There is nothing like the smell of bread baking in your own oven, and this loaf proves you do not need a bread machine or any real skill to get there. Four ingredients, a bit of resting time, and barely any kneading.
You mix everything in a bowl, let it rest, give it a quick knead, let it rise in the tin and bake. Most of the time is just waiting, which means the actual work is minimal.
Warm from the oven with butter melting into it, homemade bread is hard to beat, and this is the easiest way in.
Why You’ll Love It
Four simple ingredients and no bread machine make this about as easy as bread gets. There is only a little light kneading, most of the time is hands off while the dough rests and rises, and it costs a fraction of a bakery loaf. It fills the house with an incredible smell and makes twelve slices of proper, fresh bread.
The Shortcut That Makes It Work
There is no starter, no proving drawer and hardly any kneading. You mix flour, sugar, yeast and salt with hot tap water, let it rest for an hour, knead it lightly just until smooth, then let it rise in the tin and bake. The resting time does the work that kneading normally would.
Handy Tips
Use hot water from the tap, not boiling, boiling water can kill the yeast and the loaf will not rise. Let the dough rest somewhere warm and covered, that first hour is where all the lift comes from. Only knead until it is smooth, you do not need to work it hard. Let it rise in the tin until it has properly doubled, and it is baked when it sounds hollow if you tap the base.
What To Serve With It
Warm with butter is unbeatable. It also makes lovely toast, sandwiches, or a side to soup and stew.
Leftovers / How to Store It
Keep the loaf in an airtight bag or container at room temperature for up to 3 days. Homemade bread has no preservatives, so it stales faster than shop bought. Slice and freeze what you will not eat quickly, and toast straight from frozen.
Other Recipes You’ll Love
If you enjoyed this Bread Recipe, here are a few more ideas to add to your rotation:
Bread Recipe
Prep Time 20 minutes 
Cook Time
40 minutes 
Total Time 1 hour 
Ingredients
Equipment
Method
- In a bowl, combine 3 cups of flour, 1 tbsp sugar, 1 tbsp yeast, and 1/2 tbsp salt. Give it a good mix!
- Pour in 1.5 cups of hot water from the tap and stir until everything is well combined.
- Let the mixture rest in a warm place, covered with a tea towel, for 1 hour.
- After the resting time, oil your bench and hands and transfer the dough onto it. Now, let’s get kneading! Just a little bit until your dough is smooth.
- Place the dough in a loaf tin, cover it up, and let it rise until it doubles in size. 30 minutes will do it!
- Preheat your oven to 220°C (or 425°F). Once the dough has risen, pop it in the oven and bake for around 40 minutes.
- Take the bread out of the oven when it’s beautifully golden brown. Allow it to cool for 10 minutes, and then it’s time to slice.
Nutrition
Video
Notes
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FAQs
Do I need a bread machine?
No. This is a simple hand-mixed loaf. You mix it in a bowl, rest it, knead lightly and bake it in a regular loaf tin.
Why did my bread not rise?
Usually the water. Use hot water from the tap, not boiling, as boiling water kills the yeast. Also make sure the dough rests somewhere warm and gets its full rising time.
How do I know when it is baked?
It should be golden on top and sound hollow when you tap the base. If it sounds dense, give it a few more minutes.
Can I freeze it?
Yes. Homemade bread stales quickly, so slice and freeze what you will not use in a couple of days. You can toast slices straight from frozen.
This is the recipe I go to everytime now.
Worked really well. Used 2c white and 1c wholemeal flour. Also added a variety of seeds. Sadly stuck in the tin, next time I’ll use baking paper.
Love it Anne :). Yes, go with the baking paper.
I’ve made this twice now, it’s a great recipe – even approved by my fussy husband!