Recipe of the Week: Easiest Bread Every, by Grey Woman


  • 4 1/4 cups bread flour
  • 2 tsp salt
  • 2 tsp yeast
  • 2 cups warm water


  1. In a large bowl combine salt, yeast and warm water. Stir to mix (don’t worry if yeast does not all dissolve).
  2. Stir in flour just until blended. Do not knead.
  3. Let rise in a warm spot for 2 hours.
  4. Flour hands.
  5. Remove dough from bowl, shape into a ball (do not knead) and place in well-seasoned cast iron dutch oven (without lid).
  6. Preheat oven to 400 degrees.
  7. Let dough rise in the dutch oven in a warm spot for 40 minutes.
  8. Bake for 1 hour 15 minutes.
  9. Turn out onto cooling rack.


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  1. While this truly a simple bread…a few things could make it even easier

    before the dough is risen, divide it into several pieces and pat out into a round about 1/2″ thick. You can let it rise for a while or immediately put it into a lightly greased pre-heated fry pan or similar and fry on each side for a few minutes until lightly browned. Either way, it will rise and be tender.

    Save one piece in a jar and add equal amounts of flour and water. Stir until blended and store in cool place. Next time you will have sourdough starter!

  2. Really like the recipe and can’t wait to try. Frying in a pan off grid or solar oven would work. I’d only add that cooking for only one or two at this time I would either cut the
    ingredients in half or separate dough in several pieces and wrap pieces and put pieces in frig for later use. Let come to room temp before proceeding.

    Thanks for sharing.

  3. Made this bread the other day and turned out great. Inside was filled with little holes, crust was crunchy (the way I like it). Also, used my kitchen aide mixer to mix. One thing I will do differently next time is either add more flour or decrease amount of water as it was super sticky after the 2 hour rise, this made scraping it out of the bowl with floured fingers a mess. Look forward to making it again as I found it easy, no fuss, little ingredients and no over-night fermenting of mixture. Separating the dough into smaller size and cooking in fry pan sounds good too.

  4. One thing I left out of the recipe is that you can easily adapt it for a lot of different meals.
    here are a few that I have used:

    For breakfast bread: add in grated orange peel and cranberries to the dough when first mixing. About 15 minutes before it is done baking, brush the top with melted butter and sprinkle LIBERALLY with sugar (this works with adding cinnamon and raisins as well).

    For a hearty bread with soup: mix shredded cheddar, crumbled bacon and garlic (and a tiny bit of crushed red pepper) in when first mixing dough.

    For a nice dinner: coat hands with olive oil instead of flour when shaping loaf. Sprinkle top with sea salt and crushed rosemary before putting in the oven.

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