Easy Homemade Bread Recipe: 4 Ingredients, 1 Hour

Make perfect homemade bread in 90 minutes with just 4 ingredients: flour, water, yeast, and salt. This no-knead recipe requires no special equipment, guarantees a soft crumb and crisp crust, and works for absolute beginners. First-time success is built into every step.

Why This Recipe Works for Beginners

Most "easy" bread recipes cut corners that cause failure. This method fixes three common pitfalls:

• No precision anxiety: Uses volume measurements (cups) instead of weight
• Foolproof rising: 60-minute room-temperature rise (no guesswork)
• Forgiving technique: Minimal handling prevents dense texture

Ingredients & Tools You Actually Need

Keep your kitchen clutter-free with these essentials. All measurements are standard US cups.

Ingredient	Amount	Why It Matters
All-purpose flour	3½ cups (440g)	Creates ideal gluten structure without bread flour
Warm water	1½ cups (355ml)	105°F-115°F activates yeast without killing it
Active dry yeast	2¼ tsp (1 packet)	Fresher yeast = better rise (check expiration date!)
Table salt	1½ tsp	Controls yeast activity for even texture

Step-by-Step: Foolproof Bread Making

Follow these visual-guided steps for guaranteed results. Total hands-on time: 15 minutes.

1. Mix & rest (5 min): Combine flour, yeast, and salt in large bowl. Add water and stir until shaggy dough forms. Cover and rest 15 minutes.
2. Stretch & fold (2 min): Wet hands, grab dough edge, stretch upward, and fold over center. Rotate bowl 90°. Repeat 4x. Cover.
3. First rise (60 min): Let dough rise at room temperature until doubled. Tip: Place near window - cool drafts prevent over-proofing.
4. Shape (3 min): Scrape dough onto floured surface. Fold edges toward center to form tight ball. Seam-side down.

5. Second rise (30 min): Cover shaped loaf. Let rest while oven preheats.
6. Bake (35 min): Place loaf on parchment-lined baking sheet. Bake at 425°F: 20 min covered (with Dutch oven or bowl), 15 min uncovered.
7. Cool (15 min): Transfer to wire rack. Crucial: Cutting too soon causes gummy texture.

Pro Tips for Perfect Results Every Time

• Yeast test: Mix ¼ tsp sugar + ¼ cup warm water + yeast. Should foam in 5-10 min. If not, yeast is dead.
• Flour adjustment: Add 1 tbsp water if dough feels dry, 1 tbsp flour if sticky. Humidity changes everything.
• Crisp crust secret: Spritz loaf with water during last 5 minutes of baking.

Troubleshooting Common Issues

Fix these beginner mistakes before they ruin your loaf:

Problem	Real Cause	Solution
Dense texture	Over-flouring during shaping	Use bench scraper instead of extra flour
Flat loaf	Rising in warm spot (over 75°F)	Move to cooler room - slows fermentation
Burnt bottom	Oven rack too low	Bake in center position with baking stone

3 Simple Flavor Variations

Customize your loaf without complicating the process:

• Herb bread: Add 2 tbsp dried rosemary + 1 tbsp garlic powder with dry ingredients
• Seeded loaf: Press 3 tbsp sunflower + pumpkin seeds into dough before final rise
• Cheese bread: Fold ½ cup shredded cheddar into dough during stretch/fold step

Enjoy Your Homemade Success

This recipe transforms basic ingredients into bakery-quality bread through smart technique, not special tools. The slow rise develops flavor while minimizing effort - that's why it works for beginners. Slice thickly, slather with butter, and savor the satisfaction of making something truly nourishing from scratch. You've just mastered one of cooking's most fundamental skills.

Frequently Asked Questions

Can I make this bread without a Dutch oven?

Absolutely. Use any oven-safe bowl that covers the loaf completely. Alternatively, place a metal pan of boiling water on the oven's bottom rack to create steam.

Why did my bread not rise properly?

Most failures come from expired yeast (always test it) or water that's too hot (kills yeast) or too cold (won't activate). Room temperature matters - dough rises best between 68°F-72°F.

How do I store homemade bread to keep it fresh?

Cool completely, then store cut-side down on cutting board wrapped in clean kitchen towel. Never refrigerate - it accelerates staling. For longer storage, freeze slices in airtight bag.

Can I use whole wheat flour in this recipe?

Substitute up to 50% whole wheat flour. Add 1-2 tbsp extra water since wheat absorbs more moisture. Expect denser texture - that's normal for whole grain breads.

How do I know when bread is fully baked?

Internal temperature should read 190°F-200°F on instant-read thermometer. Tap the bottom - it should sound hollow. Crust should be deep golden brown, not pale.