No-Knead, No-Egg, No-Butter Homemade BreadThis style of bread is simple, inexpensive, and beginner-friendly. It relies on time and hydration to develop texture instead of kneading.Ingredients
- 3 cups (about 375 g) all-purpose flour
- 1½ cups (360 ml) warm water
- 1½ teaspoons salt
- 1 teaspoon sugar (optional, helps yeast activity)
- 1 teaspoon instant yeast
Instructions
- Mix the dough
- In a bowl, combine flour, salt, sugar, and yeast.
- Add warm water and stir until a sticky dough forms. No kneading is needed.
- Let it rise
- Cover the bowl and leave it in a warm place for about 1½–2 hours, until doubled in size.
- Shape
- Sprinkle flour on your hands and gently shape the dough into a loaf.
- Bake
- Place in a greased loaf pan or on a baking tray.
- Bake at 220°C (425°F) for about 30–40 minutes, until golden and the bread sounds hollow when tapped.
- Cool
- Let it cool before slicing so the inside sets properly.
Tips:
- For a softer crust, brush the top with a little water or oil before baking.
- You can replace part of the white flour with whole wheat flour, but the loaf may be denser.
- A longer rise (even overnight in the fridge) can improve flavor.
