The Easiest 4-Ingredient Bread (No Kneading, No Fuss)

There’s something deeply satisfying about making bread with almost nothing in the pantry. Just flour, yeast, salt, and water — that’s it.

This is the kind of recipe that feels almost too simple to work… but it does. It bakes up crusty on the outside, soft on the inside, and requires very little hands-on effort.

If you’re new to bread baking, this is a great place to start. And if you’re like me — short on time but still wanting something homemade and amazing — this recipe is for you.

Ingredients

• 3 cups all-purpose flour

• 2 teaspoons yeast

• 2 teaspoons salt

• 1½ cups room temperature water

Instructions

1. Mix the Dough

In a large bowl, combine the flour, yeast, and salt. Add the room temperature water and mix until a shaggy, sticky dough forms. It will look sloppy — that’s exactly what you want.

Lightly knead the dough right in the bowl just until everything is incorporated (about 30 seconds). No heavy kneading needed.

2. Let It Rise

Cover the bowl with a towel and let the dough proof at room temperature for 2–3 hours.

ORPlace it in the refrigerator and let it rise overnight for a slower fermentation and slightly deeper flavor.

The dough should roughly double in size and look airy and bubbly.

3. Preheat the Oven

About 30 minutes before baking, place your Dutch oven (with lid) into the oven and preheat to 450°F.

Preheating the Dutch oven is key for creating that crusty exterior.

4. Shape the Dough

Turn the dough out onto a well-floured surface. Gently knead just enough to release excess air.

Shape into a ball by tucking the edges underneath to create tension across the top.

Transfer the dough onto a piece of parchment paper. Using a sharp knife, make one deep cut down the center of the loaf.

5. Bake

Carefully remove the hot Dutch oven from the oven.

Using the parchment paper to help lift it, transfer the dough into the preheated Dutch oven. Cover with the lid.

Bake for 30 minutes covered, then remove the lid and bake for an additional 12 minutes, or until the top is golden brown.

Let cool for at least 10 minutes before slicing.

Notes

• The dough will be sticky — resist the urge to add too much flour.

• An overnight rise in the fridge will give slightly better flavor.

• Store at room temperature wrapped in a towel for 1–2 days.

• This bread freezes well once fully cooled and sliced.