Baking bread at home is a delightful experience, and with the World’s Easiest Yeast Bread Recipe, you can enjoy fresh artisan-style bread without the fuss. This no-knead recipe is perfect for beginners and busy bakers alike. With just a few ingredients and minimal hands-on time, you’ll have a beautiful loaf that’s crusty on the outside and soft on the inside.
Why Make This Recipe
This recipe stands out because it requires no kneading, which means less effort and cleanup. The long rising time allows the flavors to develop beautifully, making this bread a perfect accompaniment to any meal or just for snacking with butter. Plus, the process is simple enough for anyone to follow, making it a great choice for both novice and experienced bakers.
How to Make World’s Easiest Yeast Bread
Ingredients:
- 3 cups (450g) flour (bread or plain/all-purpose) (Note 1)
- 2 tsp instant or rapid rise yeast (Note 2 for normal/active dry yeast)
- 2 tsp cooking/kosher salt (NOT table salt) (Note 3)
- 1 1/2 cups (375 ml) very warm tap water (NOT boiling or super hot, up to 55°C/130°F) (Note 4)
- 1 1/2 tbsp flour (for dusting)
Directions:
Mix Dough: In a large bowl, mix the flour, yeast, and salt. Add the warm water and stir with a wooden spoon until all the flour is combined. The dough will be wet and slightly messy, but it should not be runny like cake batter. Adjust with more water or flour if necessary
Rise: Cover the bowl with cling wrap or a plate and let it sit on the counter for 2 to 3 hours until the dough doubles in size. It will be wobbly like jelly and have bubbles on top (see video at 24 seconds). If it’s not rising after 1 hour, move it to a warmer spot .
Optional – Refrigerate for Flavor Development: At this point, you can bake the bread immediately (go to Step 5) or refrigerate the dough for up to 3 days to enhance the flavor (Note 9). If refrigerated, let it sit at room temperature for 45 – 60 minutes while the oven preheats.
Preheat Oven: Place a Dutch oven in the oven with the lid on. Preheat your oven to 230°C/450°F (220° fan) for 30 minutes prior to baking (Note 8 for no Dutch oven).
Shape Dough: Dust your work surface with 1 tbsp of flour and scrape the dough out from the bowl. Sprinkle the top with 1/2 tbsp of flour. Using a dough scraper or similar tool, fold the sides of the dough inwards about six times to create a rough round shape. Don’t worry about perfection; focus on deflating the bubbles.
Transfer to Paper: Place a large piece of parchment baking paper next to the dough and flip the dough upside down onto the paper (seam side down). Push it toward the center and reshape into a round shape. Remember, an imperfect shape creates more crunchy bits!
Dough in Pot: Carefully remove the hot Dutch oven from the oven. Use the parchment paper to lift the dough into the pot and cover it with the lid.
Bake: Bake the bread for 30 minutes with the lid on, then remove the lid and bake for another 12 minutes or until the bread is deep golden and crispy.
Cool: Let the bread cool on a rack for 10 minutes before slicing.
How to Serve World’s Easiest Yeast Bread
This bread is best served warm with butter, or you can enjoy it with your favorite spreads like jam or honey. It’s also delicious alongside soups, salads, or as part of a cheese platter.
How to Store World’s Easiest Yeast Bread
Store any leftover bread in a paper bag or wrapped in a clean cloth at room temperature for up to 2 days. For longer storage, slice and freeze the bread in an airtight bag for up to 3 months. Simply toast or let it thaw when ready to eat.
Tips to Make World’s Easiest Yeast Bread
- Use high-quality flour for the best results.
- Don’t skip the resting time; this is what makes the bread rise beautifully.
- Experiment with adding herbs, cheese, or spices to the dough for unique flavors.
Variation
For a more rustic flavor, try adding a mix of whole wheat flour or spelt flour into the white flour. You can also include ingredients like olives, nuts, or dried fruits for different tastes.
FAQs
Can I use active dry yeast instead of instant yeast?
- Yes, you can use active dry yeast. Just activate it in a little warm water before adding it to the dough.
What if my dough doesn’t rise?
- If the dough doesn’t rise, check the temperature of your kitchen. Try placing the dough in a warmer area or give it more time.
Is a Dutch oven necessary for this recipe?
- A Dutch oven helps create steam for a crusty loaf, but if you don’t have one, you can bake the bread on a baking sheet. Just add a pan with water at the bottom of the oven to create steam.
Enjoy your baking adventure with this simple and rewarding no-knead bread recipe!
World’s Easiest Yeast Bread
Ingredients
Main Ingredients
- 3 cups flour (bread or plain/all-purpose) Use high-quality flour for best results.
- 2 tsp instant or rapid rise yeast For normal/active dry yeast, see Note 2.
- 2 tsp cooking/kosher salt Do not use table salt.
- 1 ½ cups very warm tap water Do not use boiling or super hot water (up to 55°C/130°F).
- 1 ½ tbsp flour For dusting.
Instructions
Mixing Dough
- In a large bowl, mix the flour, yeast, and salt. Add the warm water and stir with a wooden spoon until all the flour is combined. The dough will be wet and slightly messy.
Rising
- Cover the bowl with cling wrap or a plate and let it sit on the counter for 2 to 3 hours until the dough doubles in size.
- If it’s not rising after 1 hour, move it to a warmer spot.
Optional Flavor Development
- You can bake the bread immediately or refrigerate the dough for up to 3 days to enhance the flavor. If refrigerated, let it sit at room temperature for 45 – 60 minutes while the oven preheats.
Preheating Oven
- Place a Dutch oven in the oven with the lid on. Preheat your oven to 230°C/450°F for 30 minutes prior to baking.
Shaping Dough
- Dust your work surface with 1 tbsp of flour and scrape the dough out from the bowl. Sprinkle the top with 1/2 tbsp of flour. Fold the sides of the dough inwards about six times to create a rough round shape.
Transferring Dough
- Place a large piece of parchment baking paper next to the dough and flip the dough upside down onto the paper (seam side down) and reshape into a round shape.
Baking
- Carefully remove the hot Dutch oven from the oven. Use the parchment paper to lift the dough into the pot and cover it with the lid.
- Bake the bread for 30 minutes with the lid on, then remove the lid and bake for another 12 minutes or until the bread is deep golden and crispy.
Cooling
- Let the bread cool on a rack for 10 minutes before slicing.
