Yeast Bread Recipe
This no-knead yeast bread is incredibly simple, requiring minimal effort and just a handful of ingredients. With a wet, shaggy dough and a long rise, it develops a deliciously airy texture and crispy crust. Baked in a Dutch oven, it delivers artisan-style results with ease.
Equipment
- Large mixing bowl
- Wooden spoon or dough scraper
- Cling wrap or plate (for covering)
- Dutch oven with lid (26cm/10” or larger)
- Parchment paper
- Cooling rack
Ingredients
- 3 cups flour, bread or plain/all-purpose
- 2 tsp kosher salt
- 1½ cups very warm tap water
- 2 tsp instant or rapid rise yeast
Dough hShapig
- 1½ tbsp flour for dusting
Instructions
- Mix flour, yeast, and salt in a large bowl.
- Add water and mix with the handle of a wooden spoon until fully combined.
- Cover the bowl with cling wrap or a plate and let the dough rise at room temperature for 2–3 hours until doubled in size, wobbly, and bubbly on top.
- If using refrigerated dough, let it sit at room temperature for 45–60 minutes while preheating the oven.
- Place a Dutch oven with its lid inside the oven and preheat to 230°C/450°F (220°C fan) for 30 minutes.
- Lightly flour a work surface and scrape the dough out.
- Sprinkle the top with more flour, then fold the sides inwards about six times to create a round shape.
- Flip the dough onto parchment paper, seam side down, and gently adjust the shape.
- Carefully remove the hot Dutch oven, then use the parchment paper to lower the dough inside.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and continue baking for 12 more minutes until deep golden brown and crispy.
- Let the bread cool on a rack for 10 minutes before slicing.
Notes
- Bread flour yields a chewier texture, but all-purpose flour works well too.
- Lukewarm water (around 38°C/100°F) helps activate the yeast faster.
- For an extra crispy crust, leave the bread in the turned-off oven with the door slightly open for 5–10 minutes.