This Simple Dough Bread is an easy homemade loaf with a beautifully golden, slightly crisp crust and a soft, fluffy interior. It uses basic pantry ingredients and is a great beginner-friendly bread recipe for sandwiches, toast, soups, or simply serving warm with butter.
Recipe Information
- Prep Time: 15 minutes
- Rising Time: 1 hour 30 minutes
- Bake Time: 30–35 minutes
- Total Time: About 2 hours 20 minutes
- Servings: 10–12 slices
- Course: Bread
- Cuisine: American
- Difficulty: Easy
- Cooking Method: Baking
Ingredients
- 3 cups all-purpose flour
- 1 cup warm water, about 110°F (43°C)
- 2¼ teaspoons active dry yeast (1 packet)
- 1½ teaspoons salt
- 1 tablespoon olive oil, optional
- 1 teaspoon sugar or honey, optional
Equipment
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough scraper
- Clean kitchen towel
- Baking sheet, loaf pan, or oven-safe Dutch oven
- Wire cooling rack
How to Make Simple Dough Bread
Step 1 – Activate the Yeast
Pour the warm water into a large mixing bowl and stir in the sugar or honey.
Sprinkle the active dry yeast over the water and leave it undisturbed for 5–10 minutes.
The mixture should become foamy on top. This indicates that the yeast is active.
Step 2 – Make the Dough
Add the flour, salt, and olive oil to the yeast mixture.
Stir until the ingredients come together and form a rough, slightly shaggy dough.
Step 3 – Knead
Transfer the dough to a lightly floured work surface.
Knead for approximately 8–10 minutes, until the dough becomes smooth, elastic, and slightly springy.
If the dough is extremely sticky, sprinkle in a small amount of additional flour, but avoid adding too much because this can make the finished bread dense.
Step 4 – First Rise
Lightly oil a clean bowl and place the dough inside.
Cover with a clean kitchen towel or plastic wrap and leave in a warm, draft-free location for approximately 1 hour, or until doubled in size.
Step 5 – Shape the Loaf
Gently punch down the risen dough to release excess air.
Shape it into a smooth round loaf for a rustic boule, or place it into a lightly greased loaf pan for traditional sandwich-style bread.
Step 6 – Second Rise
Cover the shaped dough and allow it to rise for another 30 minutes.
Meanwhile, preheat the oven to 375°F (190°C).
Step 7 – Bake
Bake for 30–35 minutes, or until the bread has developed a deep golden-brown crust.
The loaf should sound hollow when gently tapped on the bottom.
For greater accuracy, fully baked bread generally reaches an internal temperature of around 190–200°F (88–93°C).
Step 8 – Cool
Transfer the bread to a wire rack.
Allow it to cool before slicing. Cutting bread immediately after baking can make the inside gummy because the crumb is still setting.
Tips for Perfect Homemade Bread
- Check your water temperature. Water that’s too hot can damage the yeast, while cold water will slow fermentation.
- Don’t add too much flour. A slightly tacky dough generally produces softer bread.
- Give the dough enough time to rise. Instead of watching the clock alone, look for the dough to roughly double in volume.
- Score the top. For a rustic appearance, make a shallow slash across the loaf with a sharp knife immediately before baking.
- For a softer crust: Brush the hot loaf lightly with melted butter after removing it from the oven.
- For a crustier loaf: Bake the bread in a preheated Dutch oven or introduce a little steam during the beginning of baking.
Optional Variations
Garlic Herb Bread: Add garlic powder, oregano, rosemary, or Italian seasoning.
Cheesy Bread: Knead shredded cheddar or Parmesan into the dough.
Honey Bread: Replace the sugar with honey for subtle sweetness.
Everything Bread: Sprinkle everything-bagel seasoning over the loaf before baking.
Storage
Room Temperature: Keep tightly wrapped or in an airtight container for about 2–3 days.
Refrigerator: Refrigeration can make bread stale faster, so room-temperature storage is generally preferable for short-term use.
Freezer: Wrap the whole loaf or individual slices well and freeze for up to 3 months.
Nutrition – Approximate Per Slice
Based on 12 slices and including olive oil:
- Calories: 125
- Protein: 3g
- Carbohydrates: 23g
- Fat: 2g
- Fiber: 1g
Frequently Asked Questions
Can I use instant yeast instead?
Yes. Instant yeast can usually be mixed directly into the flour rather than activated separately.
Why didn’t my bread rise?
The yeast may have been old, the water may have been too hot, or the room may have been too cold.
Can I use bread flour?
Yes. Bread flour contains more protein and can give the loaf a slightly chewier texture and stronger structure.
Can I bake it in a Dutch oven like the picture?
Yes. A Dutch oven is excellent for creating a round loaf with a more pronounced crust. Just make sure the pot and lid are oven-safe at the temperature you’re using.
How do I know the dough has been kneaded enough?
It should feel smooth and elastic. When gently stretched, a small piece should become thin before tearing.
Final Thoughts
This Simple Dough Bread is one of those basic recipes worth keeping. With just flour, water, yeast, and salt—and optional oil and sugar—you can make a warm, golden homemade loaf without complicated techniques. Once you master the basic dough, it’s also easy to turn it into garlic bread, herb bread, cheesy bread, or sandwich loaves.
