5-Ingredient Bread Recipe Anyone Can Make

Look at this beauty right here—crusty on the outside, pillow-soft inside. Who wouldn’t want to tear into that?

Here’s a fresh, golden loaf that looks like it came from a fancy bakery, but guess what? You made it with basically stuff you already have lying around.

Okay, confession time: I used to think homemade bread was for those super-organized people with stand mixers and patience. Then I tried this 5-ingredient no-knead version and… yeah, my life changed. No more store-bought sadness!

Why This Recipe is Awesome

Listen, if you’re like me and get excited about fresh bread but hate complicated stuff, this is your new best friend.

It’s idiot-proof (and trust me, I’ve tested that theory). No kneading, no fancy equipment—just mix, wait, bake. The dough does all the hard work while you binge-watch something.

You end up with that perfect crusty exterior and soft, airy crumb that makes killer toast or sandwiches. Plus, your kitchen smells like heaven for hours. Win-win-win.

And hey, only five ingredients? That’s basically cheating in the best way. No excuses left, friend!

Here’s the simple lineup that turns into magic:

Ingredients You’ll Need

• 3 cups all-purpose flour (or bread flour if you’re feeling fancy—about 360-390g)
• 2 teaspoons instant yeast (the quick kind—no proofing drama)
• 1 ½ teaspoons salt (don’t skimp, it brings the flavor!)
• 1 teaspoon sugar (optional but it helps the yeast party)
• 1 ½ cups lukewarm water (like cozy bath temp, not hot tub)

That’s it. Pantry staples. No eggs, no milk, no butter. Vegan-friendly too, if that’s your vibe.

Check out these humble heroes ready to become epic bread:

Step-by-Step Instructions

1. Dump everything in a big bowl. Flour, yeast, salt, sugar (if using), and water. Stir with a wooden spoon or your hands until it’s a shaggy, sticky mess. No need to look pretty—just combined is the goal. It’ll be wet and ugly. Embrace it.
2. Cover and let it rise. Throw a clean towel or plastic wrap over the bowl. Leave it on the counter for about 2 hours (or pop it in the fridge for up to a day or two for extra flavor). It should double and get all bubbly and happy.
3. Preheat your oven. Crank it to 450°F (230°C). If you have a Dutch oven (or heavy pot with lid), put it in there to heat up too. No Dutch oven? A baking sheet works, but the pot gives the best crust.
4. Shape the dough. Sprinkle flour on your counter (lots—it’s sticky!). Dump the dough out, fold it over itself a couple times to make a loose ball. Don’t overwork it.
5. Second rise. Plop it on parchment paper (or in the hot pot), cover, and let it rest 30-60 minutes while the oven finishes heating.
6. Bake time! Slash the top with a knife for that artisan look. If using a pot, cover and bake 30 minutes. Uncover and bake another 15-20 until it’s deep golden brown and sounds hollow when tapped.
7. Cool (the hard part). Let it rest on a rack at least 30 minutes. I know, the smell is torture, but cutting too soon = gummy mess.

See how the dough transforms? Here’s the magic rising in action:

How to make no-knead sourdough bread | King Arthur Baking

Common Mistakes to Avoid

• Skipping the preheat — Rookie move. Your crust won’t get that gorgeous crunch without a screaming-hot oven.
• Using cold water — Yeast hates the cold. Lukewarm is key or it’ll take forever to rise.
• Over-flouring the dough — A little sticky is good! Too much flour = dense brick.
• Cutting while hot — I get it, temptation is real. But steam needs to escape properly, or you end up with squishy insides.
• Forgetting to slash — It helps the bread expand without cracking weirdly. Looks cooler too.

Alternatives & Substitutions

Want to mix it up? This recipe is super forgiving.

• Whole wheat vibe — Swap up to 1 cup flour for whole wheat. Add a splash more water if it looks dry.
• Herby goodness — Toss in 1-2 tbsp dried rosemary or Italian seasoning. Garlic powder? Yes please.
• No sugar — Skip it entirely. Still works great.
• No instant yeast? Use active dry, but proof it in the water first with the sugar.
• Mini loaves — Divide dough for smaller ones. Bake a few minutes less.

IMO, the basic version is perfection, but playing around is half the fun.

FAQs

Can I make this without a Dutch oven?

Yep! Bake on a sheet with a pan of hot water underneath for steam. Crust might be slightly less epic, but still delicious.

How long does the dough keep in the fridge?

Up to 7 days! The longer, the more tangy-sourdough-ish it gets. Perfect for lazy bakers.

Is this bread good for sandwiches?

Absolutely. Soft inside, sturdy enough to hold all your fillings. Toast it for next-level grilled cheese.

What if my dough doesn’t rise?

Check your yeast (test in warm water first). Water too hot kills it; too cold slows it. Room temp matters too.

Can I add cheese or olives?

Go wild! Mix in after the first rise. Cheddar chunks or olives = next-level.

How do I store it?

Room temp in a paper bag for 2-3 days. Freeze slices for toast straight from frozen.

Why is my bread dense?

Probably too much flour or under-risen. Sticky dough = airy bread. Trust the process!

Final Thoughts

There you have it—the easiest bread that’ll make you feel like a total boss without breaking a sweat.

Next time you’re craving that fresh-baked goodness, skip the store and whip this up instead. Your future self (and your taste buds) will thank you.

Now go make it, slice it, slather it with butter, and tell me how it went. You’ve got this!

What are you waiting for? That warm, crusty loaf is calling your name.

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