Easy Yeast Bread – 5 Common Ingredients!

Easy Yeast Bread is simple to make, and it has become a tradition in our house. With just 5 ingredients, even beginning bakers can have a loaf of delicious homemade bread on the table in minutes. I only use flour, instant yeast, sugar, and salt. That is all you need to have delicious artisan bread warm out of the oven in less than an hour every time you crave freshly baked homemade bread.

Making bread at home is easier than I thought, and I will show you too. It actually feels like therapy and a way to unwind after a week full of work. This Amish White Bread is also easy to make with instant yeast, all-purpose flour, and butter. For delicious bread in a hurry, try our Air Fryer Bread recipe with five ingredients, done in just over an hour. Once you start making your own bread, I guarantee you will not go back to store-bought.

This is a great recipe for beginners to use as a base recipe for other types of homemade bread, from savory to sweet. Everyone who has tried this bread gives it 5 stars for its flavor and for how easy it is to make. And I have tried many bread recipes, but this is one of my family’s favorites. I usually make a few so I can give as hostess gifts when we entertain. Also, customizing it is so much fun; add shredded cheese, olives, or some brown sugar, cinnamon, and raisins!!

Why you will love this recipe 

• Just 5 ingredients: I mix flour, yeast, salt, and sugar with warm water for a loaf of absolutely delicious warm homemade bread. 
• No secret ingredients: I don’t have to worry about what the manufacturer is adding to the mix when I make the bread myself. I have read articles about the additives made from hair, yoga mats, and weed killer, and I don’t know if they are all true, but why take those chances?
• It’s so easy: With just a few steps, this recipe is ideal for beginners. There is no kneading, really. Just shape it and let it rise before baking it. 
• The perfect starter recipe: I use this basic recipe to make so many different breads by adding other ingredients, from savory to sweet breads. I can toss in herbs like basil, oregano, and thyme for an Italian bread or make it sweet with brown sugar and cinnamon. 

What you will need

• Dry ingredients: All-purpose flour has just the right consistency for a soft, tender crumb and delicate texture. Instant yeast saves time since I don’t have to dissolve it in water first. It also has a finer texture, so it blends into the flour better.
• Wet ingredients: I use very warm water (120 to 130 degrees F) to wake up the yeast and speed up fermentation. This produces carbon dioxide gas, which makes the dough rise. 
• Seasonings: I like to use kosher salt in this recipe as it has no iodine, which can have a slight metallic taste. It also melts more evenly into the dough while mixing for no graininess and helps bring out the natural sweet taste of the wheat. Speaking of sweetness, I also add some granulated white sugar to help with that, tenderize the crumb, retain moisture, and encourage the crust to brown.

How to prepare

Make the dough: First, I mix the flour, sugar, salt, and yeast in a large bowl until they are thoroughly combined. Then I add warm water and stir until it is well incorporated. It should be wet, but it won’t be kneadable or pourable. I add more water or flour if needed.

Let it rise: Now, I cover the bowl with plastic and let it rise in a warm spot for 2 to 3 hours. It should be bubbly on top and twice the size. Once it rises, it can be shaped and baked or refrigerated for up to 3 days. 

Scrape it out: I like to sprinkle the surface with about a tablespoon of flour and then scrape the dough onto the counter. Then, I sprinkle about ½ teaspoon of flour on top of the dough. I use a dough scraper to fold the sides inward, making a round shape in about 6 to 8 folds. 

Make the loaf: Now, I place a large piece of parchment paper on the counter and flip the dough onto the paper, so the smooth side is facing up. I work it and push it until it is smooth and round. 

Bake the bread: I remove the hot Dutch oven and use the parchment paper to place the loaf inside. I cover it and bake it for 30 minutes before removing the lid and baking for another 12 to 15 minutes, until it is golden brown and crispy. 

Cool and slice: Finally, I remove the bread from the oven and take it out of the pot with the parchment paper, letting it cool on a wire rack for 15 minutes before slicing it. 

Expert tip

Keeping the bread fresh longer

Homemade bread does not last as long as the stuff you buy from the store. You may notice that the loaf of sandwich bread you got is still good after a week in the bread drawer or 2 weeks in the fridge. I wouldn’t do that with homemade bread. It doesn’t have all the preservatives that those companies put in their bread, which is actually a good thing. So, you have to eat it a little bit faster or freeze it. In the meantime, slice the loaf from the middle and push the cut sides back together to keep the crumb from being exposed to air. 

More tips to consider:

• The longer the dough rests, the better it will be. Leave it overnight for more flavor. This slows the fermentation down, so the starch turns into sugar. 
• Be sure to let the dough ferment long enough so it doesn’t end up with air bubbles that turn into big holes. 
• Don’t make the dough too wet, or it will not form properly. 
• No Dutch oven? Use a bread pan on a baking sheet, and place a pan full of hot water in the oven with it, like a water bath.
• Make sure the water is at the right temperature. It should be 120 to 130 degrees F for it to rise. Anything above 130 degrees F will kill the yeast. If it is too cold, under 80 degrees F, it will rise too slowly and become sticky. 
• Don’t mix the salt with the yeast directly. Mix the salt into the flour first before adding the yeast, because the salt will slow down the process. 

Recipe variations and add-ins:

• Different flour: Other types of flour can be used in this recipe, such as whole grain, wheat, barley, or rye. Gluten-free flour, like almond or rice flour, will also work. 
• Fresh herbs and spices: I often add my favorite herbal mixture to this recipe to make a flavored loaf. My family loves my garlic-herb bread, and the kids really like the cinnamon-brown sugar bread. 
• Seasoning: To make seasoning the bread easier, I can use one of my homemade seasonings like spicy taco seasoning, tangy dry ranch dressing, zesty Italian seasoning, or bold Cajun seasoning.
• Make a pizza: This bread can also be used for pizza dough. Flatten it out and bake it on a baking tray. 
• Add-ins: Nuts, chocolate chips, seeds, and coconut have all found their way into my bread at one time, and they were all delicious. It’s fun to experiment with different flavors and textures!

Serving suggestions:

Making sandwiches with this bread is one of my favorite ways to show off my fresh homemade loaf. Whether I am slathering it with peanut butter and jelly or filling it with meat and cheese, this bread makes wonderful Caesar salad sandwiches. Try my recipe for corned beef sandwiches with sauerkraut, Russian dressing, corned beef, and Swiss cheese, but swap the rye bread for this loaf. Or use rye flour to turn it into rye bread for the real thing. 

Another way to enjoy this bread is in a strawberry bacon grilled cheese sandwich. This unique dish is packed with gooey cheese, sweet strawberries, and crispy bacon, which all blend to make each bite the best. Instead of a sandwich, sometimes I serve this homemade loaf with a bowl of soul-warming soup, beef stew, or hearty chili. It is great for sopping up gravy or getting the last of that chili from the bottom of the bowl. 

How to store leftovers:

• Refrigerate: Leftover bread can be kept at room temperature for 2 to 4 days or in the refrigerator for a week. 
• Freezing: To freeze, I slice it, wrap it in plastic, and then place it in a freezer bag. It will last 3 months.   
• Defrost: Before serving, I let it thaw in the fridge overnight. 
• Reheat: To reheat, put bread in a microwave-safe dish and heat in the microwave for 60 to 90 seconds. 

Frequently asked questions

More easy bread recipes to try: