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World’s Easiest Yeast Bread

World’s Easiest Yeast Bread for Effortless Homemade Joy

Discover the World’s Easiest Yeast Bread recipe that requires no kneading and delivers delicious results with minimal effort.
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Prep Time 10 minutes
Cook Time 30 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: Homemade
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 3 cups all-purpose flour substitute with bread flour for chewier crust
  • 2.25 teaspoons active dry yeast or instant yeast for direct use
  • 1 tablespoon sugar can substitute with honey or agave syrup
  • 1 tablespoon salt kosher salt works well as an alternative
  • 1.25 cups warm water 110°F/43°C for yeast activation
  • 1 tablespoon olive oil optional, can be replaced with melted butter

Equipment

  • Mixing Bowl
  • wooden spoon
  • Loaf pan
  • Thermometer
  • plastic wrap
  • kitchen towel

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine warm water with sugar. Sprinkle active dry yeast over the surface and let it sit for 5–10 minutes until foamy.
  2. Stir in salt and olive oil until the salt dissolves completely.
  3. Gradually add flour, one cup at a time, stirring until a shaggy dough forms.
  4. Optionally knead the dough for 1–2 minutes on a floured surface and shape into a ball.
  5. Cover with a towel and let it rise for about 1 hour until doubled in size.
  6. Punch down the dough, shape into a loaf, and place in a greased 9x5-inch loaf pan.
  7. Cover and let it rise for an additional 30 minutes.
  8. Preheat your oven to 375°F (190°C).
  9. Bake the loaf for about 30 minutes until golden brown and hollow sounding when tapped.
  10. Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 120kcalCarbohydrates: 24gProtein: 3gFat: 1gSodium: 200mgPotassium: 100mgFiber: 1gSugar: 1gCalcium: 1mgIron: 5mg

Notes

Ensure yeast is active for the bread to rise. Store bread in an airtight container for up to 3 days or freeze for up to 3 months.

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