This recipe is incredibly simple and cost-effective, yielding two beautiful loaves with a crispy crust and a soft, airy center. Because there is no kneading involved, the yeast does all the heavy lifting for you.
Ingredients
6 cups all-purpose flour (plus a little extra for dusting)
3 cups warm water (not boiling)
1 tbsp active dry yeast
1 tbsp salt
1 tbsp sugar or honey
Preparation Steps
Activate the Yeast: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5–10 minutes until the mixture becomes foamy.
Mix the Dough: Add the flour and salt to the yeast mixture. Stir with a large wooden spoon until a shaggy, sticky dough forms and no dry flour remains. Do not worry about the texture; it is supposed to be sticky.
First Rise: Cover the bowl with a clean kitchen towel or plastic wrap. Place it in a warm, draft-free spot and let the dough rise for about 1 to 1.5 hours, or until it has doubled in size.
Shape the Loaves: Gently deflate the dough using a spatula. Grease two standard loaf pans. Divide the dough into two equal portions and place them into the prepared pans. Smooth the tops with a damp hand.
Second Rise: Cover the pans and let the dough rise again for about 30–45 minutes while you preheat your oven to 375°F.
Bake: Place the pans in the oven and bake for 35–40 minutes. The tops should be a deep golden brown and the loaves should sound hollow when tapped on the bottom.
Cool: Remove the bread from the pans immediately and let them cool on a wire rack. This prevents the crust from becoming soggy.
