Go Back

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 minutes
Cook Time 42 minutes
Total Time 57 minutes
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
  1. In a large bowl, combine the flour, yeast, and salt.
  2. Add the warm water and mix with the handle of a wooden spoon until the flour is fully incorporated.
  3. 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
  1. 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.
  2. 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
  1. At this point, you can either bake the dough or refrigerate it for up to 3 days to improve the flavor.
  2. If you refrigerate it, take the dough out about 45-60 minutes before baking to let it warm slightly.
Preheat Oven
  1. 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
  1. Lightly flour your work surface and scrape the dough out of the bowl.
  2. Sprinkle a bit of flour on top and fold the dough inward a few times to shape it into a roundish form.
  3. Don’t worry too much about getting it perfect; it’s more important to deflate the bubbles.
Transfer to Paper
  1. Lay a large piece of parchment paper next to the dough.
  2. Flip the dough onto the paper so the seam side is down and the smooth side is up.
  3. Reshape it gently if needed.
Bake
  1. Carefully remove the hot Dutch oven from the oven.
  2. Use the parchment paper to lift the dough into the pot.
  3. Place the lid on and bake for 30 minutes.
  4. 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
  1. 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.