The Easiest Bread You Will Ever Make

Yield: 3 - 4 small loaves

*I am not going to furnish nutritional information for this recipe, as how big your slice of bread is depends on how big your loaf is and how you cut it.  Servings and serving sizes will vary greatly.  For me, I weighed my slice and used WW P+ closest to any generic white bread that has no added sugar for tracking purposes.


3 cups of lukewarm water (about 100 degrees F)

1 pkg of regular or quick active dry yeast (2 1/4 tsp)

1 TBS kosher salt

6 1/2 cups Gold Medal® Unbleached All Purpose Flour (2 pounds)


  1. In an extra large bowl (at least 5-6 quarts capacity), mix water, yeast, and salt.  Stir to dissolve the salt and the yeast.  
  2. Add all of the flour.  With a wooden spoon, mix until all the flour has absorbed into the water mixture.  It will be a giant, sloppy, shaggy mess.  This is good!  
  3. Cover bowl loosely and allow to rise at room temperature for 2 hours.  
  4. After 2 hrs, punch risen dough down.  Cover again, loosely and put into the fridge for 1 - 3 hours (if you want to bake a loaf the day you make the dough) or up to 14 days.
  5. To bake:  Pinch off a piece of dough, about the size of a grapefruit.  Put the rest of the dough back into fridge, loosely covered and store up to 14 days.  Shape dough into a ball by pulling the dough around itself and under so the top is somewhat smooth.  Place the dough on a piece of parchment paper, cut to be just a bit bigger than the dough ball itself.  Allow to rise for one hour at room temperature.  No need to cover the dough during the rise.  (the bread my not rise much during this time)  Make three small slashes with a serrated knife (about 1/4" deep) across the top of the bread and lightly dust it with flour. 
  6. About a half hour before the dough is done rising, Place a pizza stone in the middle of the oven, the tray of a broiler pan on the rack below the stone and preheat oven to 450 degrees F. 
  7. Once oven has heated to 450 degrees F and the dough has been rising for one hour, take the parchment and place right on top of the pizza stone carefully so you don't burn yourself.  (you can also use a pizza peel if you have one) 
  8. Take one cup of hot water and pour into hot broiler pan (or I just throw it into the bottom of my oven.  I have an electric without the coils on the bottom..but if you aren't sure you can put the water right in the oven, use the broiler pan!) This will create steam to give you that nice crust!!
  9. Bake for about 30 minutes or until the bread is golden brown and firm to the touch.  Cool completely before cutting. 

Adapted from Gold Medal Flour®