World's Easiest Yeast Bread
A simple no-knead recipe for artisan-style bread that is crusty on the outside and soft on the inside, perfect for beginners.
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.
Notes
This bread is best served warm with butter or your favorite spreads. Store leftover bread in a paper bag or clean cloth for up to 2 days. For longer storage, slice and freeze for up to 3 months. Don't skip the resting time; this is important for the rise.