The Easiest Loaf of Bread You'll Ever Bake
"The easiest loaf of bread you’ll ever bake” guarantees great texture and a high rise for beginner bakers. Use flour from King Arthur Baking Company today!
Dish: Yeast Bread
Variant: Easiest Yeast Bread Loaf
- Total time
- 2 hr 10 min
- Active time
- 20 min
- Yield
- 32, 2 loaves
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
Ingredient watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Additional ingredient notes
Tips from our Bakers
You can use an equal amount of active dry yeast instead.
Add it along with the other ingredients, no proofing necessary. Watch King Arthur baker/blogger Kye Ameden demonstrate one of the techniques from this recipe: How to Knead Dough.
Source video
Source video
Method Timeline
Prep
ActivePrep
20 min
Prep time from the source recipe card.
Cook
ActiveCook
25 min
Cook time from the source recipe card.
Total
PassiveTotal
2 hr 10 min
Total time from the source recipe card.
Step 1
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Step 2
Stir together all of the ingredients (except the cornmeal) in a large bowl, starting with 4 1/2 cups (540g) of the flour. Use a sturdy spoon, or your stand mixer equipped with the beater paddle. Mix until everything comes together in a rough, shaggy mass of dough.
Image detailsThe Easiest Loaf of Bread You'll Ever Bake – Step 2King Arthur Baking · The Easiest Loaf of Bread You'll Ever BakeDev reference Visual cue
until everything comes together in a rough, shaggy mass of dough.
Checks1
Visual cueInfoVisualuntil everything comes together in a rough, shaggy mass of dough.
Expected state: until everything comes together in a rough, shaggy mass of dough.
Inputs and tools1
Uses
- yellow cornmeal, for coating the pan
Why and source
This step has reviewed source-backed guidance.
Step 3
If you’re kneading the dough by hand, turn it out onto a lightly floured surface, using some of the additional 1/2 cup (60g) of flour called for. Fold the far edge of the dough back over on itself towards you, then press it away from you with the heels of your hands. Rotate the dough 90° (quarter turn). Repeat this fold-press-rotate process with a rhythmic, rocking motion for about 6 minutes. When fully kneaded, the dough will be bouncy and smooth.
6 min
Image detailsThe Easiest Loaf of Bread You'll Ever Bake – Step 3King Arthur Baking · The Easiest Loaf of Bread You'll Ever BakeDev reference Checks1
TimingInfoTimingabout 6 minutes
Target: 6 minute
Expected state: Repeat this fold-press-rotate process with a rhythmic, rocking motion for about 6 minutes.
Why and source
This step has reviewed source-backed guidance.
Step 4
If you’re using your stand mixer, switch to the dough hook and knead the dough at medium speed for about 7 minutes, until it’s smooth, elastic, and feels a bit bouncy. If the dough doesn’t form a ball that clears the sides of the bowl, sprinkle in just enough of the additional flour to make this happen.
7 minStep 5
Place the dough in a bowl that’s been lightly greased with vegetable oil or cooking spray; the bowl you started with is fine. Cover the bowl with plastic wrap or another airtight cover, and let the dough rise at room temperature until it's doubled in size, about 1 to 2 hours. If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.
Image detailsThe Easiest Loaf of Bread You'll Ever Bake – Step 5King Arthur Baking · The Easiest Loaf of Bread You'll Ever BakeDev reference Visual cue
until it's doubled in size, about 1 to 2 hours.
Checks3
TemperatureInfoTemperature65°F
Target: 65 degree-fahrenheit
Expected state: If your kitchen is particularly cold (below 65°F), place the bowl of dough in your turned-off oven with the oven light on.
Visual cueInfoVisualuntil it's doubled in size, about 1 to 2 hours.
Expected state: until it's doubled in size, about 1 to 2 hours.
TimingInfoTimingabout 1 to 2 hours
Target: 60-120 minute
Expected state: Cover the bowl with plastic wrap or another airtight cover, and let the dough rise at room temperature until it's doubled in size, about 1 to 2 hours.
Why and source
This step has reviewed source-backed guidance.
Step 6
Gently deflate the dough and cut it in half. Pat each half into a rough 6" x 8" oval.
Step 7
Working with one piece of dough at a time, grab a short side and fold the dough like a business letter (one short side into the center, the other short side over it). Use the heel of your hand to press the open edge of the “letter” closed. Gently pat and roll the dough into a log about 10" long. Repeat with the remaining piece of dough.
Step 8
Place the loaves, seam-side down, on a baking sheet (lined with parchment if desired). Sprinkle the pan (or parchment) generously with cornmeal; this will keep the bread from sticking and give it a crunchy bottom crust.
Step 9
Let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes. They should become nicely puffy. Gently poke your index finger into the side of one of the loaves; if the indentation remains, your bread is ready to bake.
Image detailsThe Easiest Loaf of Bread You'll Ever Bake – Step 9King Arthur Baking · The Easiest Loaf of Bread You'll Ever BakeDev reference Checks1
TimingInfoTimingfor 45 minutes
Target: 45 minute
Expected state: Let the loaves rise, lightly covered with greased plastic wrap, for 45 minutes.
Why and source
This step has reviewed source-backed guidance.
Step 10
Toward the end of the rising time, preheat the oven to 450°F.
Step 11
For extra-crusty crust and a great rise, add steam to your oven as follows: While the oven is preheating, place an empty cast-iron frying pan on the lowest rack. Bring 1 cup of water to a boil in the microwave or on the stovetop.
Step 12
When your bread is risen, use a sieve to dust the loaves with a thin coat of flour. Then make three or four 1/2" deep diagonal slashes in each loaf; these slashes will help the bread rise evenly as it bakes. Place the bread in the oven and pour the boiling water into the frying pan below. Quickly shut the oven door. Wear good oven mitts during this process to shield your hands and arms from the steam.
Step 13
Bake the bread for 20 to 25 minutes, until the crust is golden brown and a loaf sounds hollow to the touch when you tap it on the bottom. The interior temperature of the bread should register at least 190°F on a digital thermometer.
Step 14
Turn the oven off, crack the door open, and allow the bread to remain inside for 5 additional minutes; this helps keep the crust crisp. Remove the bread from the oven and cool it on a rack. It’s best not to cut into the bread until it’s cooled down a bit; cutting into hot bread can negatively affect its texture.
Image detailsThe Easiest Loaf of Bread You'll Ever Bake – Step 14King Arthur Baking · The Easiest Loaf of Bread You'll Ever BakeDev reference Visual cue
until it’s cooled down a bit; cutting into hot bread can negatively affect its texture.
Checks2
Visual cueInfoVisualuntil it’s cooled down a bit; cutting into hot bread can negatively affect its texture.
Expected state: until it’s cooled down a bit; cutting into hot bread can negatively affect its texture.
HoldingMain recipeSource holding instruction
Turn the oven off, crack the door open, and allow the bread to remain inside for 5 additional minutes; this helps keep the crust crisp. Remove the bread from the oven and cool it on a rack. It’s best not to cut into the bread until it’s cooled down a bit; cutting into hot bread can negatively affect its texture.
Why and source
This step has reviewed source-backed guidance.
Step 15
Store the bread, well-wrapped, at room temperature for a couple of days. Freeze for longer storage.
Learn More
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Recipe structure
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Main recipe
Recipe card ingredients and steps.
32, 2 loaves
Dough
Source step 2 creates or uses dough.
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Source and Origin
Origin declaration
Adapted from source
Imported from the king-arthur-baking page for dev review.
Copy risk: Unchecked
The Easiest Loaf of Bread You'll Ever Bake
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