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, 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.
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.
After 12 hours in a warm (not hot) place, it should look like this.
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!
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.
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.
Easiest Homemade Bread Recipe Ever
- 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
- Place all the dry ingredients in a 2L ovenproof bowl and give them a quick stir.
- Add the water and mix vigorously with a tablespoon for a couple of minutes.
- Cover the bowl with cling film and leave to rise in a warm place (ideally 18 to 21 degrees) for approximately 12 hours.
- When you are ready to bake the bread, preheat your oven to gas mark 8 (230 degrees Celsius / 450 degrees Fahrenheit).
- You might have to adjust the temperature depending on your oven.
- Place a large sheet of baking paper on your work surface; with flour on top (you will need two or three heaped tablespoons).
- 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.
- Wash the bowl and dry it. Place it in the oven to warm for 30 minutes.
- 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.
- Take your homemade bread out of the oven and place on a cooling rack. Try to keep some for dinner!
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.
I hope you’ve enjoyed my easiest homemade bread recipe. If you’ve tried it share your results in the comments.