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Easiest Homemade Bread Recipe Ever

The first recipe I posted on the blog is also one of my favourites, and certainly one of my most popular ones. I wanted to make sure I had covered everything in that post, and I might have been a tad over enthusiastic with my ‘love letter to bread’ and explanation of every step in the process. For a bit of food porn, you can read all about it here. After making bread using this method for over 5 years, I have simplified the recipe further and today I am sharing the easiest homemade bread recipe ever. There will be no kneading, no long list of ingredients and no bread maker!

Easiest Homemade Bread Recipe Ever... perfect for dipping

Easiest Homemade Bread Recipe, you say. Why not buy it?

This recipe is very similar to my crusty bread recipe, but with simpler and shorter explanations. Here comes the easiest homemade bread recipe ever! You see, I love bread. The only problem is I have not yet managed to find bread that would rival a French baguette. The bread I buy here is too hard, too bland or too chewy. It is also insanely overpriced.

3 Ingredients!

Ingredients for this bread will cost you less than 25 pence per loaf if you use the cheapest (value) flour, salt and yeast. That is exactly what we do, and it costs us exactly 21 pence per loaf.

You will need 3 ingredients only (plus tap water). Nothing else.

What to do

This easiest homemade bread recipe requires no kneading, bread machine, obscure ingredient or fancy piece of equipment.

Mixing the dough for my easiest homemade bread recipe

After 12 hours in a warm (not hot) place, it should look like this.

The bread dough before it's baked in the oven

Just before you bake it, it needs to be rolled in flour and left for 30 minutes. It looks like a pile of goo and that is absolutely fine!

Rolling the gooey dough in flour before putting it in the oven to bake

All you need to make a loaf like the one pictured below is a large ovenproof bowl for the whole process as well as a large spoon. I simply use my 2L Pyrex prep bowl.

Easiest Homemade Bread Recipe Ever Prepped & Baked in Pyrex Bowl

Cling film, foil and baking paper are also useful to keep your kitchen mess-free, which is essential for me as I am so time-starved at the moment.

4.75 from 8 votes

Easiest Homemade Bread Recipe Ever

Prep Time 3 minutes
Cook Time 45 minutes


  • 3 cups plain flour 450g
  • ½ tsp ‘fast action’ or ‘easy bake’ yeast 1g
  • 1 ½ tsp salt 10g
  • 1 ½ cups water 350 ml


  1. Place all the dry ingredients in a 2L ovenproof bowl and give them a quick stir.
  2. Add the water and mix vigorously with a tablespoon for a couple of minutes.
  3. Cover the bowl with cling film and leave to rise in a warm place (ideally 18 to 21 degrees) for approximately 12 hours.
  4. When you are ready to bake the bread, preheat your oven to gas mark 8 (230 degrees Celsius / 450 degrees Fahrenheit).
  5. You might have to adjust the temperature depending on your oven.
  6. Place a large sheet of baking paper on your work surface; with flour on top (you will need two or three heaped tablespoons).
  7. Using the tablespoon, drop the sticky dough on top of the flour and use the tablespoon to shape the dough in a sort of ball and make sure it gets covered all around. It will still look gooey and that is fine.
  8. Wash the bowl and dry it. Place it in the oven to warm for 30 minutes.
  9. After 30 minutes, make sure the dough is still covered in flour all around. Use oven gloves to take the ovenproof bowl out and sprinkle a bit of flour in the bottom. Plop the dough in the bowl, cover with foil and put in the oven for 45 minutes. Throw away the baking paper.
  10. Take your homemade bread out of the oven and place on a cooling rack. Try to keep some for dinner!

Recipe Notes

You can add nuts, raisins, cheese or seeds (poppy, sesame, sunflower, pumpkin) to your dry mix before adding the water.

The bread will keep well for 3 or 4 days (will need toasting after 24 hours) in foil.

Keep it longer and you can use it for bread and butter pudding, French toast or dumplings.

If crusty white bread is not your thing, why not try my favourite seeded bread or healthy loaf?

I hope you’ve enjoyed my easiest homemade bread recipe. If you’ve tried it share your results in the comments.



  1. Sarah
    10/04/2020 / 10:44 am

    Been making this bread a lot during lockdown and it works out wonderfully! Even shared with family and friends who have made it even more than I have! Just one question though, do you have any recipes for making rolls / baps with a similar method?

    • Mel
      18/04/2020 / 12:46 am

      Hi Sarah, thanks a lot for taking the time to leave a message. I make this bread at least twice a week every single week. It’s so simple! I do have a recipe for baps / burger buns but it needs kneading and it’s not on the blog. Let me know if you want the recipe as I could make them again next week and share the recipe in my Instagram stories if that helps. Here is the link to my profile: https://www.instagram.com/lecoindemel/. Just let me know. Mel

  2. 22/04/2020 / 12:59 pm

    Our first attempt is in the oven. We accidentally overproved it so waiting to see how it comes out!

    • Mel
      22/04/2020 / 11:08 pm

      It’s very forgiving so i’m sure it was fine despite the few extra hours 🙂

    • June
      26/04/2020 / 9:28 am

      5 stars
      Hi Mel, thank you! My first attempt at bread making and it turned out like your photo. Delicious, crusty outside and soft middle. I delivered half the loaf to my mum during lockdown, she was so impressed and wants the recipe. Ps I took the foil off for the last 10 mins of cooking time to brown the top, is this necessary?

      • Mel
        27/04/2020 / 8:52 am

        Oooooh, I’m so glad you enjoyed it, June. It’s a brilliant little recipe, isn’t it? Watch this space, I’m working on a baguette recipe with a similar method 🙂 I used to always take the foil off for the last 10-15 minutes but I’ve stopped doing that as we like our bread golden but not too brown. It’s up to you, really.

  3. Kay
    02/05/2020 / 10:28 am

    I tried this method using loaf tin, it came out nice and the taste is great! But! I dont have the kind of crust like your picture showed, I leave it proof overnight (around 18 hours). Before bake, while i was ‘heating’ up my loaf tin, I let it proof again on my table counter and cover it with film. Did i miss anything?

    • Mel
      23/05/2020 / 10:40 pm

      Hi Kay, the only times my bread didn’t rise as much was when my yeast was out of date or it had risen and flopped back when during a heatwave (in that case, 18 hours would be too long).

  4. Caroline
    13/05/2020 / 11:26 am

    Hi Mel,
    I just want to double check….. is the plain flour normal baking plain or strong plain?
    Many thanks,

    • Mel
      23/05/2020 / 10:37 pm

      Just plain flour works perfectly every time. I don’t find a difference when using strong bread flour, so I just stick to cheap plain flour.

  5. Hilary
    27/07/2020 / 4:37 pm

    Hi Mel
    Friend found this and sent to me – so i’m going to make it – looks yum!
    Water – cold? lukewarm? Does it make a difference?

    • Mel
      29/07/2020 / 10:33 pm

      Hi Hilary, use cold water, straight from the tap 🙂

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