Simple 4-Ingredient Bread Recipe

Flour: The base of the bread, providing structure and texture.

Active dry yeast: A leavening agent that helps the dough rise and become fluffy.

Salt: Enhances the flavor of the bread and controls the fermentation rate of the yeast.

Water: Combines with the flour to form the dough and activates the yeast.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten in the flour, resulting in a better texture for your bread. If the dough feels too sticky, sprinkle a bit more flour on the surface, but be careful not to add too much, as it can make the bread dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser bread.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the bread a chewier texture and better rise.

• active dry yeast - Substitute with instant yeast: Instant yeast can be mixed directly with dry ingredients and doesn't require proofing, making the process quicker.

• active dry yeast - Substitute with fresh yeast: Fresh yeast can provide a more robust flavor but needs to be dissolved in water before use. Use three times the amount of fresh yeast compared to active dry yeast.

• salt - Substitute with sea salt: Sea salt can add a slightly different flavor profile and contains trace minerals.

• salt - Substitute with kosher salt: Kosher salt has larger grains and can be less salty by volume, so you might need to adjust the amount used.

• warm water - Substitute with milk: Milk can add a richer flavor and softer texture to the bread.

• warm water - Substitute with buttermilk: Buttermilk can add a tangy flavor and tenderize the bread, but you may need to adjust the amount of salt accordingly.

• Allow the bread to cool completely before storing or freezing. This prevents condensation, which can make the bread soggy.

• For short-term storage, wrap the bread in a clean kitchen towel or place it in a paper bag. This helps maintain the crust's texture while keeping the inside soft.

• If you prefer a softer crust, store the bread in a plastic bag or airtight container. This will keep the bread moist but may soften the crust.

• To freeze the bread, slice it first. This makes it easier to grab just what you need without thawing the entire loaf.

• Wrap each slice or the whole loaf tightly in plastic wrap. For extra protection, place the wrapped bread in a resealable freezer bag or wrap it in aluminum foil.

• Label the package with the date to keep track of its freshness. Bread can be frozen for up to three months without significant loss of quality.

• When ready to use, thaw the bread at room temperature. For a quicker option, you can use a microwave or toaster oven.

• To refresh the crust, reheat the thawed bread in a preheated oven at 350°F (175°C) for about 10 minutes.

• Enjoy your homemade bread with a variety of soups, desserts, or even as a base for a hearty vegetable sandwich.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the bread loaf in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread directly on the oven rack.
  4. Heat for about 10-15 minutes, or until the bread is warmed through.
  5. For a crispier crust, open the foil for the last 5 minutes of reheating.

• Toaster Oven Method

  1. Preheat your toaster oven to 350°F (175°C).
  2. Slice the bread into individual pieces.
  3. Place the slices on the toaster oven tray.
  4. Heat for 5-10 minutes, checking frequently to avoid over-toasting.
  5. For added flavor, you can brush the slices with olive oil or butter before reheating.

• Microwave Method

  1. Place a damp paper towel around the bread slices to keep them moist.
  2. Put the wrapped slices on a microwave-safe plate.
  3. Microwave on medium power for 10-20 seconds.
  4. Check the bread and repeat in 10-second intervals if necessary.
  5. Note: This method is quick but may result in a softer crust.

• Stovetop Method

  1. Preheat a non-stick skillet over medium heat.
  2. Slice the bread and place the slices directly in the skillet.
  3. Heat each side for about 2-3 minutes, or until warmed through and slightly crispy.
  4. For extra flavor, you can add a bit of butter or olive oil to the skillet before placing the bread.

• Steaming Method

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place a steaming basket over the simmering water.
  3. Wrap the bread in a clean kitchen towel and place it in the steaming basket.
  4. Cover the pot and steam for about 5-7 minutes.
  5. This method helps retain moisture, making the bread soft and warm.

• Mixing bowl: A large bowl where you will combine the flour, yeast, and salt, and mix in the warm water to form the dough.

• Measuring cups: Used to measure out the flour and water accurately.

• Measuring spoons: Used to measure the salt and yeast precisely.

• Wooden spoon: Useful for mixing the ingredients together before kneading.

• Floured surface: A clean, flat area dusted with flour where you will knead the dough.

• Greased bowl: A bowl lightly coated with oil to place the dough in for rising.

• Plastic wrap or clean towel: Used to cover the bowl while the dough is rising.

• Baking sheet: A flat sheet where you will place the shaped dough for baking.

• Oven: Preheated to 375°F (190°C) for baking the bread.

• Cooling rack: A rack where you will let the bread cool before slicing and serving.

Prepare ingredients in advance: Measure out the flour, yeast, and salt ahead of time to streamline the process.

Use a stand mixer: If you have a stand mixer, use it to mix and knead the dough to save time and effort.

Warm water trick: Use warm tap water to quickly reach the right temperature for activating the yeast.

Quick rise method: Place the dough in a warm oven (around 100°F or 38°C) to speed up the rising process.