Name: World’s Easiest No-Knead Artisan Yeast Bread Recipe
Prep time: 10 min
Cook time: 42 min
Total time: 2 h 55 min
Cuisine: Artisan
Ingredients: 3 cups (450g) flour (bread or plain/all purpose); 2 tsp instant or rapid rise yeast; 2 tsp cooking or kosher salt (not table salt); 1 1/2 tbsp flour (for dusting); 1 1/2 cups (375 ml) very warm tap water (up to 55°C/130°F, not boiling)

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Introduction

This artisan yeast bread is a simple, no-knead recipe perfect for anyone wanting fresh homemade bread with minimal effort. It yields a crusty, golden loaf with a tender interior, ideal for sandwiches or dipping in olive oil.

A close-up view of a round loaf of bread with a golden brown, crusty top dusted with white flour, showing deep cracks and a toasted texture; below it, a slice of bread reveals a soft, pale cream interior with irregular air pockets and a slightly chewy crumb. The bread rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (450g) flour (bread or plain/all purpose)
2 tsp instant or rapid rise yeast
2 tsp cooking or kosher salt (not 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

Step 1: Mix flour, yeast, and salt in a large bowl. Add warm water and use the handle of a wooden spoon to stir until all the flour is incorporated. The dough will be wet and sloppy, not kneadable, but not runny like cake batter. Adjust with more water or flour if necessary for the right consistency.
Step 2: Cover the bowl with cling wrap or a plate and leave it on the counter for 2 to 3 hours. The dough should double in volume, become wobbly like jelly, and have a bubbly top. If it isn’t rising after 1 hour, move it to a warmer spot.
Step 3: (Optional) You can refrigerate the dough at this stage for up to 3 days to develop more flavor, or proceed directly to baking.
Step 4: If refrigerated, let the dough sit at room temperature for 45 to 60 minutes before baking to take the chill off.
Step 5: Preheat the oven to 230°C (450°F) with a Dutch oven inside, lid on, for 30 minutes. Use a 26cm (10″) or larger Dutch oven.
Step 6: Sprinkle your work surface with 1 tablespoon flour. Scrape the dough out of the bowl and sprinkle the top with 1/2 tablespoon flour.
Step 7: Fold the sides of the dough inward about six times using a dough scraper or similar tool to form a rough round shape. This helps deflate bubbles and creates a manageable loaf.
Step 8: Place a large piece of parchment paper next to the dough, then flip the dough upside down onto the paper so the seam is down. Slide the dough towards the center and reshape gently into a round shape. Imperfect shapes add crunchy ridges.
Step 9: Carefully remove the hot Dutch oven from the oven. Using the parchment, transfer the dough into the pot and cover with the lid.
Step 10: Bake the bread covered for 30 minutes, then remove the lid and bake uncovered for an additional 12 minutes or until the crust is deep golden and crispy.
Step 11: Remove from the oven and cool on a rack for 10 minutes before slicing.

Tips & Variations

Use bread flour for a chewier texture, or all-purpose for a lighter crumb.
If you don’t have a Dutch oven, bake the dough on a preheated baking stone or heavy baking sheet and place a pan of water in the oven to create steam.
For extra flavor, add herbs, garlic powder, or seeds into the dough before mixing.
Be patient with the rise; a warmer spot speeds fermentation, but too hot can kill the yeast.

Storage

Store the bread wrapped in a clean tea towel at room temperature for up to 2 days. For longer storage, slice and freeze in an airtight bag for up to 3 months. Reheat slices in a toaster or oven to restore crispness.

How to Serve

A close-up view of a single slice of rustic bread with a golden-brown crust and light, fluffy interior full of large and small air holes. The bread slice is positioned flat, showing its soft, slightly uneven texture with a few crispy edges. Around the slice, parts of the whole loaf with the same crust texture can be seen, resting on a white marbled surface with some crumbs scattered lightly. The image captures the warm, inviting look of fresh homemade bread. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but activate it first by dissolving in warm water with a pinch of sugar and letting it sit for 5–10 minutes until bubbly before adding other ingredients.

Why is my dough too sticky to handle?

This recipe produces a wet, sticky dough intentionally for airy bread. Use floured hands and surface when shaping, and avoid adding too much flour, which can make the bread dense.