bread anymore! No kneading, No eggs, No butter!

The Easiest and Cheapest Homemade Bread

There is something deeply satisfying about baking your own bread, especially when it requires almost no effort and costs very little. This bread is simple, honest, and reliable. It doesn’t need fancy ingredients, special equipment, or strong arms for kneading. It relies on time, patience, and heat to create a beautiful loaf with a crisp crust and a soft, airy interior.

Once you make this bread a few times, you may find yourself saying what so many people do: “Why was I buying bread before?”

This recipe is perfect for beginners, busy families, students, or anyone who wants fresh bread without stress.

Why This Bread Works Without Kneading

Traditional bread recipes rely on kneading to develop gluten. In this recipe, time does the work instead of your hands. A slow fermentation allows gluten to form naturally, giving the bread structure and chew without effort.

Because there are no eggs or butter, the bread is:

• Cheaper to make

• Lighter in texture

• Neutral in flavor (perfect for sweet or savory use)

• Easy to adapt

Ingredients (Very Simple and Affordable)

You only need four basic ingredients:

• 4 cups (500 g) all-purpose flour

• 1½ teaspoons salt

• 1 teaspoon instant or dry yeast

• 2 cups (480 ml) warm water (not hot)

That’s it.
No eggs.
No butter.
No milk.
No oil.

Equipment You’ll Need

• Large mixing bowl

• Wooden spoon or spatula

• Plastic wrap or clean kitchen towel

• Baking paper (parchment)

• Bread pan or baking dish

• Oven

No mixer. No bread machine.

Step 1: Mix the Dough (5 Minutes)

In a large bowl:

1. Add the flour

2. Add the salt

3. Add the yeast

Stir briefly to combine the dry ingredients evenly.

Now pour in the warm water slowly while stirring with a spoon.

Keep mixing until:

• All the flour is hydrated

• You have a sticky, shaggy dough

• No dry patches remain

This dough will look rough and messy. That is exactly what you want.

Do not knead. Do not overmix.

Step 2: First Rise (The Magic Step)

Cover the bowl:

• With plastic wrap or

• With a clean kitchen towel

Place it in a warm, draft-free spot.

Let the dough rise for 2 to 3 hours, or until:

• It has doubled or even tripled in size

• The surface looks bubbly

• The dough jiggles slightly when you move the bowl

Why This Step Is Important

This long rise allows yeast to:

• Create air bubbles

• Develop flavor

• Build gluten naturally

The longer the rise (up to 4 hours), the better the flavor.

Step 3: Prepare the Baking Pan

While the dough is rising:

1. Line your bread pan or baking dish with baking paper

2. Make sure the paper comes up the sides for easy lifting later

This step prevents sticking and helps keep the crust intact.

Step 4: Shape Without Kneading

Once the dough has risen:

• Sprinkle a little flour on top

• Use a spoon or spatula to gently fold the dough over itself once or twice

That’s all the shaping you need.

Transfer the dough into the prepared pan.
Do not press it down hard.

Let it rest for 20–30 minutes while you preheat the oven.

Step 5: Preheat the Oven

Preheat your oven to 220°C (425°F).

Place the pan on the middle rack.
If your oven runs hot, reduce to 210°C (410°F).

Step 6: Bake the Bread

Bake for 35–40 minutes, until:

• The top is golden brown

• The loaf sounds hollow when tapped

• The crust feels firm

For extra crustiness:

• Remove the bread from the pan

• Place it directly on the oven rack

• Bake an additional 5 minutes

Step 7: Cool (Very Important)

Remove the bread from the oven and place it on a rack or board.

Let it cool for at least 30 minutes before slicing.

Cutting too early releases steam and can make the inside gummy.

What This Bread Is Like

• Crust: Crispy and rustic

• Inside: Soft, airy, and slightly chewy

• Flavor: Mild, wheaty, and comforting

• Texture: Perfect for sandwiches, toast, or dipping

This is everyday bread — the kind you can eat morning, noon, and night.

Storage Tips

• Store at room temperature wrapped in a cloth or paper bag for 2 days

• For longer storage, slice and freeze

• Toast straight from frozen

Avoid plastic bags at room temperature, as they soften the crust.

Common Mistakes to Avoid

1. Using hot water (kills the yeast)

2. Adding too much flour (makes bread dense)

3. Skipping the rise time

4. Cutting while hot

5. Overthinking the process

Remember: this bread is forgiving.

Easy Variations (Optional)

Once you master the basic recipe, you can:

• Add seeds on top

• Mix in herbs

• Shape into rolls

• Bake in a Dutch oven for extra crust

But the plain version is perfect on its own.

Why This Recipe Saves Money

Homemade bread costs a fraction of store-bought bread:

• Flour is cheap

• Yeast lasts months

• No butter, eggs, or milk required

And you always know exactly what’s in it.