I Don’t Buy Bread Anymore! No Kneading, No Eggs, No Butter! The Easiest & Cheapest Bread Recipe

Description

This easy homemade bread recipe is a true game-changer — no kneading, no eggs, no butter, and no special equipment required! It’s made with simple pantry staples and yields a soft, fluffy, golden-crusted loaf that tastes better (and costs less) than store-bought bread. Perfect for sandwiches, toast, or as a cozy side to soups and stews.

Whether you’re a beginner baker or simply short on time, this bread is almost effortless — mix, rise, and bake! Once you try it, you might never buy bread again.

Ingredients For I Don’t Buy Bread Anymore! No Kneading, No Eggs, No Butter! The Easiest & Cheapest Bread Recipe

• 3 cups (375 g) all-purpose flour

• 1½ tsp salt

• 1 tsp sugar (optional, for a hint of sweetness)

• 2 tsp instant yeast (or active dry yeast)

• 1¼ cups (300 ml) warm water (not hot – about 100°F / 38°C)

• 1 tbsp olive oil (optional, for a softer crumb and golden crust)

Instructions

1. Mix the Dough:
   In a large bowl, combine flour, salt, sugar, and yeast. Add warm water and olive oil (if using). Stir with a spoon until everything is combined. The dough will be sticky — that’s perfect!

2. Let It Rise:
   Cover the bowl with plastic wrap or a damp towel. Let it rise at room temperature for 1 to 1½ hours, or until it doubles in size.

3. Shape the Dough:
   Lightly dust your hands and work surface with flour. Gently shape the dough into a ball or log — no kneading necessary.

4. Second Rise (Optional for Fluffier Bread):
   Place the dough into a lightly greased loaf pan or onto a parchment-lined baking sheet. Let it rest for another 20–30 minutes.

5. Bake:
   Preheat oven to 400°F (200°C). Bake for 30–35 minutes until the top is golden brown and it sounds hollow when tapped.

6. Cool & Serve:
   Let it cool completely on a wire rack before slicing. Enjoy your homemade, no-knead bread!

Notes

• If using active dry yeast, dissolve it in the warm water first and let it sit for 5–10 minutes before mixing with dry ingredients.

• You can add herbs, seeds, or oats on top for flavor and texture.

• This recipe can also be baked in a Dutch oven for a crustier artisan-style loaf.

Tips

• To keep the crust softer, brush the top with a bit of olive oil or water after baking.

• Store in a sealed bag at room temperature for up to 3 days or freeze for up to a month.

• For whole grain variation, substitute 1 cup of all-purpose flour with whole wheat flour.

Servings

Makes 1 medium loaf (8–10 slices).

Nutritional Information (per slice, approx.)

• Calories: 110 kcal

• Carbohydrates: 22 g

• Protein: 3 g

• Fat: 1 g

• Fiber: 1 g

• Sodium: 280 mg

(Values may vary based on flour type and portion size.)

Health Benefits

• No eggs or butter: Lower in fat and cholesterol.

• Simple ingredients: Easier on digestion, fewer additives than store-bought bread.

• Budget-friendly: Costs just a few cents per serving!

• Homemade freshness: Better control over ingredients, salt, and flavor.

Q&A

Q: Can I use whole wheat flour instead of all-purpose?
A: Yes! Substitute up to half the flour with whole wheat for a heartier texture. You may need a little extra water.

Q: My bread didn’t rise — what happened?
A: Check that your yeast is fresh and your water isn’t too hot (it can kill yeast) or too cold (it won’t activate).

Q: Can I make it gluten-free?
A: Yes, but use a gluten-free all-purpose blend that contains xanthan gum for best results.

Q: How can I make the crust crispier?
A: Bake it in a preheated Dutch oven or place a small pan of hot water on the oven’s lower rack to create steam.

Q: Can I add flavorings?
A: Absolutely! Try garlic powder, dried rosemary, or even grated cheese mixed into the dough.