If you’ve ever dreamed of making your own artisan bread at home but felt intimidated by the process, fear not! This guide will walk you through the world’s easiest yeast bread recipe.
It’s a no-knead, foolproof method that results in a loaf so crusty and delicious, you’ll think it came from a high-end bakery. Perfect for beginners and seasoned bakers alike, this recipe is forgiving, flexible, and guaranteed to impress.
Why This Recipe is a Game-Changer
Artisan bread is known for its crispy, chewy crust and airy crumb with big holes. Traditionally, achieving this requires time, skill, and sometimes specialized equipment. However, this recipe simplifies the process without compromising on quality. With just a few ingredients and minimal effort, you’ll have a loaf that’s as good as any you’d buy from a bakery.
Ingredients You’ll Need
- 3 cups (450g) flour: You can use bread flour for a chewier texture or all-purpose flour if that’s what you have on hand.
- 2 tsp instant or rapid rise yeast: If using active dry yeast, dissolve it in water before mixing with other ingredients.
- 2 tsp kosher salt: Avoid table salt as it’s too fine and can make the bread too salty.
- 1 1/2 cups (375 ml) very warm tap water: Ensure it’s warm but not hot enough to kill the yeast.
The Simple Steps
- Mixing the Dough: Combine flour, yeast, and salt in a large bowl. Add water and mix with a wooden spoon until incorporated. The dough will be wet and sticky—this is normal!
- Let it Rise: Cover the bowl with cling wrap or a plate and let it sit at room temperature for 2-3 hours. The dough should double in size and become bubbly.
- Optional Refrigeration: For enhanced flavor, refrigerate the dough for up to 3 days. This step is optional but recommended if you have time.
- Preheat Your Oven: If you have a Dutch oven, preheat it with the lid on at 230°C/450°F for 30 minutes. If not, use a metal pan and create steam by adding boiling water.
- Shape the Dough: Lightly flour your work surface and scrape the dough out of the bowl. Fold it a few times to form a round shape.
- Bake to Perfection: Place the dough on parchment paper and into your preheated Dutch oven or onto a baking tray if using the steam method. Bake covered for 30 minutes, then uncovered for another 12 minutes until golden brown.
Tips for Success
- If your dough isn’t rising, try moving it to a warmer spot.
- Don’t worry about shaping the dough perfectly; rustic shapes often yield more crunchy bits.
- Bread flour is preferred for a chewier crumb, but all-purpose flour works fine too.
- Store your baked bread in an airtight container to keep it fresh longer.
Make Ahead and Storage
You can prepare the dough ahead of time and refrigerate it for up to three days. This not only saves time but also enhances the flavor as enzymes in the yeast transform starch into sugar. Once baked, the bread stays fresh for two days and can be frozen for up to three months.
Nutrition Information
This bread is not only delicious but also relatively low in calories compared to store-bought options. Each slice contains approximately 155 calories, making it a guilt-free addition to any meal.
Conclusion
With this easy no-knead bread recipe, you can enjoy the satisfaction of homemade artisan bread without any of the stress. Whether you’re a novice or an experienced baker, this recipe is sure to become a staple in your kitchen. So go ahead, give it a try, and experience the joy of baking your own bread!
Happy baking!
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The World’s Easiest Yeast Bread: A Beginner’s Guide to Artisan Baking
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 45 minutes
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
This crusty, no-knead artisan yeast bread has a chewy golden crust and soft interior with airy holes—just like sourdough, but made with almost no effort. Perfect for beginners!
Ingredients
- 3 cups (450g) flour (bread or all-purpose)
- 2 tsp instant or rapid rise yeast
- 2 tsp kosher or cooking salt (not table salt)
- 1 1/2 cups (375 ml) very warm water (up to 55°C/130°F)
- 1 1/2 tbsp flour (for dusting)
Instructions
1. Mix flour, yeast, and salt in a large bowl. Add warm water and mix using the handle of a wooden spoon until no dry flour remains. Dough will be sticky and shaggy.
2. Cover bowl with cling wrap or plate. Let rise for 2–3 hours at room temperature until doubled, bubbly, and jiggly.
3. (Optional) Refrigerate dough for up to 3 days to enhance flavor.
4. If refrigerated, let dough sit on counter 45–60 minutes before baking.
5. Preheat oven to 230°C/450°F with Dutch oven inside for 30 minutes.
6. Dust work surface with 1 tbsp flour and gently scrape dough out onto it. Sprinkle top with 1/2 tbsp flour.
7. Using a dough scraper, fold dough over itself about 6 times to shape roughly into a round.
8. Flip onto parchment paper, seam-side down. Reshape gently if needed.
9. Carefully place dough (with paper) into preheated Dutch oven. Cover with lid.
10. Bake covered for 30 minutes, then uncovered for 12 more minutes until deeply golden and crisp.
11. Cool on rack for 10 minutes before slicing.
Notes
You can use bread or all-purpose flour. Bread flour yields chewier texture.
Use active dry yeast if needed—just dissolve in water first before mixing.
If using table salt, reduce to 1 1/4 tsp.
To simulate a Dutch oven, place pan of boiling water in oven during baking.
Refrigerated dough can be baked for up to 3 days later—improves flavor.
Great for toasting, sandwiches, or dipping in soups.
Nutrition
- Serving Size: 1 slice
- Calories: 155
- Sugar: 1g
- Sodium: 469mg
- Fat: 1g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
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