4 Ingredient Round Bread Recipe. Easy, no knead option for bread fresh from the oven! Goes great with soups & stews.
I’m not a bread baker. In fact…before I baked this 4 Ingredient Round Bread I had never even attempted it. Chances are I never would have tried it at all if it hadn’t been for Pinterest. You can find a recipe for anything under the sun along with beautiful pictures and words of wisdom from cooks all over the world.
You’ll find cooks, new and not so new, who want to share their kitchen creations with recipes that are simple and straight-forward. Even the simplest of recipes may take practice though…sometimes it takes more than one try to get a recipe right. In fact, some times it takes three, yes count them, three times.
I fully expected, on my first try, that this bread would be perfect. The original recipe is from Simply So Good and she makes it look so easy. Ha! Easy it is, but it may take you a few tries to figure out the correct baking time for your oven. Don’t give up because when you finally get it right, it is so exciting! I stood in my kitchen and wished there was an audience who would honor me with a round of applause. It was truly a moment of triumph.
After my first attempt I knew I needed to make some changes. The original recipe calls for quick rise yeast that is mixed in with the flour. I switched to dry yeast that is activated in hot water. I also changed my baking times so the crust wasn’t quite so crusty. By my third try I was satisfied.
4 Ingredient Round Bread
- 3 cups white flour
- 1 3/4 teaspoon kosher salt
- 1 teaspoon active dry yeast
- 1 1/2 cups very hot water
- In a large bowl put the hot water and yeast. Stir to mix and let set for 5 minutes.
- Add flour one cup at a time along with the salt.
- Stir to combine. Dough will be shaggy and messy.
- Cover with plastic wrap and let set for 12 – 18 hours.
- DO NOT REFRIGERATE.
- To bake: Preheat oven to 450 degrees.
- Place 5 – 6 qt. pot and lid in oven. Any type of pot can be used as long as it’s oven-proof to 450 degrees and it has a lid. I used an enamelware Staub pot.
- Right after the pan is placed in the oven, dump your dough onto a heavily floured surface.
- Flour your hands and shape the dough into a ball.
- Cover with plastic wrap from your bowl and let rest for the 30 minutes it takes to heat the pot.
- After 30 minutes, remove the pot from the oven and carefully place the dough inside. Remember it is VERY hot.
- Cover and bake for 25 minutes.
- Remove lid and bake for 10 minutes more.
- After removing from oven lift bread out of the pan.
- Place on rack and cool completely.
- Don’t forget to pat yourself on the back for producing a perfect loaf of bread!
**If you make this recipe, I would love for you to leave a 5 star review in the comments below. If you share on Instagram or Facebook, make sure to tag @onsuttonplace so I can see what you’re making!
This is the perfect loaf of bread to go with a hearty soup or stew. It also makes to-die-for toast. I mixed the dough after dinner and baked the bread in the late morning. You could also mix it up early in the day and have fresh-out-of-the-oven bread for dinner. I haven’t tried it yet but other flavors can be added to the dough. Rosemary, lemon zest, dried cranberries, cheese, garlic, etc. The possibilities are endless.
Related: Substitute ROSEMARY SALT for the kosher salt. Gives a subtle, fresh rosemary flavor.
*There has been some debate in the comment section about the temperature of the water. Some people say it should be just warm, and if it’s too hot, it will kill the yeast. I’m sure this is true. Like I mentioned above, this recipe may take a few tries before you get it exactly right.
If you decide to become a bread baker (or are one already) please let me know if you make this and how it turns out. Good luck and happy baking!
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See you soon…thanks for stopping by. I so appreciate every one of you and thank you for making my day with your comments.