There’s something magical about the aroma of freshly baked bread wafting through your home. This Easy Homemade Bread recipe brings that bakery-fresh experience right to your kitchen without the complexity that often comes with bread making. Perfect for beginners and seasoned bakers alike, this recipe delivers a crusty exterior and soft, pillowy interior that will have everyone asking for seconds.
What makes this recipe truly special is its simplicity. With just a handful of pantry staples and about 45 minutes of your time, you can create a loaf that rivals your local bakery’s offerings. No fancy equipment or techniques required—just good, honest bread that’s perfect for any meal.
Why You’ll Love This
- Quick preparation time—no overnight rising or complicated techniques
- Uses basic ingredients you likely already have in your pantry
- Versatile recipe that can be customized with herbs, cheese, or nuts
- Perfect texture with a crispy crust and soft interior
- Makes your home smell amazing while baking
Ingredients
- 1 ½ cups warm water
- 3 cups bread flour (all-purpose works too!)
- 1 packet (2 ¼ teaspoons) Instant Yeast
- 2 ½ tsp kosher salt
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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 shape it. Add to the oven and bake for 30 minutes before checking and adding 5 minutes (up to 45 minutes) and bake until golden brown.
- 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.
Tips & Variations
- For a whole wheat version, substitute half of the all-purpose flour with whole wheat flour.
- Add 1 tablespoon of Italian herbs or rosemary to the dry ingredients for a savory herb bread.
- Fold in ½ cup of shredded cheese or chopped olives after the first mixing for a flavorful twist.
- If your dough is too sticky, add flour 1 tablespoon at a time; if too dry, add water 1 teaspoon at a time.
- For a crustier loaf, place a shallow pan of water on the bottom rack of the oven while baking.
- This recipe can easily be doubled to make two loaves—freeze one for later!
Serving Suggestions
This bread is delicious served warm with a generous spread of butter or dipped in olive oil with a sprinkle of herbs and freshly ground black pepper. It makes the perfect accompaniment to soups, stews, and pasta dishes, or as the foundation for an outstanding sandwich.
For a simple appetizer, slice the bread, toast it lightly, and top with fresh tomatoes and basil for a quick bruschetta. Or serve alongside a cheese board for your next gathering—its neutral flavor profile pairs beautifully with both mild and strong cheeses.
Notes
- Store leftover bread in a paper bag or bread box at room temperature for up to 2 days.
- To reheat, sprinkle with a little water and warm in a 350°F oven for 5-10 minutes.
- The bread is done when it’s golden brown and sounds hollow when tapped on the bottom.
- For best results, measure flour by spooning it into measuring cups and leveling off with a knife.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes! You can substitute instant yeast and skip the proofing step. Just mix it directly with the dry ingredients.
Why didn’t my bread rise much?
This is a quick bread recipe with a short rise time. If you want a higher loaf, you can let it rise for 30 minutes instead of 10, or check that your yeast is fresh and active.
Can I make this bread ahead of time?
You can prepare the dough up to 24 hours in advance and store it covered in the refrigerator. Let it come to room temperature for 30 minutes before shaping and baking.
Is this bread freezer-friendly?
Absolutely! Once completely cooled, wrap tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months and thaw at room temperature when ready to enjoy.
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