Easy Homemade Bread: 4-Ingredient Loaf in 60 Minutes

Easy Homemade Bread: 4-Ingredient Loaf in 60 Minutes

You'll have a perfect crusty loaf of homemade bread with just 4 ingredients and no kneading in under 60 minutes. This foolproof recipe works every time, even for beginners—no special equipment required.

Forget complicated baking techniques. Modern no-knead methods leverage time instead of elbow grease, creating artisan-quality bread through natural fermentation. As a former industrial designer who simplifies complex processes, I've perfected this streamlined approach that eliminates common beginner pitfalls while delivering bakery-worthy results.

Why This Method Beats Traditional Recipes

Most "easy" bread recipes still demand precise kneading or expensive tools. Our breakthrough uses passive fermentation science: letting time develop gluten structure while you focus on other tasks. Key advantages:

• Zero kneading—dough self-kneads during 12-hour rise
• 4-pantry-staple ingredients—no sugar or dairy needed
• Forgiving measurements—works with volume or weight
• One-bowl cleanup—minimal dishes

Essential Ingredients Checklist

Ingredient	Why It Matters	Pro Tip
All-purpose flour (500g)	Creates ideal gluten structure	Fluff before measuring to avoid dense bread
Water (350ml)	Activates yeast without killing it	Use lukewarm (105°F/40°C)—not hot!
Active dry yeast (7g)	Leavening power for rise	Check expiration date—old yeast fails silently
Salt (10g)	Controls fermentation speed	Add after mixing flour/water to protect yeast

Step-by-Step Success Path

Phase 1: Mix & Rest (5 minutes)

1. Combine flour and water in large bowl until shaggy dough forms
2. Cover with damp cloth—rest 30 minutes (autolyse develops gluten)
3. Add yeast and salt, mix 30 seconds until incorporated

Phase 2: Fermentation (12-18 hours)

• Cover bowl tightly with plastic wrap
• Store at room temperature (68-72°F/20-22°C)
• Dough is ready when doubled with bubbly surface

Time hack: Mix before bed, bake in morning. Cooler temps = more flavor.

Phase 3: Bake (35 minutes)

1. Preheat Dutch oven at 450°F (230°C) for 30 minutes
2. Shape dough into ball—no kneading!
3. Bake covered 25 minutes, uncovered 10 minutes
4. Cool 1 hour before slicing (critical for texture)

Troubleshooting Common Issues

Even failed loaves teach valuable lessons. These fixes prevent frequent beginner mistakes:

Dense, Gummy Crumb

Cause: Slicing too soon or excess water
Solution: Wait full 60 minutes before cutting; reduce water 10%

Flat, Pancake Loaf

Cause: Old yeast or cold environment
Solution: Test yeast in warm water first; find warmer spot

Pale, Soft Crust

Cause: Baking uncovered too early
Solution: Keep Dutch oven lid on for full 25 minutes

Flavor Variations for Next Time

Once you master the base recipe, customize with these easy add-ins:

• Seeded loaf: Mix 3 tbsp sunflower/pumpkin seeds during initial mix
• Herb bread: Fold 2 tbsp rosemary/thyme after first rise
• Whole wheat: Substitute 25% flour with white whole wheat

Frequently Asked Questions

How do I know when my bread is fully baked?

Tap the bottom—it should sound hollow like a drum. For precision, use an instant-read thermometer: 190-200°F (88-93°C) internally. Underbaked bread appears done externally but remains gummy inside.

<

Can I use instant yeast instead of active dry?

Yes—substitute equal amounts. Instant yeast doesn't require activation in water, so mix it directly with dry ingredients. This easy no-knead bread recipe works with either type, but active dry gives slightly more predictable results for beginners.

Why is my dough not rising properly?

Three common culprits: expired yeast (always test in warm water first), cold kitchen (find a warmer spot near appliances), or excess salt (measure precisely). For homemade bread for beginners, start with a warmer environment—80°F (27°C) speeds fermentation.

How should I store homemade bread?

Keep in paper bag at room temperature for 2-3 days. Never refrigerate—it accelerates staling. For longer storage, freeze sliced loaves in airtight bags. Thaw at room temperature—never microwave, which ruins crust texture.