the no sugar loaf many times, everyone loves it and it’s soooooooo easy to make! Def recommend!!!!!