simple bread recipe

This is the easiest bread you'll ever bake! No kneading, no fuss, just delicious carbs.

No-Knead Dutch Oven Bread

all-purpose flour,

sea salt

Red Star active dry yeast OR 3/4 teaspoon instant yeast

water (about 110 to 115 degrees F)

In a large bowl, whisk flour, salt and yeast until well mixed. Pour in warm water and use a wooden spoon to stir until a shaggy dough forms. The mixture will be wet and very sticky to the touch.

Cover bowl tightly with plastic wrap and set aside in a warm place 8 to 18 hours until dough rises, bubbles and flattens on top.

Heat oven to 450 degrees F. Once oven is preheated, place a 6-quart Dutch oven (with cover) in oven 30 minutes before baking.

Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, quickly shape into a ball. Place dough on parchment paper and sprinkle top lightly with flour. Top with a sheet of plastic wrap and let rest 30 minutes.

Remove Dutch oven from oven. Uncover dough and carefully transfer to Dutch oven, with or without parchment paper beneath (if bottom of Dutch oven is not coated with enamel, keep parchment paper beneath dough). Cover Dutch oven and return to oven.

Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.

I have to say this was soooooooo good!! I wish I had more freezer space so I could stock up on this!

I made my first loaf yesterday. It was insanely easy. I did remove the top rack of my oven, to make it easier to move my Dutch Oven without being burned, ( I have the scars to prove it. I could just pick it up rather than  slide the pot. 
The bread was beautiful when done. The hard part waiting for it to cool. It is delicious with butter.  My aunt made it her dinner. I had added rosemary and time in the begining to the flour, salt and yeast dry ingredients.

This is my go to bread now! I love adding fresh herbs or roasted garlic during the last shaping.

Great recipe! I followed the recipe as-written and my dough was a little on the wet side- it didn't hold its shape as well as in your photos when I  formed it into a circle and let it rest, however it still baked up beautifully and turned out looking  just like in your photos.  The bread has excellent flavour and a nice thick crisp crust. I'll definitely make this again!

Sooooo easy and soooooooooo delicious. Thank you for making me feel like a great chef when I am kitchen challenged?

Followed recipe exactly and bottom turned black, burnt.
I’ve seen the exact same recipe on the Internet, and they say 30 minutes instead of 45 minutes of baking. And some recipes use temperatures of 400 or 425 not 450.

Using this recipe, I made bread for the first time in my brand new dutch (to me) dutch oven! I'm completely hooked! Instead of using plastic wrap as the recipe calls for, I used beeswax wrap to be more earth friendly.

Very easy to make and delishis to eat with family or friends. Also make a nice gift any time

I made this recipe today and I used unbleached bread flour instead of all purpose flour. What I found in the oven was the tour hundred and fifty degrees in a cast iron pot made the bottom a little too dark but it is fairly decent and it made a cute little round Loaf and a 5-quart pan. I think a 4-quart would be better to make the bread a little taller. I did feel there was too much salt in this recipe though and I would cut that back by a half a teaspoon I think. It's going to make a good base drizzled with olive oil and pan toasted again with brie and olives and of course I'm wine. I am going to try it again with all-purpose flour and see if there's a bit of a difference.

I am a failure at cooking, baking...life in general.  This bread has given me a new lease on life.  My granddaughter still doesn't believe I made this bread.  YOU CAN DO IT!

This was so easy to make! HOWEVER.... I'm not sure what I did but my bread was so DENSE... please help.

I have been making this bread for over four years. It is 'super easy' and the results are amazing. Nice big holes inside! Try this recipe !!

Thank you so much for this wonderful recipe. I just made it and we ate already half of it. It is so good. And so easy to make. I'm from Germany and I just love bread. This is a keeper  for sure.

Thank you, I should have mentioned that I live now in the us for over 16 years and just missed real bread ?

I've made bread for about 15 years. Never in a ditch oven until now. I keep coming back to this wonderful recipe. I've done garlic herb, sun-dried tomato, sour dough and even some as written. They have all been excellent. Thank you!

Made it on a Braai. Took some tries to get the brass ‘settings’ right but oh. My. God. Was it worth it. This. Mother trucking. Bread. So good. DO IT. AND THE BRAAI JUST MAKES IT BETTER MY SOUTH AFRICANS. 

So simple and absolutely delicious!!! Can I double the recipe? (Rookie here) and if so, what adjustments need to be made in baking time etc? 

This was my first time EVER making bread. I’m a very confident baker, but for some reason, bread has always intimidated me!! After getting a Dutch oven for Christmas, I was excited to give this recipe a try..... it’s super easy!
It turned out great despite discovering my oven is having huge temp issues (+or- 100 degrees whenever it feels like it).
Only question I have with it is: the crust on my loaf was super thick. Is that from the oven being too hot possibly?

It was super easy to follow. Tasted great. Made it for a pasta dinner. Nice little extra.  Kids loved it.

I sent my youngest a picture of the completed product. Her comment was, "How do you go from barely cooking to making your own bread? So pretty!"  And at 4 ingredients, super simple.

I walked around all day saying, " I made bread!" 

Simple and delicious. Looks like it came from a bakery. Thanks so much!

I make a loaf every week - love it - and so easy to make

WOW! Loving this easy bread recipe, definitely pinning this to make for a dinner party!

I baked this today and its OK but a little doughy in the middle, I guess a bit undercooked. However the crust is rock hard. A little salty so maybe next time I'll only add one teaspoon on salt. I followed the recipe exactly and used all purpose flour.
I think it may have something to do with my oven, as I used a counter top electric oven. Maybe it struggled to get hot enough, I'm not sure.
Also, I'm from the UK and have no idea about 'cups'. It would be useful to have the metric measurements on the recipe as well.
I will try it again sometime. Thanks!

Turned out beautiful.  Very easy to follow, wouldn’t change a thing. My family loved it. Thank you for recipe. 

Simple..tasty (especially when toasted). Excellent with butter and orange marmalade. A loaf of this bread will be by on my table every weekend.
Thanks!

This Coronavirus has brought back the baker in me. This recipe is  delicious and so easy to make. Thank you so much. Now the big problem is you can’t get flour or yeast!!  By the way, I’m making another loaf right now!! Everyone be safe out there. 

So easy! And so good! Perfect crusty crust and soft on the inside! Mmmmm! I can’t believe I did it! 

Loved it! Followed directions to a T and it turned out perfect.  Looking forward to checking out your sourdough recipe. Thank you! 

In your recipe if I want to double or triple it the recipe says to double or triple all of the ingredients but it says to cook it at the same time and it also says to double or triple the temperature of the water for the yeast. It doesn’t seem like that last part would be correct. How do I do this? Thanks!

This was super simple , yummy, and makes your house smell heavenly

Absolutely delicious !  If there is any leftover what is the best way to store it to keep the crust firm?

This is only my second time  making bread, and I’m so happy I made your recipe. Excellent!  

Best bread and recipe! Makes a perfect loaf of delicious bread. I’ve even made this out on the range with campfire coals and it turns out perfect. My biggest problem is that it disappears so quickly. 

Great recipe!  I've used it and shared it many, many times. 

Would love to see variations on this, how the recipe might add spices/flavors? 

One note on a mistake in the recipe: if you click on "2x" or "3x" the temperature of the hot water also gets multiplied, though the amount should change the temperature stays the same.

Beautiful Loaf of Bread!  I  was recently gifted an enameled Dutch Oven so have been looking at lots of recipes. So glad that I tried one... I stopped eating a slice to come write this!

Thus bread tastes and feels like a good crusty baguette type bread. It is delicious and ridiculously easy

This was  an incredibly easy recipe!! This bread  came out so good! Thank you for sharing it!

This was so easy—I used a 3 qt Dutch oven and canola oil instead of cooking spray (higher smoke point).  Next time, I’m going to do fresh rosemary and coarse sea salt on top.

I made this recipe FOUR times this week, and I gave away three of the loaves to family and friends.   Everyone asked for the recipe. No Knead Dutch Oven Bread was SO easy, and I have never made bread so delicious. Thank you!

Fabulous bread, we LOVE it! Do you have any recipes like this, only using a portion of whole wheat? 
Thank you.

I can’t believe how deliciously easy this was!  This was my first ever experiment with yeast and bread baking. I’d always been too intimidated to try. So glad I got over that. Can’t wait to mix up a next loaf and continue the experimenting. Thank you for a simple easy to follow recipe!

So easy and delicious. Added some herbs which really upped the flavour. 

I tried so many different recipes and so far this one is the best one yet! 
The crust was crispy and the dough so  spongy  

Great recipe! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. Thank you

Thanks for your recipe. My kids love homemade bread. And it's really delicious!

I have had great success with this recipe. I would like a more airy crumb but it is still a great loaf. Can you please advise on the quantity of flour. My first three loafs I scooped the flour out of the container with my volumetric measuring cup. I got 474 grams, 478g, &amp; 473g. Today, I spooned the flour into the same measuring cup and got 419g. What weight of flour, in grams, is your recommended quantity?

I want to add herbs, do I do that at the very beginning?

I just love this bread. Truly appreciate the way you made this. Looking forward for more such recipes in future too.

Hello guys! Today I’m here to share another exciting recipe with you and that is “The Homemade Peasant Bread” recipe. This is one of the best bread recipes out there. The best thing about this recipe is that you don’t have to knead the dough for making bread out of it. And believe me! this is one of the finest bread recipes that is super easy to follow as well.

There is nothing more special than a loaf of homemade bread as people go crazy over it. You can serve this bread any time on your table. You can present it at breakfast. This tasty peasant bread can also be best served at a dinner party. This amazing bread is surely gonna earn you praise from everyone on the table. If you plan to make this for a dinner party, then be ready for the questions like where did you buy this delicious bread? Or if you actually made this bread by yourself? You are gonna be overwhelmed with the response ;)
No-knead Peasant Bread
The most remarkable thing about this recipe is that you don’t have to indulge in the hard work of kneading its dough to get a finely baked peasant bread.

This recipe is quite simple and quick. You can even start this recipe even 3 - 4 hours before the dinner and still be able to present the superbly baked tasty bread right on time.

There is no need for preheating the oven or baking pans for this recipe. You don’t even need any water spritzes or steam pans. All you need is Pyrex bowls well-coated with butter. You’ll be making this soft, spongy, delicate, and delicious peasant bread with a beautiful golden crust using the simplest ingredients.



Let’s move to the recipe…





    
    Homemade Peasant Bread Easy Recipe
        
                     December 12, 2020
                                                         Difficulty: Easy
            
            
        Print This
    
            By: Cooking Frog
        
        
        
        Ingredients
        
                        • 4 cups of unbleached All-Purpose Flour 
                        • 2 tsp Kosher Salt or 1&amp;1/2 tsp of Table Salt
                        • 2 tsp of Sugar
                        • 2 tsp of Instant Yeast or Active-Dry Yeast 
                        • 2 cups of Lukewarm Water 
                        • About 2 tbsp of unsalted butter for greasing the pans
                        
                    
    
            
        
            Directions
            
                                
                    Step 1
                    1. Take a large mixing bowl. In the bowl, add flour, sugar, salt, and instant yeast. Mix them well. Now add the lukewarm water and mix it well until a nice dough is formed.
                
                                
                    Step 2
                    2. If you are using Active-Dry yeast, then dissolve sugar into the lukewarm water and sprinkle active-dry yeast over it. No need to mix it. Let it rest for 10 – 15 minutes. In a large bowl, mix the flour and salt and set aside. When the yeast-sugar water gets foamy, mix it well, and pour this yeast-sugar water into the flour. Mix well until the dough is formed. 
                
                                
                    Step 3
                    3. Now cover the bowl with a dishtowel or a plastic wrap and set aside in a warm place. Let the dough rest until it gets double in size. This will take at least one hour for the dough to rise completely. If you place the bowl in a cool place, the dough will take almost 2 hours to rise. 
                
                                
                    Step 4
                    4. Turn on the oven at a high temperature like 350ºF or so just for one minute and then turn it off. This is a simple trick to create a slightly warm environment for the peasant bread.
                
                                
                    Step 5
                    5. Now preheat the baking oven to 425ºF. Take two small Pyrex bowls about 1-qt or 1.5-qt in size. Grease them well with unsalted butter. 
                
                                
                    Step 6
                    6. Punch down your dough and scrape it from the sides of the bowl with the help of two forks. Deflate the dough from the sides of the bowl and pull it towards the center to form a rough ball. 
                
                                
                    Step 7
                    7. Now divide the dough into two equal parts using forks from the center. Transfer each half of the dough into the butter-coated Pyrex bowls. If the dough is too wet and sticky to handle with forks, then grease your hands with oil and transfer the two halves into the baking bowls using your hands.
                
                                
                    Step 8
                    8. Set the baking bowls aside on the countertop near the oven or any other warm place. Let the dough rise again for about 20 - 30 minutes. Remember not to cover the dough while leaving it to rise again. Remember, do not use the warm-oven trick for the second time. Just place the bowls near the oven or the top of it. 
                
                                
                    Step 9
                    9. Place the bread in the preheated oven at 425ºF and bake it for 15 minutes. Then reduce the heat to 375ºF and bake it for another 17-20 minutes. 
                
                                
                    Step 10
                    10. Now take the baking bowls out of the oven. Remove the bread loaves from the bowls and place them on the cooling rack. Bread loaves fall out on the cooling rack quickly if the baking bowls are well-greased with butter in the beginning. 
                
                                
                    Step 11
                    11. If the bread loaves are a bit soft and pale rather than golden-brown, then place the bread loaves directly into the baking oven (without baking bowls) and bake them again for 5 minutes. Baking the bread again will give it a beautiful golden crust. 
                
                                
                    Step 12
                    12. Take the bread loaves out of the oven and let them cool for 10 minutes before cutting.
                
                            
        
    
        

    
How to store the Peasant Bread?
There are many eco-friendly methods to store the bread, but nothing seems to be better than using a ziplock bag. Ziplock bags can be used well to store the peasant bread for 3 - 4 days at room temperature. Ziplock bags keep the bread fresh, soft, and crumby as well.

If you want to store the bread for a longer period, then cut the bread as soon as it gets cooled after coming out of the baking oven. Place the bread pieces into the ziplock bags and store them in the freezer.

Although the ziplock bag stores the bread well and retains its freshness, it does not prevent the crust of bread from getting soft and losing its crispness. The best solution for this is to reheat the bread.

If you have stored the bread as slices, then the best way to reheat it is by toasting the bread slices in the toaster. But if you have stored the bread into halves or quarters, then reheat the bread loaves in the oven at 350ºF for 15 - 20 minutes.

If you liked this recipe please check these bread recipes:
Homemade Brioche French Bread Recipe
Chocolate Banana Bread Easy Recipe
Chocolate Chip Pumpkin Bread with Vegan Version
&nbsp;

&nbsp;

Homemade Peasant Bread Easy Recipe

unbleached All-Purpose Flour

Salt Salt

Sugar

tsp of Instant Yeast

Lukewarm Water

unsalted butter

1.	Take a large mixing bowl. In the bowl, add flour, sugar, salt, and instant yeast. Mix them well. Now add the lukewarm water and mix it well until a nice dough is formed. 2.	If you are using Active-Dry yeast, then dissolve sugar into the lukewarm water and sprinkle active-dry yeast over it. No need to mix it. Let it rest for 10 – 15 minutes. In a large bowl, mix the flour and salt and set aside. When the yeast-sugar water gets foamy, mix it well, and pour this yeast-sugar water into the flour. Mix well until the dough is formed.    3.	Now cover the bowl with a dishtowel or a plastic wrap and set aside in a warm place. Let the dough rest until it gets double in size. This will take at least one hour for the dough to rise completely. If you place the bowl in a cool place, the dough will take almost 2 hours to rise.  4.	Turn on the oven at a high temperature like 350ºF or so just for one minute and then turn it off. This is a simple trick to create a slightly warm environment for the peasant bread. 5.	Now preheat the baking oven to 425ºF. Take two small Pyrex bowls about 1-qt or 1.5-qt in size. Grease them well with unsalted butter.  6.	Punch down your dough and scrape it from the sides of the bowl with the help of two forks. Deflate the dough from the sides of the bowl and pull it towards the center to form a rough ball.  7.	Now divide the dough into two equal parts using forks from the center. Transfer each half of the dough into the butter-coated Pyrex bowls. If the dough is too wet and sticky to handle with forks, then grease your hands with oil and transfer the two halves into the baking bowls using your hands. 8.	Set the baking bowls aside on the countertop near the oven or any other warm place. Let the dough rise again for about 20 - 30 minutes. Remember not to cover the dough while leaving it to rise again. Remember, do not use the warm-oven trick for the second time. Just place the bowls near the oven or the top of it.  9.	Place the bread in the preheated oven at 425ºF and bake it for 15 minutes. Then reduce the heat to 375ºF and bake it for another 17-20 minutes.  10.	Now take the baking bowls out of the oven. Remove the bread loaves from the bowls and place them on the cooling rack. Bread loaves fall out on the cooling rack quickly if the baking bowls are well-greased with butter in the beginning.  11.	If the bread loaves are a bit soft and pale rather than golden-brown, then place the bread loaves directly into the baking oven (without baking bowls) and bake them again for 5 minutes. Baking the bread again will give it a beautiful golden crust.  12.	Take the bread loaves out of the oven and let them cool for 10 minutes before cutting.

The BEST Easy Naan Recipe - Fluffy, crusty, irresistible Indian Naan Bread made in the oven. This naan bread recipe is so simple, it&#039;s perfect for new bread bakers.

Homemade Naan Bread Recipe

dry active yeast

sugar

water

salt

melted butter (+ extra for serving)

yogurt

bread flour

Attach the bread hook to your electric mixer. Add the yeast, sugar, and warm water to the mixing bowl and allow it to foam for 5 minutes.

Add the salt, butter, and yogurt. Then slowly add the flour to the mixture. Allow the mixer to “knead” your dough for 5 minutes.

Oil the mixing bowl, then cover and let the dough rise until doubled in size, 1-2 hours.

Preheat the oven to 450 degrees F. Place two baking sheets in the oven to heat. Baking stones work best!

Dump the dough onto a floured surface. Cut the dough into 8 equal pieces. Use a floured rolling pin to roll the dough into large ovals, about the length and size of a large shoe.

Place the ovals on parchment paper to rest. Once all the dough in ready, brush with melted butter and place on the HOT baking sheets, butter side down. Brush the tops with butter and bake for 3-4 per side, flipping once. Serve warm, brushed with more melted butter.

Jerusalem Bagels are the lighter, airier, more bread-like cousin of the NY-style bagel and they’re super easy to make (and enjoy!) at home.

Jerusalem Bagels

milk

active dry yeast

vegetable, canola, avocado oil

all-purpose flour

egg,

Everything bagel seasoning

In a small microwave safe bowl or glass measuring cup, add the milk and water. Heat until approximately 90-95ºF. You do not want the mixture to be too hot otherwise it’ll kill the yeast.If you don’t have a thermometer, check the temperature with your finger. It should be slightly cooler than bath water but not so hot that you need to pull your finger away quickly.

Put the warm milk/water into a large mixing bowl (or the bowl of your stand mixer if you will be using one) and sprinkle the yeast on top.

Add in the oil and the sugar, stirring gently.

Cover the bowl with a clean dish towel and let it sit for 10 minutes.

After 10 minutes, the yeast mixture should be foamy and smell yeasty.

Whisk it gently to break up any lumps then sift the flour over the liquid using a mesh sieve or hand sifter.

Attach the bowl to your mixer fitted the dough hook and knead on medium-low speed (2 on a kitchenaid mixer) for 10 minutes.

If kneading by hand, do so for 10 minutes. The dough should be smooth and just slightly sticky.

Cover the bowl with plastic wrap and allow it to rise in a warm spot for 30 minutes or until doubled in size. I like to stick them in my cool oven with the light on. This provides just enough warmth for proofing. The temperature should be no more than 80ºF.

Line two baking trays with baking parchment and set next to your work station.

Sprinkle your work surface lightly with flour and divide the dough into six equally-sized pieces. I like to weigh the dough on a kitchen scale then divide that weight by 6. If you do not own a kitchen scale or prefer to eyeball it, go for it. They do not need to be perfect.

Roll each piece of dough into a thick rope, about 18 inches long. Join the ends of each snake and press them together to seal.

Gently stretch the dough to make a long hole in the center. Place the bagels on the trays, 3 to a tray, evenly spaced out to allow room for rising.

Brush each bagel gently with the beaten egg then sprinkle with everything bagel seasoning.

Allow the bagels to rise in a warm spot 30 minutes or until doubled in size.

Meanwhile, preheat the oven to 350°F (175°C).

Once the bagels have risen, bake in the preheated oven for 12-15 minutes, or until the bagels are golden brown.

Allow to cool on trays for 10 minutes then move to a wire rack to cool completely.

Jerusalem Bagel 

This delicious vegan Irish Soda Bread is both low-fat and oil-free and is so simple to make!  Celebrate St. Patrick's Day with this hearty and tasty bread!&nbsp;

Vegan Irish Soda Bread: Low-Fat, No-Oil

almond milk

apple cider vinegar

whole wheat pastry flour

baking soda

raisins

Mix together the almond milk and apple cider vinegar and set aside.&nbsp; Then mix together the dry ingredients, including the raisins.&nbsp; Pour the milk mixture in with the dry ingredients and mix until the batter is a dough-like consistency, but not too wet or soggy.&nbsp;&nbsp;

If the dough seems dry, add more water or almond milk, 1 tablespoon at a time.

Knead the dough for about 30 seconds.&nbsp; Avoid over kneading the dough, otherwise it will become too tough.

Then place the dough on a greased pan or on a silicone mat or parchment paper.&nbsp; Cut an "X" shape on top of the dough.&nbsp;&nbsp;

Bake the bread for approximately 30 minutes at 425 degrees F.&nbsp; Check the center of the bread with a toothpick to ensure that it has been cooked through.&nbsp; &nbsp;Enjoy!

This classic one-bowl banana bread recipe has been in my family for generations and is the definition of easy, simple comfort food.

Classic One Bowl Banana Bread

(210 grams) all-purpose flour

(133 grams) granulated sugar

baking powder

bananas

(75 grams) butter, melted and cooled to room temperature

eggs

Preheat the oven to 350 degrees F (176...

Preheat the oven to 350 degrees F (176 degrees C). Spray the inside of a loaf pan with non-stick baking spray or coat with some vegetable shortening or butter.

Add the flour, sugar, baking powder, baking soda,...

Add the flour, sugar, baking powder, baking soda, and salt to a medium-sized bowl, or the bowl of a standing mixer, and stir to combine. Add bananas, butter, milk, and eggs and beat with an electric mixer on low speed until blended, then on medium speed for 1 minute.

Pour the batter into the prepared loaf pan....

Pour the batter into the prepared loaf pan. Bake for 50 - 60 minutes, until a toothpick inserted in the middle of the loaf comes out clean.

Allow the banana bread to cool on a...

Allow the banana bread to cool on a wire rack in the pan for 5 minutes. Gently flip the bread out of the pan and let cool on the wire rack for at least another 10 minutes before slicing.

A quick and traditional Irish soda bread made with plain flour, baking soda and buttermilk. No yeast required – the loaf comes together in minutes, scores a classic cross, and bakes to a golden crust with a tender crumb. Perfect for breakfast, tea, or as a side with soup.

How to make Traditional Irish Soda Bread with Darina Allen

450 g Plain All-Purpose Flour

Salt

tsp Baking Soda (Irish Bread Soda)

Buttermilk

Preheat Oven

Set the oven to 230 °C (450 °F) and allow it to fully pre‑heat before you begin mixing.

Measure Dry Ingredients

Weigh 450 g plain flour into a large mixing bowl. Add ½ tsp salt and 1 tsp baking soda. Level off the baking soda with a straight edge.

Combine Dry Ingredients

Stir the flour, salt and baking soda together with your fingers until the soda is evenly distributed throughout the flour.

Add Buttermilk and Form Dough

Make a well in the centre of the dry mixture, pour in the 400 ml buttermilk in one go and, using a wooden spoon, stir in a full circular motion from the centre outwards until a soft, slightly sticky dough forms.

Shape the Loaf

Generously flour a clean work surface. Turn the dough out, lightly flour your hands and gently pat the dough into a round about 1½ inches (3.5 cm) thick. Tidy the edges so the loaf has a neat shape.

Score and Prick

Sprinkle a little flour over the top, then cut a deep cross about 2 inches (5 cm) across the centre. Finally, prick the four corners of the loaf with a fork to let the “fairies” out.

Bake

Place the loaf on a baking sheet or pre‑heated cast‑iron skillet and bake for 30‑35 minutes, or until the crust is golden and the bottom sounds hollow when tapped.

Cool

Remove the bread from the oven and transfer to a wire rack. Cool for at least 10 minutes before slicing so the crumb sets.

https://www.youtube.com/watch?v=p450gWjSKTc

Top 7 simple bread recipe recipes from across the web

The most viewed simple bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

No-Knead Dutch Oven Bread

Homemade Peasant Bread Easy Recipe

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Jerusalem Bagels

Vegan Irish Soda Bread: Low-Fat, No...

Classic One Bowl Banana Bread

How to make Traditional Irish Soda ...

Top 7 simple bread recipe recipes from across the web

The most viewed simple bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-Knead Dutch Oven Bread

Homemade Peasant Bread Easy Recipe

Homemade Naan Bread Recipe

Jerusalem Bagels

Vegan Irish Soda Bread: Low-Fat, No...

Classic One Bowl Banana Bread

How to make Traditional Irish Soda ...

The most viewed simple bread recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine