I Don’t Buy Bread Anymore!

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No Kneading, No Eggs, No Butter – The Easiest and Cheapest Bread Recipe

 Description

This bread is soft on the inside with a perfectly golden crust outside. It’s made with the simplest pantry ingredients – no kneading, no eggs, no butter required! Just mix, rest, and bake. Perfect for beginners, this bread saves money, is healthier than store-bought, and fills your kitchen with that irresistible fresh-baked aroma.

 Ingredients

  • 3 ½ cups (440 g) all-purpose flour (or bread flour)

  • 1 ½ tsp salt

  • 1 tsp sugar

  • 1 packet (7 g / 2 ¼ tsp) instant yeast

  • 1 ½ cups (360 ml) warm water (not hot, about 100–110°F / 38–43°C)

 Instructions

  1. Mix Dry Ingredients

    • In a large bowl, whisk together flour, salt, sugar, and yeast.

  2. Add Water

    • Pour in the warm water and stir with a spoon until a sticky dough forms.

    • No kneading required – just mix until combined.

  3. First Rise

    • Cover the bowl with plastic wrap or a damp cloth.

    • Let it rise at room temperature for 1–2 hours (or until doubled in size).

  4. Shape Dough

    • Once risen, gently punch down the dough.

    • Transfer onto a floured surface and shape into a round or place directly into a parchment-lined loaf pan.

  5. Second Rise

    • Cover again and let it rest for 30–40 minutes.

  6. Bake

    • Preheat oven to 425°F (220°C).

    • Bake for 30–35 minutes until golden brown and crusty.

    • Optional: Place a small oven-safe dish of water in the oven for extra steam and a crispier crust.

  7. Cool & Serve

    • Allow bread to cool for at least 15 minutes before slicing.

Notes

  • For extra flavor, add herbs, garlic powder, or seeds.

  • Whole wheat flour can be substituted for part of the flour (up to 50%).

  • Bread freezes well – slice before freezing for easy toast later.

Tips

  • Use fresh yeast for the best rise.

  • Do not add too much flour – the dough should be sticky.

  • If the crust browns too quickly, cover loosely with foil.

  • Let it fully cool before slicing to avoid gummy texture.

 Servings

  • Makes 1 large loaf (10–12 slices) or 2 small loaves.

Nutritional Info (per slice, based on 12 slices)

  • Calories: 120

  • Carbs: 25 g

  • Protein: 4 g

  • Fat: 0.5 g

  • Fiber: 1 g

  • Sugar: 1 g

  • Sodium: 180 mg

 Benefits

  • Budget-Friendly: Costs a fraction of store-bought bread.

  • Healthier: No preservatives, additives, or hidden fats.

  • Beginner-Friendly: No kneading means less effort and fewer tools.

  • Customizable: Add toppings, mix-ins, or make rolls instead of loaves.

 Q & A

Q: Can I use whole wheat flour only?
A: Yes, but it will be denser. Mix half white, half whole wheat for best texture.

Q: Do I need a stand mixer?
A: Not at all! This recipe is 100% mix-by-hand.

Q: How do I store it?
A: Wrap in a clean towel or store in an airtight container at room temperature for 2–3 days. For longer storage, freeze.

Q: Why is my bread dense?
A: The yeast may have been old, or the water was too hot/cold. Make sure dough rises until doubled.

Q: Can I make it gluten-free?
A: Yes, but use a high-quality gluten-free bread flour blend for better results

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