4 Ingredient Round Bread {Recipe}

ByAnn Drake March 7, 2013May 7, 2021

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

4 Ingredient Round Bread Recipe. Easy, no knead option for bread fresh from the oven! Goes great with soups & stews. Rustic round bread recipe.

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4.89 from 9 votes

Servings: 1 loaf

Author: Ann Drake

Prep Time 15

Cook Time 25

Total Time 12 40

Ingredients

3 cups white flour
1 3/4 teaspoon kosher salt
1 teaspoon active dry yeast
1 1/2 cups very hot water

Instructions

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!

Notes

A reader tried this with half white flour/half whole wheat and said that the dough didn't rise as high resulting in a dense, low round of bread. She said it tasted OK but using all white flour worked much better.

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**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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80 Comments

Nancy says:

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Can you use rapid rise yeast?

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Gwen Koziura says:

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It amazes me how many bread recipes ignore the need for 1/4 tsp. Ginger. I bake a lot of bread and have for over 40 years. I always add ginger. You never taste that amount in bread, but it stimulates yeast. Also, water for proofing yeast should never be hot. Hot water kills yeast. It should be the temperature for a baby bottle. Test a drop on the inside of your elbow. If it feels cool, it should be warmer. If it feels only a little warm, it is right.

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Lynn C Chalache says:

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Oh my goodness! This was the first time I have ever made bread and it turned out so beautifully and delicious! I am just amazed….thank you! I will be trying more of your recipes for sure :)

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Terri says:

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This has become my go to recipe for bread. I make it plain but also dried cranberry/ orange/walnuts, rosemary/dried onion, garlic/ cheese and my latest dried pineapple/dried strawberry & a loaf I covered with my homemade everything bagel topping mix.
My family is addicted!

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Chynna says:

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Love this recipe! It’s a quick loaf that is sure to impress guests!

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Jaime says:

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Can I use a regular (Non-Enamel) cast iron dutch oven?

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1. Ann Drake says:
  
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  Hi Jaime…yes. Just make sure to oil it well. Enjoy!
  
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  1. Kathleen Green says:
    
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    Can i use a 6qt Megalite pot
    
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    1. Ann Drake says:
      
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      Yes I think it would work…but I can’t say for sure because I’ve never tried it. It looks to be quite heavy, so it should be fine. Let us know what happens!
      
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Kathy A says:

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Has anyone tried this with a non-wheat flour? My diabetic boyfriend is newly gluten-intolerant and I am having an awful time trying different kinds of flour. Thanx!

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Patty Chapweske says:

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I have made this bread at least a dozen times and it is always excellent. I don’t know what you mean by shaggy as the dough for me is stirable with a wooden spoon and when I get the dough ready to add to the pot, I have to mix in several cups of flour to make to dough a little stiffer. But when it comes out of the oven, it looks just like yours in the picture and it tastes delicious.

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1. Ann Drake says:
  
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  I’m so glad you like it! I haven’t made it all summer, but need to get the recipe out soon. :)
  
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Noreen Deady says:

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I have made this many times and could probably eat the whole loaf myself. I would like to experiment with the dough to make little rolls. Any thoughts on that?

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1. Ann Drake says:
  
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  Hi Noreen…it would probably take some trial and error. Dividing the dough wouldn’t be too hard, but the rising time might be tricky. If you give it a try, let us know how it comes out!
  
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SUSAN says:

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Is the flour all purpose or self rising?

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Matthew says:

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5 stars!! I wish I could post a picture here to show how great this recipe worked out! Amazing! I ended up making two loaves but it turned out that I only had one pot to cook in so I did them one after the other. It took me about 10-15 minutes to put everything together last night and then I made the loaves this afternoon after 12-14 hour rise time. I’m very excited to have another easy to follow recipe for a round loaf of bread! Thanks!!

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Lisa says:

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Hi! Can I use a enameled cast iron pot or would pyrex be better?

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Cynthia says:

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Does the dough have to rise for 12 hours? Mine looked ready after about 4 but we still let it rise the 12 hours. Just wondering.

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1. Ann Drake says:
  
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  Honestly, I have never tried baking it after 4 hours. I’m not an expert, but perhaps the bread needs to sit that long to get the best texture? I hope you liked it!
  
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Rita Hyatt says:

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Thank you so much for posting this. I’ve used a similar recipe but the loaf doesn’t rise. This one was perfect. The only thing I added was using parchment paper in the bowl for the 2nd rise. Makes it so easy to lift and place in the heated baking dish. I remove the paper after the first bake so there is no sticking to the dish.

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Julie Netterlund says:

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I want to try the 4 ingredients bread. What temperature should the water be as I know too hot would kill the yeast.

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1. Ann Drake says:
  
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  I’ve never actually measured the water temperature, but for yeast to proof, the water temp should be between 105 and 110 degrees F. Enjoy!
  
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Carolyn says:

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I can’t wait to try this bread! Thank you for what seems like a great recipe!!

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Mary says:

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I make this all the time…. it’s sooooo good !

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Susan Cecere says:

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I have been making this easy, no knead bread frequently. Some additions I have tried chopped Kalmata olive’s, sage, rosemary and thyme. At times sun dried tomatoes, basil and grated parmesan cheese. Sometimes I put a little sea salt on top, I like the taste of the extra salt, but it makes it look so pretty too. I have taken more pictures of my bread then of family and friends. I know my oven is 5° off, so I adjusted my oven temp. Everyone loves it. I have Jim Lahey’s first book “My Bread”, that gives great ideas. My family and friends request my bread, it tastes great, better then any store bought bread. I find it fun to come up with new additions.

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Susan C says:

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Since I bake for two, and knew I’d over eat if I baked a large loaf, I made four large rolls from 1/2 the dough, twice.

First, I brushed them with an egg wash and placed them on a bed of coarse corn meal. Then they baked at 450f in the toaster over for 12 minutes. And set them on a rack to cool.

We loved them so much, I’ve made them every other day since.

A baguette shaped one was cut to use for french toast. Even better.

Thanks.

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1. Ann Drake says:
  
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  This is such a good idea…thank you so much for sharing!
  
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ALICIA says:

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I’ve only made bread in my bread machine but this looks simple enough for me to try. For me, the best thing about is that it is vegan! My nine-teen year old son has recently decided to eat a vegan diet. This will be something the whole family can enjoy.

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Tina says:

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So happy your bread turned out beautiful, Ann! I love baking all kinds of bread. One thing I wanted to mention for new bread bakers is that you probably should use very warm water, instead of “very hot water.” If you get above a certain temperature, it will kill the yeast! It will ruin the bread, as then it won’t rise. That happened to me a few times (many years ago) when I first started baking bread, rolls, buns, etc. I figured out what I was doing wrong, fortunately! :)

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1. Ann Drake says:
  
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  The hot water has worked beautifully for me dozens of times!
  
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  1. Tina says:
    
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    I looked it up, and it says all yeasts die at 138 degrees, so you have been very lucky! So glad it has worked for you, but other people’s hot water may be hotter than yours and kill it. Such a waste of time and ingredients when that happens, plus a mess to clean up! (Wow, I really must have been using hot water when that happened to me, LOL! Fortunately, that hasn’t happened again to me in the 30 years of baking bread since then!)
    
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Kim says:

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I love this recipe! So easy that I think even I can make it. Thanks so much for sharing. Best, Kim

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Carol J says:

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Congrats on the bread. Having been making bread for years and it is quite fulfilling to be able to serve fresh homemade bread. As far as water temp. do you remember when we used to test the milk temp for our babies by putting some on our wrist. Well that is the best temp for most yeast products. It is not so cool that it won’t activate the yeast and not so hot that it won’t kill it. Having said that, just keep doing what you are doing for your wonderful results.

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Darick Boyd says:

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I made this and it’s really good. I was wondering what the shelf life for this bread is.

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Lisa Ledewitz says:

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I tried this recipe today……it was disappointing. I followed the directions exactly. The dough was way too wet and didn’t form into a ball. It didn’t rise and didn’t get crusty. I used fresh yeast and fresh flour. Waste of time and ingredients…..

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1. Ann Drake says:
  
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  I’m sorry…and I do know how you feel. This recipe takes a little practice because there are so many varients. How hot the water was, convection or regular oven, etc. I know the recipe works because I have made it many times and so have my readers.
  
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Jaimie says:

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Hello
Just one question, it says to use very hot water, but doesn’t the water have to be a certain temperature when using yeast?
Thanks

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1. Ann Drake says:
  
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  Hi Jaimie…I have never actually measured the temperature of the water. I just run the hot water until I can’t put my finger under it. It needs to be hot enough to activate the yeast but to my knowledge, there isn’t a specific temperature. Enjoy!
  
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Lynn Jackson says:

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What great recipe for rustic bread I am having a lot of health issue I am dealing with. As soon as I am back on my feet. I will be baking it I can almost taste it along with fresh garden tomatoes. Keep up the good work a faithful reader. Lynn????

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Nancy Porter says:

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I’ve wanted an easier rustic bread recipe. This will be it! By the way, I think if dried a bit it can be dipped in olive oil and spices, toasted in the oven for yummy croutons.

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Susan Hensler says:

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I was just telling my kids the other day that I need to get back into baking bread. I used to make sourdough bread (among others) and I’m looking for a good recipe for a mother. In the meantime, I’m going to try your recipe- today! I really like the idea of baking the loaf in a pot to keep the shape.

You bring sunshine into my day and I so look forward to all your inspiration, recipes and lovely ideas for my home.

Thank you for sharing your gift with us!

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Abby says:

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Hi. The bread looks so good. How long will it keep?

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1. Ann Drake says:
  
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  Hi Abby…the bread is best the first two days. I usually put what’s left after that (if there is any) in the refrigerator and use it to make toast. The toast is amazing!
  
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Cindy says:

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This sounds like a good recipe for a bread novice. I think I’ll give it a try.

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Loryl says:

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I’ve never had any luck with anything with yeast but this looks like something even I can’t mess up!
My husband has some very heavy enamel pots that should do the trick.
Can’t wait to try it with a nice bowl of soup or chili! Thanks Ann!!????

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Robynn says:

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This bread sounds so yummy! I have pinned it to my “Breads” board!! I make soup a lot in the colder months so this would be perfect to go with them. Of course, the additional Rosemary salt sounds great to add. This sounds like a warm and cozy meal with the cold winds blow!!

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Terri Herman says:

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I love Rosemary so I was excited to see the salt recipe. Then I saw the bread! Going to try it soon. Thanks Ann! ????

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Edward says:

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Tried the recipe and it works perfect. Super yummy bread.

I will be trying to incorporate de Rosemary next time.

Thanks for a great and easy recipe.

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Edward says:

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This bread is AWESOME! On my first try it came a bit undone, so on my next one I set the temperature to 475 instead of 450… everything else I left the same…. It came out Perfect and Delightful.
It is very easy to make …. for those afraid to bake… I would say give it a try. You will be pleasantly surprised.
Thank you Ann!

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Lola G says:

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When you need a floured surface and dont have a baking cloth, just cut open and use the insides of a brown paper bag. It holds the flour nicely and when you are done all you have to do is fold it up and toss it out. No clean up.

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Bev says:

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My mouth won’t stop watering. Luckily for me, I don’t have a pot and lid that is oven proof………..:0)

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Tricia says:

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I just printed this bread recipe, and on my way to get started… Thx for the great ideas & blog…

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momoffive says:

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I make this bread and its delicious! Try adding orange zest, cranberry and almond slivers. My family loves it!

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Jessica @ Dear Emmeline says:

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looks delicious!

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Andrea says:

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Stopping by from Six Sisters, love homemade bread and looking forward to trying your recipe! Thank you for sharing!

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laurie says:

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well I will give applause all day long for this bread! Looks beautiful!

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Jenn says:

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This looks amazing! I love your yellow pan.

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Emanuelle says:

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Wow this looks awesome!!

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Sweet Posy Dreams says:

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I haven’t made yeast bread for a while, but I frequently make Irish soda bread, which looks much the same. There’s just nothing better than warm, fresh bread!

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Priscillia Bottoms says:

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I have a question before I try this bread. Do you put any shortning or butter around the pan to keep bread from sticking? I was just afraid it would stick w/o it.

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Saskia says:

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Thank you for this recipe! I’m going to try this very soon, but I don’t have a pot with lid that I can put in the oven, can I use my crockpot with aluminum foil or something like that?

Have a great weekend,
Saskia from the Netherlands

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Lorraine@Miss Flibbertigibbet says:

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I am a bread baker ( although I haven’t baked any in years) and I have never seen a recipe baked in a pot like this! How interesting! I have been telling myself that I need to teach the kids how to make bread and this is a pretty easy recipe to try. Thanks Ann…you may have inspired me here!

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Cindy says:

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Interesting recipe, Ann. It uses so few ingredients and it doesn’t really have to raise after the last kneading, other than the 30 min rest and it bakes for a very long time at a very high temp…I shall have to try it. It has intrigued me now!
Have a great weekend! Cindy

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Mimi Shingleton says:

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Just stopped by and hope to win the tote! There are lots to love… Cushion covers & I’ve loved the stockings for awhile now!
Can’t wait to try this bread! Thanks!

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Pat says:

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Your bread looks beautiful!! I’d say you’re a pro now. I love to bake bread so will definitely try this. Thanks so much for sharing!

Can’t wait for your lime recipes ~ a very favorite flavor for me.

xo
Pat

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Pat says:

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Your bread looks beautiful!! I’d say you’re a pro now. I love to bake bread so will definitely try this. Thanks so much for sharing!

Can’t wait for your lime recipes ~ a very favorite flavor for me.

xo
Pat

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Gina says:

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Ann! That looks wonderful! Congratulations…I’m applauding you right now.

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KATHYSUE says:

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Yum! I have seen this recipe and want to try it, thanks for the heads-up on what worked for you! I love, love freshly baked bread, so it might not be a good thing if I bake it, I have NO willpower when it comes to bread.

BTW: If you have a chance come by my blog, I am having a pillow giveaway for a Schumacher Betwixt pillow and you get to choose which colorway you would like out of 8 different colors to choose from!!

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elaine says:

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good work ann! your pics are great. did you like the shoot fly shoot info you got? elaine

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Ricki Jill Treleaven says:

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I wish I had your patience! :D The bread looks *great*

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Nanci says:

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Bread is my weakness!!! Oh my…will be doing this soon. I can smell it now…yum. A bit of butter and a glass of wine and all is right with the world.

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Amy @ Positively Splendid says:

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We are avid bread bakers here, and we have made a similar recipe many times. It is amazing how simple it is to do, and how much money you can save by not having to spend $6/loaf for artisanal breads! Your bread turned out gorgeous!!

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Courtenay says:

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Oh my goodness! This is MY bread recipe! How did you get it? But seriously though, isn’t it amazing?

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shirley@housepitality designs says:

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What great and easy bread recipe….love it!!…and love the pic of the limes…such a great color!!
Have a great one Ann!!!

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Jessica @ Mom 4 Real says:

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Oh my goodness, Ann! I could eat the entire loaf right now! Happy birthday my sweet friend, and thank you so much for sponsoring our first party with a giveaway from your amazing shop!

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Nana Diana says:

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4 ingredients? Unbelievable! I will give this a try. There is nothing like the smell of freshly baked bread in a house- xo Diana

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Martina says:

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That bread looks Yummy Ann! I’m definitely trying this recipe!

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shelia says:

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Hi Ann! Oh your bread looks so good and sounds easy. Did I miss it, did you tell the temp and time for your loaf that turned out great! I’ve got to try this.
Be a sweetie,
Shelia :)

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donna@anangloinquébec says:

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Ohhh this is my kind of recipe…simple.

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Susan Toto says:

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I can’t wait to try this bread! Great pictures.

Susan

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4 Ingredient Round Bread {Recipe}