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

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!

View original recipe on recipetineats.com

breadsideswestern

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 10

Nutritional Information

Calories:155 kcal

Carbohydrate:32 g

Fat:1 g

Dietary Fiber:2 g

Protein:5 g

Saturated Fat:1 g

Sodium:469 mg

Sugar:1 g

Ingredients

3 cups (450g) flour (, bread or plain/all purpose (Note 1))

2 tsp instant or rapid rise yeast ((Note 2 for normal / active dry yeast))

1 1/2 tsp cooking salt / kosher salt (, HALVE if using table salt (Note 3))

1 1/2 cups (375 ml) very warm tap water (, NOT boiling or super hot (ie up to 55°C/130°F) (Note 4))

1 1/2 tbsp flour (, for dusting)

Instructions

Step 01
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).
Step 02
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).
Step 03
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.
Step 04
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.
Step 05
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)
Step 06
Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
Step 07
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.
Step 08
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!
Step 09
Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Step 10
Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
Step 11
Cool on rack for 10 minutes before slicing.

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