4-Ingredient Homemade Bread Recipe - Sally's Baking Addiction (2024)

Even if you’ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. It’s the perfect beginner recipe because it only requires 4 ingredients without any special pans or mixer, there’s no kneading or complicated shaping involved, and 95% of the work is hands-off. Bread masters will appreciate this recipe too because it delivers with delicious flavor, a slightly crisp and mega chewy crust, and those signaturesoft holes inside like ciabatta or French bread.

4-Ingredient Homemade Bread Recipe - Sally's Baking Addiction (1)

Bread Beginners—Start Here

Have you ever wanted to master homemade bread? Real, crusty, chewy, delicious bakery-style loaves that taste incredible with dips, soups, sauces, and comforting dinners? This recipe is where you start. This artisan bread is for beginners, but even bread masters will appreciate its flavor and ease. It’s so fresh, so flavorful, and so surprisingly easy because it basically makes itself.

You only need 4 ingredients without any special pans or mixer, there’s no kneading, no poolish or dough starter required, and you can add herbs, cheeses, and spices to make a variety of bread flavors.

This base recipe will soon be on repeat in your kitchen. After you realize how easy it is to make real homemade bread, you’ll find any excuse to bake a loaf.

4-Ingredient Homemade Bread Recipe - Sally's Baking Addiction (2)

What is Homemade Artisan Bread?

When it comes to bread, the term “artisan” doesn’t mean 1 particular thing. But generally, artisan bread is homemade, fresh, crusty, and deliciously rustic looking. An artisan is a skilled worker, one who works with their hands. But ironically, there isn’t much “work” involved with this recipe.

Why You’ll Love This Bread

  • Easier than you ever imagined
  • Soft + flavorful
  • Chewy, slightly crisp crust
  • Shape however you want
  • No special pans, poolish, or dough starter required
  • Only 4 ingredients
  • You decide the length of time it rests
4-Ingredient Homemade Bread Recipe - Sally's Baking Addiction (3)

Homemade Artisan Bread Video Tutorial

Like sandwich bread, whole wheat bread, focaccia, homemade English muffins, seeded oat bread, and homemade bagels—the process is surprisingly easy. If you’re new to yeast, reference my Baking with Yeast Guidefor answers to common yeast FAQs.

Only 4 Ingredients

The crustier and chewier the bread, the less fat in the dough—also known as a “lean dough.” We’re using a lean dough for our artisan loaf today. (If you’re curious, a “rich dough” is a soft bread dough with the presence of fat, such as butter and eggs—the kind we need for overnight cinnamon rolls and honey butter rolls.) Without fat, we’re left with the basics.

  1. Bread Flour:While you can use all-purpose flour in this recipe, I strongly recommend using bread flour. Just like when we make olive bread, bread flour produces a stronger, chewier bread and that makes a big difference in recipe with only 3 other ingredients.
  2. Instant Yeast:Instant yeast is key in this recipe. While you can use active dry if that’s all you have, any quick rise or instant yeast will produce flavorful results in less time. I use more yeast in this recipe compared to my cranberry nut no-knead bread and no-knead jalapeño cheddar bread. Why? Those doughs rest and rise at room temperature. However, for more flavor and just as much rise, I use more yeast and let the this dough rest in the refrigerator. (Cool air slows the fermentation process.)
  3. Salt: You can’t make good bread without salt and for best flavor, I recommend a coarse salt, such as coarse sea salt. I find the bread’s flavor lacking with regular table salt.
  4. Water: I normally encourage you to use warm liquid with yeast because warm liquid helps the yeast work faster. However, use cool or room temperature water here. Not freezing cold, not super warm—cool to touch. 70°F (21°C) is great, but the exact temperature doesn’t matter as long as it’s not hot or warm. The cooler the water, the longer the dough takes to rise and, usually, the better the bread’s flavor. (This is important since there are so little ingredients to add substantial flavor!) We use the same cool water method for no knead honey oat bread.
  5. Optional Cornmeal: Dusting the pan with cornmeal adds a pop of flavor and a little crunch to the bottom crust. This is completely optional. If you have it, use it. If you don’t have it, don’t worry about it.

You can also add herbs and seasonings such as garlic, rosemary, dill, chopped onion, jalapeño, shredded cheese, chopped nuts, dried cranberries, etc. My no yeast bread is the quick bread alternative here—you can add flavors to that loaf, too!

4-Ingredient Homemade Bread Recipe - Sally's Baking Addiction (5)

Baker’s Tip: Avoid adding too much flour to the dough as you work with it. The stickier it is—and the longer it sits in the refrigerator—the more likely you’ll have those big airy pockets of air in the crumb.

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How to Make Homemade Artisan Bread in 5 Steps

  1. Mix the dough ingredients together. At first the dough will seem very dry and shaggy and you’ll question if it will even come together. But it will. Use a spatula at first, then switch to your hands to ensure all of the flour is moistened. The dough is actually a little sticky after it’s thoroughly mixed.
  2. Let it rise at room temperature for 2-3 hours. Cover the dough and let it rise at room temperature for about 2-3 hours until doubled in size.
  3. Use right away or refrigerate. After 2-3 hours, you can immediately continue with the next step. However, for ideal flavor and texture, I strongly recommend letting the dough sit in the refrigerator for at least 12 hours and up to 3 days. Yes, 3 full days! I usually only let it rest for about 18 hours. During this crucial step, the cold air slows the fermentation process and adds so much flavor and texture. So, you can bake bread in 2-3 hours or in 3 days. The longer it sits, the better it tastes. 🙂
  4. Shape into 2 loaves or 1 boule. Rest as oven preheats. You can shape the bread into a round loaf (boule) or two longer loaves. I usually make 2 longer loaves side-by-side on a flat baking sheet, about 9×3 inches each. Score with a sharp knife or bread lame. Preheat the oven to a very hot 475°F (246°C). The extremely hot air will immediately set the crust so the bread rises up instead of spreading all over. To help ensure a crispier crust, after the oven pre-heats—pour boiling water into a metal or cast iron baking pan/dish on the bottom oven rack. Immediately place the dough inside and shut the oven door to trap the steam. The steam will help create that coveted crisp crust. If you have a dutch oven, shape the dough into 1 round loaf, and bake it inside the dutch oven with the lid on.
  5. Bake until golden brown, about 20-25 minutes. Gently tap the loaves because if they sound hollow, they’re done.

Look at those deliciously soft holes inside! Reminds me of ciabatta or a French baguette, both of which can be a little more complicated to make.

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4-Ingredient Homemade Bread Recipe - Sally's Baking Addiction (8)

Serve Artisan Bread With

  1. Slather with homemade honey butter
  2. Slice and dunk in crab dip, beer cheese dip, or roasted garlic bacon spinach dip
  3. Serve alongsideslow cooker chicken chili or pumpkin chili
  4. As a dunker for minestrone soupor creamy chicken noodle soup
  5. With a big bowl of
  6. Use for my
  7. It’s the perfect starch in breakfast casserole
  8. With anything because homemade bread is everything’s best friend

See Your Homemade Artisan Bread!

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Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂

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4-Ingredient Homemade Bread Recipe - Sally's Baking Addiction (66)

Homemade Artisan Bread Recipe

★★★★★4.9 from 877 reviews

  • Author: Sally
  • Prep Time: 4 hours
  • Cook Time: 25 minutes
  • Total Time: 4 hours, 25 minutes
  • Yield: 2 8-inch loaves
  • Category: Bread
  • Method: Baking
  • Cuisine: American
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Description

Even if you’ve never made homemade bread or worked with yeast before, this homemade artisan bread is for you. Watch the video tutorial below and review the recipe instructions and recipe notes prior to beginning. If you’re new to working with yeast, reference my Baking with Yeast Guidefor answers to common yeast FAQs.

Ingredients

  • 3 and 1/4 cups (about 430g) bread flour (), plus more for hands and pan
  • 2 teaspoons (about 6g) instant yeast
  • 2 teaspoons (about 9g) coarse salt (see note)
  • 1 and 1/2 cups (360ml) water, close to room temperature at about 70°F (21°C)
  • optional: cornmeal for dusting pan

Instructions

  1. In a large un-greased mixing bowl, whisk the flour, yeast, and salt together. Pour in the water and gently mix together with a silicone spatula or wooden spoon. The dough will seem dry and shaggy, but keep working it until all the flour is moistened. If needed, use your hands (as I do in the video tutorial below) to work the dough ingredients together. The dough will be sticky. Shape into a ball in the bowl as best you can.
  2. Keeping the dough in the bowl, cover the dough tightly with plastic wrap or aluminum foil and set on the counter at room temperature (honestly any normal room temperature is fine!). Allow to rise for 2-3 hours. The dough will just about double in size, stick to the sides of the bowl, and have a lot of air bubbles.
  3. You can continue with step 4 immediately, but for absolute best flavor and texture, I strongly recommend letting this risen dough rest in the refrigerator for at least 12 hours and up to 3 days. Place covered dough in the refrigerator for 12 hours – 3 days. I usually let it rest in the refrigerator for about 18 hours. The dough will puff up during this time, but may begin to deflate after 2 days. That’s fine and normal—nothing to worry about.
  4. Lightly dust a large nonstick baking sheet (with or without rims and make sure it’s nonstick) with flour and/or cornmeal. Turn the cold dough out onto a floured work surface. Using a sharp knife or bench scraper, cut dough in half. Some air bubbles will deflate as you work with it. Place dough halves on prepared baking sheet. Using floured hands, shape into 2 long loaves about 9×3 inches each (doesn’t have to be exact) about 3 inches apart. Loosely cover and allow to rest for 45 minutes. You will bake the dough on this prepared baking sheet.
  5. During this 45 minutes, preheat the oven to 475°F (246°C).
  6. When ready to bake, using a very sharp knife or bread lame (some even use kitchen shears), score the bread loaves with 3 slashes, about 1/2 inch deep. (“Score” = shallow cut.) If the shaped loaves flattened out during the 45 minutes, use floured hands to narrow them out along the sides again.
  7. Optional for a slightly crispier crust: After the oven is preheated and bread is scored, place a shallow metal or cast iron baking pan or skillet (I usually use a metal 9×13-inch baking pan) on the bottom oven rack. Carefully and quickly pour 3-4 cups of boiling water into it. Place the scored dough/baking pan on a higher rack and quickly shut the oven, trapping the steam inside. The steam helps create a crispier crust.
  8. Place the shaped and scored dough (on the flour/cornmeal dusted pan) in the preheated oven on the center rack. Bake for 20-25 minutes or until the crust is golden brown. Gently tap the loaves—if they sound hollow, the bread is done. For a more accurate test of doneness, the bread is done when an instant read thermometer inserted in the center reads 195°F (90°C).
  9. Remove the bread from the oven and allow to cool for at least 5 minutes before slicing and serving. Store leftovers loosely covered at room temperature for up to 5 days or in the refrigerator for up to 10 days.

Notes

  1. Make Ahead & Freezing Instructions: The dough can sit in the refrigerator for up to 3 days, so this is a wonderful recipe to begin ahead of time. You can also bake the bread, allow it to cool, and freeze for up to 3 months. Thaw in the refrigerator and allow to come to room temperature before serving. You can also freeze the dough. Complete the recipe through step 3. Wrap in plastic wrap and place in a freezer-friendly container. To bake, allow dough to thaw overnight in the refrigerator, or for 2-3 hours at room temperature. Continue with step 4 and the rest of the recipe instructions.
  2. Special Tools (affiliate links): Glass Mixing Bowls | Silicone Spatula or Wooden Spoon | Baking Sheets | 2-cup Measuring Cup | Bread Lame | Instant Read Thermometer
  3. Flour: For absolute best flavor and chewy texture, I strongly recommend using bread flour. You can use a 1:1 substitution of all-purpose flour in a pinch with no other changes to the recipe. I recommend avoiding whole wheat flour in this dough. If necessary, use half bread flour and half whole wheat flour. The bread will taste a bit dense.
  4. Yeast: You can use instant or active dry yeast, but I highly recommend an instant (aka “rapid rise” or “quick rise” yeast). The bread will rise faster. I usually use Platinum yeast by Red Star, which is an instant yeast. 2 teaspoons is a little less than 1 standard packet. If using active dry yeast, there are no changes needed to the recipe. The rise time in step 2 may take longer.
  5. Salt: Use a coarse salt, such as coarse sea salt, in this bread. I find the flavor slightly lacking when using regular table fine salt. If you only have fine salt, reduce to 1 and 1/2 teaspoons.
  6. Water: Use cool water. 70°F (21°C) is great, but the exact temperature doesn’t matter as long as it’s not hot or warm.
  7. Round Loaf: If you want to shape the dough into a boule (round loaf) simply shape into a round ball instead of 2 loaves in step 4. Baking instructions are the same, but the loaf will take a few extra minutes in the oven. If you want to bake the boule in a dutch oven, see next note.
  8. Using a Dutch Oven: Follow this dough recipe through step 3, then follow the simple shaping/baking instructions (steps 2-5) in my Cranberry Nut No Knead Bread recipe including using the parchment paper. If your parchment paper can’t withstand heat this high, you can either lower the oven temperature and bake the bread for longer or grease the Dutch oven instead.
  9. Using a pizza stone: If you want to bake your bread loaves on a pizza stone, place pizza stone in the preheating oven. In step 8, place the shaped and scored dough on your preheated pizza stone. If the bottom of the shaped dough is pretty sticky, dust the hot pizza stone with some extra cornmeal. Bake as directed.
  10. No Nonstick Pan: If you don’t have a nonstick baking sheet, line it with parchment paper instead. Coat with a dusting of flour and/or cornmeal before placing the dough on top. Parchment paper can burn, so it’s best to check the box to see how much heat yours can tolerate. Lower your oven heat if necessary and bake the bread for longer until golden brown and when gently tapped, sound hollow.
  11. Flavor ideas: Before pouring in the water in step 1, add any of the following ingredients/combination of ingredients to the dry ingredients in the bowl: 4 cloves minced garlic + 3 Tablespoons chopped rosemary, 3 Tablespoons your favorite fresh herb (chopped), 1 cup your favorite shredded cheese, a diced jalapeño, 3/4 – 1 cup dried cranberries and/or chopped nuts, 2 teaspoons garlic powder, etc.
  12. Reference myBaking with Yeast Guidefor answers to common yeast FAQs.
  13. Recipe adapted fromKing Arthur Flour &Red Star Yeast, similar method originally from Jim Lahey.

Keywords: bread, loaf

4-Ingredient Homemade Bread Recipe - Sally's Baking Addiction (2024)

FAQs

What are the four main ingredients in bread? ›

In addition to the four main ingredients used to make bread – flour, salt, yeast and water – there are often small quantities of other ingredients which are added to improve the texture, crumb structure and keeping properties of the bread. All ingredients in bread will be clearly listed on the wrapper.

What is the secret to making homemade bread? ›

12 tips for making perfect bread
  1. Use the right yeast. ...
  2. Store your yeast properly. ...
  3. Treat salt with care. ...
  4. Take your time. ...
  5. Try different flours. ...
  6. Consider vitamin C. ...
  7. Practice makes perfect. ...
  8. Don't prove for too long.

What ingredient makes homemade bread last longer? ›

Hydrocolloids. Hydrocolloids are ingredients that work wonders to keep bread fresh and delicious for longer. The ones commonly used in bread are agar and carrageenan from seaweed, and cellulose and gum acacia from plants.

What additive keeps homemade bread fresh? ›

Here is the secret! I'm happy to report I finally found the answer and it was right in my pantry. Honey and pectin. Who would have thought those two little ingredients would make a difference but they have.

What makes bread light and fluffy? ›

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

What is the most important ingredient in baking bread? ›

Wheat flour is the key ingredient in most breads. Flour quality is particularly important in breadmaking as the quality of the flour will have a significant impact on the finished product. When flour is moistened and stirred, beaten or kneaded, gluten develops to give dough `stretch`.

Which flour is best for bread? ›

While bread flour is the best option, it can sometimes be used if you don't have bread flour. “Check the protein content,” advises Chef Jürgen, since it can vary from brand to brand, and an all-purpose flour that contains protein on the higher end of the range, 12 to 13 percent, will produce a better outcome.

Why do you put vinegar in homemade bread? ›

On top of that, Vinegar can also enhance the browning of baked goods, and it also acts as a natural preservative, extending the shelf life of homemade bread. The acidic environment created by vinegar inhibits mold and bacteria growth, helping your bread stay fresh for longer.

What not to do when making bread? ›

Bread Baking Mistakes Everyone Makes
  1. Using the wrong type of flour. Africa Studio/Shutterstock. ...
  2. Not measuring your ingredients precisely. ...
  3. Forgetting to add salt. ...
  4. Using the wrong type of yeast. ...
  5. Using dead yeast or killing it yourself. ...
  6. Adding too much water too quickly. ...
  7. Only using a stand mixer. ...
  8. Over or under-kneading the dough.
Aug 21, 2023

Why does my homemade bread dry out so fast? ›

Since no preservatives are used in home baking, baked products tend to dry out quickly and should be consumed in 1 to 2 days. Do not refrigerate. Refrigeration pulls moisture from bread, which speeds up the staling process and causes bread to dry out.

What can I add to homemade bread as a preservative? ›

Potassium sorbate: This preservative is added to bread to prevent the growth of molds, yeasts, and bacteria.

Why is homemade bread hard next day? ›

It's a combination of moisture loss and the starches re-crystallising after baking. (This crystallising process is sped up if you place the bread in the fridge). Steaming bread and then re-baking it can go surprisingly far in reviving it.

What adds flavor to homemade bread? ›

Several tasty ingredients like honey, olives and even bananas are used regularly to ramp up the classic bread recipe's flavor. Not only are these ingredients delicious, but when chosen wisely, they can also boost your bread's nutritional value.

How to jazz up homemade bread? ›

You can also add herbs and seasonings such as garlic, rosemary, dill, chopped onion, jalapeño, shredded cheese, chopped nuts, dried cranberries, etc. My no yeast bread is the quick bread alternative here—you can add flavors to that loaf, too! Baker's Tip: Avoid adding too much flour to the dough as you work with it.

What keeps homemade bread moist? ›

First, keep your loaf in an airtight container or wrap it tightly in plastic as soon as possible after baking, and it will help lock in the moisture and keep it from drying quickly. Additionally, storing your bread in the fridge can help it stay fresh even longer.

What are the 4 ingredients always involved in yeast bread production? ›

There are only four yeast bread ingredients you really need: flour, yeast, water, and salt. All the other ingredients in a recipe are there to add flavor, nutrition, color, and to change the characteristics of the crumb.

What are the original ingredients in bread? ›

Common Baking Ingredients
  • YEAST. Yeast is a single-celled living organism with a mighty big job in baking. ...
  • FLOUR. Wheat flour is the most common type of flour used in yeast baking. ...
  • LIQUIDS. ...
  • SALT. ...
  • SWEETENERS. ...
  • FATS. ...
  • EGGS.

What are the major components of bread? ›

Bread is a baked product whose ingredients are flour, water, salt, and yeast. During bread making, biochemical and chemical-physical processes of changes occur, which affect various constituents. Water and flour are the main ingredients in a bread recipe and they affect texture and crumb the most.

What are the 4 types of flour used in the production of bread? ›

There are 4 types of wheat flour that are most used in bread recipes. : all-purpose flour, bread flour, whole wheat flour and white whole wheat flour.

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