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 1755 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!!!)

4,788 Comments

Laura Arvilli says

January 1, 2024 at 4:25 am

Only one problem. We love it so much and it is so easy to make that I am now forced to make it every weekend.

David Zersen says

January 1, 2024 at 1:05 am

This is Jim Leahy’s Sullivan Street Bakery no-knead bread as popularized in the New York Times and should be recognized as such.

- Sarah Allen says
  
  January 27, 2024 at 10:06 pm
  
  It is! She has a link to the NY Times!
  
Karen says

December 31, 2023 at 7:09 am

This is good with a small can of diced green chiles, well drained and cheese of choice. We like cheddar or Parmesan.

- Debra Einsteder says
  
  January 5, 2024 at 10:41 am
  
  This is the best bread recipe ever and so easy to follow. The bread came out crispy on the outside and so soft on the I side. And I made it without a dutch oven.
  
Jamie says

December 31, 2023 at 2:05 am

Wow, this bread came out perfectly, the first time, using a small roasting pan, since I don’t have a dutch oven! Thanks for this amazing recipe. I always thought making bread would be too complex or time-consuming for me, but this was so easy! Looking forward to checking out your other vegan recipes.

Sara meyers says

December 30, 2023 at 6:35 pm

I’ve made this recipe over & over. Baked it immediately after the rise, or let sit in the fridge for a couple days. In my region I’ve found that I need 1&3/4 cups of pretty hot water. (Probably because I like my home cool with lower humidity🤷‍♀️) (central Nebraska) I’ve added dried and fresh herbs, (I added a hair more moisture if I used dried herbs). Often I will cut the top off of a garlic head, drizzle with olive oil & salt, wrap it up with foil & let it bake with the bread. I then whip it into softened butter. Alternately I’ve whipped honey into butter as well for spreading options! (I made a loaf for my mom, she put dip in the center and it held well!) Only ONE time did this recipe fail and that was because I let it over-proof in a HOT kitchen while I was away. I find that this can be used for a focaccia type of application as well, if you follow that kind of instruction & let it get REALLY bubbly before baking and adding toppings. 100% hats off to the research, great instructions, and visuals provided here. This has become my go-to for a soup accompaniment, and easy bring along to any family gathering. Cheers! Well done!

Jeanne says

December 30, 2023 at 10:53 am

This is the absolute best recipe and detailed steps and options for first time bread makers! I just whipped together two batches in less than five minutes. And like the article reads you never have to touch the dough…unless you want to!

Jodi says

December 30, 2023 at 6:57 am

So easy. So delicious.

Luna says

December 29, 2023 at 4:59 pm

I made this but it was quite salty. Will try again using half the amount of salt!

- Cynthia says
  
  January 9, 2024 at 7:49 am
  
  It was too salty for me so I halved the amount of salt. Turned out great ❤️
  
rebecca says

December 29, 2023 at 2:18 pm

Can you add in dried fruit and nuts?

- Jess says
  
  January 2, 2024 at 6:30 am
  
  I’ve made this recipe about 8 times already. Getting ready to make another loaf now. I finally tried this with cinnamon, brown sugar and raisins. Sooooo good. This is such an easy recipe. My only complaint is that the bottom is always too dark and hard for my taste. But I love it. My husband loves it and all my kids love it…even the pickiest of the bunch. I use an old heavy duty dark aluminum pot that my grandmother gave me many years ago. Seems to work perfectly. Thank you for posting this one!!
  
  - Jamie Murphy says
    
    January 20, 2024 at 9:31 am
    
    How much did you use of the brown sugar, raisins and cinnamon?
    
Hayley says

December 29, 2023 at 12:11 pm

I discovered this recipe and have made it over 10 times. Absolutely delicious! I’ve added fresh rosemary and garlic, Parmesan, and even used a whole wheat flour. So so good.

- Lisa says
  
  January 10, 2024 at 4:21 am
  
  How did you mix in the garlic (minced/thinly sliced)? I’d like to try adding garlic, but not sure how.
  
Olivia says

December 29, 2023 at 1:34 am

Since finding this recipe last week, I have made five loaves! It’s so good and so easy. I do have a question though. The bottom of my loaves keep coming out, almost burnt, and really hard to cut/bite through. What should I do to prevent this?

- Lea says
  
  January 13, 2024 at 8:17 am
  
  I put a small layer of cornmeal between the pot and the parchment paper….this creates a barrier and the bread will not burn.
  
- Saryta says
  
  December 30, 2023 at 4:40 pm
  
  Nagi suggested putting an empty baking tray on the shelf below to shield the bottom. Or raising the oven rack you put the bread on.
  
  - Tiffany B says
    
    January 12, 2024 at 9:30 am
    
    What can I use if I don’t have a cast iron or Dutch oven?
    
Rita says

December 29, 2023 at 12:18 am

I LOVE this bread! Super easy and definitely a keeper recipe.

sharmie says

December 28, 2023 at 10:23 am

Made this bread for the first time this holiday. I used truffle salt instead, refrigerated dough for 24ish hours, baked in a white round casserole dish with a glass lid and used a baking tray on the rack below to create the steam effect. The loaf came out PERFECT!

Devon says

December 28, 2023 at 10:22 am

Just curious if 450g of flour is correct because 3 cups should be 360g. Thanks!

- Katelyn says
  
  January 13, 2024 at 9:40 am
  
  I also struggled with this! Had to throw the first batch out because it was way too much flour
  
- Marcus says
  
  January 8, 2024 at 9:24 am
  
  Yeah I think 450g is too much, my dough turned out pretty ”dry” with 450g flour and had to add alot of extra water which made the dough huge.
  
- Lauri P says
  
  January 7, 2024 at 6:55 am
  
  Please adjust flour measurement! Just mixed this and dough was super dry, unlike video, and realized that 3 cups flour is 360 grams, NOT 450! Added more water and hoping it turns out as I’ve used up my yeast on hand
  
Judy Horan says

December 28, 2023 at 12:11 am

I bombed the first try because I did not have the proper dutch oven. I purchased one, and it was so easy and incredibly delicious. My kids could not believe I made it from scratch. I will be baking this bread forever!

Teri says

December 27, 2023 at 2:43 am

Freaking easy and delicious. I finally got out the cast iron Dutch oven that’s been hiding, made five loaves and gave them as gifts. Thank you for sharing this, and all your recipes. I’m a big fan of all your work. Wish I lived closer to volunteer.

PAIMON BIN RAZAK says

December 25, 2023 at 2:06 pm

I like bread and your receipt thanks

KC Cady says

December 25, 2023 at 4:30 am

I’ve made this a few times now,,,it is so easy!
The texture, appearance, and flavor is fantastic.
I love to cook, but I don’t do much baking.
This is my “go-to” bread recipe!
Merry Christmas to All!
-KC Cady

Kelly says

December 24, 2023 at 11:28 am

Have you tried this recipe using a little bit of sugar? If so, how much?

Hannan says

December 24, 2023 at 7:01 am

Can I double this recipe, or would it be best to do a batch at a time?