World's Easiest Yeast Bread recipe - Artisan, NO KNEAD
Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days! And tomorrow, make the Cheese Bread version!
Prep time: PT5M
Cook time: PT40M
Rating
4.97 stars (1775 reviews)
Keywords
artisan bread, crusty bread, easy homemade bread, no knead bread, No yeast bread
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))
1 1/2 tbsp flour (, for dusting)
Categories
Bread
Sides
Cuisine
Western
Steps
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.
Nutitrion
Serving Size: 1 serving
Calories: 155 kcal
Carbohydrates: 32 g
Protein: 5 g
Fat: 1 g
Saturated Fat: 1 g
Sodium: 469 mg
Sugar: 1 g
Reviews
M Jenkins on 2025-12-11 (5 stars): I've always wanted to try this recipe even though I don't own a Dutch oven. I made it the night before and left it in the fridge for 12 hours. I let the dough come to room temp before shaping and baking in a cake tin with a pan of boiled water on the shelf below. I was invited to a trip to the beach and overnight stay with friends to celebrate Christmas and the bread was a big hit. I am so happy with my first attempt and will make again. We enjoyed it topped with cheese or pate. Thankyou Nagi.
Dana Lynn on 2025-12-08 (5 stars): Talk about fool proof!!! I was letting it rest and my husband told me he was taking me out to dinner. After only resting for 45 minutes, I stuck it in the fridge. After about 3 And 1/2 hours I came home, pulled it out to come to room temperature. It was taking too long, so I literally started my dryer and after 5 minutes, I actually put it in there for about 5 minutes while dutch oven preheated in oven. Baked it for 20 minutes (made half the recipe and then 5 minutes with lid off. If this bread can survive ME, omg it can survive anyone!!! Making more tomorrow! My husband loved it!!! Thanks Nagi!!!
Tracy on 2025-11-22 (5 stars): Could I cook this with gluten free flour for my celiac friend??
Lois on 2025-11-14 (5 stars): Wow, this bread! I was worried, because my dough didn't look like the video, it was more stringy. I added more warm water and crossed my fingers. It rose beautifully, but it spread a bit more on my baking sheet than it did in the video. I don't have a dutch oven, so I used the hot water pan beneath method. I only cooked it for 30 minutes, and let it rest for 10. We had it with your beef soup, and what a great meal! My husband and I have decided that we are going to have a bread/cheese/cured meats meal with lots of red wine on New Years Eve! And butter of course, lots and lots of butter! I wonder if it would make a good pizza dough...
George Racz on 2025-11-13 (5 stars): I made this recipe a couple of times, with only the second time success. Then I got adventurous and in introduced a portion of tangzhong. Miracle, it was fresh after 8 days. Next step was preferment and tangzhong. Any beginner should go all the way to the perfection. Then the Japanese milk bread...
Jamie on 2025-10-23 (5 stars): I just made this in my new cast iron loaf pan and it looks amazing! I didn’t get as dark a crust on it because internal temp showed it was cooked and I didn’t want to over cook the inside. It looks delicious.
Georgina Olsen on 2025-10-22 (5 stars): Ive made this bread on numerous occasions. I frequently mix it in the morning and leave it to rise all day then continue with baking instructions. Sometimes I put seeds on top or Parmesan cheese.
I’ve successfully also made it into a focaccia shaped loaf, i stretch and pull it instead of leaving it rise untouched. Works well.
Laura Angle on 2025-10-17 (5 stars): Hi! I’ve made this bread several times and shared the recipe over and over again. So easy ! So good!!
My question is have you or anyone cooked/baked it in an airfryer? Just looking for time and temp mostly. The rest I can figure out. Thanks for sharing all your wonderful recipes!! Hugs to Dozer 🤗
Tiffany Price on 2025-10-03 (5 stars): I’m never buying bread again! So easy and delicious!!!
Anne on 2025-09-27 (5 stars): Accidently used Italian Semola Flour. Needed more water & was an interesting pale yellow colour. However, my Italian husband loved it
Glawish Sualeh on 2025-09-11 (5 stars): Tried it today. This bread is insanely easy and delicious. Trust me you won't be disappointed!
