Homemade Bread

ByDavid Loa

Make soft, golden homemade bread with no kneading, eggs, or butter! This easy no-knead bread is budget-friendly, flavorful, and perfect for beginners.

This Homemade Bread Is So Easy

Honestly, once I started making this easy homemade bread, I stopped buying bread as often. It’s one of those recipes that sounds almost too simple to work—no kneading, no eggs, no butter, and no fancy equipment.

I usually mix everything in one bowl, cover it, and let time do most of the work. That’s the best part!

The finished bread has a beautiful golden, crispy crust, a soft and fluffy inside, and little bits of fragrant herbs baked right into the top. It smells absolutely amazing while it’s baking.

And if you’re trying to save money, this cheap homemade bread recipe is definitely worth keeping. You only need a handful of basic ingredients that you probably already have in your kitchen.

Ingredients

For the No-Knead Bread

  • 3 cups (375 g) all-purpose flour
  • 1 ½ teaspoons salt
  • 1 teaspoon instant or active dry yeast
  • 1 ½ cups (360 ml) warm water
  • 1 tablespoon olive oil
  • 1–2 tablespoons fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme, chopped
  • Extra herbs for sprinkling on top
  • A little flour or olive oil for handling the dough

Optional: You can add 1–2 cloves of finely minced garlic for a delicious garlic-herb version.

How to Make Easy No-Knead Homemade Bread

Step 1: Mix the Dry Ingredients

In a large mixing bowl, add the flour, salt, yeast, chopped rosemary, and thyme.

Give everything a quick stir so the ingredients are evenly distributed.

Step 2: Add the Water

Pour in the warm water and olive oil.

Using a wooden spoon or spatula, mix until you have a rough, sticky dough.

Don’t worry if it looks messy. That’s exactly what you want.

Do not knead the dough.

Step 3: Let the Dough Rest

Cover the bowl tightly with plastic wrap or a clean kitchen towel.

Leave it at room temperature for about 8–12 hours, or overnight.

I usually prepare it before bed and let it sit overnight. By morning, the dough should look puffy and bubbly.

Step 4: Shape the Dough

Lightly flour your work surface and gently transfer the dough onto it.

Don’t punch all the air out of it. Just fold the dough over itself a few times and shape it into a rough round loaf.

Again, no serious kneading is needed.

Step 5: Add the Herbs

Place the dough on a sheet of parchment paper.

Brush or lightly drizzle the surface with olive oil, then sprinkle with extra rosemary and thyme.

You can also add a tiny pinch of coarse salt over the top for extra flavor.

Step 6: Preheat the Oven

Place a Dutch oven or heavy oven-safe pot with its lid inside the oven.

Preheat the oven to 450°F (230°C) for about 30 minutes.

Preheating the pot is important because it helps create that gorgeous crust.

Step 7: Bake the Bread

Carefully remove the hot pot from the oven.

Using the parchment paper, lower the dough into the pot.

Cover with the lid and bake for 30 minutes.

Then remove the lid and bake for another 10–15 minutes, or until the bread is deeply golden brown and beautifully crusty.

Step 8: Let It Cool

Carefully remove the bread from the pot and place it on a wire rack.

I know it’s tempting to slice it immediately, but honestly, give it at least 30–45 minutes to cool.

This allows the inside to finish setting and gives you those lovely soft slices.

Cooking Tips for Perfect No-Knead Bread

1. Don’t add too much flour

The dough should be sticky and wet. If you add lots of flour because the dough feels sticky, your bread can turn out dense.

2. Use warm, not hot, water

The water should feel comfortably warm. Very hot water can damage the yeast.

3. Give the dough enough time

The long resting period is what makes this recipe so easy. The dough develops flavor and structure while it sits.

4. Don’t skip the preheated pot

A hot Dutch oven helps trap steam around the bread, which is one of the secrets to getting that crisp, bakery-style crust.

5. Experiment with herbs

Rosemary and thyme are delicious, but you can also try:

  • Garlic
  • Oregano
  • Basil
  • Parsley
  • Italian seasoning
  • Black pepper
  • Chili flakes

6. Let the bread cool before slicing

This is probably the hardest part! But cutting into very hot bread can make the center seem gummy.

What If I Don’t Have a Dutch Oven?

No problem.

You can bake the dough on a parchment-lined baking sheet, although the crust may not be quite as crisp.

For the best crust without a Dutch oven, place an oven-safe pan on a lower rack while the oven preheats. When you put the bread in, carefully add some hot water to the pan to create steam.

Serving Suggestions

This homemade bread is so versatile.

I love serving it warm with:

  • Soup or stew
  • Scrambled or fried eggs
  • Pasta
  • Grilled chicken
  • Salads
  • Cheese and olives
  • Creamy dips
  • Butter or olive oil
  • Garlic spread

You can also toast leftover slices the next morning. A little olive oil, garlic, and herbs on toasted homemade bread is seriously hard to beat.

How to Store Homemade Bread

Once completely cool, store the bread in a paper bag or bread box at room temperature for up to 2–3 days.

Avoid sealing it in plastic while it’s still warm, because trapped moisture can make the crust soft.

For longer storage, slice the bread and freeze it in an airtight freezer bag. You can toast individual slices straight from frozen.

Approximate Nutrition Information

Nutrition will vary depending on the exact ingredients and serving size.

Approximate per serving, assuming 10 servings:

  • Calories: 155
  • Carbohydrates: 30 g
  • Protein: 4 g
  • Fat: 2 g
  • Fiber: 1 g
  • Sugar: 0–1 g
  • Sodium: 350 mg

This is an estimate and not a substitute for professional nutritional advice.

Frequently Asked Questions

1. Can I make this bread without kneading at all?

Yes! That’s the whole idea behind this recipe. The dough develops structure during its long resting time, so there’s no traditional kneading required.

2. Can I make this bread without eggs and butter?

Absolutely. This recipe contains no eggs and no butter. The olive oil provides a little richness while keeping the recipe simple.

3. Why is my no-knead dough so sticky?

That’s normal. No-knead bread dough is generally wetter and stickier than traditional bread dough. Try not to keep adding flour, as this can make the finished loaf heavy.

4. Can I use dried herbs instead of fresh herbs?

Yes. Dried rosemary and thyme work well. Since dried herbs are more concentrated, start with smaller amounts and adjust according to your taste.

5. Can I let the dough rise overnight?

Yes, and that’s actually my favorite way to make it. Mix the dough in the evening, cover it, and let it rest overnight. It should be puffy and ready to shape the next morning.

Final Thoughts

I honestly love recipes like this because they make homemade bread feel completely achievable. No kneading, no eggs, no butter, and no complicated bread-making skills—just simple ingredients and a little patience.

The outside comes out beautifully golden and crisp, while the inside stays soft and tender. And those rosemary and thyme bits give every slice such a wonderful homemade flavor.

If you’ve never made bread before, this easy no-knead homemade bread is a great recipe to start with.

And once you smell that freshly baked loaf coming out of the oven, you might understand why I don’t buy bread anymore!