World’s Easiest No-Knead Artisan Yeast Bread Recipe
Introduction
This is the world’s easiest yeast bread recipe—artisan-style and no kneading required. With just a few simple ingredients and minimal effort, you can enjoy a crusty, bubbly homemade loaf perfect for any meal.
Ingredients
- 3 cups (450g) flour (bread or plain/all-purpose)
- 2 tsp instant or rapid rise yeast
- 1 1/2 tsp cooking salt or kosher salt (halve if using table salt)
- 1 1/2 cups (375 ml) very warm tap water (up to 55°C/130°F, not boiling)
- 1 1/2 tbsp flour for dusting
Instructions
- Step 1: In a large bowl, mix the flour, yeast, and salt. Add the warm water and stir with the handle of a wooden spoon until all flour is incorporated. The dough will be wet and sloppy, not kneadable but thicker than batter. Adjust with a little more water or flour if needed.
- Step 2: Cover the bowl with cling wrap or a plate and leave it on the counter for 2 to 3 hours until it doubles in size and becomes bubbly and jelly-like. If it isn’t rising after 1 hour, move it to a warmer spot.
- Step 3: (Optional) For extra flavor, refrigerate the dough for up to 3 days. If refrigerated, let it come to room temperature for 45–60 minutes before baking.
- Step 4: Preheat your oven to 230°C/450°F (220° fan) with a covered Dutch oven (26cm/10″ or larger) inside for 30 minutes to get it very hot.
- Step 5: Sprinkle your work surface with 1 tablespoon of flour. Scrape the dough out and dust the top with 1/2 tablespoon flour. Fold the dough over itself about six times to create a rough round shape, deflating bubbles but don’t worry about perfect shaping.
- Step 6: Slide a piece of parchment paper next to the dough. Flip the dough upside down onto the paper (seam side down), then nudge it into a roundish shape. Imperfections add crunchy ridges!
- Step 7: Carefully remove the hot Dutch oven from the oven. Using the parchment paper, lift the dough and place it inside. Cover with the lid.
- Step 8: Bake covered for 30 minutes, then uncover and bake another 12 minutes or until the crust is deep golden and crispy.
- Step 9: Remove from the oven and let cool on a wire rack for 10 minutes before slicing and serving.
Tips & Variations
- If you don’t have a Dutch oven, bake the dough on a preheated baking stone or heavy tray and place an oven-safe bowl upside down over it to trap steam.
- Use bread flour for a chewier texture or plain flour for a softer crumb.
- Adding herbs or garlic to the dough before the first rise can infuse extra flavor.
- Adjust salt quantity to taste, especially if using table salt, which is saltier than kosher salt.
Storage
Store the bread in a paper bag or breadbox for up to 2 days to keep the crust crisp. For longer storage, slice and freeze in an airtight bag for up to 3 months. Reheat slices in a toaster or oven to revive the crust.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use active dry yeast instead of instant yeast?
Yes, you can use active dry yeast but activate it first by dissolving in warm water for 5–10 minutes before mixing with the flour.
What if my dough doesn’t rise?
Make sure the water temperature is warm but not hot, and find a warm spot for rising. If your kitchen is cool, placing the dough inside a turned-off oven with the light on can help.
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World’s Easiest No-Knead Artisan Yeast Bread Recipe
- Total Time: 2 hours 52 minutes (excluding optional refrigeration time)
- Yield: 1 loaf (about 10-inch diameter) 1x
- Diet: Vegetarian
Description
This recipe for the World’s Easiest Yeast Bread is an artisan-style, no-knead bread that yields a crusty, golden loaf with a tender, airy crumb. Using just a few basic ingredients and a simple mixing process, this bread requires minimal effort and time, relying on a long rise and baking in a preheated Dutch oven to develop flavor and texture. Perfect for beginners and bread enthusiasts alike, it’s a foolproof way to enjoy homemade bread with a crisp crust and soft interior.
Ingredients
Scale
Dry Ingredients
- 3 cups (450g) bread flour or plain/all-purpose flour
- 2 tsp instant or rapid rise yeast
- 1 1/2 tsp kosher or cooking salt (halve if using table salt)
- 1 1/2 tbsp flour for dusting
Wet Ingredients
- 1 1/2 cups (375 ml) very warm tap water (up to 55°C / 130°F, not boiling)
Instructions
- Mix Dough: In a large bowl, combine the flour, instant or rapid rise yeast, and salt. Add the very warm water and stir with the handle of a wooden spoon until all flour is incorporated. The dough will be wet and sticky, almost like jelly, but not runny like cake batter. Adjust by adding a little more water or flour if needed for the right consistency.
- Rise: Cover the bowl with cling wrap or a plate. Let the dough rise on the counter for 2 to 3 hours until it doubles in size, becomes wobbly like jelly, and the surface bubbles. If after one hour the rise is slow, move it to a warmer spot.
- Optional Refrigeration for Flavor: At this point, you can bake immediately or cover and refrigerate the dough for up to 3 days to develop more flavor. If refrigerated, allow dough to come to room temperature for 45–60 minutes before baking.
- Preheat Oven and Dutch Oven: Place a Dutch oven with the lid on in your oven and preheat to 230°C (450°F) or 220°C fan (about 450°F) for 30 minutes. This step ensures the Dutch oven is piping hot for optimal crust formation.
- Shape Dough: Lightly flour your work surface with 1 tablespoon of flour. Scrape the dough out of the bowl onto the surface, sprinkle the dough’s top with 1/2 tablespoon flour. Using a dough scraper or similar tool, fold the sides of the dough inward approximately six times to form a loose round shape. This deflates some bubbles and forms a manageable shape without overworking the dough.
- Transfer to Parchment Paper: Place a large piece of parchment paper next to the dough and invert the dough onto it so the seam side is down and the smooth side is up. Slide it towards the center and gently reshape it into a roundish shape. Imperfections or lopsided shapes are good—they create more crusty ridges.
- Place Dough into Hot Dutch Oven: Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, transfer the dough into the pot. Cover with the lid immediately.
- Bake Covered: Bake the bread covered for 30 minutes to trap steam and create a perfect crust.
- Bake Uncovered: Remove the lid and bake for an additional 12 minutes until the crust is deep golden brown and crispy.
- Cool: Remove the bread from the Dutch oven and cool on a wire rack for at least 10 minutes before slicing. This resting period helps set the crumb and prevents the bread from becoming gummy.
Notes
- Use instant or rapid rise yeast for best results. If using normal active dry yeast, proof it in warm water before mixing.
- The temperature of the water should be warm but not hot—up to 55°C (130°F)—to activate the yeast without killing it.
- If using table salt instead of kosher salt, cut the amount in half to avoid over-salting.
- Dough consistency is wet and sticky, unlike traditional kneaded bread doughs; avoid adding too much extra flour.
- Rising time will depend on ambient temperature; a warmer spot helps speed up fermentation.
- Refrigerating the dough enhances flavor by allowing slow fermentation; remove dough and let it come to room temperature before baking.
- If you don’t have a Dutch oven, use another heavy oven-safe pot with a lid or bake the dough on a preheated baking stone, covering with a metal bowl to trap steam.
- The folding step shapes the dough roughly and deflates large air bubbles without kneading.
- Prep Time: 10 minutes
- Cook Time: 42 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan / Western
Keywords: no knead bread, artisan bread, easy yeast bread, homemade bread, crusty bread, Dutch oven bread
