Easy Homemade Bread
Nothing like pulling a hot crusty loaf out of the oven!
It’s been around since the beginning of time. It’s an integral part of our yiddishkeit. Every Seuda begins with bread. Every simcha involves bread.

When the sourdough craze started, I of course tried making a starter. I lovingly fed and nurtured that starter but it just wasn’t meant to be. No matter how hard I tried, I could not make sourdough.
The first time I made bread I was terrified. I went over the process in my head 1000 times before I actually made it. The concept of making a glorious golden round crispy loaf intimidated me to no end. But then I pushed myself to make it. And I did. And guess what?? It came out amazing!! And I haven’t stopped since!
The actual work part is quick and easy. The bread needs time to sit and ferment. I like to put up a batch motzei shabbos, by Sunday evening it is ready to be made.

It is important that you follow the instructions exactly. I have made the bread directly on a REAL cookie sheet however the loaves come out beautiful when done in a dutch oven. You don’t need to buy the most expensive dutch oven. This Amazon one works just as good.

Easy Homemade Bread
Print RecipeIngredients
- 2 tbsp yeast
- 2 tsp salt
- 2 tbsp honey
- 3 cups warm water
- 8 cups flour
Instructions
- In a large bowl mix the first four ingredients and set aside and let it proof for about 10 minutes (yes there’s salt in the yeast. No. It won’t kill the proofing process)
- Slowly add the flour and mix until you get a good dough. I like to use a wooden spoon and then switch to my hands once it gets difficult to mix with a spoon.
- Divide the dough into 3 balls and with well floured hands take the dough and carefully shape it into a ball by taking the top of the dough and tucking it under the bottom of the dough.
- Let it rise for 20 minutes.
- Place the dough in a dutch oven lined with parchment paper
- Score the dough using a sharp knife making criss cross pattern
- Let rise for an additional 20 minutes
- Bake 400° for 20-25 minutes
- Let cool before slicing if you don’t the whole bread will mush and sink into itself. Cooling is part of the baking process
Video
Notes

Recipe by Faigy Murray | https://mykitchenmystudio.com/easy-homemade-bread/
Hi, if I don’t have a proofing bowl what can I use instead to let the dough rise at the end?
any bowl works, I used to use a metal bowl before I got my proofing one
At what point do you let it ferment for many hours until it’s ready to be made and for how long exactly
you can make it right away or let the dough sit for 12-18 hours before shaping and baking