Ingredients (makes 1 loaf):
- 2 cups all-purpose flour (or whole wheat for extra fiber)
- 1 cup water (warm, about 100–110°F / 38–43°C)
- 1 tablespoon sugar (optional, helps yeast)
- 1 teaspoon salt
- 1 teaspoon active dry yeast
Instructions:
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Activate yeast:
- In a small bowl, mix warm water, sugar, and yeast. Let it sit 5–10 minutes until foamy.
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Mix the dough:
- In a large bowl, combine flour and salt.
- Pour in the yeast mixture. Stir with a spoon until everything comes together.
- No kneading needed—just a sticky, shaggy dough is fine.
-
First rise:
- Cover the bowl with a clean towel or plastic wrap.
- Let it sit at room temperature for 1–2 hours, until it roughly doubles in size.
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Shape & second rise:
- Transfer dough to a greased loaf pan or baking dish.
- Smooth the top lightly with a spatula.
- Let it rise another 30–40 minutes.
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Bake:
- Preheat oven to 375°F (190°C).
- Bake 25–30 minutes, until the top is golden brown and sounds hollow when tapped.
-
Cool & serve:
- Let the bread cool at least 10 minutes before slicing.
- Enjoy plain, with jam, or as a sandwich base!
💡 Tips & Variations:
- Add-ins: Seeds, oats, or herbs can make it more flavorful without adding fat.
- Storage: Store in an airtight container for 2–3 days or freeze slices for later.
- Whole-grain option: Substitute up to ½ cup of all-purpose flour with whole wheat flour for more fiber.
