You’ve been lied to. Homemade bread isn’t some mystical art reserved for grandmas and Instagram bakers with too much time. It’s stupidly simple, and this recipe proves it.
No fancy tools, no 12-hour waits, no kneading until your arms fall off. Just fluffy, delicious bread dough in minutes. Why spend $7 on a sad loaf at the store when you can make something better for pennies?
Let’s fix this.
Why This Recipe Works (Spoiler: It’s Foolproof)
This recipe cuts the nonsense. It uses basic ingredients you already own, requires zero kneading, and still delivers that bakery-quality chew. The secret?
A tiny bit of patience (but not much) and a forgiving ratio of flour to water. Even if you’ve burned toast before, you won’t mess this up.
Ingredients: The Shortest Shopping List Ever
- 3 cups all-purpose flour (or bread flour for extra chew)
- 1.5 cups warm water (not boiling, unless you enjoy killing yeast)
- 2 tsp instant yeast (or active dry, but instant’s lazy-friendly)
- 1.5 tsp salt (skip this and your bread will taste like cardboard)
- 1 tbsp sugar or honey (yeast’s favorite snack)
- 2 tbsp olive oil (optional, but makes it extra tender)
Step-by-Step: Bread Dough for People Who Hate Steps
- Mix the dry stuff. Whisk flour, yeast, salt, and sugar in a big bowl. No fancy tools—just a fork.
- Add the wet stuff. Pour in warm water and olive oil.Stir until it looks like a shaggy mess. Congrats, you’re halfway done.
- Let it sit. Cover the bowl with a towel and ignore it for 1–2 hours. Go binge a show.The dough will double in size while you procrastinate.
- Shape it. Dump the dough onto a floured surface, fold it a few times (no kneading!), and shape it into a loaf or rolls. Or leave it rustic—we’re not judging.
- Bake or store. Bake at 375°F for 25–30 minutes, or stash it in the fridge for later. Your call.
Storage: Because Fresh Bread Doesn’t Last (But This Does)
Raw dough keeps in the fridge for 3 days—just punch it down if it gets too big.
Baked bread freezes well for 3 months; thaw and reheat for instant freshness. Pro tip: Slice before freezing so you can toast it straight from the freezer.
Why This Recipe Wins at Life
It’s cheap, fast, and adaptable. Use it for pizza, rolls, or even cinnamon buns.
Plus, your kitchen will smell like a bakery, and your friends will think you’re a wizard. FYI, that’s worth more than likes on Instagram.
Common Mistakes (Don’t Be That Person)
- Killing the yeast. Hot water = dead yeast. Warm water = happy, bubbly dough.Test it on your wrist—if it doesn’t burn, it’s fine.
- Over-flouring. Sticky dough is normal. Adding too much flour turns your bread into a brick.
- Rushing the rise. Let the dough double. No, staring at it won’t make it faster.
Alternatives for the Rebellious
Out of something?
Swap all-purpose flour for whole wheat (use half to avoid denseness), honey for sugar, or skip the oil if you’re out. For gluten-free, use a 1:1 GF flour blend, but IMO, texture won’t be the same.
FAQs
Can I use active dry yeast instead of instant?
Yes, but dissolve it in the warm water with sugar first. Instant yeast is lazy-mode—just dump and go.
Why is my dough sticky?
It’s supposed to be.
Stickiness means hydration, which means soft bread. Flour your hands, not the dough.
Can I freeze the dough?
Absolutely. Shape it, freeze it, then thaw and bake later.
Just don’t expect it to rise much after freezing.
Why didn’t my dough rise?
Either your yeast was dead (check the expiration date) or your kitchen’s too cold. Try proofing near a warm oven.
Final Thoughts
This isn’t just bread dough—it’s a life hack. Once you realize how easy it is, you’ll never buy overpriced, preservative-loaded loaves again.
Now go bake something, and pretend you worked harder than you did.
