Absolutely! Here’s a super easy, no-knead, no-egg, no-butter homemade bread recipe. It’s rustic, soft inside, with a crisp crust—perfect for beginners.
Easiest Homemade Bread (No Kneading, No Eggs, No Butter)
Ingredients
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3 cups (360 g) all-purpose flour (or bread flour)
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1 tsp salt
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2 tsp sugar (optional, helps yeast activate)
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2¼ tsp (1 packet) active dry yeast
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1¼ cups (300 ml) warm water (about 110°F / 43°C)
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1 tbsp olive oil (optional, for smoother crust)
Instructions
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Activate yeast (optional, but faster):
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In a small bowl, mix warm water, sugar, and yeast.
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Let sit 5–10 minutes until foamy.
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Mix dough:
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In a large bowl, combine flour and salt.
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Pour in yeast mixture (or just add dry yeast directly if skipping activation).
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Stir with a spoon until a sticky dough forms. No kneading required.
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First rise:
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Cover the bowl with plastic wrap or a clean kitchen towel.
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Let rise at room temperature 1–2 hours, until doubled in size.
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Shape the loaf:
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Lightly flour your hands and a surface.
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Shape the dough into a round or oval loaf.
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Place on a parchment-lined baking sheet or in a lightly greased loaf pan.
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Second rise:
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Cover loosely and let rise another 30–45 minutes.
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Bake:
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Preheat oven to 425°F (220°C).
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Optional: Place a small oven-safe dish of water on the bottom rack for steam (gives a crisper crust).
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Bake 25–30 minutes, until golden brown and hollow-sounding when tapped.
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Cool:
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Let the bread cool completely on a wire rack before slicing.
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Tips
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Flour swap: You can use half whole wheat flour, but dough may be slightly denser.
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Add-ins: Herbs, garlic, or olives mix in easily before the first rise.
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Storage: Keeps 2–3 days at room temp in a bread bag; freeze for longer.
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Crustier: Bake on a preheated baking stone or Dutch oven.
If you want, I can give an ultra-simple 1-bowl, 5-minute prep version that’s basically “mix and bake”—perfect for super lazy days.