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
4.96 stars (2043 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))
1 1/2 tsp cooking salt / kosher salt (, HALVE if using 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
Joyce on 2026-06-11 (4 stars): Having hard time slicing it,
Bethany on 2026-06-10 (5 stars): This recipe is PERFECT and so forgiving even when you mess up. The first time I made this was with my bf and we definitely messed up multiple times as we did not read the recipe fully. We also got a bit confused at the water method. Now imagine an uncooked dough swimming in an umeasured amount of boiling water before baking. I was VERY confused but I'd never made bread before. Now you would think this would be a disaster but it actually turned out pretty decent. A bit dense and hard crust but actually edible and I even made a sandwich. I decided to try again, paying more attention (I also figured out what the water method actually was) this time and it came out PERFECTLY. Extremely easy to make make as well, most of it is just waiting. Would make again
Debbie on 2026-06-02 (5 stars): Absolutely wondeagain. Quick and easy. I have used white, wheat and rye flour and all have turned out perfect. I have my 5th loaf in the oven since finding this recipe a week ago. This is a fool proof recipe, comes out perfect every time. Husband keeps devouring it. Will not need to buy store bought bread again. Thank you!!
Debbie on 2026-06-02 (5 stars): Absolutely wondeagain. Quick and easy. I have used white, wheat and rye flour and all have turned out perfect. I have my 5th loaf in the oven since finding this recipe a week ago. This is a fool proof recipe, comes out perfect every time. Husband keeps devouring it. Will not need to buy store bought bread again. Thank you!!
Anne on 2026-05-17 (5 stars): A great winter companion to stews & soups.
Helen Shellard on 2026-05-09 (5 stars): Living on a remote island where frozen packaged bread is the only option and a limited kitchen. No baking paper, no Dutch oven so I tried it in a bread tin I bought. Delicious bread but don’t skip the baking paper. I left the whole bottom crust on the tin. Next loaf is being mixed tonight. I sourced baking paper!
Millie on 2026-05-08 (5 stars): Love this bread- I add (sometimes) fresh rosemary and roasted garlic! Delicious!
Lesley on 2026-05-03 (5 stars): This is another fantastic recipe from Nagi, who would buy bread! I have made it on plain flour and bread making flour too. Both flours make great bread. I also use a Dutch oven. I just need to find some mixed grains to add to the flour with the next loaf as cannot find flour with grains in it already. Thank you again Nagi.
Tracy on 2026-05-03 (5 stars): I’m still making this, or a variant, 1-2 times per week. Hasn’t failed me yet: plain, wholemeal, garlic, cheese, cheese & herb - all good. BUT has anyone used it in place of a cob loaf for the cheesy jalapeño dip?
Julie Katsanis on 2026-04-22 (5 stars): Did you do the first rise out on the kitchen bench? Did it double in size? You put the risen dough in the fridge overnight to develop flavour. If it didn’t rise at all, then the yeast you used had expired/out of date.
Christine on 2026-04-20 (5 stars): so easy! I add honey for a slightly sweet bread. I have a 5 qt pot with glass lid - it baked a lot faster than I think a traditional dutch oven would. Will try lowering the temp next time? not sure what to do
Crystal Hanson on 2026-04-20 (5 stars): This is delish! Thanks for sharing!
lesley on 2026-04-19 (5 stars): Forgot to add the stars! 5 stars for this recipe, thankyou again Nagi for another foolproof recipe!
