Soft, fluffy inside with a beautifully golden, crispy crust—just like the bread in your photo. This simple recipe requires no stand mixer and very little kneading.

Yield: 1 loaf
Prep time: 10 minutes
Resting time: 2–3 hours
Bake time: 30–40 minutes
Total time: About 3–4 hours

 Ingredients

• 3 cups (375 g) all-purpose flour
• 1½ tsp salt
• 1 tsp instant yeast
• 1½ cups (360 ml) warm water
• 1 tsp sugar or honey, optional
• 1 tbsp olive oil, optional

For the top

• 1 tsp olive oil or melted butter, optional
• A little flour for dusting

 Instructions

1. Mix the dough

In a large bowl, combine:

• Flour
• Salt
• Instant yeast
• Sugar, if using

Pour in the warm water and olive oil.

Mix with a wooden spoon or spatula until a sticky, rough dough forms.

Don’t worry if it looks messy—this is supposed to be a wet dough.

2. Let it rise

Cover the bowl tightly with plastic wrap or a clean kitchen towel.

Leave it in a warm place for approximately 1½–2 hours, or until the dough has noticeably increased in size.

3. Shape the dough

Lightly flour your work surface.

Turn the dough out and gently fold it over itself several times.

Shape it into a round loaf.

Avoid adding too much flour because that can make the bread dense.

4. Second rise

Place parchment paper inside a small oven-safe bowl or baking dish.

Put the shaped dough on the parchment.

Cover loosely and let it rest for another 30–45 minutes.

5. Preheat the oven

Preheat your oven to 425°F (220°C).

For a crispier crust, place an oven-safe Dutch oven or heavy covered baking pot in the oven while it preheats.

6. Score the bread

Using a sharp knife, make one shallow slash across the top of the dough.

You can also make a simple cross or decorative pattern.

7. Bake

Dutch oven method:

Carefully transfer the parchment and dough into the hot Dutch oven.

Cover with the lid.

Bake at 425°F (220°C) for 25 minutes.

Remove the lid and bake another 10–15 minutes, until deeply golden brown.

Regular baking dish method:

Place the dough in a parchment-lined oven-safe baking dish and bake for approximately 30–40 minutes, until golden brown.

8. Cool

Remove the bread from the pan and place it on a wire rack.

Allow it to cool for at least 30–45 minutes before slicing.

This allows the inside to finish setting and helps prevent a gummy crumb.

 Optional Buttery Finish

While the loaf is still warm, lightly brush the crust with melted butter.

For a savory loaf, sprinkle a little dried rosemary or garlic powder over the butter.

 Tips for Perfect Homemade Bread

• Water should be warm, not hot.
• Don’t add excessive flour—the dough should be somewhat sticky.
• Give the dough enough time to rise.
• A covered Dutch oven creates steam and gives you a crisp, bakery-style crust.
• Let the bread cool before slicing.
• For a softer crust, brush the warm loaf lightly with butter.

 Variations

 Garlic Herb Bread

Add 1 tsp garlic powder and 1 tsp dried Italian herbs to the flour.

 Cheesy Bread

Fold in ½ cup shredded cheddar or mozzarella before shaping.

 Rosemary Bread

Add 1 tbsp fresh chopped rosemary and 1 tbsp olive oil.

 Whole-Wheat

Replace up to 1 cup of the all-purpose flour with whole-wheat flour. You may need a small additional splash of water.

 Olive Bread

Add ½ cup chopped olives and a little dried oregano.

 Nut & Allergy Information

The basic recipe contains no peanuts or tree nuts.

Contains: wheat/gluten.

For a gluten-free version, use a specifically formulated gluten-free bread recipe rather than simply replacing the flour 1:1, because gluten-free dough behaves differently.

If adding cheese or flavored ingredients, check their labels for allergen information.

 Recipe Q&A

Can I use active dry yeast?

Yes. Dissolve it in the warm water with the sugar and let it stand for about 5–10 minutes before mixing.

Can I make this without a Dutch oven?

Yes. Bake it on a parchment-lined baking sheet or in an oven-safe baking dish. The crust may be slightly less crisp.

Why is my dough sticky?

This recipe uses relatively high hydration, so some stickiness is normal. Use lightly floured hands rather than adding lots of flour.

Why didn’t my bread rise?

The yeast may be old, the water may have been too hot or cold, or the dough may have been kept somewhere too cool. Give it more time in a warm, draft-free area.

Why is my bread dense?

Common causes are insufficient rising time, too much added flour, or yeast that isn’t active.

Can I prepare the dough overnight?

Yes. Cover the mixed dough and refrigerate it overnight. The longer, slower fermentation can also develop more flavor. Let it sit out briefly before shaping.

How do I store the bread?

Keep it in a bread bag or loosely wrapped at room temperature for about 2–3 days.

Can I freeze it?

Yes. Once completely cooled, wrap the loaf or individual slices well and freeze for up to about 2–3 months.

How do I get a crispy crust?

Bake in a preheated covered Dutch oven, then uncover during the final 10–15 minutes.

 Approximate Nutrition

Per slice, assuming 12 slices:

• Calories: ~130 kcal
• Protein: ~4 g
• Carbohydrates: ~25 g
• Fat: ~1–2 g
• Fiber: ~1 g
• Sugar: ~0–1 g

Nutrition is approximate and varies according to flour and optional ingredients.

Social Media Caption

EASY HOMEMADE NO-KNEAD BREAD!

Golden, crispy crust on the outside and soft, fluffy bread inside! 😍 And the best part? You don’t need a mixer or complicated bread-making skills.

Save this recipe and make a fresh loaf at home! ❤️