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!!!)
Hi Nagi! What an excellent recipe this is. I bake bread two to three times a week; it’s nice to add a simple tasty loaf to the mix (I usually do sourdough or farmhouse bread but they require planning 😅). Made this at 12am before bed (because the mood struck) and chucked it in the fridge to proof. Baked it in the morning, and half a loaf was gone before 11.30 (2 adults and a 4yo). Thank you again. Love from Penang.
Hi Nagi. I owned a bread-maker once and had recently contemplated replacing it. I won’t bother now. I made this bread yesterday and can hardly believe how easy it was. More than that, it tastes incredible and the process worked exactly as you explained it would. Thank you for sharing this recipe and all your other amazing recipes (I’ve tried quite a few now).
That’s awesome to hear Clare!!! N x
Beginners luck? I am so impressed with this recipe! This was my first attempt making bread, and I followed instructions precisely. I was in love with the texture and flavor. I look forward to playing with the option of refrigerating for added flavor. Thanks again and can’t wait to explore all your recipes!
That’s not luck Maria – you nailed it!! N x
Hi! I do not like the yeasty smell and taste in my bread. May I know if I can reduce the amount of yeast being used?
Hi Nagi-Question on the salt-if I’m reading this correctly, you’re using kosher salt? But, if using regular table salt, then reduce down per your notes? Thx!
This recipe is fantastic! I followed your instructions to the letter and can’t even express how delicious this loaf was. The only thing now saving me from gaining 300 pounds is that I used my very last packet of yeast and the stores are completely out.
Thanks again for another wonderful recipe!
You’re so welcome Janet! N x
Made your soda bread recipe last night, baked one loaf last night and left another for this morning…dynamite! Best bread recipe ever! First loaf already all gone…excellent for breakfast…thank you!
This is great Darija, thanks so much for letting me know! N x
This bread is amazing!! Plain is fantastic but if you want to take it up a notch add 2 tsp Trader Joes everything but the bagel seasoning. Makes it out of this world!! I’m currently baking a loaf with cinnamon and chocolate!!
Sounds great Sarah, I’ll have to give it a try! N x
Hi Nagi, thank you for all your wonderful recipes. I have made this bread a number of times and love it. yesterday I was short of bread flour so used 2 cups and 1 cup of rye flour. I added a tbs of olive oil. It did not rise quite as much but was so delicious.
Hi Maryellenn, yes rye flour generally produces a more dense loaf, I’m glad it still worked though and you enjoyed it! N x
This bread tastes amazing and is so easy to make. Much nicer than my usual recipe which is a lot more hassle. Thanks so much, this is a keeper
I’m so glad you gave it a shot and love it Ann! N x
I have never attempted to bake bread until now – and wow just wow – it was incredible and oh so easy. Thank you, thank you, thank you, it was a big hit in our household and will be a regular in my repertoire! It was simply irresistible straight out of the oven and rested, lots of butter – yum!
Could you add olives and feta and still come out as gorgeous I wonder….?
Hi Marianne, yes you can definitely use add ins – people have sent me photos of this working successfully 🙂 N x
I was thinking roasted garlic and rosemary….
Fantastic recipe! Thank you. Turned out brilliant and is a recipe to keep for camping.
I’m so glad you love it Lana! N x
I baked this in the morning and it turned out perfect!!! Thank you so much 🙂
I was just wondering if you had any tips on keeping it crunchy during storage? I had a few more slices right now, and much of the original crunch seems to be gone (still tastes delicious though!)
Hi Christina, that’s just what happens unfortunately – much like store bought bread. You can either crisp it up by popping it into a hot oven for a short period of time, or store in a paper bag and it will remain slightly crunchy. N x
I love this recipe so much . This is my third time making this bread . Today I decided to add some chopped pepperoni while I was mixing the dough . I wasn’t sure if it was going to rise the same but I took a chance . It worked !! Delicious 😋
I LOVE this idea Annette!!! N x
Hi 😊
How is the best way of storing the bread once out of the oven and cooled
Thanks 😊
Hi Lace, I store mine in an airtight container 🙂 N x
Made this today and it looks great. Problem ocurred: the parchment paper is stuck like a layer of skin. Maybe it’s old paper, I’ll try this again it’s so easy, I’ll buy new paper. Failing that I’ll spray with Pam or equivalent
Hi Lee, and it was definitely baking paper not waxed paper? N x
Made this today, followed the recipe exactly. The bread came out perfect! Crunchy outside, soft inside. Thank you.
Wahoo, that’s great to hear Gisela! N x
Help! There seems to be a yeast shortage, we’re all stuck home, so everyone is baking (I’ve made this three times soooo good!). I’d like to try making my own fresh “starter” yeast. What would the equivalent measurement be for using fresh yeast, instead of the dry yeast packets?
I have now made this bread three times in the last two weeks. With plain (all purpose) flour, then with half plain flour and half whole meal flour, then with half plain flour and half semolina flour. Because I’m running out of plain flour and don’t want to go to the shops. Each loaf was amazing! Thank you, Nagi!
That’s great to hear Kathleen, I’m so happy you love the recipe! N x
I LOVE this bread!! Made it almost everyday for a week and ran myself out of flour.
I prefer to split the dough into two and “shape” it roughly on a baking sheet to get two longer ciabatta shaped breads, then cook on high for 20-25 minutes with a pan of boiling water on the bottom shelf.
It’s delicious used for sandwiches or toast and is literally my favourite bread recipe ever. I will not use another. Thank you Nagi!
Great idea Natalie! N x
Happy Easter Nagi! I have two quick questions. I have a proof mode on my oven – what temp would you recommend using for proofing? And do you think I could ad shredded cheese to this dough? It’s a fabulous tasting bread!
First bread recipe I tried and one that I think I will use for life! It’s so simple and life changing. Thank u for sharing!!
I enjoy making bread. But I have never tried a recipe that doesn’t require kneading. Wow! This bread is great, from the easy of making it (I let mine sit in the fridge overnight) to the wonderful flavor and texture! It’s now my go-to bread recipe. Thank you, Nagi!
It really was sooo easy and the bread turned out amazing! I love that all your recipes are so detailed, it’s very helpful, especially when making something for the first time. Thank you!