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The Easiest Bread in the Entire World

Updated: Feb 5, 2023


I casually shared this recipe in an Instagram reel this week, and I am pleasantly surprised that so many people have liked and shared it! I've gotten a lot of questions this week about the details, but there really isn't a lot to say because it is so easy. Here, I will try to answer the most frequently asked questions and give some more detailed instructions while I sit in a very crowded airport and dread the possibility that my flight will be delayed. At least I can see the football game from here.

It's tempting to overthink this,, especially if you've baked a lot of bread in the past but you don't have to know anything about baking to make this.

Can I cut this recipe in half? Yes! Cut the measurements and the baking time in half or split it into two.

How long does it have to rise? You can throw everything in a bowl and come back up to two days later. It won't overproof. I don't know why, perhaps because there's no sugar/eggs in it, but I am definitely not a food scientist. I would give this recipe a minimum of 3 hours to rise because it's a large round, but you can put it in your oven on a proof setting or in a warm place and let it rise faster. It can go either fast or slow. It's just forgiving like that Do I have to use a dutch oven? I don't think it's essential., I've never made this particular recipe in a regular loaf pan. I don't see why you couldn't. But a dutch oven is better for this because you'll get the beautiful shape and the huge rise that way. Dutch ovens trap heat and facilitate the rise and thorough baking that regular pans don't. I'm not sure if. it will be the same. Can I use different or gluten free flour?


Ingredients:

6 cups of bread flour

2 packets of rapid-rise yeast

1 tablespoon of salt

3 cups of warm water (around 100 degrees) Combine all of these ingredients in a very large bowl and stir it with a spoon until it forms a ball. Do not knead it! You don't need to and it will over-mix. Cover with plastic wrap and let rise for at least 3 hours or up to 2 days.

When the dough has doubled in size, you can prepare to bake it. Preheat your oven to 400 degrees and place your dutch oven inside the hot over to preheat for at least 30 minutes. Place your dough onto the counter with a little bit of flour and gently shape it into a ball. Don't bother kneading it, you don't need to. Place the ball onto a piece of parchment.


Take the hot dutch oven out of the oven and remove the lid. Put the parchment carrying your ball of dough into the dutch oven and cover it with the lid. Return it to the oven and bake for about an hour at 400 degrees.


After an hour, check the color of the crust and remove the lid. Bake for another 20 minutes uncovered to brown the top. Keep an eye on it and remove it when you're happy with the color. **Optional: Place a stainless steel bowl with water on the bottom rack of the oven. The water will steam and help produce a crispier crust. It's an old bakery trick, but it's not essential. Enjoy make it and of course, share it and tag me if you love it.





34 comments

34 Comments

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Hi. Can you cut a slit into the top before baking. Other dutch oven recipes call for it

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Hi! I’ve made this bread from your recipe before and I absolutely loved it. So easy! It’s been a WHILE since I made it though and I have a question. I have halved the recipe and saw your note to cut the bake time down. Approximately how long do you recommend I bake it for? The dough is currently proving :) I can’t wait to have this with dinner!! (We’ll see if it makes it past that because it’s just too yummy haha)

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Rated 5 out of 5 stars.

Has anyone come up with a way to do sourdough???

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Karen Lance
Karen Lance
Dec 21, 2023
Rated 5 out of 5 stars.

Im making this for the second time and it is a beautiful thing! So easy and absolutely delicious. I won't buy store bread again.

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Elizabeth Wescott
Elizabeth Wescott
Dec 21, 2023
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Yay! I’m so glad you love it ❤️

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Christine D'Angelo
Christine D'Angelo
Nov 13, 2023

This is the Gluten-Free sequel to The Easiest Bread in the World. It is no-knead and comes together just as easily as the original. Plus it is very tasty! Using the same dutch oven baking method, it will be perfect every time. Note: The King Arthur Gluten Free flour bag says that you can't use it as a substitute with yeast bread recipes...UNLESS the recipe is adjusted with binding agents. Since gluten-free bread doesn't have gluten, the addition of binding agents is necessary to get everything to stick. Also, don't be alarmed if your bread doesn't rise a lot while proofing. Gluten free bread doesn't rise as high as wheat flour, but in the baking process it will rise and…

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