There’s something about the slow, rhythmic process of making yeast bread that connects us to bakers across centuries and continents. From the pillowy French boules lining Parisian bakeries to the airy focaccia kissed with olive oil in Italy, yeast bread is a universal language of comfort. Yet, its magic isn’t limited to artisan bakeries—it thrives in home kitchens, too.
If you’ve ever been intimidated by yeast, think of it like an old-world travel guide: with a little patience, the right conditions, and it will take you exactly where you need to go. Mastering a good loaf is about understanding fermentation—how temperature, time, and hydration create structure and depth of flavor.
The best part? Once you get the technique down, you can take inspiration from cultures worldwide—adding warm Moroccan spices, a swirl of Japanese matcha, or even a nod to the Deep South with honey and sorghum.
Whether you’re after a classic sandwich loaf or a rustic sourdough, this yeast bread recipe is your gateway to culinary adventure. Let’s get baking!
Perfect For Sunday Rituals!
- Sunday Rituals & Slow Mornings – There’s nothing like the aroma of fresh bread filling the kitchen as you sip coffee and wait for the dough to rise.
- The Joy of Unhurried Baking – Unlike the usual weekday rush, Sundays give you the luxury of time—time to knead, proof, and bake at a relaxed pace, letting the dough rise as the morning unfolds.
- A Moment to Savor – There’s a simple pleasure in pulling a warm, golden loaf from the oven, slicing into it while it’s still fresh, and watching butter melt into each airy bite. It’s the definition of comfort.
- The Perfect Brunch Companion – Whether paired with homemade jam, avocado, or a drizzle of honey, fresh-baked bread elevates a lazy weekend brunch into something truly memorable.
- A Tradition Worth Keeping – Baking bread on a slow morning is more than just making food—it’s creating memories, building a ritual, and finding joy in the process as much as the result.
Yeast Bread Recipe
Equipment
- Large mixing bowl
- Wooden spoon or dough scraper
- Cling wrap or plate (for covering)
- Dutch oven with lid (26cm/10” or larger)
- Parchment paper
- Cooling rack
Ingredients
- 3 cups flour, bread or plain/all-purpose
- 2 tsp kosher salt
- 1½ cups very warm tap water
- 2 tsp instant or rapid rise yeast
Dough hShapig
- 1½ tbsp flour for dusting
Instructions
- Mix flour, yeast, and salt in a large bowl.
- Add water and mix with the handle of a wooden spoon until fully combined.
- Cover the bowl with cling wrap or a plate and let the dough rise at room temperature for 2–3 hours until doubled in size, wobbly, and bubbly on top.
- If using refrigerated dough, let it sit at room temperature for 45–60 minutes while preheating the oven.
- Place a Dutch oven with its lid inside the oven and preheat to 230°C/450°F (220°C fan) for 30 minutes.
- Lightly flour a work surface and scrape the dough out.
- Sprinkle the top with more flour, then fold the sides inwards about six times to create a round shape.
- Flip the dough onto parchment paper, seam side down, and gently adjust the shape.
- Carefully remove the hot Dutch oven, then use the parchment paper to lower the dough inside.
- Cover with the lid and bake for 30 minutes.
- Remove the lid and continue baking for 12 more minutes until deep golden brown and crispy.
- Let the bread cool on a rack for 10 minutes before slicing.
Notes
- Bread flour yields a chewier texture, but all-purpose flour works well too.
- Lukewarm water (around 38°C/100°F) helps activate the yeast faster.
- For an extra crispy crust, leave the bread in the turned-off oven with the door slightly open for 5–10 minutes.
| Nutrition | Value |
| Calories | 155kcal |
| Carbohydrates | 32g |
| Fibre | 2g |
| Fat | 1g |
| Protein | 5g |
