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!!!)
I LOVE THIS BREAD!! I have never been brave enough to attempt homemade bread but I have made this recipe so many times!! It’s foolproof, beyond simple and absolutely delicious!!
Is there anything greater than fresh baked bread? I love this recipe… it’s so, SO easy to whip up. And if you’ve never tried Nagi’s tip of leaving the dough for 8 hours+ for extra flavour… do yourself a favour and give it a go!
I’ve made this recipe so so many times. With the pot, without the pot, in Thailand in mega humidity, in North West England in mega cold. It never fails to succeed. Nagi just delivers for any occasion or environment. Thanks so much Nagi xxx
First timer and it turned out amazing! Perfect instructions. About to make it again.
Anyone know would spelt work in this recipe?
I have lost track of how many times I have made this! Such a delicious and easy bread to make, and makes the house smell divine!
What temperature did you bake it on? I checked the whole recipe over and over but didn’t see a temperature that you bake the bread in.
It says 450.
I LOVED this bread and my teenage son loved it even more, the loaf was gone in 1 day. I am making a whole wheat version today. I have made MANY of your recipes and not one time have I been disappointed! I tell everyone to search your site before any others.
Hi, do you think I can make it in bread maker? Not baking itself, but making dough and rising. Thank you
This turned out so well, I am so impressed! Even though I mucked up when getting the bread into the oven, the folds on top made for lovely crunchy edges – highly recommend this recipe!
Omg this bread came out delicious! I did it with active dry yeast and regular flour. I must say, I am intimidated to bake with active dry yeast, but not anymore! Thank you for all your notes and recommendations. I will be making this bread from now on!
It says 450.
Very confusing how these instructions are laid out… not easy to follow at all.
FYI, 450 grams is not the correct weight for 3 C of flour, 360 grams is right.
Easy peasy, took no time at all, crusty outside, fluffy and soft inside, looked stunning, tasted great!
I never comment but I had to after doing this recipe. It’s so simple, so perfect. It was my first attempt at bread, I switched the flour for cereals bread flour and left it on the fridge over night and baked it in the morning. It came out perfectly!
I fckd up and missed note 10 about differing cup sizes… used weight for my flour and cups for water(USA), was very dry looking. Decided to use sourdough discard to make up for the moisture difference instead of additional water, eyeballed it and added between 1/4 and 1/3C to get the proper consistency. Also added 1 tsp Italian herbs, added lovely smell during baking. Refrigerated for 3ish hours before bake time. I used to be a homemade bread snob, then I had a kid and don’t have time anymore 🤣. This is hands down the best quick and easy, minimal effort bread recipe I’ve ever made. I love that it’s still fresh on day 2 and even day 3, but sourdough does wonders on extending homemade bread shelf life. Seeing as it’s a wet/easily adaptable dough, next time I’ll be mixing in some chopped Kalamata olives(1/3-1/2C) and a tsp or two of fresh chopped rosemary(I’ve done it with other no knead Dutch oven bread before and it’s excellent!) Thanks again Nagi for another phenomenal recipe!
Ps, English mastiff Loretta also approves of both bread and fish chowder recipes 🙂
My first comment on a recipe ever – I have made a lot of bread in my day… but this is hands down the best freaking bread ever. So easy!! I don’t think I’ll ever buy bread again.
I live at 7300 feet and the bread was kind of doughy. What adjustments should I make?
This was unbelievable thank you
Amazing bread, so easy! Thank you so much 🙂
Absolute success first time and will be making weekly from now on! my husband couldn’t believe that I didn’t buy it from a bakery, it looks exactly like the pictures! Thank you.
I’ve used this recipe twice. The first time it came out good. The second time, just yesterday, it came out FANTASTIC, except that the crust on the bottom is so hard I’ve considered using a saw to cut through it.
But I have a question. Is the parchment paper step really necessary? I find it clumsy and difficult. What if I skipped it and put the shaped dough directly into the Dutch oven, after spraying some olive oil into it first? Consequences?
Because the finished dough is so sloppy, I find it’s just easier to lift it into the container on the parchment. But you could try just making sure the shaped dough is well coated in flour (I find a mixture of rice flour and all purpose provides max non-stick). This works when I’m making baguette (from a different recipe)
Primarily clean up effort. If I use parchment I don’t need to wash my Dutch oven, maybe only the lid. With the high bake temp and time you kind of run the risk of the oil you use starting to polymerize to the pan(process for seasoning cast iron) which if you have an enameled Dutch oven with a nice white interior can be a little unsightly and be a proper heavy duty scrubbing pain in the arse to get off. So does it work, absolutely yes. Is the messing around with parchment easier than oil residue cleanup or possible bread sticking if you don’t use enough oil worth it? Not for me
I’m afraid the “nice white interior” of my Dutch oven was already destroyed by that half hour of being in the oven before the bread baking. Now it’s a light brown, which no amount of scrubbing improved. Kind of shocked me. As for the sticking of the oil, I haven’t had that problem making bread using bread pans, but I will think about it. Appreciate your advice.
I made this once and it turned out awrsome. 2nd time i added 2 tbsp of Better Than Bouillon Italy Herb. Came out incredible