Easy Homemade Bread

Quarantine needed more carbs.

This recipe is the easiest thing ever, and so tasty. I’ve made it twice and each time my mom and I have finished the entire loaf within a few days. Or a day.

The first time I made this, I made a single batch and it came out very flat. Very delicious, but very flat. Then I read in the comments that the original recipe author recommends that if you have a larger dutch oven (which I do) that you should double the recipe—so I did that the second time and it looked much more like bread. Always a positive.

I’ve included the recipe below, but I also really encourage you to go to the original recipe post, since the author has a lot of great tips and troubleshooting techniques listed there! The original recipe is linked at the bottom of this post.


3 cups all-purpose flour
1 ¾ tsp salt
½ tsp active dry yeast (the original recipe says instant is fine too, although I haven’t tried this)
1 ½ cups water
Dutch oven or other heavy cast iron pan with a lid. The original recipe calls for a 3.5 quart dutch oven, but mine is larger, so I doubled the recipe as noted above.


  1. Mix the flour, salt, and yeast together in a large bowl.
  2. Add the water and mix until incorporated.
  3. Cover the bowl with plastic wrap and allow the bread to rise for 12-18 hours. I usually do on the longer end of this timeframe. The recipe says you can let it rise either on your counter or inside your unheated oven — I always do my oven.
  4. Wait impatiently for 12-18 hours! I like mixing it up at night before going to bed and baking in the morning.
  5. Preheat your oven to 450°F with the dutch oven (or whatever you’re baking the bread in) inside, so it also preheats. (Don’t forget to remove it with oven mitts!)
  6. The original recipe says to shape the dough into a ball at this point, but for me, the dough is always WAY too soft and sticky to do this. I just line the dutch oven with parchment paper, put a little flour down, and plop the bread in there. So far, it’s worked every time. I sprinkle the top with a little bit of flour as well.
  7. Bake the bread for 30 minutes with the lid on. After 30 minutes, remove the lid and bake for 15-20 additional minutes until golden brown.
  8. Remove the bread from the dutch oven, let cool, and enjoy!

Recipe adapted from Jo Cooks.

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