why make this recipe

This bread is very simple. It uses few ingredients and little work. You can make a rustic, crusty loaf with no kneading. The method fits busy beginners and home bakers who want good bread without stress.

introduction

This recipe shows an easy way to make a single loaf of yeast bread that looks and tastes like artisan bread. The dough is sticky and slow-risen. You bake it in a hot, covered pot (Dutch oven) to get a crisp crust and open crumb. You do not need special tools or skills. Follow the steps and you will have fresh bread in a few hours.

how to make The World’s Easiest Yeast Bread: A Beginner’s Guide to Artisan Baking

Mix dry ingredients, add warm water, and stir until the dough is just combined. Let the dough rise until doubled and bubbly. Optionally chill the dough to build more flavor. Shape the dough gently, place it on parchment, and bake it in a very hot, covered Dutch oven. Remove the lid near the end to brown the crust. Cool slightly, then slice.

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)

Directions :

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.
Cover bowl with cling wrap or a plate. Let rise for 2–3 hours at room temperature until doubled, bubbly, and jiggly.
(Optional) Refrigerate dough for up to 3 days to enhance flavor.
If refrigerated, let dough sit on counter 45–60 minutes before baking.
Preheat oven to 230°C/450°F with Dutch oven inside for 30 minutes.
Dust work surface with 1 tbsp flour and gently scrape dough out onto it. Sprinkle top with 1/2 tbsp flour.
Using a dough scraper, fold dough over itself about 6 times to shape roughly into a round.
Flip onto parchment paper, seam-side down. Reshape gently if needed.
Carefully place dough (with paper) into preheated Dutch oven. Cover with lid.
Bake covered for 30 minutes, then uncovered for 12 more minutes until deeply golden and crisp.
Cool on rack for 10 minutes before slicing.

how to serve The World’s Easiest Yeast Bread: A Beginner’s Guide to Artisan Baking

Serve warm or at room temperature. Slice and eat with butter, olive oil, cheese, or soup. Toast slices for sandwiches or make bruschetta. Fresh bread is best the day you bake it.

how to store The World’s Easiest Yeast Bread: A Beginner’s Guide to Artisan Baking

Store bread at room temperature in a paper bag or wrapped in a clean kitchen towel for 1–2 days. For longer storage, slice and freeze in a sealed bag for up to 3 months. Reheat frozen slices in a toaster or warm a whole loaf in a low oven.

tips to make The World’s Easiest Yeast Bread: A Beginner’s Guide to Artisan Baking

Use very warm water but not over 55°C/130°F to protect yeast.
Do not add extra flour to make the dough smooth; sticky dough gives better texture.
Use a heavy covered pot (Dutch oven) for steam and crust.
If you refrigerate the dough, plan extra time for it to warm before baking.
Handle the dough gently when shaping to keep gas inside.

variation (if any)

Add 1–2 tbsp of olive oil to the dough for a softer crumb.
Mix in 1/2 cup chopped olives, herbs, or cheese for flavor.
Use whole wheat (replace up to half the flour) — expect a denser loaf and add a little more water if needed.

FAQs

Q: Can I use active dry yeast instead of instant yeast?
A: Yes. If you use active dry yeast, dissolve it in the warm water first and wait 5–10 minutes until it foams, then mix with the dry ingredients.

Q: Do I need a Dutch oven?
A: A heavy pot with a tight lid works best. If you do not have one, use a baking tray and place a small pan of hot water in the oven to add steam, but the crust may be less crisp.

Q: Why is my dough very sticky?
A: Sticky dough is normal for this method. Do not add too much flour. The stickiness helps create an open crumb and good oven rise.

Q: Can I make smaller or larger loaves?
A: Yes, scale ingredients up or down, but adjust baking time. Smaller loaves bake faster; larger loaves need more time.

Q: How do I get a darker, crispier crust?
A: Bake a few minutes longer uncovered at the end, or brush the top lightly with water before baking for more shine and crisp.

Conclusion

If you want to try a different, starter-based approach to bread that builds flavor over days, see Sourdough Bread: A Beginner’s Guide – The Clever Carrot.