This easy bread recipe with active dry yeast is the most foolproof no-knead method you'll find. Using just 4 basic ingredients, you'll create rustic loaves with a perfect, bakery-worthy crust. There's something magical about pulling a golden loaf from your oven, filling your kitchen with that irresistible aroma.
This bread recipe eliminates the guesswork, making artisan-quality results accessible to everyone. Whether you're a beginner or experienced baker, active dry yeast delivers consistent success every time.
What You'll Love About This Recipe
- No kneading required - Your hands stay clean while time does the work
- Only 4 ingredients - Flour, water, yeast, and salt
- Perfect for beginners - Straightforward steps with consistent results
- Bakery-quality crust - Rivals anything you'd buy at an artisan bakery
- Versatile - Works beautifully for dinner rolls, sandwich bread, or rustic loaves
The beauty of this approach lies in its simplicity. Traditional bread recipes demand physical effort and precise timing. This method flips the script entirely. By allowing a long, slow rise, the dough develops incredible flavor and texture without any intervention from you. It's almost hands-off, yet the results consistently impress.
Essential Ingredients and Equipment
The 4 Basic Ingredients
- All-purpose flour (3 cups)
- Warm water (1 1/2 cups)
- Active dry or instant yeast (1 tablespoon)
- Salt (1½ to 2 teaspoons, adjust to taste)
That's it. No milk, eggs, or butter required. The simplicity allows the wheat flavor to shine through while creating that rustic, European-style loaf everyone craves.
Recommended Equipment
While you can bake this bread with basic kitchen tools, a few specialty items elevate your results dramatically:
Baking Stone - Mimics a professional bread oven by distributing heat evenly and absorbing moisture for a crispier bottom crust. Place it on the lowest oven rack.
Pizza Peel - Makes transferring your rising dough onto the hot stone effortlessly and prevents deflating your carefully proofed loaf.
Bread Lame - This sharp blade creates professional-looking slashes that allow steam to escape and give your bread that artisan bakery appearance.
Keys to Success: Tips for Artisan Bread
Getting bakery-quality results at home isn't difficult when you understand what creates that perfect crust and airy interior. Professional bakers use three key techniques that home bakers often overlook.
.png "Easy Bread Recipe with Active Dry Yeast at Home")
Use a Baking Stone - The thermal mass of a preheated stone creates an instant burst of heat when the dough touches it. This "oven spring" gives you maximum rise and a crispy bottom.
High Temperature Matters - Artisan bread requires heat. Starting at 450°F ensures rapid crust development while keeping the interior tender.
Create Steam - Professional ovens inject steam during baking. You can replicate this by placing a pan of boiling water on the bottom rack. The steam keeps the crust flexible initially, allowing maximum expansion before it sets.
These techniques connect directly to Method 2 in the recipe below, which produces the most impressive artisan-style results.
Frequently Asked Questions
What can I use instead of a baking stone? A heavy cast-iron skillet or a large Dutch oven works wonderfully. Preheat whichever vessel you choose for at least 30 minutes before baking.
How should I store homemade bread? Once completely cooled, store your bread in a paper bag or bread box at room temperature for up to three days. Plastic bags make the crust soft. For longer storage, slice and freeze for up to three months.
Why does the recipe suggest starting in a cold oven? The cold-start method (Method 1) allows gradual rising as the oven heats, creating a softer, more tender crumb. It's more forgiving for beginners and eliminates the risk of deflating your dough during transfer.
Is this recipe too salty? Salt preferences vary significantly. The original recipe calls for 1½ tablespoons, but many bakers prefer 2 teaspoons instead. Start with less and adjust to your taste in future batches.
Can I make dinner rolls instead of a large loaf? Absolutely! After shaping, divide your dough into 8-12 portions. Shape into balls and bake at the same temperature for 15-20 minutes instead of the full baking time.
The Recipe: Two Methods for Different Results
Preparation and Rising (Steps 1-4)
Mix your flour, salt, and yeast in a large bowl. Add warm water (not hot, around 110°F) and stir until combined. The dough will look shaggy and rough. Cover with plastic wrap and let it rest at room temperature for 12-18 hours. During this extended fermentation, the gluten develops naturally while complex flavors emerge.
.webp "Easy Bread Recipe with Active Dry Yeast at Home")
After rising, the dough will be bubbly and doubled in size. Turn it onto a well-floured surface, fold it over itself a few times, then shape into a ball. Let it rest for 15 minutes while you prepare for baking.
Method 1: For a Tender, Soft Crumb (Cold Start)
This approach works perfectly when you want reliable results without fussing over timing. Place your shaped dough in a greased loaf pan or on a parchment-lined baking sheet. Put it directly into a cold oven, then set the temperature to 450°F. Bake for 30-40 minutes until the crust turns deep golden brown and sounds hollow when tapped.
The gradual temperature increase allows steady rising and produces a softer interior. It's ideal for sandwich bread or when you're still building confidence.
Method 2: For an Artisan Crusty Exterior (Hot Start)
This technique delivers professional results that rival any bakery. Preheat your oven with the baking stone inside to 450°F for at least 30 minutes. Place a shallow pan on the bottom rack.
While the oven heats, let your shaped dough rest on a floured pizza peel. Just before baking, score the top with your blade or a sharp knife. Slide the dough onto the preheated stone, then immediately pour one cup of boiling water into the pan below. Close the oven quickly to trap the steam.
Bake for 25-35 minutes until deeply golden. The hot stone provides instant bottom heat while the steam creates that crackling, shatteringly crisp crust. Many experienced bakers swear by this method for truly achieving memorable bread.
Unleash Your Creativity: Variations and Mix-Ins
Once you've mastered the basic recipe, experimentation becomes irresistible. Home bakers have successfully adapted this formula in countless ways. For more inspiration, check out our Miche Bread Recipe: Rustic Flavor at Home.
Savory additions transform your loaf into something special. Try folding in shredded cheddar and diced jalapeños for a spicy kick. Roasted garlic cloves and fresh rosemary create an Italian-inspired loaf. Some bakers add everything bagel seasoning or dried dill for variety.
Sweet variations work beautifully too. Cinnamon and raisins make exceptional breakfast toast. A swirl of honey instead of sugar adds subtle complexity. For dessert lovers, pairing this loaf with our Cloud Cake Recipe creates the ultimate homemade baking spread.
Toppings provide visual appeal and extra texture. Before baking, brush the surface with water and sprinkle with poppy seeds, rolled oats, or additional flour for that rustic artisan look.
The foundation recipe is forgiving enough to accommodate these creative impulses while still delivering excellent results.
If you’re new to working with yeast, the experts at King Arthur Baking’s Yeast Guide provide an excellent overview of how active dry yeast works and how to troubleshoot common baking issues.
Final Thoughts
Bread baking doesn't require professional training or expensive equipment. This recipe proves that outstanding results come from simple ingredients, proper technique, and patience. Whether you choose the foolproof cold-start method or pursue that crackling artisan crust, you'll create something genuinely special.
The confidence you'll gain from pulling your first successful loaf from the oven extends beyond baking. It's a reminder that seemingly complex skills often break down into manageable steps. Each loaf you bake will taste better than the last as you learn your oven's quirks and refine your technique.
So gather your four ingredients, clear some counter space, and discover why hundreds of home bakers consider this their go-to recipe. Your kitchen will smell incredible, and you'll never look at store-bought bread the same way again.
