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Easy Bread Recipe
This Easy Bread Recipe delivers a warm, crusty homemade loaf with zero kneading—perfect for busy mornings or cozy dinners.
There’s something magical about pulling a golden, aromatic loaf straight from the oven, especially when it took almost no effort. I first stumbled on this no-knead, simple bread recipe on a chilly autumn afternoon—my kitchen smelled like comfort and my family devoured every slice. It stands out because it uses just four pantry staples, needs minimal hands-on time, and yields a loaf that’s light, airy, and delightfully tasty. Whether you’re serving it alongside a hearty stew, slicing it for sandwiches, or dunking it in olive oil, this homemade bread is bound to become your go-to.
Why You’ll Love This Recipe
• No-Knead Simplicity: Just stir, rest, and bake—no arm workout required.
• Quick Prep: 10 minutes of hands-on time gives you a loaf in under two hours.
• Irresistible Crust: Bake in a Dutch oven (think Le Creuset or Lodge) for bakery-style crunch.
• Pantry-Friendly: Uses everyday ingredients you likely already have.
• Versatile Flavor: Mild base lets you add herbs, cheese, or seeds without overpowering.
• Budget-Smart: Homemade loaf costs pennies compared to store-bought artisan bread.
• Kid-Approved: Soft crumb and mild taste make it a hit with little ones.
• Dietary Flexibility: Easy to tweak for whole wheat, gluten-free, or dairy-free diets.
Ingredients
• 3 cups (360 g) all-purpose flour (King Arthur Flour for consistent results)
– Tip: Spoon into your measuring cup, then level off to avoid dense crumbs.
• ½ teaspoon instant yeast (or active dry yeast—see Notes below)
• 1 teaspoon fine sea salt (Morton or Diamond Crystal)
• 1¾ cups (420 ml) warm water (about 105–115°F)
– Tip: Test with your wrist—should feel like a warm bath, not hot.
• 1 tablespoon honey or granulated sugar (optional, for subtle sweetness)
– Substitution: Use maple syrup for a deeper flavor.
• Optional Mix-Ins:
– 1 tablespoon dried rosemary or thyme (herb bread twist)
– ½ cup shredded cheddar (cheesy pull-apart loaf)
– Seeds (sunflower, sesame) for extra crunch
Directions
- Combine Dry Ingredients
In a large bowl, whisk together flour, yeast, and salt until evenly distributed. This simple step prevents salty pockets and ensures even rising. - Add Water (and Sweetener)
Pour in warm water and honey (if using). Stir with a wooden spoon or spatula until you see a shaggy, sticky dough—no smooth surface needed. - First Rise
Cover the bowl with plastic wrap or a clean kitchen towel. Let it rest at room temperature (68–75°F) for 12–18 hours, until the surface is dotted with bubbles and the dough has roughly doubled. - Shape the Loaf
Lightly flour a work surface. Scrape the dough out and fold its edges toward the center a couple of times. Shape into a rough ball—no perfection required. - Second Rise
Place the dough seam-side down on a piece of parchment paper. Cover loosely and let it rise for 1–2 hours, until it puffs up noticeably. Preheat your oven (and Dutch oven inside) to 450°F during the last 30 minutes. - Bake
Carefully lift the parchment with dough into the hot Dutch oven. Cover and bake 30 minutes, then remove the lid and bake another 10–15 minutes until deep golden. - Cool and Enjoy
Transfer the loaf to a wire rack and let it cool at least 30 minutes—this rest ensures a perfect crumb. Slice with a serrated knife and savor every bite.
Servings & Timing
Yield: One 8- to 9-inch loaf (8–10 slices)
Prep Time: 10 minutes hands-on
First Rise: 12–18 hours (hands-off, overnight recommended)
Second Rise: 1–2 hours
Bake Time: 40–45 minutes
Total Time: About 14 hours (mostly hands-off)
Tip: For a quicker version, let the first rise happen in a slightly warmer spot and shorten to 6–8 hours—just watch for bubbles.
Variations
• Garlic-Herb Swirl: Mix 1 crushed garlic clove and chopped parsley into the dough.
• Sun-Dried Tomato & Olive: Fold in ½ cup chopped mix of each before shaping.
• Whole Wheat Twist: Swap half the flour with whole wheat for a nuttier profile.
• Gluten-Free Adaptation: Use a 1:1 gluten-free flour blend and add 1 teaspoon xanthan gum.
• Cinnamon-Raisin Loaf: Stir 1 teaspoon cinnamon and ⅓ cup raisins into the dough.
Storage & Reheating
Store at room temperature, wrapped in a clean tea towel or bread box, for up to 2 days—any longer, and it starts to dry out. Freeze wrapped slices or the whole loaf (double-wrapped) for up to 3 months. To reheat: defrost at room temp, then warm in a 350°F oven for 10 minutes or pop slices in the toaster. Make-ahead tip: Freeze half the dough ball before the second rise; thaw overnight in the fridge and bake next morning.
Notes
• Yeast Choice: Active dry yeast works fine—just dissolve it in the warm water for 5 minutes before mixing.
• Water Temperature: Too hot kills yeast; too cool slows the rise. Aim for “warm bath” wrist test.
• Measuring Flour: Too much flour equals heavy bread. Consider a kitchen scale for precision.
• Dough Feel: Don’t worry if it seems wet—that’s what gives you great crust and open crumb.
• High-Altitude Tip: At elevations above 5,000 ft, reduce yeast by 25% and extend rise times slightly.
FAQs
Q: Can I speed up the first rise?
A: Yes—place the covered bowl in a warm spot (around 80°F), like atop your fridge, to shave a few hours off.
Q: Why is my crust too pale?
A: Your oven might run cool; use an oven thermometer or bake a few extra minutes uncovered.
Q: What if my dough sticks when shaping?
A: Dust your hands and surface lightly with flour—or dampen them slightly for a smoother touch.
Q: Can I bake this in a loaf pan?
A: You can, but you’ll lose some of that classic Dutch-oven crust—expect a softer exterior.
Q: How do I get larger holes in the crumb?
A: Stir less and handle the dough gently; more hydrated dough and minimal folding yield bigger air pockets.
Q: Is this recipe vegan?
A: Absolutely—just skip the honey or swap it for maple syrup.
Q: Why did my loaf deflate when I uncovered it?
A: It might have been under-proofed; let it puff up fully during the second rise before baking.
Conclusion
This Easy Bread Recipe proves you don’t need fancy gadgets or hours of kneading to enjoy warm, homemade goodness. Whether you’re a novice baker or a seasoned breadmaker, this simple, no-knead loaf delivers on taste, texture, and comfort. Give it a try, leave a comment below with your favorite mix-in, and don’t forget to explore my other baking adventures—your next delicious slice awaits!
Easy Bread Recipe
Ingredients
- 3 cups all-purpose flour King Arthur Flour for consistent results
- 1/2 tsp instant yeast or active dry yeast
- 1 tsp fine sea salt Morton or Diamond Crystal
- 1 3/4 cups warm water about 105–115°F
- 1 tbsp honey or granulated sugar optional, for subtle sweetness
- Optional Mix-Ins
Instructions
- In a large bowl, whisk together flour, yeast, and salt until evenly distributed.
- Pour in warm water and honey (if using). Stir with a wooden spoon or spatula until you see a shaggy, sticky dough—no smooth surface needed.
- Cover the bowl and let it rest at room temperature for 12–18 hours, until the surface is dotted with bubbles and the dough has doubled.
- Lightly flour a work surface. Scrape the dough out, fold its edges towards the center a couple of times, and shape into a rough ball.
- Let the dough rise for 1–2 hours. Preheat your oven and Dutch oven to 450°F during the last 30 minutes of the rise.
- Carefully lift the dough with parchment into the hot Dutch oven. Bake covered for 30 minutes, then uncovered for 10–15 minutes until deep golden.
- Transfer the loaf to a wire rack and let it cool for at least 30 minutes. Slice and enjoy!
