There’s something wildly satisfying about pulling a golden, crackly loaf of bread out of the oven and realizing… you barely did anything. No messy kneading. No flour-dusted countertops. No bread-baking stress spiral. Just pure, bakery-level magic happening right in your kitchen. Sound too good to be true? Yeah, we thought so too—until this recipe showed up and changed everything.

This no-knead loaf is the definition of effortless excellence. It’s the kind of recipe beginners fall in love with because it just works, while seasoned bakers raise an eyebrow, take a bite, and quietly admit it’s legit. Thick, crispy crust? Check. Chewy interior with those big, irregular holes you expect from fancy sourdough? Absolutely. And the best part—this is Bread Without Starter, no sourdough babysitting required.

With 3 minutes of active effort (yes, really), this recipe proves that learning How To Make Fresh Bread doesn’t need to feel like a weekend project. Stir, rest, bake, done. IMO, this might be the gateway loaf that convinces you to Make Own Bread forever and never look back at store-bought again.

This recipe checks all the boxes:

• No kneading, no stand mixer, no drama

• Dutch oven recommended but totally optional

• Ultra-forgiving dough—let it rise for 2 hours or 3 days (your schedule, your rules)

• Easy Bread For Beginners, yet impressive enough to pass as a true Artisan Loaf Bread Recipe

It fits beautifully into collections like Homemade Yeast Bread Recipes Easy, Bread Recipe Instant Yeast, and even surprises fans of a classic Kneaded Bread Recipe. Whether you’re exploring Artisan Bread Flour Recipes or just want foolproof bread that delivers every single time, this loaf is a straight-up gold nugget. FYI—once you try it, buying bread again might feel… unnecessary.

Homemade No-Knead Yeast Bread Recipe - Easy Artisan Bread for Beginners

Author: Aleda Prep: 5 minutes Cook: 40 minutes Rise: 2 hours Yield: 10–12 slices

This unbelievably easy homemade bread delivers bakery-style results with almost zero effort. Think crackly, deeply golden crust, a chewy interior, and airy holes that rival sourdough—without the fuss. The dough is incredibly forgiving, so even if your timing or technique isn’t perfect, you’ll still end up with a loaf worth bragging about.

Ingredients

• 3 cups (450 g) bread flour or all-purpose flour
• 2 teaspoons instant or rapid-rise yeast
• 2 teaspoons kosher or cooking salt (avoid table salt)
• 1½ cups (375 ml) very warm tap water (warm, not hot—about 55°C / 130°F)

For shaping:

• 1½ tablespoons flour, for dusting

Instructions

1. Combine the dough
   In a large bowl, stir together the flour, yeast, and salt. Pour in the warm water and mix using a wooden spoon (or the handle) until no dry flour remains. The dough should look sticky and shaggy—too wet to knead, but not pourable like batter. Adjust with a touch of flour or water if needed.
2. First rise
   Cover the bowl loosely with plastic wrap or a plate. Leave at room temperature for 2–3 hours, until the dough doubles in size, jiggles when shaken, and shows bubbles on the surface. If it’s slow to rise, move it to a warmer spot.
3. Optional cold rest (for extra flavor)
   At this point, you can bake right away or refrigerate the dough for up to 3 days to deepen the flavor.
4. Bring dough to room temp
   If chilled, let the dough sit out for 45–60 minutes while the oven heats. Cold dough won’t rise or bake as well.
5. Preheat oven
   Place a Dutch oven with its lid inside the oven and preheat to 230°C / 450°F (220°C fan). Heat for at least 30 minutes.
6. Shape the dough
   Dust your work surface with 1 tablespoon of flour. Scrape the dough out of the bowl and sprinkle the top with the remaining flour. Fold the edges inward about 5–6 times to form a rough round. Don’t overthink it—this step is more about shaping than perfection.
7. Transfer to parchment
   Slide a sheet of baking parchment next to the dough and flip the dough onto it so the smooth side faces up. Gently nudge it into a round shape. Uneven edges are a good thing—they create extra crunch.
8. Bake
   Carefully remove the hot Dutch oven. Using the parchment, lower the dough into the pot and cover with the lid. Bake for 30 minutes covered, then remove the lid and bake another 12 minutes, or until the crust is deep golden and crisp.
9. Cool and serve
   Transfer the bread to a wire rack and let it cool for at least 10 minutes before slicing. Enjoy that crackly crust and airy crumb!

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