The Easiest Bread Recipe in the World

Do you dream of being able to make your own bread, but believe bread making is for “real” bakers? No longer. This bread is so easy, even YOU can make it. No kneading, no crazy ingredients, no picky, scientific processes. Just follow the directions, and you’ll have the most fresh and delicious baguettes in all of history!


When we were in Grand Haven last weekend, our friends served us some of this bread for breakfast, and I HAD to have the recipe. The crust is delightfully crunchy, and the inside is soft and chewy. As any baguette should be! Smear with butter, jam, or honey. Alternatively, use it as an appetizer and dip it in oil and vinegar or use some savory spreads and cheeses.

To make the dough, add water and yeast to a bowl. Make sure the water is roughly 100 degrees–lukewarm, just slightly warmer than your body temperature. Add salt and flour, and mix with a wooden spoon until everything is combined and there are no clumps of flour left. Cover the bowl and let the dough rise in a warm place for 2 hours.

At this point, you can proceed with making your bread, or you can slide the dough into the fridge and leave it until you want to bake.

When you decide to bake, dump the dough out onto a floured surface. Flip so the outside is covered. Use a knife to cut into three strips. Roll each in flour, and cut 3-4 diagonal slits in the top.

Cover again, and let rise. While rising, put the pizza stone on one rack of your oven and a bowl of water on the other. Preheat to 425 degrees, and bake for 20 minutes.

It’s not necessary, but the bread will be tastier and the process much easier if you have a pizza stone and peel. You need it for homemade pizza, anyway. Go ahead and invest!

You’ll need:

  • 3 1/4 cups flour
  • 2 Tbs salt
  • 1 packet of yeast (or 2 1/4 tsp)
  • 1 1/2 cups of warm water

To make the bread:

  • Dissolve yeast in warm water (between 100 and 110 degrees F)
  • In a large bowl, combine flour and salt
  • Add water and mix until combined and the dough forms a rough ball
  • Cover with saran wrap and let rise for about 2 hours. At this point, you can either put it in the fridge to make later or make right away
  • Preheat oven to 425 degrees F.
  • Dump dough onto a floured counter, and divide into 3 parts. Form the dough into long loaves, and slice the top (see picture!)
  • Bake on a baking sheet or a pizza stone for 20 minutes.
  • Allow to cool slightly before serving

Recipe based on Artisan Bread in 5 Minutes a Day

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I love hosting dinner parties. I get to make a fuss over food. It’s the greatest. For instance, if we’re having company, I always make a dessert. I generally make some sort of bread, as well. In the bread realm, I love the recipe I use for dinner rolls. It’s amazing. If you haven’t tried it, you should. IMG_5885

True confession: there are times when I don’t want to let dough rise. Rising time just takes too long. The dough is too finicky. Do you hear me?

Let me introduce you to the biscuit. Beautiful, lovely little breads that they are. They’re like a roll. But they don’t have to rise. Mix, cut, bake, serve. Done. Some key points to making biscuits successfully:

  • Use butter straight out of the fridge. You could even pop it into the freezer for a while. It needs to be cold!
  • Don’t over-knead your dough. Mix it up with a spoon. And then when you can’t mix anymore, knead it 5 times. That’s all. FIVE. It needs to mostly be in a ball, but there might be a little bit that refuses to get in on the fun. When you roll out your dough, you’ll pick up the stragglers. The consequences to kneading more than this: no flaky biscuit layers for you.
  • After you roll your dough, push the biscuit cutter (or drinking glass) straight down. Avoid the temptation to twist. This will also ruin your nice flaky layers.


For this great biscuit recipe, see smitten kitchen. It’s simple, easy to follow, and tastes great hot out of the oven, smeared with butter.

Stromboli Success

Remember awhile ago when I made stromboli? And it was something of a fail? Let me refresh your memory. Well, I put on my big girl panties, and I tried again. And it worked!

IMG_2284Look at that rolled up pizza deliciousness!

Some key things we did differently than the last attempt:

  • Avoided over stuffing. It’s tempting to pile on the toppings like you would for a pizza. Don’t give in. A little goes a long way in the toppings realm.
  • Left a 3 inch border for rolling. It helps. Just do it.
  • Had better dough to begin with. My new trick for raising dough is this–set your oven to warm, put a dish of warm water on the bottom rack of the oven, and the bread in a covered bowl above it. Once the oven preheats (to warm), turn the oven off. This creates a lovely little warm and humid place for dough to rise. Especially if your house is dry, this is a great way to go!

For the recipe and complete directions for your own stromboli success, head on over to Lauren’s Latest.