World’s Easiest No-Knead Artisan Yeast Bread Recipe

Introduction

This is the world’s easiest yeast bread recipe – artisan style and completely no knead. It’s foolproof, requires minimal effort, and yields a crusty, golden loaf perfect for any occasion. Whether you’re new to baking or want a hassle-free bread, this method is ideal.

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

1. Step 1: In a large bowl, mix the flour, yeast, and salt together. Add the warm water and stir with the handle of a wooden spoon until all the flour is incorporated into a wet, sloppy dough—similar to jelly, not runny like cake batter. Adjust with a little more water or flour if necessary for consistency.
2. Step 2: Cover the bowl with cling wrap or a plate and leave it on the counter for 2 to 3 hours until the dough doubles in size, becomes wobbly, and the surface shows bubbles. If no rise after 1 hour, move it to a warmer spot.
3. Step 3 (Optional): For more flavor, refrigerate the risen dough for up to 3 days. Before baking, allow chilled dough to come to room temperature for 45–60 minutes.
4. Step 4: Preheat your oven to 230°C/450°F (220° fan). Place a 26cm (10″) or larger Dutch oven with its lid on inside the oven to heat for 30 minutes.
5. Step 5: Lightly flour your work surface with 1 tablespoon of flour. Scrape the dough out and dust the top with half a tablespoon of flour.
6. Step 6: Using a dough scraper or similar tool, fold the dough’s edges inward about six times to form a round shape and gently deflate any large bubbles. Don’t worry about a perfect shape.
7. Step 7: Place a sheet of parchment paper next to the dough, flip the dough upside down onto it (seam side down, smooth side up), then shape it into a loose round. Slightly uneven shapes create more crunchy crust.
8. Step 8: Carefully remove the hot Dutch oven from the oven, use the parchment to lift and place the dough inside, and cover with the lid.
9. Step 9: Bake covered for 30 minutes, then remove the lid and bake an additional 12 minutes until the bread is deep golden and crispy.
10. Step 10: Cool the bread on a wire rack for at least 10 minutes before slicing.

Tips & Variations

• If you don’t have a Dutch oven, use a baking sheet and place an oven-safe bowl or pot lid on top to trap steam for a crusty loaf.
• Use bread flour for a chewier crumb or all-purpose flour for a softer result.
• Adding herbs, garlic, or olives to the dough before rising can add flavorful twists.
• For a softer crust, brush the loaf with butter immediately after baking.

Storage

Store leftover bread in a paper bag or wrapped lightly in a kitchen towel at room temperature for up to 2 days to maintain its crust. For longer storage, slice and freeze in an airtight bag for up to one month. Reheat frozen slices in a toaster or oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but activate active dry yeast first by dissolving it in warm water and letting it sit for 5–10 minutes until frothy, then mix with the flour and salt.

Why is my dough not rising properly?

This usually happens if the water is too hot or too cold, or if the yeast is old. Make sure the water is warm (around 55°C/130°F) and your yeast is fresh. Also, keep the dough in a warm place to help it rise.

World’s Easiest No-Knead Artisan Yeast Bread Recipe

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★★★★★

4.5 from 96 reviews

This artisan no-knead yeast bread recipe offers a simple, foolproof way to make crusty, homemade bread with minimal effort. Using just basic ingredients and a straightforward mixing process, this bread requires no kneading, a long rise, and baking in a hot Dutch oven to achieve a golden, crunchy crust and soft, airy interior. Perfect for beginners and experienced bakers alike, it delivers delicious, bakery-quality bread at home.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 42 minutes
• Total Time: 2 hours 52 minutes (including rise time; longer if refrigerated overnight)
• Yield: 1 loaf (about 8 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: Artisan/Western
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dough

• 3 cups (450g) bread or plain/all-purpose flour
• 2 tsp instant or rapid rise yeast (see Note 2 for active dry yeast alternative)
• 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)

For Dusting and Shaping

• 1 1/2 tbsp flour (for dusting: 1 tbsp for work surface, 1/2 tbsp for dough top)

Instructions

1. Mix Dough: In a large bowl, combine the flour, yeast, and salt. Add the very warm water and mix thoroughly using the handle of a wooden spoon until all the flour is incorporated. The dough will be wet and sticky, not kneadable but not runny like cake batter. Adjust consistency with a little more water or flour if necessary.
2. Rise: Cover the bowl with cling wrap or a plate and leave it at room temperature for 2 to 3 hours until the dough doubles in size, appears jiggly like jelly, and has bubbles on the surface. If after 1 hour there is no rise, move it to a warmer spot to encourage fermentation.
3. Optional Refrigeration for Flavor: At this point, you can bake immediately or cover and refrigerate the dough for up to 3 days to develop additional flavor. If refrigerated, allow the dough to come to room temperature for 45 to 60 minutes before baking.
4. Preheat the Oven and Dutch Oven: Place a Dutch oven with its lid (26cm/10″ or larger) inside your oven and preheat to 230°C (450°F) or 220°C fan (425°F) for 30 minutes before baking to ensure the pot is extremely hot.
5. Shape Dough: Sprinkle your work surface with 1 tablespoon of flour. Use a dough scraper or similar tool to scrape the dough out of the bowl onto the floured surface. Sprinkle approximately 1/2 tablespoon of flour over the top of the dough.
6. Fold the Dough: Fold the dough inward from the edges about 6 times to roughly form a round shape. This process deflates some of the bubbles while forming a shape sturdy enough to move. Do not over-handle; the shape does not need to be perfect.
7. Transfer Dough onto Parchment Paper: Slide a sheet of parchment paper next to the dough, then flip the dough upside down onto the paper so the seam side is down and the smooth side is up. Push the dough toward the center of the paper and gently reshape it into a round form. Imperfections and lumps will result in more crunchy crust edges.
8. Place Dough into Dutch Oven: Carefully remove the hot Dutch oven from the oven. Use the parchment paper to lift and place the dough into the pot, then cover with the lid.
9. Bake: Bake the dough covered for 30 minutes, then remove the lid and bake uncovered for an additional 12 minutes or until the crust is deeply golden and crispy.
10. Cool and Serve: Remove the bread from the Dutch oven and cool on a wire rack for at least 10 minutes before slicing to allow the crumb to set.

Notes

• Note 1: Either bread flour or plain/all-purpose flour can be used; bread flour yields a slightly chewier crumb.
• Note 2: Instant or rapid rise yeast is preferred for speed, but active dry yeast can be used—proof it first in warm water.
• Note 3: Use kosher or cooking salt; if using table salt, reduce quantity by half to prevent over-salting.
• Note 4: Water temperature should be warm but not hot (around 55°C/130°F) to encourage yeast activity without killing it.
• Note 5: Dough consistency should be wet and sticky but hold shape; add a bit more water if flour is dry or a bit more flour if too runny.
• Note 6: If dough is slow to rise, placing it in a warmer spot, such as near a radiator or in a slightly warm oven, will help.
• Note 7: Preheating the Dutch oven is crucial to get the crispy crust and oven spring.
• Note 8: If you don’t have a Dutch oven, bake on a preheated baking stone or heavy tray, and steam the oven by placing a shallow pan of water on the bottom rack to trap moisture.
• Note 9: Refrigeration enhances flavor but is optional; remember to bring dough to room temperature before baking.

Keywords: no knead bread, easy yeast bread, artisan bread, homemade bread, Dutch oven bread, no knead artisan bread