Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD crusty bread Recipe
It is a phenomenal bread recipe. The most effective, EASY yeast bread you’ll ever make, newcomers love how easy it’s whereas bread connoisseurs admire the Artisan bread qualities – the thick crispy crust and chewy crumb with massive fats holes like sourdough!
No knead, 3 minutes energetic effort, very forgiving recipe. Make this at the moment, then the Cheese Bread model tomorrow!
That is a unprecedented white bread recipe with excellent outcomes. Whereas it’s simple and forgiving, making it appropriate for newcomers, skilled bakers will recognise and admire the Artisan bread traits – massive holes within the crumb like your favorite sourdough bread with that signature chewiness, and a thick, crispy crust.
It’s a gold nugget recipe, and you could by no means purchase bread once more after making an attempt this!
Right here’s why it’s really easy:
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No knead, no stand mixer
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3 minutes energetic effort – you received’t even get your arms soiled
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Dutch oven (forged iron pot) very best however not vital
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Extremely forgiving dough, with rise occasions starting from 2 hours to three days (sure, actually, you select what works for you)
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Straightforward however but no compromise on high quality of bread
Right here’s what it’s essential to make selfmade bread from scratch – yeast, flour, salt and water. Yep, actually, that’s it!
No yeast?
Make this well-known Irish Soda Bread as an alternative, or this unimaginable No Yeast Sandwich bread based mostly on the standard Australian Damper!
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Yeast – my base recipe makes use of Fast Rise or On the spot Yeast which doesn’t must be dissolved in water. However it works simply as nicely with regular yeast (“Energetic Dry Yeast” or simply “dry yeast”) – you simply want to vary the order of the steps and dissolve the yeast in water first. The bread comes out precisely the identical!
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Finest flour for selfmade bread – use bread flour should you can. Bread flour has extra protein in it than regular flour which implies extra gluten, and this makes the dough extra elastic and yields a extra fluffy but chewy texture contained in the bread, in addition to creating the large holes you see within the pictures, like sourdough bread. Nonetheless, this bread remains to be spectacular made with regular flour too!
1. Make moist sticky dough
2. Rise!
OPTIONAL – develop flavour: As soon as dough has risen, you’ll be able to bake instantly. OR, for higher flavour, refrigerate for at least 8 hours, as much as 3 days. Time = higher flavour improvement.
No dutch oven? No downside! Simply bake it on a tray – see the recipe notes.
3. Preheat oven & pot
half-hour earlier than dough has risen, or whereas refrigerated dough is coming to room temperature, place dutch oven (forged iron pot) within the oven to preheat at 230°C/450°F.
Sizzling oven + scorching pot = bread rising enhance!
4. Scrape dough out
Scrape dough out of bowl onto floured work floor. It is going to be moist and sticky and that’s precisely what you need – as a result of we are going to not be kneading it! The truth is, you received’t even contact it along with your hand.
PRO TIP: Dough dealing with and shaping approach devised to minimise addition of flour. Much less flour = wetter dough = larger air pockets, fluffier bread and extra moist.
5. Form the dough very roughly
Use a dough scraper or something of comparable form (spatula, cake server, or massive knife) to fold the edges in so it roughly resembles a spherical disc.
Don’t get too hung up on the shaping – you’ll deform it within the subsequent step!! This step is especially to deflate the dough.
6. FLIP dough the other way up onto paper
Slide a big piece of baking / parchment paper subsequent to the dough, then flip it the other way up onto the paper utilizing the scraper so the seams from the step above are face down, and you’ve got the graceful facet up.
Slide/push the dough into the centre, then briefly reshape it right into a spherical or barely oval form.
Don’t get too hung up on a neat form – this bread is meant to be rustic! Moreover, scruffier form = extra superior crispy ridges
7. Put together to bake!
Take away extremely popular pot from oven, then use paper to select up the dough and put it within the pot, and put the lid on.
See recipe notes for no dutch oven technique.
8. Bake!
Bake for half-hour with the lid on (this creates a steamer impact, permitting the bread to rise whereas it cooks earlier than crust units), then 12 minutes with the lid off to brown and crisp up the crust. The floor will crack – and also you need this, for additional crispy ridges!! And it seems to be genuine, similar to the Artisan bread you purchase at bakeries. 😇
Cool for 10 minutes earlier than slicing. That is necessary – to let the centre of the bread end cooking (should you slice too early, it would appear a bit doughy. Endurance was by no means my best advantage, so I learnt this primary hand!)
Keep in mind – you can also make this bread recipe WITHOUT a dutch oven!
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Unfastened, sticky dough = simpler to rise than firmer dough.
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No kneading = tough dough, however as a result of the dough is so delicate, it puffs up sufficient to “clean out” the roughness.
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Why you want a preheated dutch oven for no knead bread recipes – to create a steamy surroundings to present the bread an increase enhance earlier than the crust units (which stops the bread from rising). Skilled bakeries are geared up with steam ovens – the forged iron pot is the house technique!
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Don’t have a dutch oven? No downside! Recreate the steamy surroundings by inserting scorching water in a pan within the oven, and bake the bread on a tray.
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Massive holes within the crumb – free dough from much less flour, excessive oven temp and preheated pot permits the yeast to present the bread an amazing rise enhance, creating massive air pockets. Additionally using bread flour relatively than regular flour helps – you get much less massive holes utilizing regular flour.
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Bake instantly if it’s a bread emergency….
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…however you’ll be rewarded with tastier bread should you depart the dough 8+ hours within the fridge! I usually make dough very first thing within the morning (it takes 3 minutes!) then bake that night time. Or make dough at night time and bake within the morning. (~12 hrs in fridge for each situations)
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Why refrigerating the dough creates a greater tasting bread – as a result of the fridge slows down the fermentation of the yeast (ie dough stops rising, if it stored rising it will kill the rising energy of the yeast), permitting the enzymes within the yeast to do their work, remodeling starch into sugar which creates a extra flavourful bread. So we let the dough rise first, then refrigerate it.
Every part you do with bread you purchase, you are able to do with this bread. It really has the construction of bakery bread, so there are not any limits!
Eat it recent out of the oven, slathered with butter. Make sandwiches, toast it, mop plates clear, dunk it in soups and stews. Make bruschetta, garlic bread, grilled cheese, CHEESY garlic bread or Cheese and Garlic CRACK Bread!
I hope you take pleasure in this crusty bread recipe as a lot as I do. This actually is a kind of gold nugget recipes that you simply’ll make as soon as and treasure endlessly! – Johnsat x
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)
- 2 tsp cooking / kosher salt , NOT 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
- 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).
- 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).
- 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.
- 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.
- 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)
- Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
- 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.
- 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!
- Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
- Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
- Cool on rack for 10 minutes before slicing.
Notes
MAKE AHEAD/Storage:
Fridge up to 3 days – Rise dough per recipe, then leave in bowl and refrigerate up to 3 days. Flavour gets better with time. Dough will stay bubbly for a day or two, then will deflate – that’s fine. Shape into round and place on paper per recipe, then leave for 45 – 60 minutes to take the chill out of it, then bake per recipe. Cold dough won’t rise as well.
Bread in photos & video is 2 hr rise, immediate bake.
Cooked bread – great fresh for 2 days, then after that, better warmed or toasted. Keep in an airtight container or ziplock bag. This stays more fresh than usual homemade bread, especially if you use bread flour.
Freeze cooked bread for up to 3 months.
1. Flour – bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.
Wholemeal/wholewheat flour – start with 30g/ 1/4 cup less flour and just add more as needed to get the consistency shown in the video (because wholemeal flour is a bit more absorbent than white, I find).
2. Yeast – use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.
3. Salt – reduce to 1 ¼ tsp if using table salt (finer grains = less volume for same amount of salt) otherwise it will be too salty.
4. Water temperature – if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.
5. Dough consistency can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at 17 seconds and photos above.
6. Dough rising – time will vary depending on room temperature, humidity, flour you use etc. It’s fine if it rises faster or slower – you just need to achieve the dough rise as specified (double volume, bubbly surface, wobbly consistency, per video at 24 seconds). I told you – this recipe is forgiving!
If it’s coldish in your kitchen (22°C/70°F or less) OR it’s just not rising (check at 1 hour), then tuck the bowl somewhere warmer. Yeast loves warmth!
Simple method I use: in sink with warm (not hot) water, with ramekin to elevate bowl above water level. Or run dryer for a few minutes then place bowl in there. Do not put bowl in direct sunlight indoors – too hot. But in shade near sunlight is good!
If dough rises faster than 2 hours (eg super hot day), then put bowl in fridge to stop the rise while you preheat the oven. On super hot summer days, it can rise in 45 minutes!
7. Oven preheating – If baking immediately, start preheating oven when you can see dough is rising (at 1.5 hours) or if you refrigerated, while dough is resting to take chill out of it.
It’s also fine to shape the dough into a round, place it on parchment paper and leave for 30 minutes while oven preheats (I told you this is a flexible recipe!!)
8. Dutch oven (cast iron pot) creates a steamer effect, a home version of professional steamer ovens used by bakeries to make bread.
Pot size does not matter as long as it’s about 26cm/10″ or larger. Pot does not shape the bread, it’s to act as a steamer. Just need one large enough to give bread steaming space.
No dutch oven method – use 20cm/8” square metal pan (or similar but NOT glass, may shatter). Place in oven on middle shelf where bread will bake (or shelf under if tray won’t fit on same shelf), preheat oven. Boil kettle. Place paper with shaped dough on a baking tray. When you put the bread in, work fast as follows – place bread in oven, fill pan with boiling water, shut oven door = makeshift dutch oven steamer effect! Bake for full 40 minutes until it’s a deep golden brown.
Heavy roasting pan with high lid should also work – preheat per recipe. Bread is about 8-10cm/3.2-4″ tall.
9. Fridge = slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. See notes in post for more info.
10. Different measures in different countries – cup sizes differ slightly between countries. The difference is not enough to affect the outcome of most recipes, but for baking recipes, it does matter. For this bread, as long as you use EITHER cups OR weights & mls for the flour and water, this recipe will work fine (I tested with US and Aus cups which have the greatest variance in size).
12. Source: Adapted from this recipe from New York Times (halved the recipe to make one batch, and added useful tips and tricks after much trial and error over the years).
12. Nutrition per slice
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