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World's Easiest Yeast Bread - Artisan, No Knead Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 6 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 42 minutes
  • Total Time: 2 hours 52 minutes (plus optional refrigeration time)
  • Yield: 10 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Artisan

Description

This World's Easiest Yeast Bread recipe is an artisan-style, no-knead bread that requires minimal effort and yields a crusty, golden loaf with a chewy interior. Utilizing instant yeast and a hot Dutch oven, this bread is perfect for beginner bakers looking to achieve bakery-quality results at home without complicated techniques or equipment.

Ingredients

Main Ingredients

  • 3 cups (450g) flour (bread or plain/all purpose)
  • 2 tsp instant or rapid rise yeast
  • 1 1/2 tsp cooking salt / kosher salt (halve if using 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

  1. Mix Dough: In a large bowl, combine the flour, yeast, and salt. Add the very warm water, then stir with the handle of a wooden spoon until all the flour is incorporated. The dough will be wet and sloppy but not runny; adjust water or flour as needed for a slightly sticky consistency.
  2. Rise: Cover the bowl with cling wrap or a plate and leave on the counter for 2 to 3 hours until the dough doubles in volume, becomes wobbly and jelly-like, and top bubbles form. If it hasn’t risen after 1 hour, place it somewhere warmer.
  3. Optional Refrigeration for Flavor Development: You may bake immediately or refrigerate the dough for up to 3 days to deepen the flavor.
  4. Warm Dough: If refrigerated, remove from fridge and let the dough rest on the counter for 45 to 60 minutes while preheating the oven to bring it closer to room temperature for better rising.
  5. Preheat Oven and Dutch Oven: Place a Dutch oven with lid (26cm/10" or larger) inside your oven and preheat to 230°C/450°F (220° fan) for 30 minutes before baking. This prepares the pot for baking with radiant heat.
  6. Shape Dough: Lightly dust your work surface with 1 tablespoon of flour. Scrape the dough out of the bowl and sprinkle the top with 1/2 tablespoon of flour.
  7. Form Dough: Using a dough scraper or similar utensil, fold the sides of the dough inward about 6 times to roughly shape it into a round. This deflates some of the gas bubbles and forms a shape that’s easy to handle.
  8. Transfer Dough to Paper: Slide a large piece of parchment paper next to the dough and flip the dough upside down onto it (seam side down, smooth side up). Push the dough slightly towards the middle and reshape it round-ish; being slightly lopsided adds to the crust texture.
  9. Place Dough in Hot Dutch Oven: Carefully remove the preheated Dutch oven from the oven. Using the parchment paper as a sling, place the dough inside the pot and cover with the lid.
  10. Bake Covered: Bake the dough covered for 30 minutes to trap steam, which helps develop the crust.
  11. Bake Uncovered: Remove the lid and bake for an additional 12 minutes, or until the crust is deep golden and crispy.
  12. Cool: Remove the bread from the pot and cool on a wire rack for 10 minutes before slicing to finish the cooking and avoid gummy texture.

Notes

  • Use bread flour for a chewier crumb or all-purpose flour for a lighter texture.
  • If using active dry yeast instead of instant yeast, dissolve it in the warm water and allow it to activate before mixing.
  • Adjust salt amount if using fine table salt; halve the quantity for standard table salt.
  • Water should be warm but not hot, ideally up to 55°C/130°F to avoid killing the yeast.
  • Video references provide visual guides for dough consistency and rise.
  • If the dough isn’t rising well, place it in a warmer spot such as near a stove or on top of a refrigerator.
  • If you don’t have a Dutch oven, bake the dough on a preheated baking stone or heavy baking tray and create steam by placing a pan of water in the oven.
  • Parchment paper is essential for transferring the dough safely into the hot pot without burns or deforming the shape.
  • Refrigerating the dough before baking can enhance flavor due to slow fermentation, but is optional.

Find it online: https://suerecipe.com/worlds-easiest-yeast-bread-artisan-no-knead-recipe/