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Easy Bread Recipe: The No-Fuss Loaf Busy Moms (and Everyone) Will Love

There’s something almost magical about the smell of freshly baked bread wafting through your home — it comforts, it cheers, and it makes even a chaotic Tuesday feel a little special. If you’re looking for an Easy Bread Recipe that’s forgiving, low-effort, and delicious, you’re in the right place. I’m Anna, and between my sister Patricia and me, we’ve learned how to turn simple pantry staples into meals that make everyone smile — even picky eaters.

This Easy Bread Recipe is perfect for busy moms, professionals coming home after a long day, or anyone who wants homemade bread without a lot of fuss. It’s a no-knead bread that yields a crusty outside and a tender crumb inside — ideal with soup, for sandwiches, or just slathered with butter.

Why You’ll Love This Easy Bread Recipe

• Low hands-on time: Mix, let it rise, and bake.
• Minimal ingredients you probably already have.
• Great for weeknight meals or weekend baking therapy.
• It doubles as a lovely gift: fresh bread says “I care” without sounding dramatic.

If you enjoy sweet breads sometimes, you might also like this salted caramel apple fritter bread we baked on a rainy Sunday — it’s an indulgence worth bookmarking: Salted Caramel Apple Fritter Bread Recipe.

What You’ll Need (Ingredients)

• 3 cups (360 g) all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon active dry yeast (or instant yeast)
• 1 1/2 cups (360 ml) warm water (about 100–110°F / 38–43°C)
• 1 teaspoon sugar or honey (optional — helps yeast wake up)
• 1 tablespoon olive oil (optional, for softer crust)

Equipment

• Large mixing bowl
• Wooden spoon or rubber spatula
• Kitchen towel or plastic wrap
• Dutch oven with lid (or an oven-safe pot with a lid) — this helps make a great crust
• Oven mitts

Step-by-Step: How to Make This Easy Bread Recipe

1. Mix dry ingredients. In a large bowl, whisk together the flour, salt, and yeast. If you’re using instant yeast, you can mix it straight in; if not, sprinkle active dry yeast on the warm water with the sugar and let it sit 5 minutes until frothy.
2. Add water. Pour the warm water (and yeast mixture if proofed) into the flour mixture. Add the olive oil if you like a softer loaf. Stir with a wooden spoon or spatula until a shaggy, sticky dough forms. There’s no need to knead — this is a no-knead bread.
3. First rise. Cover the bowl with a kitchen towel or plastic wrap. Let it rise at room temperature for 12–18 hours. Yes, that long — this slow rise develops flavor and texture without hard work. Overnight is perfect.
4. Shape the dough. After the long rise, the dough should be bubbly and doubled. Dust a surface with a little flour, scrape the dough out onto it, and gently fold the edges into the center to shape a round loaf. No heavy kneading — be gentle. Let it rest 30 minutes while the oven heats.
5. Preheat the oven. Place your Dutch oven (with the lid on) into the oven and preheat to 450°F (230°C). Heating the pot helps create a steamy environment that gives the bread a crisp crust.
6. Bake. Carefully transfer the dough into the hot pot (use parchment paper under the dough to make this easier). Score the top with a sharp knife or razor — a single slash or a few times in a cross pattern works. Cover and bake 30 minutes. Remove the lid and bake another 10–15 minutes until golden brown and crusty.
7. Cool. Remove the bread and let it cool on a rack for at least 20 minutes before slicing. Patience here pays off — cooling finishes the interior texture.

Quick Tips While You Bake (Because I’ve Burned a Few Loaves Too)

• If you forget to start the dough the night before, it still works! Let it rise 6–8 hours in a warmer spot and bake sooner — the flavor will be mildly different but still wonderful.
• No Dutch oven? No problem. Bake on a preheated baking stone or sheet and place a shallow pan of hot water on the lower rack to create steam. It won’t be exactly the same, but it’ll still be lovely.
• Want a softer crust? Brush melted butter over the hot loaf right when it comes out of the oven.
• For whole wheat variation: replace up to 1 cup of the all-purpose flour with whole wheat flour. The dough will be denser — keep the rest of the method the same.
• If your kitchen is cold, place the bowl in an oven with the light on (turned off otherwise) to help the dough rise.

A Little Kitchen Story
Patricia and I bonded over bread early on. I remember mixing the first batch together while our kids did homework at the table — they were skeptical, but the smell won them over. That loaf became a small household miracle: a simple recipe that turned a hectic evening into something cozy. Since then, this easy bread recipe has been my go-to when I want a homemade touch but don’t have the energy for fuss.

Serving Suggestions

• Tear-and-share with olive oil and herbs for a casual dinner.
• Slice for sandwiches — just slightly warm for best results.
• Pair with a bowl of soup or a hearty stew on chilly nights. For quick weeknight comfort, try one of our easy crockpot dinners that pair beautifully with a warm loaf: 25 Flavorful Crockpot Recipes You’ll Love Making.

Frequently Asked Questions (FAQs)
Q: Can I use instant yeast?
A: Yes. Instant yeast can be mixed directly with the flour. You can skip proofing it in water. The timing stays similar.

Q: How should I store leftover homemade bread?
A: Keep it at room temperature wrapped in a clean towel or paper bag for 1–2 days. For longer storage, slice and freeze in a zip-top bag — toast straight from frozen.

Q: Can I add seeds or herbs?
A: Absolutely. Fold in 1/4 cup of seeds (sunflower, flax, sesame) or 2 tablespoons chopped fresh herbs when you shape the dough for a flavorful twist.

Q: Is this recipe the same as a quick bread?
A: Not exactly. Quick breads (like banana bread) use baking powder or baking soda as leaveners. This is yeast-based but low-effort, so it’s “easy” rather than “quick” in terms of total time.

Q: Can I substitute all-purpose flour with bread flour?
A: Yes. Bread flour can give a chewier texture and slightly better rise. Either works fine.

Why This Works for Busy Lives
You don’t need specialized skills or a complicated schedule to make this loaf. The long, slow rise means the dough does most of the work while you take care of everything else. Throw it together at night, bake the next day, and suddenly the family dinner feels elevated with minimal effort. It’s simple, honest, and forgiving — exactly what a busy weeknight needs.

A Note About Ingredients and Choices
I love using pantry staples — good flour, clean water, a touch of salt, and a tiny bit of yeast. If you ever want to learn more about yeast and how it affects bread, Serious Eats has a clear primer on bread-making science that can deepen your baking confidence. (For the curious cook, that background can be helpful when experimenting with rising times and temperatures.)

Cooking Tips Recap (Short and Delightful)

• Use warm, not hot, water to activate yeast.
• Let the dough bubble and look loose before shaping.
• Heat the pot while the oven preheats for a crisp crust.
• Cool before slicing — so worth the wait.

If you find joy in simple, reliable recipes that fit into real life — kids, meetings, runs to the store — welcome to our kitchen. We aim to give you food that comforts and connects without adding stress. You might also enjoy exploring our other treats and weeknight wins on the site; we share everything from decadent desserts to family-friendly dinners. Baking bread is about the process as much as the loaf — it’s a small ritual that slows the day and fills your home with warmth.

Conclusion

If you want to explore more no-fuss approaches to bread, check out the excellent "World’s Easiest Yeast Bread" guide for another great take on a no-knead crusty loaf: World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD crusty …. For a classic homemade approach with detailed tips and variations, this Homemade Bread recipe is a lovely resource: Homemade Bread Recipe – Tastes Better from Scratch.

Meta description (150 characters)
Easy Bread Recipe is the perfect solution for busy cooks: quick to start, simple ingredients, and a crusty, homemade loaf everyone will love. Try it today!

Easy No-Knead Bread

A forgiving, low-effort recipe for a crusty homemade bread ideal for sandwiches, soups, or simply with butter.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 18 hours hrs

Servings: 8 slices

Course: Bread, Side Dish

Cuisine: American

Calories: 150

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 3 cups all-purpose flour 360 g
• 1.5 teaspoons salt
• 0.5 teaspoon active dry yeast or instant yeast

Wet Ingredients

• 1.5 cups warm water about 100–110°F / 38–43°C
• 1 teaspoon sugar or honey optional, helps yeast wake up
• 1 tablespoon olive oil optional, for softer crust

Method

 

Mixing

1. In a large bowl, whisk together the flour, salt, and yeast. If using active dry yeast, proof it in warm water with sugar for 5 minutes until frothy.
2. Add the warm water (and yeast mixture if proofed) and olive oil (if using) to the flour mixture. Stir until a shaggy, sticky dough forms.

First Rise

1. Cover the bowl with a kitchen towel and let it rise at room temperature for 12–18 hours.

Shaping

1. After the rise, lightly flour a surface and scrape the dough onto it. Gently fold the edges into the center to shape into a round loaf. Let it rest for 30 minutes.

Baking

1. Preheat the oven to 450°F (230°C) with the Dutch oven inside.
2. Carefully transfer the dough into the hot pot, score the top, cover, and bake for 30 minutes.
3. Remove the lid and bake for another 10–15 minutes until golden brown and crusty.

Cooling

1. Remove the bread and let it cool on a rack for at least 20 minutes before slicing.

Notes

For variations, you can add seeds or herbs, or replace up to 1 cup of flour with whole wheat flour. If your kitchen is cold, place the bowl in an oven with the light on to help the dough rise.