World’s Easiest Yeast Bread Recipe

I shot a close up of the crackling crispy crust on my No Knead Bread and couldn’t resist sharing the surprising simplicity behind it.

I can’t stop staring at the close up of the crispy crust on this World’s Easiest Yeast Bread. I used plain all purpose flour and active dry yeast, no fancy gear, and somehow the crust snapped when I tapped it, making that bakery crackle.

This feels like a No Knead Bread revelation, one of those times you think its too good to be true but it isnt, the inside still has these uneven holes that make you curious. I messed up the timing and it still turned out great, and now I want you to see why.

Ingredients

• All-purpose flour: main structure, lots of carbs, little fiber, gives chew and rise
• Yeast: gives rise and tangy flavor, tiny protein, feeds on sugar to puff dough
• Salt: brightens flavor, controls yeast activity, not used for sweetness
• Water: hydrates flour, activates yeast, decides crumb texture and crust color
• Oil: adds tenderness, softer crumb, a bit richer taste, not required though
• Sugar or honey: feeds yeast, light sweetness, helps browning of the crust
• Butter (for brushing): gives richer flavor, shinier crisp crust, optional finish

Ingredient Quantities

• 3 cups all purpose flour (about 360 g)
• 1 to 1 1/4 cups warm water (240 to 300 ml), around 105-115 F (40-46 C)
• 2 1/4 teaspoons active dry yeast or instant yeast (1 packet, 7 g)
• 1 1/2 teaspoons fine salt
• 1 tablespoon sugar or honey (optional, helps the yeast)
• 1 tablespoon olive oil or vegetable oil (optional, for a softer crumb)
• 1 tablespoon melted butter for brushing the crust (optional, for extra crispness)

How to Make this

1. Warm 1 to 1 1/4 cups water to about 105 to 115 F (40 to 46 C). If using active dry yeast add 1 tablespoon sugar or honey and the 2 1/4 teaspoons yeast to the water, stir and let sit 5 to 10 minutes until foamy; if using instant yeast you can skip proofing and add the yeast straight to the dry ingredients.

2. In a large bowl whisk or stir together 3 cups all purpose flour (about 360 g) and 1 1/2 teaspoons fine salt so it’s evenly distributed.

3. Make a well in the flour, pour in the foamy yeast mixture (or warm water if instant), and add 1 tablespoon olive oil or vegetable oil if you want a softer crumb. Stir with a spoon until a shaggy dough forms. It will be slightly sticky, that’s OK.

4. Turn the dough onto a lightly floured surface and knead about 5 to 8 minutes until smooth and elastic, or do 3 to 4 sets of stretch and folds in the bowl if you don’t want to knead a lot. Dough should be tacky not overly sticky.

5. Lightly oil the mixing bowl, put the dough back in, cover with plastic wrap or a towel and let rise in a warm place (oven with the light on works) until doubled, about 1 to 1 1/2 hours.

6. Gently deflate the dough, shape into a round loaf or place it seam-side down on a piece of parchment if you’re using a baking sheet or straight into a preheated Dutch oven. Let it rest for a second rise 30 to 45 minutes while you preheat the oven to 450 F (230 C). If you’re using a Dutch oven preheat it inside while the oven heats.

7. Right before baking score the top once or twice with a sharp knife or lame, this helps it expand.

8. Bake covered in the Dutch oven for 20 minutes then remove the lid and bake another 10 to 15 minutes until deep golden and the crust sounds hollow when tapped, or bake on a baking sheet 25 to 35 minutes until golden. Internal temp should be about 195 to 205 F if you use a thermometer.

9. Immediately brush the hot loaf with 1 tablespoon melted butter if you like extra flavor and a nice crust, then cool on a rack at least 30 minutes before slicing so the crumb sets.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons (and a kitchen scale if you want more accuracy)
3. Instant read thermometer to check water and loaf temp
4. Wooden spoon or dough whisk for stirring the shaggy dough
5. Bench scraper or spatula for turning and shaping the dough
6. Plastic wrap or a clean kitchen towel to cover the dough while it rises
7. Dutch oven with lid or a baking sheet plus parchment paper for baking
8. Sharp knife or lame for scoring the top right before baking
9. Cooling rack and oven mitts for removing and cooling the hot loaf

FAQ

World’s Easiest Yeast Bread Recipe Substitutions and Variations

• Flour: swap in bread flour 1:1 for a chewier, taller loaf. Or replace up to half the AP with whole wheat but add about 1-2 tbsp extra warm water per cup of whole wheat since it soaks up more.
• Liquid: use warm milk or buttermilk in place of water 1:1 for a richer softer crumb. Warm the dairy to about 105-115 F so the yeast stays happy.
• Yeast: use fresh compressed yeast instead of the packet — about 3 times the weight (roughly 21 g fresh for one 7 g packet). Crumble and dissolve it in the warm liquid to proof.
• Finish/Coating: instead of brushing with melted butter try an egg wash (1 beaten egg + 1 tbsp water) for a shiny brown crust, or brush with oil for a softer, less crisp crust.

Pro Tips

1) Weigh your flour if you can, dont just scoop from the bag. If the dough feels too wet add a tablespoon of flour at a time, too dry add a tablespoon of water, you want a tacky dough not a brick.

2) If you arent using a covered pot, create steam in the oven during the first 10 minutes with a hot tray of boiling water or a few ice cubes on a tray, that makes the crust crisp and helps oven spring. Also score confidently, shallow scores make pretty ears and deep ones will split badly.

3) Try a cold overnight proof in the fridge for better flavor and easier shaping the next day. Pull it out an hour before baking so it warms a bit, but dont bake it straight from fridge or it can underproof.

4) Use an instant-read thermometer to check doneness (aim for that high internal temp), and let the loaf cool at least 30 to 45 minutes before slicing so the crumb sets. Brush with butter right after it comes out if you want softer shiny crust, but know that will soften the crispness.