Welcome to my kitchen! Today I'm sharing my go-to Easy Bread recipe that's perfect for beginners and busy folks alike. This no-knead wonder requires just a few basic ingredients and minimal effort, yet delivers a bakery-quality loaf with a soft, fluffy interior and a golden, crackly crust.
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I've tested this recipe countless times to ensure it's foolproof. The secret lies in a simple folding technique that develops gluten without the need for kneading, plus a hot oven that creates steam for that beautiful rise. Whether you're new to baking or a seasoned pro, this bread will become a staple in your home.
Let's get started and fill your kitchen with the irresistible aroma of freshly baked bread!
Why You'll Love This Recipe
About the Ingredients
3 cups (375g) all-purpose flour, plus more for dusting
All-purpose flour gives the perfect crumb. For a heartier loaf, substitute up to 1 cup with whole wheat flour.
1 1/2 teaspoons salt
Fine sea salt or table salt works best. If using kosher salt, increase to 2 teaspoons.
1 teaspoon instant yeast
Also called rapid-rise yeast. Active dry yeast works too – just dissolve it in the water first.
1 1/2 cups (355ml) warm water (about 110°F/43°C)
Warm water activates the yeast. If too hot, it will kill the yeast; if too cold, the rise will be slow.
Tips & Tricks
Use warm water, not hot
Hot water can kill the yeast, resulting in a dense loaf. Aim for bath-temperature water.
Don't skip the resting time
The dough needs time to develop flavor and structure. Be patient – it's worth it.
- Let the bread cool completely before slicing: This allows the crumb to set. Slicing warm bread can make it gummy.
Pro Tips
Step-by-Step Instructions
1. Mix the Dough
In a large bowl, whisk together the flour, salt, and instant yeast. Pour in the warm water and stir with a wooden spoon until a shaggy dough forms. It will be sticky – that's okay.
2. Cover and Rest
Cover the bowl with plastic wrap or a damp kitchen towel. Let it rest at room temperature for 2-3 hours, until the dough has doubled in size and is dotted with bubbles.
3. Fold the Dough
Using a rubber spatula, fold the dough over itself a few times to deflate it and create structure. This replaces kneading.
4. Shape the Loaf
Lightly flour your hands and a work surface. Turn the dough out and shape it into a round or oval loaf. Place it on a piece of parchment paper.
5. Second Rise
Cover the shaped dough with a clean towel and let it rise for 30-45 minutes, until puffy. Meanwhile, preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
6. Score and Bake
Carefully slash the top of the dough with a sharp knife. Transfer the dough (with parchment) into the hot Dutch oven. Cover and bake for 25 minutes. Then remove the lid and bake for another 10-15 minutes, until the crust is deep golden brown and the internal temperature reaches 200°F (93°C).
7. Cool Completely
Transfer the bread to a wire rack and let it cool completely before slicing. This step is crucial for the texture.
Delicious Variations
- Add 1 tablespoon of dried rosemary and 1 clove of minced garlic to the flour for a savory herb bread.
- Fold in 1 cup of shredded cheddar cheese and 1/2 cup of diced jalapeños for a spicy cheesy loaf.
- Swap 1 cup of all-purpose flour with whole wheat flour and add 2 tablespoons of honey for a subtly sweet whole wheat version.
How to Store Easy Bread
Refrigerator
Store in an airtight container or bread box at room temperature for up to 3 days. Refrigerating can dry it out.
Freezer
Wrap tightly in plastic wrap and then foil. Freeze for up to 3 months.
Reheating
Reheat slices in a toaster or oven at 350°F (175°C) for 5-7 minutes to refresh crispness.
Frequently Asked Questions
Q: Why is my bread dense and heavy?
A dense loaf usually means the yeast wasn't active or the dough didn't rise enough. Check that your yeast is fresh and give the dough enough time to double in size.
Q: Can I use active dry yeast instead of instant?
Yes, you can. Dissolve 1 teaspoon of active dry yeast in the warm water and let it sit for 5 minutes until foamy before mixing with the dry ingredients.
Q: Do I need a Dutch oven to make this bread?
While a Dutch oven creates a great crust, you can bake on a baking stone or sheet pan. Place a pan of water on the bottom rack to create steam for a crispier crust.
Q: How do I know when the bread is done?
The bread is done when it sounds hollow when tapped on the bottom and the internal temperature registers 200°F (93°C) on an instant-read thermometer.
Q: Can I add whole wheat flour?
Yes, you can substitute up to 1 cup of all-purpose flour with whole wheat. The loaf will be denser, so you may need to add a little extra water.
I'd love to hear how your Easy Bread turns out! Drop a comment below and share your baking adventure – happy growing!
Easy Bread
Easy Bread is a no-knead, beginner-friendly loaf that bakes up soft, fluffy, and golden in under an hour. Perfect for busy home bakers.
🧂 Ingredients
- 3 cups (375g) all-purpose flour, plus more for dusting
- 1 1/2 teaspoons salt
- 1 teaspoon instant yeast
- 1 1/2 cups (355ml) warm water (about 110°F/43°C)
📋 Instructions
- 1Mix the Dough — In a large bowl, whisk together the flour, salt, and instant yeast. Pour in the warm water and stir with a wooden spoon until a shaggy dough forms. It will be sticky – that's okay.
- 2Cover and Rest — Cover the bowl with plastic wrap or a damp kitchen towel. Let it rest at room temperature for 2-3 hours, until the dough has doubled in size and is dotted with bubbles.
- 3Fold the Dough — Using a rubber spatula, fold the dough over itself a few times to deflate it and create structure. This replaces kneading.
- 4Shape the Loaf — Lightly flour your hands and a work surface. Turn the dough out and shape it into a round or oval loaf. Place it on a piece of parchment paper.
- 5Second Rise — Cover the shaped dough with a clean towel and let it rise for 30-45 minutes, until puffy. Meanwhile, preheat your oven to 450°F (230°C) with a Dutch oven or baking stone inside.
- 6Score and Bake — Carefully slash the top of the dough with a sharp knife. Transfer the dough (with parchment) into the hot Dutch oven. Cover and bake for 25 minutes. Then remove the lid and bake for another 10-15 minutes, until the crust is deep golden brown and the internal temperature reaches 200°F (93°C).
- 7Cool Completely — Transfer the bread to a wire rack and let it cool completely before slicing. This step is crucial for the texture.
Maya writes about sustainable living and urban gardening, focusing on practical tips for small spaces. She experiments with DIY projects and shares what works in her own apartment.
