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!!!)
Love this recipe BUT my parchment paper melted to the bottom of the bread 😢. Hints for next time?
I have had luck with lightly coating the parchment paper with flour on the bottom and olive oil on the top parchment if not using a lid.
I make this, at least once a week, it has always turned out perfectly. I’ve given the recipe to several of my friends who have experienced the same perfection as me. We are in a high altitude area and the directions are perfect for us.
My suggestion is add a little more water, if needed, so that the dough is kind of a gloppy mess, I also add a tablespoon of honey, because I like it that way, not because the recipe needs it . If you are able to get a perfect loaf, remember what you did right!
I slice off four crusts for immediate consumption and when it is cool, slice the rest to fit the toaster. I may never buy another loaf of bread.
People wanting to use insta pots or other cooking methods need to find a recipe for their equipment.
I followed this recipe exactly and my bread was perfectly awesome! We had a freshly baked slice with butter. Then later dipped it in French onion soup and it was delicious. Thanks for a great recipe!
this recipe is SO easy & the bread came out perfectly ! i will be making this again ( and again ). one question – what is the best way to store it?
I used 1 cup whole wheat flour and the rest bread flour. Followed the recipe for refrigerating before baking. Used the Dutch oven method. The inside of the bread is very moist and dense, not what I was expecting. Is that caused by the whole wheat flour, or something I did wrong? Thanks.
Was very good as written
I love this recipe and have shared it with many. Can I add nuts to the bread?
OMG. I can’t believe how easy this was—and just like you said some mistakes are forgiven. I was in a hurry and did not let the dough from the fridge cool down that much–it still turned our great. On my second loaf this week. Can’t wait to try more of you recipes!!
Oh Nagi, you are truly such a beautiful person. I tried this recipe today and it’s my first time making bread and you are right. It was easy and my bread turned out amazing. It won’t be my last. Love your videos, detailed instructions and notes that go with your recipes and of course Dozer being your helper. Thank you 😊
Just made your easy bread and think would b3 ideal to shape into baguettes and bake on a tray . Have you done this and any tips.?
Your fabulous bread recipe has
turned my life around. 82 years
old, always worked, too busy,
1st timeattempt,overwhelming,
Consumed the most delicious bread just like in Germany, unsuccessfully only baked 10 x
in my life. I am so grateful to
you, have already baked my 4th, the perfect gift for any
friend as a fresh bread, adding
a Brie cheese makes so special,
(Although not necessary)
Thanks for turning my life around in retirement, busy
now to bake my next bread,
may add Caraway Seeds and
or fresh Rosemary or spices.
Forever much appreciated!!!
I was curious about the nutritional information for this bread. How big is the serving size for a piece of bread?
Does anyone know if this would work in an instant pot? I’m asking for a friend. If so, what size instant pot and maybe directions?
Thanks all!
FYI…If you purchase a bread loaf baker, just be sure it’s the correct size. Some are too big or too small.
any comments on adding some gluten development steps ie slap and stretch or coil folds?
This is truly a simple recipe and the bread is very good! I’m a believer that if something seems to be too good to be true, be skeptical. But in this case, the bread IS easy and tasty!
Made my first loaf tonight and it turned out awesome! So glad I found this website!
I have made this bread THREE out of the last FOUR Nights in a row!!!! It’s a “Me-Proof” (lol) recipe that the whole family LOVES!!!! I have not tried the overnight method yet. I just make – pre heat the pot- and bake! Yummy!!!
5 STARS for ease of making!!! 5 STARS for limited ingredients list!!! 5 STARS for the fabulous easy to follow Instructions – Tips – and Informative Video!!!! And last but not least 5 STARS for it’s Wonderful &Fabulous Taste.
Tonight I ventured into making my bread full of herbs ((rosemary, thyme, basil & garlic/powdered & fresh sliced garlic-3 large cloves)) plus about 10oz of cubed cheese-not too large. Fingers crossed it turns out okay– 🙂 This recipe has given me a great confidence boost in the kitchen with regards to baking breads & rolls. Just 4 nights in & I am experimenting!!! there is no way I would have done that before with any bread making recipe!
TYVM for sharing your knowledge.
Sincerely, Karen & Family from Casper Wyoming.
I made this for dinner last night to go with a pot of lentil soup. I followed the recipe exactly and weighed out the flour. The “sponge” rose beautifully in about 2 hours but I wasn’t ready to bake it yet so I put it in the fridge for a few hours. I removed it from the refrigerator and allowed to warm up to room temp for about an hour and a half. I removed it and prepared it for the pot, placed it in the hot dutch oven and baked it. It came out good except the top looked like lots of little cracks but was a beautiful golden color. When I sliced it I had a hard time getting through the bottom crust. It was very difficult to cut through but not burnt. We ate it with butter with the soup. The problem is it seems rather heavy, the color is a tan color inside, not white. It has lots of holes like your pictures but it’s kind of dense and not at all fluffy inside. I love the outside and the crust but the inside not so much. It doesn’t seem to have risen well in the oven either. My hubby likes to dunk bread in his coffee each morning and he said this didn’t work well because it didn’t absorb any of the coffee it was dunked in. Like I said previously, it’s pretty dense bread. I used AP flour but otherwise everything else was by the letter because I’m new to this type of bread. Any suggestions for next time? This is so easy it would be a shame not to be successful. Maybe less flour???
Made this on the Gluten Free with
ANTIMO CAPUTO Bread and Pasta flour, no other changes.
It did need a longer rise, first loaf was 4 hours.
Second loaf I gave 2 days rise time in the fridge AMAZING!!!
Next time I will give it the full 3 days
I did try with other GF flours with xanthum gum and found the bread really dry.