Introduction

This recipe for the World’s Easiest Yeast Bread is perfect for home bakers looking to create a delicious, crusty loaf with minimal effort. Using simple ingredients and no kneading, you can enjoy fresh bread that’s golden, soft inside, and full of flavor.

A close-up view of a round loaf of bread with one side cut to show a soft, airy inside with many holes and a golden-brown crust. The crust has a crispy texture with some parts darker brown and dusted with white flour, creating a pattern. The bread sits on a white plate, placed on a white marbled surface with a light beige cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Mix the flour, yeast, and salt in a large bowl. Add the warm water and stir using the handle of a wooden spoon until there is no dry flour left. The dough will be sticky and shaggy.
Step 2: Cover the bowl with cling wrap or a plate. Let the dough rise at room temperature for 2 to 3 hours until it has doubled in size, looks bubbly, and jiggles when you shake the bowl gently.
Step 3: (Optional) Refrigerate the dough for up to 3 days to develop more flavor.
Step 4: If refrigerated, let the dough sit on the counter for 45 to 60 minutes before baking.
Step 5: Preheat your oven to 230°C (450°F), placing a Dutch oven inside to heat for 30 minutes.
Step 6: Lightly dust your work surface with 1 tablespoon of flour. Gently scrape the dough out onto the floured surface and sprinkle the top with 1/2 tablespoon of flour.
Step 7: Using a dough scraper, fold the dough over itself about six times to shape it roughly into a round loaf.
Step 8: Flip the dough onto a piece of parchment paper, seam-side down. Gently reshape the dough if needed.
Step 9: Carefully place the dough with the parchment paper into the preheated Dutch oven and cover with the lid.
Step 10: Bake covered for 30 minutes, then remove the lid and bake for an additional 12 minutes until the crust is deeply golden and crisp.
Step 11: Remove the bread from the oven and cool it on a wire rack for 10 minutes before slicing.

Tips & Variations

Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
Add herbs like rosemary or thyme to the dough for extra flavor.
Try swapping half the water for milk for a richer loaf.
Make sure your water isn’t too hot to avoid killing the yeast; ideally, it should feel warm to the touch.
Letting the dough rise longer or refrigerating it enhances flavor and texture.

Storage

Store the bread wrapped in a clean kitchen towel at room temperature for up to 2 days. For longer storage, slice and freeze the bread, then toast or warm slices as needed. To refresh the crust, warm the bread in a hot oven for a few minutes before serving.

How to Serve

A loaf of round bread with a golden-brown crust sits on a white plate that has a rustic look, featuring cuts on the top that reveal soft, airy white inside layers with light browning around the edges. The crust looks crisp and crackly, with a mix of darker brown spots and lighter golden patches. The plate is placed on a white marbled surface with subtle veins, adding a clean and elegant background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you need to dissolve active dry yeast in warm water and let it sit for about 5 minutes until foamy before adding to the flour mixture.

What if my dough is too sticky to handle?

It’s normal for this recipe’s dough to be sticky. Use a dough scraper and dust your hands and work surface lightly with flour to make handling easier without adding too much extra flour.