Easy Bread Recipe – Soft Homemade Loaf in 45 Min

There's nothing quite like the smell of fresh bread filling your kitchen. But for years, I thought baking bread was a weekend project that required a stand mixer, a proofing basket, and a lot of patience. Then I discovered this simple method that skips all the fuss.

This Easy Bread recipe is the one I turn to when I want a warm loaf for dinner without planning ahead. It uses basic pantry staples, requires just one bowl, and comes together in under an hour. The result? A golden, crusty loaf with a tender crumb that my kids beg for.

Whether you're a seasoned baker or a total novice, this recipe is forgiving and foolproof. It's become my go-to for last-minute gatherings, cozy soup nights, and making the house smell amazing.

About the Ingredients

3 cups (375g) all-purpose flour, plus more for dusting

All-purpose flour gives the right structure. You can substitute up to 1 cup with whole wheat flour, but the loaf will be denser.

1 1/2 teaspoons salt

Fine sea salt works best. If using kosher salt, increase to 2 teaspoons.

1 packet (2 1/4 teaspoons) active dry yeast

Active dry or instant yeast both work. If using instant, no proofing needed – just mix in.

1 1/2 cups (355ml) warm water (about 110°F/43°C)

Warm water wakes up the yeast. Too hot kills it, too cold slows it down. Use a thermometer if unsure.

1 tablespoon honey or sugar

A little sugar feeds the yeast and helps browning. Honey adds a subtle flavor, but granulated sugar works too.

2 tablespoons olive oil, plus more for greasing

Olive oil adds tenderness and a soft crust. Any neutral oil like canola or vegetable works.

Tips & Tricks

Use a kitchen scale for accuracy

Bread baking is more precise with weight, but if you don't have one, spoon flour into your cup and level it off.

Let the dough rise in a warm spot

Place it in a slightly warm oven (turned off) with a bowl of hot water, or on top of a warm appliance.

Don't skip the preheated pot

A preheated Dutch oven creates steam, giving you a crispy crust and soft interior.

Step-by-Step Instructions

1. Mix the Dough

In a large bowl, whisk together flour and salt. In a small bowl, dissolve honey in warm water, then sprinkle yeast over the top. Let sit for 5 minutes until frothy. Pour the yeast mixture and olive oil into the flour, stirring with a wooden spoon until a shaggy dough forms. It will be sticky – that's okay.

2. First Rise

Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm place for 20 minutes, or until it has puffed up slightly and looks airy. It won't double, but it should be noticeably expanded.

3. Shape the Loaf

Turn the dough out onto a well-floured surface. With floured hands, gently fold the dough over itself a few times to form a round ball. Don't overwork it – you want to keep the air bubbles. Place the dough on a piece of parchment paper.

4. Preheat and Prep

While the dough rests, place a Dutch oven (or heavy oven-safe pot with lid) in the cold oven. Preheat the oven to 450°F (230°C) for at least 20 minutes. This ensures the pot is screaming hot.

5. Second Rise

Let the shaped dough rest on the parchment while the oven preheats. It will rise a bit more. Use a sharp knife to score a shallow slash across the top – this controls where the bread expands.

6. Bake Covered

Carefully remove the hot pot from the oven. Use the parchment to lift the dough into the pot. Cover with the lid and bake for 25 minutes. The covered pot traps steam, creating a crispy crust.

7. Bake Uncovered

Remove the lid and continue baking for 10-15 minutes, until the crust is deep golden brown and the internal temperature reaches 190°F (88°C). If you don't have a thermometer, tap the bottom – it should sound hollow.

8. Cool and Serve

Transfer the bread to a wire rack and let it cool for at least 20 minutes before slicing. This allows the crumb to set. Serve warm or at room temperature.

Delicious Variations

Rosemary Garlic Bread

Add 1 tablespoon chopped fresh rosemary and 2 minced garlic cloves to the flour.

Cheddar Jalapeño Bread

Fold in 1/2 cup shredded cheddar and 2 tablespoons pickled jalapeños before shaping.

Seeded Crust

Brush the top with olive oil and sprinkle with sesame, poppy, or sunflower seeds before baking.

How to Store Easy Bread

Frequently Asked Questions

Ready to fill your kitchen with that amazing aroma? Gather your ingredients and give this Easy Bread a try tonight. You'll be amazed at what you can create with just a few pantry staples. And remember, even if it's not perfect, homemade bread is always a win. Here's to a calmer home, one drawer at a time.

Easy Bread

Easy Bread is a no-knead, 45-minute homemade loaf that's crusty outside, soft inside, and perfect for beginners.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 3 cups (375g) all-purpose flour, plus more for dusting
• 1 1/2 teaspoons salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/2 cups (355ml) warm water (about 110°F/43°C)
• 1 tablespoon honey or sugar
• 2 tablespoons olive oil, plus more for greasing

📋 Instructions

1. 1Mix the Dough — In a large bowl, whisk together flour and salt. In a small bowl, dissolve honey in warm water, then sprinkle yeast over the top. Let sit for 5 minutes until frothy. Pour the yeast mixture and olive oil into the flour, stirring with a wooden spoon until a shaggy dough forms. It will be sticky – that's okay.
2. 2First Rise — Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm place for 20 minutes, or until it has puffed up slightly and looks airy. It won't double, but it should be noticeably expanded.
3. 3Shape the Loaf — Turn the dough out onto a well-floured surface. With floured hands, gently fold the dough over itself a few times to form a round ball. Don't overwork it – you want to keep the air bubbles. Place the dough on a piece of parchment paper.
4. 4Preheat and Prep — While the dough rests, place a Dutch oven (or heavy oven-safe pot with lid) in the cold oven. Preheat the oven to 450°F (230°C) for at least 20 minutes. This ensures the pot is screaming hot.
5. 5Second Rise — Let the shaped dough rest on the parchment while the oven preheats. It will rise a bit more. Use a sharp knife to score a shallow slash across the top – this controls where the bread expands.
6. 6Bake Covered — Carefully remove the hot pot from the oven. Use the parchment to lift the dough into the pot. Cover with the lid and bake for 25 minutes. The covered pot traps steam, creating a crispy crust.
7. 7Bake Uncovered — Remove the lid and continue baking for 10-15 minutes, until the crust is deep golden brown and the internal temperature reaches 190°F (88°C). If you don't have a thermometer, tap the bottom – it should sound hollow.
8. 8Cool and Serve — Transfer the bread to a wire rack and let it cool for at least 20 minutes before slicing. This allows the crumb to set. Serve warm or at room temperature.

👨‍🍳 Chef's Note: This bread is best enjoyed the day it's made, but leftovers make fantastic toast or grilled cheese. Don't be afraid to experiment with add-ins – the dough is very forgiving.

Servings: 6

Cuisine: American

Course: Bread

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Elena Vasquez
Elena writes about home organization and decluttering from a busy parent's perspective. She focuses on simple, low-cost systems that actually work in real life. Her articles emphasize small daily habits over perfect aesthetics.