The Easiest Bread in the Entire World

This is hands-down the easiest bread in the entire world—no kneading, no stand mixer, no complicated steps. It’s soft on the inside, golden on the outside, and all I need is a bowl, a spoon, and a little patience. When I want homemade bread without the hassle, this is the recipe I always reach for.

Made with just a handful of pantry staples, this bread delivers big comfort with minimal effort. Whether I’m new to baking or just want something foolproof, this loaf never fails me.

Why You’ll Love This Recipe

I love this bread recipe because it’s so incredibly simple. It doesn’t require any fancy tools or bread-baking experience. If I’ve got flour, yeast, water, and salt, I’ve got bread.

It’s the kind of recipe that proves anyone can bake at home, and once I tried it, I stopped buying store-bought loaves altogether.

Here’s why it’s a game-changer:

• No kneading required—I just mix it and let it rise.
• One bowl, one spoon—zero mess, zero stress.
• Perfect for beginners—this is truly foolproof.
• Crispy crust, soft interior—like artisan bread, without the work.
• Versatile—I use it for sandwiches, toast, or just warm with butter.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Instant or active dry yeast
• Salt
• Warm water
• Optional: olive oil, herbs, garlic powder, or seeds for variation

Directions

1. In a large bowl, I whisk together the flour, salt, and yeast.
2. I pour in the warm water and stir with a spoon or spatula until a shaggy dough forms.
3. I cover the bowl with plastic wrap or a towel and let it sit at room temperature for 8–12 hours (or overnight).
4. After rising, the dough is bubbly and sticky—that’s exactly what I want.
5. I lightly flour my hands and shape the dough into a round or oval loaf (no kneading needed).
6. I place it on a parchment-lined baking sheet or in a lightly oiled Dutch oven.
7. I preheat the oven to 450°F (230°C), and if using a Dutch oven, I preheat that too.
8. If I’m baking on a sheet, I place the dough inside the hot oven and bake for 30–35 minutes until golden brown.
9. If using a Dutch oven, I bake it covered for 25 minutes, then uncovered for another 10–15 to get that perfect crust.
10. I let the bread cool for at least 15–20 minutes before slicing.

Servings and Timing

This recipe makes one standard loaf, which yields about 8–10 slices. It takes 5 minutes to mix, 8–12 hours to rise, and 35–45 minutes to bake. The long resting time is all hands-off, which makes it perfect for prepping before bed or early in the morning.

Variations

This base recipe is incredibly flexible. Once I got the hang of it, I started adding different flavors to suit my cravings:

• Garlic and herb: I mix in dried Italian herbs, rosemary, and garlic powder.
• Cheddar jalapeño: I fold in shredded cheese and chopped jalapeños before baking.
• Honey oat: I add a tablespoon of honey and top the loaf with rolled oats.
• Cinnamon raisin: I mix in cinnamon, raisins, and a touch of brown sugar.
• Whole wheat: I replace half the flour with whole wheat flour for a nuttier flavor.

Storage/Reheating

I store the bread in a paper bag or loosely covered with a kitchen towel at room temperature for up to 3 days. It keeps its crust better this way than in plastic.

For longer storage, I slice the loaf and freeze it in a sealed freezer bag. To reheat, I toast slices directly from frozen or warm a full loaf in the oven at 300°F (150°C) for 10–15 minutes.

FAQs

Do I really not need to knead the dough?

Nope. The long resting time allows the gluten to develop naturally, which gives me that chewy, structured interior without any kneading.

Can I use active dry yeast instead of instant?

Yes. I just dissolve it in the warm water first and let it sit for 5–10 minutes before adding to the flour.

Can I let the dough rise in the fridge?

Absolutely. I’ve done a slow rise in the fridge for up to 24 hours. I just make sure to let the dough come to room temp for about 30 minutes before baking.

What’s the best flour to use?

I usually use all-purpose flour, but bread flour gives a chewier texture. I’ve also had great results mixing in whole wheat or rye flours.

How do I get a crustier crust?

Baking the bread in a Dutch oven traps steam, which creates a crisp, bakery-style crust. If I’m baking on a sheet, I add a small pan of hot water to the bottom of the oven for a similar effect.

Conclusion

This really is the easiest bread in the entire world—and it still blows me away how good it turns out every time. It’s rustic, crusty, and soft in all the right places. Whether I’m dipping it into soup, making avocado toast, or just enjoying it with butter and sea salt, this loaf is always worth the (minimal) effort.

If I’ve ever thought bread baking was too hard or too time-consuming, this recipe changes everything. It’s my go-to for fresh, homemade bread that looks impressive, tastes incredible, and takes almost no work at all.

The Easiest Bread in the Entire World

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• Author: Mary
• Prep Time: 5 minutes
• Cook Time: 35–45 minutes
• Total Time: 0 hours
• Yield: 1 loaf (8–10 slices)
• Category: Bread
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

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Description

This is truly the easiest bread you’ll ever make—no kneading, no mixer, no fuss. Made with just flour, yeast, salt, and water, this simple one-bowl recipe creates a soft, fluffy interior with a crisp, golden crust. Perfect for beginners and anyone craving fresh homemade bread with minimal effort!

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Ingredients

• 3 cups all-purpose flour
• 1/2 teaspoon instant or active dry yeast
• 1 teaspoon salt
• 1 1/2 cups warm water
• Optional: 1 tablespoon olive oil, herbs, garlic powder, or seeds for variations

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Instructions

1. In a large bowl, whisk together flour, yeast, and salt.
2. Pour in warm water and stir until a shaggy, sticky dough forms.
3. Cover the bowl with plastic wrap or a towel. Let rise at room temperature for 8–12 hours (or overnight).
4. Once risen and bubbly, lightly flour your hands and shape the dough into a round or oval loaf—no kneading required.
5. Place on a parchment-lined baking sheet or into a preheated Dutch oven.
6. Preheat oven to 450°F (230°C).
7. Bake on sheet for 30–35 minutes, or:
8. In a Dutch oven: bake covered for 25 minutes, then uncovered for 10–15 minutes.
9. Let cool for at least 15–20 minutes before slicing.

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Notes

• For garlic herb bread, mix in 1 tsp dried herbs and 1/2 tsp garlic powder.
• Use half whole wheat flour for a nuttier loaf.
• Store at room temperature in a paper bag for up to 3 days.
• Slice and freeze for longer storage—toast from frozen when needed.
• To get a crustier crust, bake in a Dutch oven or add a pan of hot water to the oven.