1–2 minutes
There’s something comforting about the smell of fresh bread wafting through the house. This simple, slow-rise recipe has become a staple in our kitchen. We make it every week, sometimes twice a week. It’s humble, hearty, and made with just four pantry staples (because you know I love a good lazy recipe). Whether you’re pairing it with soup, slathering it with butter (very popular in our household), or tearing off a warm piece straight from the oven, this loaf is as satisfying to make as it is to eat.
Ingredients:
- 3 cups all-purpose flour
- ½ tablespoon (or 1 ½ teaspoons) active dry yeast
- 1–1½ teaspoons salt & sugar (to taste)
- 1½ cups warm water
Instructions:
- Mix the Dough
In a large mixing bowl, stir together the flour, yeast, and salt. Pour in the warm water and mix until a shaggy dough forms. No kneading really kneaded (hehe) just make sure everything is incorporated. - Let It Rise
Cover the bowl with a clean towel or plastic wrap and let it rest at room temperature for 3 to 8 hours. The dough will rise and become bubbly and soft. - Preheat & Prep
When you’re ready to bake, preheat your oven to 390°F (200°C). If you have a Dutch oven or heavy baking dish with a lid, it helps the crust form beautifully, but any oven-safe dish will do. - Bake
Transfer the dough to your baking dish (you can shape it if you like but I don’t) and bake uncovered for 35 minutes, or until golden brown and hollow-sounding when tapped. - Cool & Enjoy
Let the bread cool for at least 10–15 minutes before slicing. Serve warm or store in a bread bag or covered container for up to a few days.
Tips from the Low & Slow Kitchen:
- Want extra flavor? Let the dough rest overnight in the fridge for a slower rise.
- Try adding herbs (like rosemary), garlic, or shredded cheese to make it your own.
- This recipe is very forgiving, perfect for first-time bread makers.
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