3-Ingredient Bread
Impress your family and friends with this homemade 3-Ingredient Bread.
Get ready for a delicious, comforting experience! This easy bread recipe gives you the perfect loaf of bread – crusty on the outside with an incredibly soft and tender inside.
Bake using our simple steam bake technique, and you’ll end up with the most delicious homemade bread recipe.
3-Ingredient Bread Recipe Highlights
- This is an easy bread recipe for everybody afraid to start making bread.
- You only need a large bowl and a fork or silicone spatula.
- This recipe is similar to Dutch oven bread, but I find it to be even easier because all you need is a regular oven.
- This recipe produces one very large loaf or two medium-large loaves of bread. And the cost per recipe is about $.70!
- While you are shaping the dough after the rise, there is no need to do a lot of kneading.
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
FLOUR – To make this bread, you can use all-purpose flour. I recommend using unbleached all-purpose flour.
YEAST – This is the leavening agent for this recipe. One teaspoon (or half of a package) is plenty. I have used instant dry yeast and active dry yeast.
Technically speaking, it is recommended that you dissolve active dry yeast in warm water first, but being a bit of a rule breaker, I’ve gotten great rises by just adding all of the dry ingredients first. Thus far, we have only had great-tasting bread as a result.
TIP: Make sure the dry yeast is not expired!
SALT – The amount will depend a bit on your personal preference. I started out using one teaspoon but found it a bit too bland and got the best feedback when I added half a tablespoon of salt. You can use kosher salt, but I love using this fine sea salt.
WATER – Use warm water. The water that you get out of the tab is fine. It should be around 100º-110º Fahrenheit. I also always measure out more water than I know I’ll use. So, this recipe works out to be 2 cups of warm water, but I measure out 3 cups because it allows me to adjust the dough.
Soups That Go With Homemade Bread
Variations
FLOUR OPTIONS – One of the appeals of this recipe is that you can go into your kitchen and get started. We all have all-purpose flour on hand.
But if you want to crank it up a notch, try making the same bread with bread flour. Another option is whole wheat flour or rye flour.
CHEESE – Adding some shredded mozzarella and grated parmesan, which I had left over after making Chicken Parmesan was a subtle but delicious addition.
HERBS & SPICES – Feel free to experiment with adding garlic for a savory bread or cinnamon for a sweeter bread. And, of course, a handful of chocolate chips could go a long way.
If you like savory bread, folding in some sliced olives is another delicious option.
How To Make 3-Ingredient Bread at Home
Please check the printable recipe card below for more detailed instructions.
- DOUGH. Combine the dry ingredients in a large mixing bowl. Slowly pour 2+ cups warm water into the bowl and use a spatula to stir the dough until it becomes sticky (but not runny).
- RISE. Cover the bowl with a dish towel and place it in a warm spot. Alternatively, place the bowl in your oven and choose your oven’s PROOF setting. Allow the dough to rest and rise for at least 1½ to 2 hours or until the dough has doubled in size.
- PREHEAT. Fill a cake pan with 1-2 inches of warm water and place it on the lowest oven rack. Place the empty baking sheet or loaf pan on the middle rack and preheat the oven to 425º Fahrenheit.
- SHAPE. Sprinkle a work surface with flour. Transfer the dough from the bowl onto the work surface. Use the flour to shape it into a smooth loaf.
- TRANSFER the dough into the preheated, empty loaf pan (or baking sheet). If desired, score the top with a knife and sprinkle some flour on top.
- BAKE at 425º Fahrenheit for 35 minutes.
DECIDE to bake the bread in a loaf pan, or if you prefer a more organic shape, place it on a baking sheet (covered with parchment paper).
There are so many great uses for a slice of fresh bread.
Storage and Leftovers
STORE – You can store the bread at room temperature for 2-3 days. I use a bread bag, but you can use any canvas bag. Another option is to invest in a bread box that you can store on your counter. Both options will help to keep your bread fresh.
And, of course, you can always toast bread that’s a couple of days old.
Some people like to store bread in the fridge. I’m not one of them, but I know it’s a thing. In essence, treat this bread like you’d treat any fresh bread you’d buy at a bakery or supermarket.
FREEZE – If you’re wondering if and how to freeze homemade bread, the answer is easy. Yes, you can freeze it! The best way to do this is to pre-slice the bread, wrap the loaf first in plastic wrap, and then cover the wrapped bread with aluminum foil. If you have freezer paper, you can use that instead of aluminum foil.
Serving Suggestions
I have to stop myself from tearing off the edges and gobbling half a loaf down because there’s nothing as delicious as warm baked bread.
Slathering freshly baked bread with delicious butter is one of my favorite snacks.
Of course, it’s also great for any dish that comes with a lot of sauce. And you’ll use the freshly baked bread to soak up every bit of sauce. Chicken Paprika, Shrimp and Mushroom Pasta, and Shrimp Carbonara are the dishes I love to serve with fresh bread.
More Easy Bread Recipes
Strawberry Muffins – easy, moist, and fruity muffins with a delicious crumb topping
Cornmeal Waffles – sweet and savory waffles made with buttermilk and cornmeal
Ice Cream Bread – 2-ingredient bread made with your favorite ice cream
Banana Bread Muffins – deliciously sweet and moist
Raisin Bread – classic German bread recipe
3-Ingredient Bread (No Knead)
Ingredients
Instructions
DOUGH
- Combine flour, salt, and dry yeast in a large bowl.
- Slowly pour warm water into the bowl and use a spatula to combine. Continue to pour the water until mix the dough is sticky but not liquid. You will only need 2 to about 2¼ cups of water and can discard the rest.
- Cover the bowl with a dish towel and place it in a warm spot. Or choose your oven's PROOF function. Let the dough rise for 1½ to 2 hours or until the dough has doubled.
PREHEAT
- Fill an empty cake pan with about 1 inch of warm water. Place the cake pan on the lowest oven rack and preheat the oven to 425ª Fahrenheit.
BAKE
- Sprinkle a handful of flour onto a work surface. Transfer the sticky, risen dough onto the work surface. Use the flour to shape the loaf into a smooth shape.
- Transfer the dough into a loaf pan (or onto a baking sheet).OPTIONAL – Once the dough is in the loaf pan, score the top with a large knife and sprinkle some additional flour on top.
- Bake for 35 minutes at 425º Fahrenheit. Remove the loaf pan from the oven and allow it to cool for 5 minutes. Remove the bread and wait until it is cool enough to slice.
Equipment
Notes
WARM WATER
I measure out 3 cups of warm water but only use 2 to 2⅓ cups for the dough. Having extra water just means I don’t have to get extra warm water in case 2 cups aren’t enough. You will use more water if you use a different flour, such as whole wheat flour.CONSISTENCY OF THE DOUGH
The dough should be sticky but not liquid like a batter.FINISHING THE BREAD
When you are shaping the dough, use a knife to score the top of the bread. Sprinkle some additional flour on top of the bread.Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
This is the best bread recipe EVER!! I’ve always been nervous about making my own bread. But this one is so easy! And the bread comes out with a crisp crust and a soft inside. It’s great for sandwiches.
Thanks for sharing your recipe! Baking has never been this simple!
Question…
Can I use this recipe in a bread Machine?
I’m afraid I did not test this recipe for a bread machine so I’m not sure.