Making your own bread at home can feel daunting, but it doesn’t have to be. With the World’s Easiest Yeast Bread Recipe, you can whip up a crusty, delicious loaf without all the fuss of traditional bread-making methods. This no-knead recipe requires minimal ingredients and little effort, allowing you to enjoy fresh artisan bread whenever the craving arises.

Why You Will Love This Recipe

This recipe is perfect for anyone looking to bake bread without spending hours in the kitchen. It’s quick to prepare, and the results are wonderfully impressive. You can make this bread for a cozy family dinner, a weekend brunch, or even as a homemade gift for friends or neighbors. Plus, there’s something super satisfying about pulling a warm loaf from the oven that will have everyone asking for the secret behind your delicious creation.

How to Make World’s Easiest Yeast Bread Recipe – Artisan, No Knead

Ingredients:

3 cups (450g) flour (bread or plain/all-purpose)
2 tsp instant or rapid-rise yeast
1 1/2 tsp cooking salt / kosher salt (halve if using table salt)
1 1/2 cups (375 ml) very warm tap water (not boiling)
1 1/2 tbsp flour (for dusting)

Directions:

Mix Dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and mix with the handle of a wooden spoon until the flour is fully incorporated. The dough will be wet and sloppy. If it feels too runny or too dry, add a bit more water or flour to get the right consistency.
Rise: Cover the bowl with cling wrap or a plate and let it sit on the counter for 2 to 3 hours until it doubles in size. The dough should look bubbly and wobbly like jelly. If it hasn’t risen after an hour, try moving it to a warmer spot.
Optional – Refrigerate for Flavor: At this point, you can either bake the dough or refrigerate it for up to 3 days to improve the flavor. If you refrigerate it, take the dough out about 45-60 minutes before baking to let it warm slightly.
Preheat Oven: Put a Dutch oven (of at least 10 inches in diameter) in your oven and preheat it to 230°C (450°F) for about 30 minutes.
Shape Dough: Lightly flour your work surface and scrape the dough out of the bowl. Sprinkle a bit of flour on top and fold the dough inward a few times to shape it into a roundish form. Don’t worry too much about getting it perfect; it’s more important to deflate the bubbles.
Transfer to Paper: Lay a large piece of parchment paper next to the dough. Flip the dough onto the paper so the seam side is down and the smooth side is up. Reshape it gently if needed.
Bake: Carefully remove the hot Dutch oven from the oven. Use the parchment paper to lift the dough into the pot. Place the lid on and bake for 30 minutes. After that, remove the lid and bake for an additional 12 minutes or until the bread is a deep golden brown and crispy.
Cool and Slice: Let the bread cool on a rack for about 10 minutes before slicing.

How to Serve World’s Easiest Yeast Bread Recipe – Artisan, No Knead

This bread is best served warm with butter, olive oil, or your favorite dip. It makes a wonderful accompaniment to soups, salads, or pasta dishes. You can even enjoy a simple slice with some jam for breakfast or a snack!

How to Store World’s Easiest Yeast Bread Recipe – Artisan, No Knead

To keep your bread fresh, wrap it in a clean kitchen towel and store it at room temperature. If you need to keep it longer, consider freezing it. Slice the bread first, and then place it in a freezer bag. It will keep well for up to three months.

Tips to Make World’s Easiest Yeast Bread Recipe – Artisan, No Knead

Make sure your water is warm but not hot. Water temperatures can impact yeast activation.
Experiment with different types of flour to create unique flavors and textures.
For extra crispy crust, place a few ice cubes in the Dutch oven right before closing the lid to create steam.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes! If you choose to use active dry yeast, you may need to activate it in the warm water for about 10 minutes before mixing it with the flour.

What should I do if my dough doesn’t rise?

Make sure your yeast is fresh and check the temperature of your dough’s environment. If it’s too cold, try moving it to a warmer spot.

How do I know when my bread is done baking?

The bread should be a deep golden color and sound hollow when tapped on the bottom. If you have a thermometer, the internal temperature should reach around 90°C (195°F).

Now you’re ready to tackle your bread-making adventure with confidence! Enjoy the delightful aroma and the taste of freshly baked bread with your loved ones.

World's Easiest Yeast Bread Recipe – Artisan, No Knead

This no-knead yeast bread recipe allows you to create a crusty and delicious loaf with minimal effort and ingredients, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 42

Total Time 57

Servings: 8 slices

Course: Bread, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Main Ingredients

3 cups 3 cups (450g) flour (bread or plain/all-purpose)
2 tsp 2 tsp instant or rapid-rise yeast
1 1/2 tsp 1 1/2 tsp cooking salt / kosher salt (halve if using table salt)
1 1/2 cups 1 1/2 cups (375 ml) very warm tap water (not boiling)
1 1/2 tbsp 1 1/2 tbsp flour (for dusting)

Method

Mix Dough

In a large bowl, combine the flour, yeast, and salt.
Add the warm water and mix with the handle of a wooden spoon until the flour is fully incorporated.
The dough will be wet and sloppy. If it feels too runny or too dry, add a bit more water or flour to get the right consistency.

Rise

Cover the bowl with cling wrap or a plate and let it sit on the counter for 2 to 3 hours until it doubles in size.
The dough should look bubbly and wobbly like jelly. If it hasn’t risen after an hour, try moving it to a warmer spot.

Optional – Refrigerate for Flavor

At this point, you can either bake the dough or refrigerate it for up to 3 days to improve the flavor.
If you refrigerate it, take the dough out about 45-60 minutes before baking to let it warm slightly.

Preheat Oven

Put a Dutch oven (of at least 10 inches in diameter) in your oven and preheat it to 230°C (450°F) for about 30 minutes.

Shape Dough

Lightly flour your work surface and scrape the dough out of the bowl.
Sprinkle a bit of flour on top and fold the dough inward a few times to shape it into a roundish form.
Don’t worry too much about getting it perfect; it’s more important to deflate the bubbles.

Transfer to Paper

Lay a large piece of parchment paper next to the dough.
Flip the dough onto the paper so the seam side is down and the smooth side is up.
Reshape it gently if needed.

Bake

Carefully remove the hot Dutch oven from the oven.
Use the parchment paper to lift the dough into the pot.
Place the lid on and bake for 30 minutes.
After that, remove the lid and bake for an additional 12 minutes or until the bread is a deep golden brown and crispy.

Cool and Slice

Let the bread cool on a rack for about 10 minutes before slicing.

Notes

This bread is best served warm with butter, olive oil, or your favorite dip. Store the bread wrapped in a clean kitchen towel at room temperature or freeze it for longer storage.