Bread Recipes With Yeast

This bread recipe is phenomenal. The best, EASY yeast bread you will ever come across, beginners will love how simple it is while bread connoisseurs will appreciate the Artisan bread qualities – the thick crispy crust and chewy crumb with big fat holes like sourdough!

3 minutes active effort, no knead, no stand mixer, highly flexible and forgiving, this homemade bread can be on your table in less than 3 hours OR prepare the dough up to 3 days in advance for a handy “grab and bake” option. This is life changing!

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!

Prep: 5min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 155 kcal, Carbohydrate 32 g, Protein 5 g, Fat 1 g, Saturated Fat 1 g, Sodium 469 mg, Fiber 2 g, Sugar 1 g, servingSize 1 serving

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)

Instruction:

1. 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).
2. 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).
3. 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.
4. 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.
5. 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)
6. Shape dough: Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
7. 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.
8. 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!
9. Dough in pot: Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
10. Bake 30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
11. Cool on rack for 10 minutes before slicing.

Easy Perfect Yeast Bread

The easiest yeast bread I’ve ever made. So good that I make it several times each month. Makes 2 loaves, so you can share or freeze one for later.

Total: 40min

Yield: 2

Ingredients:

• 1 tablespoon active dry yeast
• 1 tablespoon sugar
• 1 tablespoon salt
• 2 cups warm water (not over 110°F)
• 5 1/2 to 6 cups All-Purpose Flour
• cornmeal or flour for dusting
• boiling water

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: “In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don’t give up!)”, ‘name’: “In a large bowl mix together the yeast, sugar, salt and water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Turn the dough out onto a floured surface to knead. (This may be a little messy, but don’t give up!)”, ‘url’: ‘https://gatherforbread.com/easy-perfect-yeast-bread/#wprm-recipe-18210-step-0-0’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl with a few drops of olive oil (preferred) or non stick baking spray. Knead the dough again for 2 to 3 minutes.’, ‘name’: ‘Knead It: Fold the far edge of the dough back over on itself towards you. Press into the dough with the heels of your hands and push away. After each push, rotate the dough 90°. Repeat this process in a rhythmic, rocking motion for 5 minutes, sprinkling only enough flour on your kneading surface to prevent sticking. Let the dough rest while you scrape out and grease the mixing bowl with a few drops of olive oil (preferred) or non stick baking spray. Knead the dough again for 2 to 3 minutes.’, ‘url’: ‘https://gatherforbread.com/easy-perfect-yeast-bread/#wprm-recipe-18210-step-0-1’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.’, ‘name’: ‘Let It Rise: Return the dough to the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in bulk, about 1 to 2 hours.’, ‘url’: ‘https://gatherforbread.com/easy-perfect-yeast-bread/#wprm-recipe-18210-step-0-2’}
4. {‘@type’: ‘HowToStep’, ‘text’: ‘Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.’, ‘name’: ‘Shape it: Punch down the dough with your fist and briefly knead out any air bubbles. Cut the dough in half and shape into two Italian- or French-style loaves. Place the loaves on a cookie sheet generously sprinkled with cornmeal. Let the loaves rest for 5 minutes.’, ‘url’: ‘https://gatherforbread.com/easy-perfect-yeast-bread/#wprm-recipe-18210-step-0-3’}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘Bake it:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water.’, ‘name’: ‘Lightly slash the tops of the loaves 3 or more times diagonally and brush them with cold water.’, ‘url’: ‘https://gatherforbread.com/easy-perfect-yeast-bread/#wprm-recipe-18210-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Place an aluminum roasting pan on the bottom of the oven. Fill 1″ deep with boiling water. Slide loaves onto baking stone* in a cold oven. I use this one. Bake at 400°F for 35 to 45 minutes, until the loaves are golden brown and sounds hollow when tapped.’, ‘name’: ‘Place an aluminum roasting pan on the bottom of the oven. Fill 1″ deep with boiling water. Slide loaves onto baking stone* in a cold oven. I use this one. Bake at 400°F for 35 to 45 minutes, until the loaves are golden brown and sounds hollow when tapped.’, ‘url’: ‘https://gatherforbread.com/easy-perfect-yeast-bread/#wprm-recipe-18210-step-1-1’}]}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘Alternate method:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven and place on a cooling rack. Let cool for at least 30 minutes before slicing.’, ‘name’: ‘For a lighter, crustier bread, let your shaped loaves rise for 45 minutes. Preheat the oven and roasting pan with water to 500°F for 15 minutes. Brush the loaves with cold water, place in the oven and bake for 10 minutes. Lower the temperature to 400°F and bake for 10 more minutes. Remove from the oven and place on a cooling rack. Let cool for at least 30 minutes before slicing.’, ‘url’: ‘https://gatherforbread.com/easy-perfect-yeast-bread/#wprm-recipe-18210-step-2-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘* If you don’t have a baking stone, you are welcome to try using a flat cookie sheet. Please note your bread will not have as nice of a crisp crust.’, ‘name’: ‘* If you don’t have a baking stone, you are welcome to try using a flat cookie sheet. Please note your bread will not have as nice of a crisp crust.’, ‘url’: ‘https://gatherforbread.com/easy-perfect-yeast-bread/#wprm-recipe-18210-step-2-1’}]}

EASY HOMEMADE BREAD RECIPE

Easy Bread recipe made with simple ingredients & detailed instructions showing how to make bread! Best homemade bread recipe for both beginners and expert bakers.

Prep: 20min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: calories 131 kcal, Carbohydrate 24 g, Protein 2 g, Fat 2 g, Saturated Fat 1 g, Sodium 147 mg, Sugar 4 g, servingSize 1 serving

Ingredients:

• 2 cups warm water (110° F/45° C)
• ½ cup white sugar
• 1 ½ TBSP active dry yeast
• 1 ½ tsp salt
• ¼ cup vegetable oil
• 5-6 cups flour (all-purpose flour OR bread flour)

Instruction:

1. In a large bowl, or a stand mixer, dissolve 2 TBSP of the sugar in the warm water. I just combine the two and whisk slightly to dissolve the sugar. Stir in yeast. Allow to proof until yeast resembles a creamy foam, about 5 minutes.
2. Add in remaining sugar, salt and oil. Begin to mix, using a rubber scraper or the dough hook on your stand mixer. Add the flour one cup at a time, reserving the last cup of flour to see if you need it. You might not use all of the flour. The dough should pull away and clean the bowl, sticking on the bottom in a small circle about the size of a quarter. If your dough does this with just 5 cups of flour, do not add more. However, if your dough still sticks to the bowl, add more a couple tablespoons at a time until it cleans the bowl, sticking in just a small circle on the bottom.
3. Now knead dough for 7 minutes. Set a timer as a full knead is important! Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise in a warm area until doubled in bulk, about 1 hour.
4. Punch dough down. Knead for 1 minute and divide dough in half. Shape into loaves and place into two greased 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
5. Bake at 350° F (175° C) for 30-40 minutes. Cool, brush with butter and enjoy!

The EASIEST Bread You’ll Ever Make (Beginner Bread Recipe)

FAQ

What are the 5 types of yeast breads?

• White Bread.
• Bagels.
• Egg Bread.
• Potato Bread.
• Pretzels.
• English Muffins.
• No-Knead Bread Recipes.
• Whole Grain Bread.

What does milk do to yeast bread?

What are the four yeast bread ingredients you really need?

What makes yeast bread soft and fluffy?