Overwhelmed by complicated bread recipes? Not anymore! These 12 four-ingredient yeast breads are so simple, you’ll be amazed. From rustic loaves to soft dinner rolls, each one delivers big flavor with minimal effort. Ready to bake? Let’s dive in!
Classic White Bread
Growing up, the smell of freshly baked bread was the ultimate comfort. This classic white bread recipe is my go-to for sandwiches, toast, or just slathering with butter—it never fails to bring that warm, nostalgic feeling.
Serving: 12 | Prep Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
Dough
- 1 cup warm water (105–110°F)
- 2 ¼ teaspoons active dry yeast (one packet)
- 2 tablespoons granulated sugar
- 3 cups unbleached bread flour (plus extra for dusting)
- 1 ½ teaspoons fine sea salt
- 2 tablespoons unsalted butter, softened at room temperature
Instructions
- In a small bowl, combine the warm water, yeast, and 1 tablespoon of the sugar. Stir gently and let sit for 5–10 minutes until frothy—this means your yeast is active and ready.
- In a large mixing bowl, whisk together the remaining 1 tablespoon sugar, bread flour, and salt. Make a well in the center and pour in the yeast mixture and softened butter.
- Stir with a wooden spoon until a shaggy dough forms, then turn it out onto a lightly floured surface. Knead for 8–10 minutes, adding just enough flour to prevent sticking, until the dough is smooth and elastic. *Tip: To test if it's ready, press a finger into the dough—it should spring back slowly.*
- Shape the dough into a ball and place it in a lightly greased bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free spot until doubled in size, about 1–1.5 hours.
- Punch down the dough gently to release air. Turn it onto a floured surface and press into a rectangle about 8×10 inches. Roll tightly from the short end, pinching the seam to seal. Tuck the ends under and place seam-side down in a greased 9×5-inch loaf pan.
- Cover loosely with a towel and let rise again until the dough crests about 1 inch above the rim, about 45–60 minutes. *Tip: For a softer crust, brush the top with melted butter before baking.*
- Preheat the oven to 375°F. Bake the loaf for 30–35 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped. *Tip: An instant-read thermometer inserted into the center should read 190–200°F.*
- Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing—about 1 hour.
Slice into thick pieces and enjoy the soft, airy crumb with a crunchy crust. It's perfect for a classic PB&J, a hearty grilled cheese, or simply toasted with a pat of butter.
Whole Wheat Bread
Diving into the world of homemade bread, this whole wheat loaf is a staple in my kitchen. There’s nothing like the smell of fresh-baked bread wafting through the house—it’s pure comfort. I love how this recipe balances nutty whole grains with a soft, tender crumb, perfect for sandwiches or slathered with butter.
Serving: 12 | Prep Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the Dough
- 3 cups hearty whole wheat flour
- 1½ cups warm water (105–115°F)
- 2 teaspoons active dry yeast (bubbly and fresh)
- 1 tablespoon rich honey (for natural sweetness)
- 1 teaspoon fine sea salt
- 2 tablespoons extra virgin olive oil (for moisture)
Instructions
- In a small bowl, combine the warm water and honey, then sprinkle the yeast on top. Let sit for 5–10 minutes until foamy and fragrant—this means your yeast is alive and ready.
- In a large mixing bowl, whisk together the whole wheat flour and salt. (Tip: For accuracy, weigh your flour—1 cup equals about 120 grams.)
- Pour the yeast mixture and olive oil into the flour mixture. Stir with a wooden spoon until a shaggy dough forms—no dry bits should remain.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic, adding flour only 1 tablespoon at a time if too sticky. (Tip: A properly kneaded dough springs back when poked.)
- Place the dough in a greased bowl, turning once to coat. Cover with a damp towel and let rise in a warm, draft-free spot for about 1 hour, or until doubled in size.
- Punch down the dough to release air, then shape it into a loaf and place it into a greased 9×5-inch loaf pan. Cover and let rise again for 30–45 minutes until it crowns about 1 inch above the rim.
- While the dough rises, preheat your oven to 350°F. Bake the bread for 30–35 minutes, until the top is deep golden brown and the internal temperature reaches 190°F on an instant-read thermometer. (Tip: A hollow sound when tapped also indicates doneness.)
- Remove the bread from the pan immediately and let it cool completely on a wire rack before slicing—this keeps the texture from getting gummy.
Perfectly crusty on the outside and soft inside, this bread makes amazing toast or hearty sandwiches. I love it slathered with salted butter and a drizzle of honey for a simple treat. Slice thick and enjoy the wholesome taste of real homemade bread.
Olive Oil Bread
Craving a crusty, golden loaf that fills your kitchen with the warm scent of olive oil? This rustic Italian bread is my weekend ritual—simple ingredients, a little patience, and a lot of love. Trust me, the payoff is worth every minute.
Serving: 1 | Prep Time: 25 minutes | Cooking Time: 40 minutes
Ingredients
Dough
- 3 cups good-quality bread flour
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon rapid-rise instant yeast
- 1 1/4 cups warm filtered water (110°F)
- 2 tablespoons rich extra virgin olive oil
For Finishing
- 1 tablespoon rich extra virgin olive oil, for brushing
- 1 tablespoon cornmeal, for dusting
Instructions
- In a large bowl, whisk together bread flour, salt, and instant yeast.
- Add warm water and 2 tablespoons olive oil; stir with a wooden spoon until a shaggy dough forms. Tip: Let the dough rest for 10 minutes to hydrate the flour—this kickstarts gluten development.
- Turn dough onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Add flour sparingly if sticky; the dough should be soft but not tacky.
- Place dough in an oiled bowl, cover with plastic wrap, and let rise in a warm spot until doubled, about 1–2 hours. (I like to use my oven with the light on for consistent warmth.)
- Punch down the dough to release air, then shape into a round loaf. Place on a baking sheet dusted with cornmeal, cover with a clean towel, and let rise again for 30–45 minutes until puffy.
- Preheat oven to 450°F with a cast iron skillet or empty baking sheet on the bottom rack. Meanwhile, make a 1/2-inch deep slash across the top of the loaf with a sharp knife or lame.
- Just before baking, brush the loaf with the remaining 1 tablespoon olive oil. Carefully pour 1 cup of hot water into the preheated skillet to create steam—this gives a crisp, crackling crust.
- Bake for 35–40 minutes, rotating halfway through, until the bread is deeply golden brown and the internal temperature reaches 200°F on an instant-read thermometer.
- Transfer the bread to a wire rack and cool completely before slicing—this finishes the interior crumb.
You'll know this bread is ready when tapping the bottom gives a hollow sound—a sign of a perfectly baked interior. Slather it with butter and sea salt, or use it to scoop up your favorite pasta sauce. Trust me, one slice turns into half a loaf!
Honey Wheat Bread
Unlike the dense bricks you often find at the supermarket, this Honey Wheat Bread is soft, slightly sweet, and incredibly rewarding to bake at home. I'm not gonna lie—kneading dough kind of feels like therapy, and the smell of fresh bread wafting through the kitchen? Absolute magic.
Serving: 12 | Prep Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the Dough
- 1 cup warm water (110°F, like a baby bottle test)
- 2 1/4 teaspoons active dry yeast (one packet)
- 1/4 cup pure honey
- 2 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon fine sea salt
- 1 1/2 cups high-quality whole wheat flour
- 1 1/2 cups all-purpose flour (plus more for dusting)
- Olive oil for greasing the bowl
Instructions
- In a large bowl, combine the warm water and yeast. Let it sit for 5 minutes until foamy. Tip: If it doesn't foam, your yeast is dead—start over with fresh yeast.
- Add the honey, melted butter, and salt to the yeast mixture. Stir well to combine.
- Add the whole wheat flour and 1 cup of the all-purpose flour. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, adding the remaining 1/2 cup all-purpose flour a little at a time as needed, until the dough is smooth and elastic. Tip: The dough should be tacky but not sticky—if it's too sticky, sprinkle a bit more flour; if too dry, add a teaspoon of water at a time.
- Lightly grease the same bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover with a clean kitchen towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1.5 hours. Tip: I like to set the bowl on top of the fridge for consistent warmth.
- Punch down the dough to release the air. Turn it onto a lightly floured surface and shape into a loaf by folding the edges into the center and rolling tightly.
- Place the loaf seam-side down into a greased 9×5-inch loaf pan. Cover again and let rise until the dough crests about 1 inch above the rim, about 30-45 minutes.
- Meanwhile, preheat the oven to 375°F.
- Bake the bread for 30-35 minutes, until the top is golden brown and the loaf sounds hollow when tapped on the bottom. Tip: For a soft crust, brush the top lightly with melted butter right when it comes out of the oven.
Whether you slice it for sandwich bread or enjoy a warm piece slathered with butter and jam, this Honey Wheat Bread will become a staple in your kitchen. The subtle honey sweetness pairs beautifully with both sweet and savory toppings. I hope you love it as much as I do—happy baking!
Rosemary Focaccia
Homemade focaccia is my ultimate comfort bake, and this rosemary version fills the kitchen with the most incredible herbal aroma. I love how such simple ingredients—flour, water, yeast, and olive oil—come together to create something so chewy and satisfying. Try it once, and you'll never buy store-bought again.
Serving: 10 | Prep Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
- 3 cups bread flour
- 1½ cups warm water (105-115°F)
- 2¼ teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 2 teaspoons fine sea salt
- ¼ cup extra virgin olive oil, plus more for drizzling
- 2 tablespoons fresh rosemary, finely chopped
- 1 teaspoon flaky sea salt for topping
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy and fragrant.
- In a large bowl, whisk together bread flour and fine sea salt.
- Pour yeast mixture and 2 tablespoons olive oil into the flour mixture. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. (Tip: Use a bench scraper if the dough is sticky—it helps keep your hands clean.)
- Place the dough in an oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm spot until doubled in size, about 1 hour.
- Drizzle 2 tablespoons olive oil into a 9×13 inch baking pan. Transfer the dough to the pan and gently stretch it to fit. (Tip: Let the dough rest for 5 minutes if it resists stretching—it will relax.)
- Cover the pan with plastic wrap and let rise again for 30 minutes until puffy.
- Preheat oven to 425°F.
- Using your fingertips, press deep dimples all over the dough. Drizzle with the remaining olive oil, sprinkle chopped rosemary, and finish with flaky sea salt.
- Bake for 20-25 minutes until deep golden brown and hollow-sounding when tapped. (Tip: Rotate the pan halfway through for even browning.)
- Let cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
A slice of this focaccia is perfect for dipping in balsamic vinegar and olive oil, or served alongside a hearty soup. The crisp crust and soft interior make it irresistible on its own, too.
Garlic Knots
Gosh, I can't resist a warm, buttery garlic knot straight from the oven. There's something magical about pulling apart these tender, savory bites—they're the ultimate sidekick to a big bowl of pasta or just a snack on their own. Today, I'm sharing my foolproof recipe for homemade garlic knots that are soft on the inside, golden on the outside, and packed with garlicky goodness.
Serving: 12 | Prep Time: 20 minutes | Cooking Time: 18 minutes
Ingredients
- 3 cups (360g) high-quality bread flour
- 1 cup warm water (110°F)
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 tablespoon granulated sugar
- 1 teaspoon fine sea salt
- 2 tablespoons rich extra virgin olive oil, plus more for greasing
- 1 teaspoon garlic powder
- 3 tablespoons unsalted butter, melted
- 2 cloves fresh garlic, minced
- 1 tablespoon finely chopped fresh parsley
Instructions
- In a small bowl, combine the warm water (110°F), sugar, and yeast. Let stand for 5-7 minutes until foamy—this means the yeast is active and happy.
- In a large mixing bowl, whisk together the bread flour, salt, and garlic powder.
- Pour the yeast mixture and olive oil into the flour mixture. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: If the dough is too sticky, add a tablespoon of flour at a time; if too dry, add a teaspoon of water.
- Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel and let rise in a warm, draft-free spot for 1 hour, or until doubled in size.
- Punch down the dough and divide it into 12 equal pieces (about 50g each). Roll each piece into a 6-inch rope, about 1/2 inch thick.
- Tie each rope into a knot, tucking the ends underneath. Place the knots on a parchment-lined baking sheet, spaced 2 inches apart. Tip: For even browning, arrange them in a grid pattern.
- Cover the knots loosely with plastic wrap and let rise for another 30 minutes until puffy.
- Preheat your oven to 400°F. Meanwhile, in a small saucepan, melt the butter over low heat. Add the minced garlic and cook for 1 minute until fragrant, then remove from heat and stir in the parsley.
- Bake the knots for 15-18 minutes until golden brown. Tip: Rotate the baking sheet halfway through for even color.
- Remove from oven and immediately brush each knot generously with the garlic butter. Let cool on the pan for 5 minutes before serving.
Zesty, golden, and irresistibly soft, these garlic knots are best enjoyed warm alongside a marinara dipping sauce or tucked into a cozy soup. I always double the garlic butter because you'll want to drizzle every last drop over the knots—trust me, it's the best part.
Cheddar Cheese Bread
During the chilly afternoons of early May, nothing beats the comfort of a warm, cheesy bread fresh from the oven. This Cheddar Cheese Bread is my go-to when I need a reliable, pull-apart loaf that fills the house with an irresistible aroma. The sharp cheddar creates pockets of gooey goodness throughout, making every slice a delight.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
For the Dough
- 3 cups (15 oz) bread flour
- 1 packet (2¼ tsp) active dry yeast
- 1 cup (8 oz) lukewarm water (110°F)
- 1 tbsp granulated sugar
- 1 tsp fine sea salt
- 2 tbsp unsalted butter, softened
- 1½ cups (6 oz) sharp cheddar cheese, shredded
Instructions
- In a small bowl, dissolve the sugar in the lukewarm water and sprinkle the yeast over the top. Let it sit for 5–10 minutes until foamy—this means your yeast is active and happy.
- In a large mixing bowl, whisk together the bread flour and salt. Add the yeast mixture and softened butter, then stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes, until smooth and elastic. Tip: If the dough is too sticky, add flour one tablespoon at a time; if too dry, add a splash of water.
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size.
- Punch down the dough and gently knead in the shredded cheddar cheese until evenly distributed. Don't overwork it—you want visible cheese streaks.
- Shape the dough into a round loaf and place it on a parchment-lined baking sheet. Cover loosely with a towel and let rise for another 30 minutes.
- Preheat your oven to 375°F. Brush the top of the loaf with a little melted butter or milk for a golden crust, if desired.
- Bake for 25–30 minutes, until the bread is deep golden brown and sounds hollow when tapped on the bottom. Let cool on a wire rack for at least 10 minutes before pulling apart.
Versatile and irresistibly cheesy, this bread pairs perfectly with a bowl of tomato soup or a hearty stew. I love serving it warm, straight from the oven, with a pat of butter melting into the crevices. The crunchy crust and soft, savory interior make it a weeknight winner that disappears in minutes.
Cinnamon Swirl Bread
Rising early on a Saturday morning, the smell of cinnamon is my favorite wake-up call. This Cinnamon Swirl Bread reminds me of my grandmother's kitchen—warm, sweet, and full of love. It's the perfect project for a cozy weekend bake.
Serving: 10 | Prep Time: 20 minutes | Cooking Time: 40 minutes
Ingredients
- 3 cups bread flour, plus more for dusting
- 1 packet (2 1/4 tsp) active dry yeast
- 1/3 cup granulated sugar
- 1/2 tsp fine sea salt
- 1 cup warm water (110°F)
- 1/4 cup unsalted butter, melted and cooled slightly
- 1 large egg, at room temperature
- 1/4 cup unsalted butter, softened (for filling)
- 1/2 cup packed light brown sugar
- 2 tbsp ground cinnamon, preferably Ceylon
- 1 cup powdered sugar
- 1-2 tbsp whole milk
- 1/2 tsp pure vanilla extract
Instructions
- In a small bowl, combine warm water (110°F) with a pinch of sugar and the yeast. Let stand 5-10 minutes until frothy.
- In a large mixing bowl, whisk together bread flour, remaining sugar, and salt.
- Add the yeast mixture, melted butter, and egg to the dry ingredients. Mix until a shaggy dough forms.
- Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: To test, press a finger into the dough—it should spring back slowly.
- Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
- While dough rises, prepare filling: In a small bowl, combine softened butter, brown sugar, and cinnamon until a paste forms.
- Punch down the risen dough and roll out on a floured surface to a 10×15-inch rectangle.
- Spread the cinnamon filling evenly over the dough, leaving a 1/2-inch border.
- Starting from a long edge, tightly roll the dough into a log. Pinch the seam to seal.
- Place the roll seam-side down in a greased 9×5-inch loaf pan. Cover with a towel and let rise for 30-45 minutes until puffy.
- Meanwhile, preheat oven to 350°F.
- Bake the bread for 35-40 minutes until golden brown and internal temperature reaches 190°F. Tip: If top browns too quickly, tent with foil.
- Let cool in pan for 10 minutes, then transfer to a wire rack.
- For glaze: whisk powdered sugar, milk, and vanilla until smooth. Drizzle over warm bread.
This bread is wonderfully tender with a ribbon of cinnamon sweetness in every slice. I love having a piece with my morning coffee or toasting it for an extra-crispy crust. It also makes a thoughtful homemade gift—just wrap in parchment and tie with twine.
Sesame Seed Bread
Let me tell you about my latest obsession: a simple yet sublime sesame seed bread that fills your kitchen with a nutty, toasty aroma. Every slice has a delicate crunch from toasted seeds and a soft, airy crumb—perfect for sandwiches or slathered with butter. I've been making this loaf weekly, and it never lasts long.
Serving: 10 | Prep Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 3 cups (360g) high-quality bread flour
- 1 cup (240ml) warm water (about 110°F)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 tablespoon honey (or sugar, for activation)
- 1 teaspoon fine sea salt
- 2 tablespoons toasted sesame oil (or olive oil for richness)
- ¼ cup (40g) toasted sesame seeds, plus more for topping
Instructions
- In a small bowl, combine the warm water (110°F) and honey, then sprinkle the yeast on top. Let it sit for 5–10 minutes until frothy—this confirms your yeast is active. Pro tip: use a digital thermometer to check water temp; too hot kills yeast.
- In a large mixing bowl, whisk together the bread flour and salt. Add the yeast mixture, toasted sesame oil, and ¼ cup toasted sesame seeds. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8–10 minutes, adding flour only if it's too sticky, until the dough is smooth and elastic. It should pass the windowpane test: stretch a small piece thin enough to see light without tearing.
- Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm spot (about 75°F) for 1–1.5 hours, until doubled in size. Tip: an oven with the light on works great.
- Punch down the dough to release air. Shape it into a loaf by flattening into a rectangle, rolling tightly, and pinching the seam. Place seam-side down in a greased 9×5-inch loaf pan.
- Cover the pan loosely and let rise again for 30–45 minutes, until the dough crowns about 1 inch above the rim. Meanwhile, preheat your oven to 375°F.
- Brush the top of the risen loaf lightly with water and sprinkle generously with extra sesame seeds. Bake for 30–35 minutes, until deep golden brown and the internal temperature reaches 190°F. For a softer crust, tent with foil after 20 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing. Resist cutting it warm—the crumb sets as it cools.
But this bread is best devoured within 24 hours, toasted until the seeds pop, then slathered with salted butter. The crust shatters with a nutty crunch while the inside stays pillowy—a perfect canvas for jam, avocado, or a smear of honey.
Milk Bread
Crusty on the outside, pillowy soft on the inside—this milk bread is my go-to for sandwiches or just slathering with butter. I still remember the first time I made it; the kitchen smelled like a bakery, and I couldn't stop tearing off pieces.
Serving: 8 | Prep Time: 30 minutes | Cooking Time: 35 minutes
Ingredients
- 1 cup warm whole milk (110°F)
- 3 tablespoons granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 cups bread flour (plus more for dusting)
- 1 teaspoon fine sea salt
- 1 large egg, room temperature
- 4 tablespoons unsalted butter, softened (plus 1 tablespoon melted for brushing)
Instructions
- In a small bowl, combine warm milk (110°F), sugar, and yeast. Let stand 5-10 minutes until foamy. Tip: If the yeast doesn't foam, it may be dead; start over with fresh yeast.
- In a large bowl, whisk together bread flour and salt.
- Add the yeast mixture, egg, and softened butter to the flour. Mix with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Tip: Use a bench scraper to manage stickiness; avoid adding too much flour, which can make the bread dense.
- Place the dough in a greased bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free place for 1-2 hours until doubled in size. Tip: An oven with the light on works perfectly as a warm spot.
- Punch down the dough to release air. On a lightly floured surface, shape it into a tight loaf and place seam-side down in a greased 9×5-inch loaf pan.
- Cover the pan loosely with plastic wrap and let rise again for 45-60 minutes until the dough has doubled and domed about 1 inch above the rim.
- Preheat the oven to 350°F. Bake the bread for 30-35 minutes until the top is deep golden brown and the internal temperature reaches 190°F on an instant-read thermometer.
- Remove the bread from the pan immediately, transfer to a wire rack, and brush the top with melted butter for a soft, shiny crust. Let cool completely before slicing.
Crust gives way to a tender, slightly sweet crumb that stays fresh for days. Try it toasted with honey butter or as the base for French toast—you won't regret it.
Everything Bagel Bread
For years, I've been obsessed with everything bagels—the crunch, the savory punch. So when I decided to turn that iconic flavor into a loaf, this Everything Bagel Bread was born. It's soft and chewy on the inside with a crust that's positively bursting with sesame, poppy, garlic, and onion.
Serving: 8 | Prep Time: 20 minutes | Cooking Time: 35 minutes
Ingredients
For the Dough
- 1 cup warm water (105-115°F)
- 2 1/4 teaspoons active dry yeast (one packet)
- 1 tablespoon granulated sugar
- 3 cups bread flour, plus more for dusting
- 1 teaspoon fine sea salt
- 2 tablespoons extra-virgin olive oil
For the Topping
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- 3 tablespoons everything bagel seasoning (store-bought or homemade)
Instructions
- In a small bowl, combine the warm water, yeast, and sugar. Let sit for 5-10 minutes until the mixture is foamy and fragrant.
- In a large bowl, whisk together the bread flour and salt. Pour in the yeast mixture and olive oil. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, adding flour 1 tablespoon at a time if sticky, until the dough is smooth and elastic. (Tip: To test, poke the dough—it should spring back slowly.)
- Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm spot for 1 hour, or until doubled in size. (Tip: I use my oven with the light on—it's the perfect proofing box.)
- Punch down the dough to release air. Shape into a loaf and place seam-side down into a greased 9×5-inch loaf pan. Cover and let rise again for 30-45 minutes, until puffed and about 1 inch above the pan rim.
- Preheat the oven to 350°F. Brush the top of the risen loaf generously with the egg wash. Sprinkle the everything bagel seasoning evenly over the top, pressing gently to adhere.
- Bake for 30-35 minutes, until the bread is deep golden brown and sounds hollow when tapped. For accuracy, use an instant-read thermometer—the center should reach 190°F. (Tip: If the top browns too quickly, tent loosely with foil.)
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
A slice of this bread toasted with cream cheese is pure heaven—the crust stays delightfully crunchy while the inside remains tender and pillowy. I love making an extra loaf to freeze for quick, soul-warming breakfasts. It's proof that bagel flavor belongs in every carb.
Yogurt Flatbread
Just last weekend, I was craving something warm and chewy, and this yogurt flatbread came to the rescue. It's tangy, tender, and so easy to whip up. Perfect for dipping into soups or scooping up hummus.
Serving: 8 | Prep Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 2 cups unbleached all-purpose flour
- 1 cup full-fat plain yogurt (tangy and thick)
- 1 teaspoon active dry yeast (fresh and bubbly)
- 1 teaspoon fine sea salt
- 2 tablespoons extra virgin olive oil (for cooking)
Instructions
- In a large bowl, whisk together the all-purpose flour, salt, and active dry yeast.
- Add the plain yogurt and stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. (Tip: The dough should be soft but not sticky; add a little flour if needed.)
- Place the dough in a greased bowl, cover with plastic wrap, and let rest for 30 minutes at room temperature. (Tip: This autolyse step relaxes the gluten and makes rolling easier.)
- After resting, divide the dough into 8 equal pieces and roll each into a ball. (Tip: Keep the balls covered with a damp towel to prevent drying.)
- On a floured surface, roll each ball into a 6-inch circle, about 1/4 inch thick. (Tip: Don't roll too thin or they'll be crispy; aim for a puffy flatbread.)
- Heat a cast-iron skillet or non-stick pan over medium-high heat and add a drizzle of olive oil.
- Cook each flatbread for 1-2 minutes per side, until golden brown spots appear and it puffs up. (Tip: Watch for bubbles; flip when the bottom is nicely browned.)
- Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with remaining dough.
Lovely, soft, and tangy, these flatbreads are a joy straight off the skillet. I love serving them with a bowl of spicy lentil soup or just slathered with butter and flaky salt. The subtle yogurt tang makes every bite irresistible.
Conclusion
A collection of simple, delicious yeast breads that prove you don’t need a long ingredient list. Give one a try tonight, share your favorite in the comments, and pin this roundup for later. Happy baking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
