This World’s Easiest Yeast Bread is a phenomenal, no-knead artisan bread recipe that delivers bakery-quality results with just 3 minutes of active effort.
Whether you're a complete beginner or a bread connoisseur, you'll love the thick, crispy crust and the chewy, airy crumb with large holes, much like a traditional sourdough. It’s an incredibly forgiving "gold nugget" recipe that will make you never want to buy store-bought bread again!
• Minimal Effort: Requires no kneading and no stand mixer. You won't even get your hands dirty!
• Incredibly Forgiving: The dough is very flexible, with rise times ranging from 2 hours to 3 days—you choose what fits your schedule.
• Bakery Quality at Home: Achieve that signature thick, crunchy crust and a moist, chewy interior with beautiful air pockets.
• Only 4 Ingredients: Made with simple pantry staples: flour, yeast, salt, and water.
• Versatile Baking Options: While a Dutch oven is ideal for that "steam oven" effect, you can easily bake this on a simple tray with great results.
• Large Mixing Bowl (for the initial mix and rise)
• Wooden Spoon (use the handle for easy mixing)
• Dutch Oven / Cast Iron Pot (26cm/10" or larger, for the best crust)
• Parchment Paper (to transfer the wet dough easily)
• Dough Scraper or Spatula (to help shape the sticky dough)
• Wire Cooling Rack (to prevent a soggy bottom while cooling)
• Bread Flour or All-Purpose Flour (3 cups / 450g): Bread flour is recommended for a chewier texture and bigger holes, but all-purpose works beautifully too.
• Instant or Rapid Rise Yeast (2 tsp): No need to dissolve in water first—just mix it straight in! (See notes for Active Dry Yeast).
• Cooking / Kosher Salt (2 tsp): Essential for flavor and controlling the yeast fermentation. Avoid fine table salt if possible.
• Very Warm Tap Water (1 1/2 cups / 375ml): Not boiling! Aim for around 55°C/130°F to activate the yeast without killing it.
• Extra Flour (1 1/2 tbsp): For dusting your work surface during the rough shaping.
1. Mix the Dough: In a large bowl, combine the flour, yeast, and salt. Add the warm water and mix with the handle of a wooden spoon until all flour is incorporated. The dough will be wet, sticky, and sloppy—this is exactly what you want!
2. The First Rise: Cover the bowl tightly with cling wrap. Place it in a warm spot (25–30°C / 77–86°F) for 2 to 3 hours. The dough should double in size, become bubbly on top, and wobbly like jelly.
3. Optional Flavor Development: For the best taste, move the risen dough to the fridge for 8 hours up to 3 days. This slow fermentation creates a deeper, sourdough-like flavor.
4. Preheat Your "Oven": 30 minutes before baking, place your empty Dutch oven (with the lid on) into the oven and preheat to 230°C / 450°F.
5. Shape (Roughly!): Scrape the sticky dough onto a floured surface. Fold the sides inward about 6 times to form a rough round shape.
6. Transfer: Flip the dough upside down onto a piece of parchment paper (smooth side up, seams down).
7. Bake with Steam: Carefully place the dough (with the paper) into the piping hot Dutch oven. Cover with the lid and bake for 30 minutes.
8. Crisp it Up: Remove the lid and bake for another 12 minutes until the crust is deep golden brown.
9. Cooling: Let the bread cool on a wire rack for at least 10 minutes before slicing.
• Embrace the Stickiness: A wetter dough creates bigger holes and better texture.
• Hot Pot is Key: Preheating the Dutch oven is non-negotiable.
• Check Your Yeast: Expired yeast = no rise.
• The Lid Trick: Steam = oven spring.
• Patience Pays Off: Overnight fridge rise = best flavor.
Problem: My dough isn't rising.
Likely Cause: Expired yeast or water too hot.
Solution: Check yeast date and water temperature.
Problem: The bread is dense.
Likely Cause: Too much flour or short rise.
Solution: Measure accurately and wait for bubbles.
Problem: Burnt bottom.
Likely Cause: Too much direct heat.
Solution: Add a tray underneath.
Problem: Gummy center.
Likely Cause: Cut too early.
Solution: Wait 10–15 minutes minimum.
• Bread Flour = Chew
• No Dutch Oven: Add steam with hot water pan
• Flavor Boosters: Garlic, rosemary, cheese
• Emergency Bake: 2-hour rise works
• Reheat: 175°C / 350°F for 5–10 minutes
• Salted Butter
• Soups & Stews
• Olive Oil & Balsamic
• Bruschetta
• Cheese Board
• Room Temp: Airtight, 2 days
• Freezer: Up to 3 months
• Refresh: 180°C / 350°F for 5–8 minutes
A no-knead, 4-ingredient artisan bread with a crackly crust and a chewy, airy interior.
Combine the Dry Ingredients
In a large mixing bowl, add the flour, instant yeast, and salt. Stir briefly to evenly distribute the yeast and salt throughout the flour.
Add Water and Form the Dough
Pour the very warm tap water into the bowl. Using the handle of a wooden spoon or a sturdy spatula, mix until all the flour is fully hydrated. The dough will be sticky, loose, and shaggy—this wet consistency is essential for creating large air pockets.
First Rise (Room Temperature Fermentation)
Cover the bowl tightly with plastic wrap. Place it in a warm area for 2 to 3 hours, until the dough has doubled in size. The surface should look bubbly and the dough should jiggle when the bowl is gently shaken.
Optional Cold Fermentation (Flavor Boost)
For deeper flavor and a more complex, sourdough-style taste, transfer the covered bowl to the refrigerator for anywhere from 8 hours up to 3 days. The longer it rests, the more developed the flavor will be.
Preheat the Dutch Oven
Thirty minutes before baking, place the empty Dutch oven with its lid into the oven. Preheat the oven to 230°C / 450°F. This step is crucial to create intense heat and steam for proper oven spring.
Shape the Dough (Minimal Handling)
Lightly flour your work surface. Scrape the dough out of the bowl using a dough scraper. Sprinkle the top with a little flour, then fold the edges inward about 5–6 times to form a rough ball. Do not knead.
Transfer to Parchment Paper
Flip the dough seam-side down onto a sheet of parchment paper. This makes transferring the dough into the hot pot safe and easy.
Bake Covered (Steam Phase)
Carefully remove the hot Dutch oven from the oven. Lift the dough using the parchment paper and place it directly into the pot. Cover immediately with the lid and bake for 30 minutes.
Uncover and Crisp the Crust
Remove the lid and continue baking for an additional 10–12 minutes, until the crust turns deep golden brown and sounds hollow when tapped.
Cool Before Slicing
Transfer the bread to a wire rack and allow it to cool for at least 10–15 minutes. This resting time allows the interior crumb to finish setting and prevents a gummy texture.
