Table of Contents
Description
This easy no-fuss bread recipe uses just 4 simple ingredients you likely already have in your kitchen. No kneading, no complicated steps—just mix, rest, and bake. The result? A rustic, crusty loaf with a soft and fluffy inside. Perfect for beginners and a great way to enjoy homemade bread fresh out of the oven!
Ingredients For 4 Ingredients Only! Everyone Can Make This Homemade Bread!
3 cups (360g) all-purpose flour (or bread flour)
1 ½ teaspoons salt
½ teaspoon instant yeast
1 ½ cups (360ml) warm water
Instructions
In a large bowl, mix flour, salt, and yeast together.
Add warm water and stir until a sticky dough forms.
Cover the bowl with plastic wrap or a towel and let it rest at room temperature for 8–12 hours (overnight works best).
After resting, preheat oven to 450°F (230°C). Place a Dutch oven (or heavy oven-safe pot with lid) inside to heat.
Shape the dough into a ball on a floured surface (it will be sticky—don’t over-handle).
Carefully transfer dough into the hot pot, cover with lid, and bake for 30 minutes.
Remove lid and bake an additional 10–15 minutes until golden brown and crusty.
Let cool slightly before slicing.
Notes
The long resting time helps develop flavor and gives the bread its airy texture.
If you don’t have a Dutch oven, place dough on a baking sheet with a small oven-safe bowl of water to create steam.
Bread keeps well for 2–3 days at room temperature in a paper bag or bread box.
Tips
For a crunchier crust, let the bread cool completely before cutting.
Add optional mix-ins (herbs, seeds, garlic, cheese) for variety.
Use bread flour for chewier texture, all-purpose flour for softer bread.
Servings
Makes 1 medium loaf (about 8–10 slices).
Nutritional Info (per slice, approx. 1/10 loaf)
Calories: 150
Carbohydrates: 30g
Protein: 4g
Fat: 0.5g
Fiber: 1g
Sodium: 280mg
Benefits
Only 4 pantry ingredients needed—budget-friendly and simple.
No kneading required—great for beginners.
Healthier than store-bought bread (no preservatives or additives).
Versatile base for sandwiches, soups, or toast.
Q&A
Q: Can I use whole wheat flour instead?
A: Yes, replace up to 50% of the all-purpose flour with whole wheat for a denser, nuttier loaf.
Q: Can I speed up the rising time?
A: You can let it rise in a warm spot for 3–4 hours, but flavor and texture improve with a longer overnight rise.
Q: Do I need a Dutch oven?
A: No, but it creates the best crust. If unavailable, bake on a sheet tray with a pan of water in the oven.
Q: How do I store leftovers?
A: Keep at room temperature wrapped in a towel or paper bag. Freeze slices for up to 3 months.
