I keep this beginner-friendly no‑knead yeast bread in my back pocket for days I want fresh homemade bread without fuss. With just flour, yeast, salt, and water, it bakes into a crusty, tender loaf that’s perfect for sandwiches, toast, or soup.
Why You’ll Love This Recipe
I love how this loaf is practically foolproof—it skips kneading, takes minimal hands-on time, and still gives bakery-level results. The dough ferments in the bowl, then bakes in a hot Dutch oven for a golden crust and soft interior. It’s ideal for anyone new to bread baking or pressed for time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Bread flour (or all-purpose if that’s what I have)
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Instant yeast
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Salt
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Warm water
Directions
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I stir flour, yeast, and salt in a large bowl, then slowly pour in warm water until the dough is sticky and shaggy.
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I cover the bowl and let it rise for 2–3 hours (or overnight in the fridge), until doubled in size.
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I preheat my oven and a Dutch oven (with lid) to 450 °F (230 °C).
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I gently fold the risen dough to shape it into a round, place it seam‑side down on parchment, and carefully transfer it to the Dutch oven.
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I bake with the lid on for 20 minutes, then uncover and bake another 15–20 minutes until golden crust forms.
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I let the loaf cool at least one hour before slicing to preserve structure.
Servings and timing
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Servings: Yields one medium loaf, about 12 slices.
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Prep time: ~5 minutes
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First rise: 2–3 hours (or overnight chilled)
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Bake time: 35–40 minutes
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Total time: ~3–4 hours (mostly hands-off)
Variations
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Flour swap: I use all‑purpose if I don’t have bread flour; crust comes out slightly softer.
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Add-ins: I stir in herbs, garlic, cheese, or seeds for more flavor.
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Overnight option: I let the dough rise slowly in the fridge up to 24 hours for deeper taste.
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Dutch oven substitute: I bake the loaf on a preheated baking stone or cast-iron pot, and add steam with a pan of boiling water.
Storage/reheating
I let the loaf cool completely, then store it in a bread bag or airtight container at room temperature for up to 2 days. For longer, I slice and freeze—then toast or warm slices in a 350 °F oven for 5–10 minutes to refresh the crus.
FAQs
Can I use active dry yeast instead of instant?
Yes—I proof it first in warm water with a pinch of sugar, then return to the recipe as written.
Do I really need a Dutch oven?
It helps form a crusty exterior, but I’ve baked it on a preheated baking sheet or cast-iron skillet with steam and still get great results.
Can I shape rolls instead of a loaf?
Absolutely! I divide the dough into portions, shape rolls, and bake about 20‑25 minutes, covered the first 10 minutes.
Why does my loaf sink in the middle?
That usually means a very wet dough, too much yeast, or under‑baking. Letting the dough rise fully and baking until the loaf sounds hollow helps.
What if I don’t let it cool before slicing?
If I slice too soon, the crumb becomes gummy—cooling fully sets the structure for clean slices.
Conclusion
I find this no‑knead yeast bread to be a game‑changer: simple, satisfying, and absolutely delicious. It delivers homemade bread without the usual stress or equipment, and it’s a staple I turn to when I crave warmth and comfort in bread form. I hope it becomes a favorite in your kitchen just like it has in mine!
Print
The Easiest Yeast Bread for Beginners
- Total Time: 1 hour 45 minutes
- Yield: 12 servings
Description
A simple, foolproof loaf recipe ideal for first-time bakers—it yields a soft, golden, aromatic bread perfect for sandwiches or to pair with soups.
Ingredients
3 cups (375 g) all-purpose flour, plus extra for kneading
2¼ tsp active dry yeast (1 packet)
1 Tbsp granulated sugar
1 tsp salt
1 cup warm water (110 °F/43 °C)
2 Tbsp unsalted butter, melted
Instructions
In a small bowl, combine warm water, sugar, and yeast. Stir and let sit 5–10 minutes until frothy.
In a large bowl, whisk together flour and salt.
Make a well in the flour mixture, pour in yeast mixture and melted butter. Stir until a shaggy dough forms.
Turn dough onto a lightly floured surface; knead for 6–8 minutes until smooth and elastic, adding small amounts of flour if sticky.
Lightly grease a bowl, place dough inside, cover, and let rise in a warm spot for about 1 hour or until doubled in size.
Punch down dough, shape it into a loaf, and place it into a greased 9×5″ loaf pan.
Cover again and let rise for 30–40 minutes, until it puffs slightly above the rim.
Preheat oven to 375 °F (190 °C).
Bake for 25–30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove from oven, let cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread
