This Easy Homemade Bread is the perfect recipe for those who want to enjoy a rustic, crusty loaf without any complicated steps. With just four ingredients and no kneading required, it’s a straightforward recipe that delivers bakery-quality results. Baked in a Dutch oven (or cast iron pan), the bread develops a golden, crispy crust and a soft, airy interior that’s simply irresistible.
Why You’ll Love This Recipe
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No Kneading Required: This bread is incredibly easy to make with no kneading, making it perfect for beginners or anyone short on time.
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Rustic and Delicious: The golden, crispy crust and soft interior create the perfect combination of textures.
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Simple Ingredients: With only four basic ingredients, this recipe keeps things simple and accessible.
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Versatile: You can use all-purpose flour if you don’t have bread flour, making it a great pantry staple recipe.
Ingredients
Main Ingredients:
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1 ½ cups warm water
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3 cups bread flour (all-purpose works too!)
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1 packet (2 ¼ teaspoons) instant yeast
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2 ½ teaspoons kosher salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Prepare the Dough
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Combine dry ingredients: In a large mixing bowl, combine the bread flour and kosher salt.
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Activate the yeast: In a separate bowl or measuring cup, dissolve the instant yeast in the warm water. Pour the yeast mixture into the dry ingredients.
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Stir to form dough: Stir the mixture until a shaggy dough forms. There’s no need to knead—just make sure the dough is well combined.
Step 2: Let the Dough Rise
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Cover and rise: Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise at room temperature for at least 1 hour. For a more developed flavor, let it rise for up to 4 hours. The dough should double in size and appear bubbly.
Step 3: Preheat the Oven and Dutch Oven
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Preheat oven and Dutch oven: Place your Dutch oven (with the lid on) into the oven and preheat to 450°F (232°C). Allow the Dutch oven to heat for at least 30 minutes. If you’re using a baking sheet, line it with parchment paper and set it aside.
Step 4: Shape the Dough
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Shape the dough: Transfer the risen dough onto a lightly floured surface and gently shape it into a round ball. Be gentle to preserve the air pockets formed during the rise.
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Score the dough: Using a sharp knife, make two shallow slices on top of the dough to help it expand evenly during baking.
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Rest the dough: Place the shaped dough onto a piece of parchment paper. Let it rest while the oven finishes preheating.
Step 5: Bake the Bread
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Bake in the Dutch oven: Carefully remove the preheated Dutch oven (or cast iron pan) from the oven. Using the parchment paper, lower the dough into the Dutch oven. Cover with the lid and bake for 30 minutes.
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Remove the lid: After 30 minutes, remove the lid and bake for an additional 15 minutes, or until the crust is golden brown and crisp.
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Alternative baking methods: If using a cast iron pan, bake the bread for 30 minutes, then check and bake for an additional 5-minute intervals until golden (about 45 minutes total). If using a baking sheet, bake the dough for 30 minutes before checking and adding an additional 5 minutes (up to 45 minutes) until the crust is golden.
Step 6: Cool the Bread
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Cool the bread: Once the bread is golden and crispy, remove it from the Dutch oven and transfer it to a wire cooling rack. Let it cool for at least 15 minutes before slicing to prevent a gummy texture.
Notes
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No kneading required: This bread is so easy to make with no kneading needed—just a simple rise.
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Longer rise time: Allowing the dough to rise for up to 4 hours will develop more flavor, so feel free to let it rise longer for an even richer taste.
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Cool before slicing: Cooling the bread before slicing ensures the crumb sets properly, preventing a gummy texture in the bread.
Tools You’ll Need
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Dutch oven or cast iron pan (preferred)
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Baking sheet (alternative)
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Parchment paper
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Large mixing bowl
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Wire cooling rack
Conclusion
This Easy Homemade Bread is perfect for anyone who loves freshly baked bread but doesn’t want to spend hours in the kitchen. With minimal ingredients and no kneading, you can enjoy a warm, rustic loaf with a perfectly golden crust and soft interior. Whether you’re serving it alongside a meal or enjoying it with butter, this bread is sure to become a staple in your baking routine.
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Easy Homemade Bread
- Total Time: 55 minutes
- Yield: 8 Servings (1 loaf)
Description
A rustic, crusty loaf made with just four ingredients and no kneading required. Baked in a Dutch oven for that perfect golden crust and soft interior.
Ingredients
Main Ingredients:
1 ½ cups warm water
3 cups bread flour (all-purpose works too!)
1 packet (2 ¼ teaspoons) Instant Yeast
2 ½ teaspoons kosher salt
Instructions
Prepare the Dough:
In a large mixing bowl, combine the bread flour and kosher salt. In a separate bowl or measuring cup, dissolve the instant yeast in the warm water. Pour the yeast mixture into the dry ingredients and stir until a shaggy dough forms. No kneading is required.
Let the Dough Rise:
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise at room temperature for at least 1 hour, or up to 4 hours for a more developed flavor. The dough should double in size and appear bubbly.
Preheat the Oven:
Place your Dutch oven (with the lid on) into your oven and preheat to 450°F. Allow the Dutch oven (or cast iron pan if using) to heat for at least 30 minutes. If using a baking sheet, line with parchment paper and set aside.
Shape the Dough:
Transfer the risen dough onto a lightly floured surface and shape it into a round ball. Handle it gently to preserve the air pockets. Gently cut two slices in the top of the bread and place the dough on a piece of parchment paper. Let it rest while the oven finishes preheating.
Bake the Bread:
Carefully remove the preheated Dutch oven or cast iron from the oven. Using the parchment paper, lower the dough into the Dutch oven. If using the Dutch oven, cover with the lid and bake for 30 minutes. Then, remove the lid and bake for an additional 15 minutes, or until the crust is golden brown and crisp.
Alternative Baking Method (Cast Iron or Baking Sheet):
If using cast iron, bake for 30 minutes and check, baking for 5 additional minutes at a time, until golden (about 45 minutes). If using a baking sheet, place the dough onto the sheet lined with parchment and bake for 30 minutes before checking and adding 5 minutes (up to 45 minutes) until golden brown.
Cool the Bread:
Remove the bread from the Dutch oven and transfer it to a wire rack. Allow it to cool for at least 15 minutes before slicing. This helps the crumb set properly and prevents a gummy texture.
Notes
No kneading is required for this bread recipe.
A longer rise time (up to 4 hours) will develop more flavor in the bread.
Cooling the bread before slicing prevents a gummy texture.
Tools You’ll Need
Dutch oven or cast iron pan (preferred)
Baking sheet (alternative)
Parchment paper
Large mixing bowl
Wire cooling rack
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Freshly Baked Breads
- Method: Baked
- Cuisine: European
