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Quick and Easy Bread

A fast, foolproof no-knead loaf with a crusty outside and soft inside, perfect for busy weeknights and family dinners.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 pieces
Course: Breads, Sides
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3 cups all-purpose flour Plus extra for dusting
  • 1.5 teaspoons salt
  • 1 teaspoon instant yeast Or active dry yeast
Wet Ingredients
  • 1.5 cups warm water About 100–110°F / 38–43°C
  • 1 tablespoon olive oil Optional, for softer crust
  • 1 teaspoon sugar or honey Optional, helps yeast if using active dry yeast

Method
 

Preparation
  1. In a large bowl, whisk together the flour, salt, and instant yeast. If using active dry yeast, hold the yeast out of the dry mix for now.
  2. Pour in the warm water and olive oil if using. Stir with a wooden spoon until the mixture forms a shaggy, sticky dough.
  3. Cover the bowl loosely with plastic wrap or a kitchen towel. Let it rise at room temperature for 45–60 minutes, until puffy.
Baking
  1. About 30 minutes into the rise, place a Dutch oven in the cold oven and preheat to 450°F (230°C).
  2. Dust a piece of parchment with flour. Turn the dough gently onto the parchment and fold to form a loose ball.
  3. Carefully lift the dough on the parchment and lower it into the hot pot. Cover and bake for 30 minutes.
  4. Remove the lid and bake an additional 10–12 minutes until deeply golden.
  5. Lift the bread from the pot using parchment and let it cool on a rack for at least 20 minutes before slicing.

Notes

For extra flavor, try adding garlic-herb seasoning or cheese-studded variations. Perfect with butter or as a sandwich base.