The easiest, cheapest homemade bread—just 4 ingredients, no fancy tools, and minimal effort!
🍞 Ingredients (Makes 1 loaf)
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3 cups (360g) all-purpose flour (or bread flour for chewier texture)
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1 ¼ tsp (5g) salt
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½ tsp (2g) instant yeast (or active dry yeast*)
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1 ½ cups (360ml) warm water (~100°F/38°C)
(If using active dry yeast, proof it in the warm water + 1 tsp sugar for 5 mins before mixing.)*
📝 Instructions
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Mix Dry Ingredients: In a large bowl, whisk flour, salt, and yeast.
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Add Water: Pour in warm water and stir with a wooden spoon until just combined (dough will be shaggy and sticky—this is normal!).
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Rest & Rise: Cover the bowl with a damp cloth or plastic wrap. Let it rise at room temperature for 12–18 hours (overnight is easiest). The dough should double in size and bubble.
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Shape & Second Rise:
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Lightly flour a surface and scrape the dough onto it. Fold the edges inward to form a rough ball.
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Place it on a parchment-lined bowl or towel, seam-side down. Cover and let rise 1–2 hours until puffy.
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Preheat & Bake:
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Preheat oven to 450°F (230°C) with a Dutch oven (or heavy pot with lid) inside for 30 mins.
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Carefully transfer the dough (with parchment) into the hot pot. Cover and bake 30 mins.
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Remove the lid and bake 10–15 mins more until golden brown.
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Cool: Let it rest on a wire rack for at least 30 mins before slicing.
✨ Tips for Success
✅ No Dutch oven? Use a baking sheet, but add a tray of water below for steam (to crisp the crust).
✅ Flavor boosters: Add garlic powder, herbs, or seeds to the dough before rising.
✅ Storage: Keep in a cloth bag for 2 days or freeze sliced for up to 1 month.
Why This Works
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No kneading = Gluten develops slowly during the long rise.
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No eggs/butter = Water and yeast create airy pockets naturally.
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Dutch oven = Traps steam for a bakery-style crust.
This bread is crusty outside, soft inside, and costs pennies per loaf! Perfect for soups, sandwiches, or toast.