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The World's Easiest Bread Recipe

It was a rainy March morning when I shuffled my way into the kitchen to make breakfast and realized we had no bread. This wasn't a huge shock because to be honest, I rarely buy bread. It's not that I don't like it, quite the opposite actually. My obsession with bread spans decades and if needed, I could live on bread and butter alone.

But it never makes my grocery list. Probably because our adorable neighbor who volunteers at a church nearby always has extra loaves and gives us whatever is leftover. Even still, it's never the first thing I think of when I need to restock our pantry.

But every now and again I have a hankering for eggs and toast. Such a simple, but delicious breakfast that makes me oh so happy.

So on that rainy morning, I did not want to go to the store, but I also didn't want to pay approximately $20 on Instacart for one loaf of bread. While I didn't have bread, I had flour, salt, yeast and water. And I made the decision to attempt making my own bread.

A quick Pinterest search led me to the arguably the best bread recipe to exist. It's the best, because it's so unbelievably easy, and I can't wait to share my version with you.


  • 3 cups all purpose flour

  • 2 tsp rapid rise yeast (one full packet)

  • 2 tsp Kosher salt

  • 2 tsp fresh rosemary

  • 1.5 cups warm water (110-115 degrees is the perfect temperature for yeast!)


  • Mix flour, yeast salt and rosemary in a large bowl.

  • Add warm water and mix with either a stand mixture or wooden spoon depending on how Little House on the Prairie you want to feel.

  • Mix until dough is fully incorporated but do not knead!

  • Cover with damp towel and place in a warm place to rise for 2-3 hours until it doubles in size. *tip: I place mine next to a space heater since our apartment is so cold, (1920s place what can ya do). This helps it rise properly and ensures a properly warmed environment.

  • Put your dutch oven in the oven to pre-warm before baking.

  • Sprinkle flour on your countertop and transfer bread from bowl to floured surface. Don't knead, but fold bread over a few times to create a roundish disc shape.

  • Transfer bread to parchment paper and place in pre-heated dutch oven.

  • Bake for 30 minutes with lid on.

  • Remove lid and bake for additional 12 minutes, uncovered.

  • Cool for 10 minutes before serving. (I never do this part and you should!)


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