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.
Why This 3-Ingredient Bread Recipe Works
BEGINNER-FRIENDLY - This is an easy bread recipe for everybody who's been afraid to get started making bread. The only tools you need are 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.
INEXPENSIVE - While much of the world is dealing with a cost-of-living crisis, it is great to have a handful of easy recipes that don't break the bank. This recipe produces one very large loaf or two medium-large loaves of bread. And the cost per recipe is about $.70!
NO-KNEAD BREAD - While you are shaping the dough after the rise, there is no need to do a lot of kneading.
LIMITED INGREDIENTS - This 3-ingredient bread recipe is made with three pantry staples.
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 first dissolve active dry yeast in warm water but being a bit of a rule breaker, I've gotten great rises by just adding all of the dry ingredients first. And thus far 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, for this recipe, it works out to be 2 cups of warm water, but I measure out 3 cups because it allows me to adjust the dough.
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
- 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.
I have to stop myself from just tearing off the edges and gobbling half a loaf down because there's nothing quite so 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 & Mushroom Pasta, and Shrimp Carbonara are the dish I love to serve with fresh bread.
RELATED: MORE EASY PASTA DISHES
How To Store Homemade Bread
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!
And the best way to do it is to pre-slice the bread, then 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.
More Easy Recipes You Should Try
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
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3-Ingredient Bread (No Knead)
- 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.
- 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.
- 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.