Description
This Same Day 2-Ingredient Bread features a crusty exterior and a fluffy interior, made quickly with simple pantry staples like flour, yeast, water, and salt. It requires no kneading and works perfectly with both regular and gluten-free flour options, making it an accessible and delicious homemade bread for all skill levels.
Ingredients
Bread Dough
- 2 ¼ Teaspoons Active Dry Yeast (1 packet)
- 1 ½ Cups Warm Water
- 2 Teaspoons Kosher Salt
- 3 Cups All-Purpose Flour
Instructions
- Activate the Yeast: In a large bowl, whisk together the active dry yeast and warm water until the yeast dissolves completely. This ensures the yeast is properly activated to start the fermentation process.
- Mix the Dough: Add the flour and kosher salt into the yeast-water mixture and stir until fully combined. The dough will be very sticky—this is normal and key for the bread’s texture.
- First Rise: Cover the bowl with a clean towel or plastic wrap and place it in a warm spot, such as inside a turned-off oven, to rise for 2 hours, allowing the dough to double in size and develop flavor.
- Preheat Oven and Dutch Oven: When the rise is complete, preheat your oven to 450°F (232°C). Place an empty covered Dutch oven inside the oven as it heats. This preheating step is essential to achieve the crispy crust.
- Shape the Dough: Flour a piece of parchment paper generously. Turn the sticky dough out onto the parchment and shape it into a smooth ball, using additional flour to prevent sticking. Score the dough's top with an X using a sharp knife to help it expand in the oven.
- Bake the Bread: Carefully remove the hot Dutch oven from the oven. Transfer the dough with the parchment paper directly inside the Dutch oven. Cover it with the lid and bake for 35 minutes.
- Finish Baking Uncovered: Remove the Dutch oven lid and continue baking the bread for an additional 6 to 8 minutes until the crust is deeply golden and beautifully crispy.
- Cool and Serve: Take the bread out of the Dutch oven and transfer it to a wire rack. Let it cool completely before slicing. Serve with butter and flaky salt, or your favorite toppings, and enjoy.
Notes
- Dough will be very sticky, which is normal for this recipe.
- Using a Dutch oven traps steam and creates a perfect crust.
- Score the bread to control expansion and improve final texture.
- Cool bread completely before slicing to ensure proper crumb structure.
- This recipe works well with gluten-free flour blends for gluten-free options.
- For best yeast activation, make sure water is warm (about 100–110°F).
