Here’s a super simple no-knead artisan-style bread recipe — perfect for beginners. It requires just 4 basic ingredients, minimal hands-on time, and delivers a crusty loaf with a soft, chewy interior. No special equipment needed beyond a bowl and a Dutch oven (or a heavy pot with a lid).
Ingredients (makes 1 loaf)

3 cups (450g) all-purpose or bread flour
2 tsp instant yeast (or rapid rise)
1½ tsp salt (kosher or table; halve if using fine table salt)
1½ cups (375ml) warm water (around 110–120°F / 43–49°C — very warm tap water is fine, not boiling)

Optional: A bit of extra flour for dusting.
Instructions

Mix the dough (5 minutes): In a large bowl, whisk together the flour, yeast, and salt. Pour in the warm water and stir with a wooden spoon or your hands until no dry flour remains. The dough will be wet, shaggy, and sticky — that’s exactly right. Don’t knead it!
First rise (1–3 hours): Cover the bowl with plastic wrap or a clean towel. Let it rise at room temperature until doubled in size (about 2 hours, depending on your kitchen’s warmth).
Preheat oven: About 30 minutes before baking, place a Dutch oven (or oven-safe pot with lid) inside your oven and preheat to 450°F (230°C).
Shape the loaf: Generously flour a surface or parchment paper. Gently turn the dough out (it will be bubbly). Use floured hands or a scraper to shape it into a rough ball — no need for perfection. Let it rest 15–30 minutes while the oven finishes preheating.
Bake: Carefully remove the hot pot from the oven. Lift the dough (with parchment if using) into the pot. Cover with the lid and bake for 30 minutes. Remove the lid and bake another 10–15 minutes until deep golden brown and crusty.
Cool: Remove the bread and let it cool on a wire rack for at least 30–60 minutes before slicing (this helps the crumb set).

Tips for Success

Yeast: Instant yeast works best here. If using active dry, it may need a bit longer to rise.
No Dutch oven? Bake on a baking sheet or pizza stone; add steam by placing a pan of hot water on the bottom rack.
Variations: Add herbs, garlic, cheese, or olives to the dough for flavor.
Storage: Best eaten fresh. Store in a paper bag for 1–2 days or freeze slices.
Troubleshooting: Dough too sticky? Use more flour for handling. Not rising? Check water temperature and freshness of yeast.