Name: World’s Easiest Yeast Bread: An Amazing Ultimate Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 3 cups all-purpose flour; 1 packet (2 1/4 teaspoons) active dry yeast; 1 tablespoon sugar; 1 tablespoon salt; 1 1/4 cups warm water (about 110°F/43°C); 2 tablespoons olive oil (optional)

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This World’s Easiest Yeast Bread is the ultimate recipe for anyone who wants fresh, homemade bread without the hassle. I love how it transforms a few pantry staples into a soft, warm, golden loaf—with no kneading required. Whether I serve it with soup, use it for sandwiches, or enjoy it straight from the oven with a smear of butter, it never disappoints.

World’s Easiest Yeast Bread: An Amazing Ultimate Recipe

Why You’ll Love This Recipe

I keep coming back to this recipe because it checks all the boxes:
– It doesn’t require kneading, so I can mix and let it rise without much hands-on effort.
– I only need a few basic ingredients, most of which I already have at home.
– It’s fast—just 10 minutes of prep, and the rest is rising and baking.
– The bread turns out fluffy and flavorful every time.
– It’s super versatile. I slice it for toast, make sandwiches, or pair it with hearty soups.
– Even if I’m new to bread baking, this recipe guides me smoothly from start to finish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

– 3 cups all-purpose flour
– 1 packet (2 ¼ teaspoons) active dry yeast
– 1 tablespoon sugar
– 1 tablespoon salt
– 1¼ cups warm water (about 110°F/43°C)
– 2 tablespoons olive oil (optional)

Directions

I start by combining the warm water and sugar in a mixing bowl. Then, I sprinkle the yeast on top and wait 5–10 minutes until it’s foamy.
I stir in the salt and olive oil, if I’m using it.
I add the flour gradually—one cup at a time—and stir until the dough becomes shaggy.
If I feel like it, I knead the dough gently for 1–2 minutes, but it’s not necessary.
I cover the bowl with a towel or plastic wrap and let it rise in a warm place for about an hour, until it’s doubled in size.
I punch the dough down gently and shape it into a loaf on a lightly floured surface.
I place the dough in a greased 9×5-inch loaf pan and let it rise again for 30 minutes.
While it’s rising, I preheat my oven to 375°F (190°C).
I bake the loaf for 30 minutes, until it’s golden brown and sounds hollow when I tap the bottom.
I let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Servings and timing

– Servings: Makes about 12 slices
– Preparation Time: 10 minutes
– Rise Time: 1 hour 30 minutes (combined)
– Baking Time: 30 minutes
– Total Time: About 1 hour and 40 minutes

Variations

– Herb and Cheese Loaf: I sometimes add shredded cheese and minced garlic to the dough for a savory twist.
– Sweet Cinnamon Bread: For a breakfast loaf, I mix in raisins and cinnamon.
– Multigrain: I swap part of the flour with oats or another grain for texture and nutrition.
– Gluten-Free: I use a gluten-free flour blend to make it suitable for gluten-sensitive friends.
– Artisan Style: I place a pan of water in the oven to create steam for a crustier loaf.

Storage/Reheating

– Storage: I keep my bread in an airtight container or a plastic bag at room temperature for up to 3 days.
– Freezing: Once cooled, I wrap it in plastic and store it in a freezer bag. It stays good for up to 3 months. I thaw it in the fridge overnight before serving.
– Reheating: I wrap the bread in foil and warm it in a 350°F (175°C) oven for 10–15 minutes.

FAQs

What if my dough doesn’t rise?

If my dough doesn’t rise, I check that my yeast is still active. It should foam during the activation step. If not, I start over with fresh yeast.

Can I add seeds or nuts?

Yes! I love adding sunflower seeds, flaxseeds, or chopped nuts for extra texture and flavor.

How do I know when it’s fully baked?

I tap the bottom of the loaf—if it sounds hollow and the crust is golden brown, it’s done.

Can I use instant yeast?

I can use instant yeast instead of active dry. I skip the proofing step and mix it directly with the flour.

Can I make rolls instead of a loaf?

Absolutely. I shape the dough into small balls and bake them on a baking sheet for easy dinner rolls.

Conclusion

Making bread from scratch doesn’t get easier—or more rewarding—than this. I love how this recipe gives me a homemade loaf with minimal effort and no special skills required. Whether I stick to the basic version or experiment with tasty add-ins, this bread never fails to impress. It’s a recipe I’ll reach for time and time again.