World's Easiest Yeast Bread recipe - Artisan, NO KNEAD

Recipe video above. This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable. SEE NOTES for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days! And tomorrow, make the Cheese Bread version!

👥 10 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 5 min🔥 Cook: 40 min👤 Nagi📖 recipetineats

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●bowl
●wooden spoon
●oven
●dutch oven
●spatula
●knife
●pot

📝 Preparation Steps

Mix Dough: Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at ⏱️ 17 sec, Note 5).

Rise: Cover with cling wrap or plate, leave on counter for ⏱️ 2 - 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at ⏱️ 24 seconds). If after ⏱️ 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).

Optional – refrigerate for flavour development (Note 9): At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.

Take chill out of refrigerated dough – if you refrigerated dough per above, leave the bowl on the counter for ⏱️ 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.

Preheat oven (Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) ⏱️ 30 minutes prior to baking. (Note 8 for no dutch oven)

Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.

(450g) flour (, bread or plain/all purpose (Note 1))3 cupstbsp flour (, for dusting)1 1/2

Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.

Transfer to paper: Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape. Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!

Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.

Bake ⏱️ 30 minutes covered, then ⏱️ 12 minutes uncovered or until deep golden and crispy.

Cool on rack for ⏱️ 10 minutes before slicing.

Nutrition Facts

calories

155 kcal

fat Content

1 g

serving Size

1 serving

fiber Content

2 g

sugar Content

1 g

sodium Content

469 mg

protein Content

5 g

carbohydrate Content

32 g

saturated Fat Content

1 g

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