World’s Easiest Yeast Bread Recipe – Artisan, No Knead
World’s Easiest Yeast Bread Recipe is a perfect choice for anyone looking to make fresh bread without the fuss of kneading. This no-knead artisan bread is incredibly simple to prepare and requires minimal effort, making it ideal for beginners or busy home cooks.
Why Make This Recipe
This no-knead artisan bread is delightful. You achieve a crisp crust and soft inside with just a few ingredients. Baking this bread fills your home with an amazing aroma. The simplicity of the method allows anyone to enjoy homemade bread without the stress of traditional techniques.
How to Make World’s Easiest Yeast Bread Recipe
Making this no-knead yeast bread is a breeze. Just follow these easy steps to create your own delicious loaf at home.
Ingredients
- 3 cups (450g) flour (bread or plain/all-purpose)
- 2 tsp instant or rapid rise yeast
- 2 tsp cooking/kosher salt (NOT 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, mix flour, yeast, and salt.
- Add water and stir using a wooden spoon to combine everything.
- The dough will be wet and sloppy. Adjust with more flour or water if needed.
Rise:
- Cover the bowl with cling wrap or a plate.
- Leave on the counter for 2–3 hours until it doubles in size and is bubbly.
- If it hasn’t risen in 1 hour, find a warmer spot.
Optional – Refrigerate for Flavor:
- You can bake right away or refrigerate the dough for up to 3 days for better flavor.
- If refrigerated, let it sit at room temperature for 45–60 minutes before baking.
Preheat Oven:
- Place a Dutch oven (at least 10″/26cm) in your oven.
- Preheat to 230°C/450°F for 30 minutes before baking.
Shape Dough:
- Sprinkle your work surface with 1 tbsp flour.
- Scrape the dough out of the bowl and sprinkle the top with 1/2 tbsp flour.
- Gently fold the sides inward to form a rough round shape.
Transfer to Paper:
- Slide a large piece of parchment paper next to the dough.
- Flip the dough onto the paper, smooth side up and seam side down.
- Reshape if necessary.
Dough in Pot:
- Carefully remove the hot Dutch oven from the oven.
- Use the parchment to place the dough inside.
- Put the lid on and bake for 30 minutes.
Bake Uncovered:
- After 30 minutes, remove the lid and bake for an additional 12 minutes or until golden brown.
Cool on Rack:
- Allow the bread to cool for 10 minutes on a rack before slicing.
How to Serve World’s Easiest Yeast Bread Recipe
This artisan bread is versatile. You can enjoy it plain, with butter, or your favorite spreads. It’s also great for making sandwiches, bruschetta, or dipping in soups. Serve with a side of olive oil for dipping for an Italian flair.
How to Store World’s Easiest Yeast Bread Recipe
Keep any leftover bread in a paper bag at room temperature for 1-2 days. If you want to store it longer, you can freeze slices in a zip-top bag. When ready to eat, thaw at room temperature or toast for a fresh-baked taste.
Tips to Make World’s Easiest Yeast Bread Recipe
- Use high-quality flour for the best taste.
- Make sure your water is warm but not too hot to avoid killing the yeast.
- If you want a softer crust, you can brush the top with melted butter right after baking.
Variation
For a different flavor, you can add herbs, cheese, or spices to the dough before letting it rise. Experiment with ingredients like garlic powder, rosemary, or even shredded cheese for delicious twists.
FAQs
Can I use regular yeast instead of instant yeast?
Yes, but you’ll need to activate it in warm water before adding it to the flour.
How do I know if my bread is done baking?
The bread should be golden brown and sound hollow when tapped on the bottom.
Can I buy equipment to help with this recipe?
Absolutely! You might find a Dutch oven useful. Buy it here.
No Knead Artisan Bread
Ingredients
Bread Ingredients
- 3 cups flour (bread or plain/all-purpose) Use high-quality flour for the best taste.
- 2 tsp instant or rapid rise yeast You can also use regular yeast but it needs to be activated in warm water.
- 2 tsp cooking/kosher salt Do NOT use table salt.
- 1.5 cups very warm tap water The water should be warm but not too hot to avoid killing the yeast.
- 1.5 tbsp flour (for dusting)
Instructions
Mix Dough
- In a large bowl, mix flour, yeast, and salt.
- Add water and stir using a wooden spoon to combine everything.
- The dough will be wet and sloppy. Adjust with more flour or water if needed.
Rise
- Cover the bowl with cling wrap or a plate.
- Leave on the counter for 2–3 hours until it doubles in size and is bubbly.
- If it hasn’t risen in 1 hour, find a warmer spot.
Optional – Refrigerate for Flavor
- You can bake right away or refrigerate the dough for up to 3 days for better flavor.
- If refrigerated, let it sit at room temperature for 45–60 minutes before baking.
Preheat Oven
- Place a Dutch oven (at least 10″/26cm) in your oven.
- Preheat to 230°C/450°F for 30 minutes before baking.
Shape Dough
- Sprinkle your work surface with 1 tbsp flour.
- Scrape the dough out of the bowl and sprinkle the top with 1/2 tbsp flour.
- Gently fold the sides inward to form a rough round shape.
Transfer to Paper
- Slide a large piece of parchment paper next to the dough.
- Flip the dough onto the paper, smooth side up and seam side down.
- Reshape if necessary.
Dough in Pot
- Carefully remove the hot Dutch oven from the oven.
- Use the parchment to place the dough inside.
- Put the lid on and bake for 30 minutes.
Bake Uncovered
- After 30 minutes, remove the lid and bake for an additional 12 minutes or until golden brown.
Cool on Rack
- Allow the bread to cool for 10 minutes on a rack before slicing.
