STOP Buying Bread. THIS 5 Minute EASY Bread Loaf lasts 10 Days - Regular and Gluten Free Recipe

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The fastest and easiest way to make homemade bread that doesn't require kneading, lots of ingredients, a fermented starter, digital scale and lots of hands on prep is THIS simple bread recipe that will get a loaf on the table quick. In this video, I show how to make a delicious loaf of bread by sharing my best regular AND gluten free bread recipes that anyone will enjoy. You'll only need 4 ingredients and this dough stays fresh in the fridge for up to 10 days! That's right, you'll always have fresh bread at the ready when you make this recipe. This fast and simple bread recipe proves that good bread can be made simply and quickly.

You won't find a faster from scratch bread recipe than this:


4 cups lukewarm water (105-115 degrees)

2 tablespoons dry active yeast (do NOT use instant yeast)

6 and 1/4 cups unbleached all-purpose flour

1 and 1/2 tablespoons unrefined sea salt


  • Whisk together the water and yeast in a large bowl, or any lidded (not airtight) food container.
  • Stir in flour and salt and mix with a spoon or heavy-duty stand mixer with the paddle attachment.
  • Cover (not airtight), and allow to rest at room temperature until the dough rises, approximately 2 hours. If your dough does not rise, move to a warmer location in your kitchen or add additional towels to the bowl.
  • The dough can be used immediately after the initial rise, but it is easier to handle when cold. Refrigerate it in a lidded (not airtight) container and use over the next 10 days. Or, freeze for up to 4 weeks in 1-pound portions and thaw in the refrigerator overnight before use.
  • ON BAKING DAY: Thoroughly sprinkle a banneton with rice flour or cornmeal. Pull off a 1-pound (large grapefruit size) piece of dough. With wet fingers, quickly shape the dough into a tight ball by stretching the sides of the dough in on itself, folding it over and under to create a nice tight ball of dough. Pinch the sides together on the bottom and place, top-side down, into your prepared banneton (or large bowl).
  • Cover loosely with plastic wrap, overturned bowl, or towel and allow to rest for 40 minutes.
  • Preheat your oven to 425°F 30 minutes prior to baking and put a dutch oven in the oven with the lid on (10" or larger).
  • Place a piece of parchment paper over your banneton and gently flip the loaf over so that your loaf is now on the parchment side of the basket. Remove the hot dutch oven from the oven and gently place the parchment paper and loaf into the dutch oven.
  • Cover with the lid and bake for 30 minutes. If desired, remove dutch oven lid and continue baking for a few more minutes until bread is golden brown on top.
  • Remove from oven and carefully transfer bread to a cooling rack for a few minutes before slicing and enjoying.

Products used in video:

Reusable (and washable) BREAD BAGS:

LOUD Magnetic Digital Timer:

Butter Crock/Keeper:

Bannenton Bread Kit:

Dutch Oven:

Le Parfait Jars (stackable jars to store dough):