The Easiest Homemade Bread (No Sourdough Starter Required!)

Not quite ready to dive into the sourdough world? Or maybe you’ve been watching my bunny loaf tutorial and just want a simple, reliable bread recipe to pair with it? This one’s for you.

This no-knead, no-fuss yeast bread gives you that rustic, crusty-on-the-outside, soft-on-the-inside loaf with just a handful of ingredients—and zero sourdough starter. It’s perfect for those spontaneous baking days when you don’t want to wait days for fermentation magic.

This recipe is:

Beginner-friendly
Made with pantry staples
Ready in just a few hours
Perfect for festive shapes like my bunny loaf (click for the tutorial!)

Ingredients

3 cups All Purpose Flour

1 ½ tsp Sugar

2 tsp Salt

2 ½ tsp Quick Yeast (1 packet)

1 ⅓ cups Warm Water

Instructions

Step 1: Make Your Dough

In a large mixing bowl, combine all ingredients. Stir until you have a shaggy, sticky dough—don’t panic if it looks messy. That’s exactly what you want.

Cover the bowl with a clean kitchen towel and let it rise for 60 minutes. If your oven has a proof setting, use that. Otherwise, place the bowl on your stovetop while the oven is preheating (the ambient heat helps!), or near a warm vent.

Step 2: Shape the Dough

Lay out a piece of parchment paper and dust it with flour. Gently transfer your dough from the bowl to the floured paper.

Now, stretch and fold the edges of the dough toward the center until you form a round shape. Flip it so the smooth side is facing up. Cover with a towel and let it rise again for about 20 minutes while your Dutch oven heats up.

Want to shape it into a bunny? Click here for my Bunny Loaf tutorial!

Step 3: Preheat Your Dutch Oven

While the dough is resting, place your Dutch oven (no lid) into your oven and preheat to 450°F. Allow it to come fully to temperature. This step gives you that golden, crispy crust we all love.

Step 4: Bake

Once preheated, carefully place the parchment paper and dough into the hot Dutch oven. Bake uncovered for about 30 minutes or until golden and crusty. Let cool slightly before slicing—or displaying your bunny masterpiece on the Easter table.

I made this recipe into pumpkins for Thanksgiving one year! They were a HIT!

Final Thoughts

Whether you’re baking for a holiday, brunch, or just want fresh bread with your soup, this is the recipe I come back to again and again. It’s quick, easy, and impressively delicious.