I don't buy bread anymore! No kneading, No eggs, No butter! The easiest and cheapest bread recipe

 

I Don’t Buy Bread Anymore! No Kneading, No Eggs, No Butter – The Easiest and Cheapest Bread Recipe You’ll Ever Make

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Introduction: Why Make Your Own Bread?

There’s a quiet joy in making your own bread. The smell that wafts through your home as it bakes, the golden crust crackling under your fingers, the soft and chewy inside—it’s a comforting ritual. But if you’ve avoided making bread at home because it sounds complicated, expensive, or time-consuming, this recipe is your game-changer.

In a world where store-bought loaves are filled with preservatives, additives, and hidden sugars, this no-knead, no-egg, no-butter bread recipe stands out. It uses only a handful of cheap ingredients, requires no fancy techniques, and delivers perfect results every single time.

It’s time to ditch supermarket bread. Not only will you save money, but you’ll also enjoy a fresher, healthier loaf made with your own hands—no kneading, no special equipment, and no stress required.

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What Makes This Bread So Special?

Let’s break down why this recipe has become a staple in so many homes:

✅ No Kneading

Traditional bread recipes often demand a solid 10–15 minutes of kneading. But this one? Just mix and rest. Time (not elbow grease) does the work by developing the gluten.

✅ No Eggs

Great for people with egg allergies or those who follow a vegan diet. Eggs are not necessary for structure or flavor in this recipe.

✅ No Butter

Instead of butter, this recipe uses just a bit of oil (and you can even omit it if you want a truly fat-free loaf). This keeps it light and cost-effective.

✅ Only Pantry Staples

Flour, yeast, salt, sugar, and water. That’s it. You can make this with ingredients you likely already have at home.

✅ Incredibly Affordable

Each loaf costs a fraction of store-bought bread. And it freezes beautifully, so you can batch-bake and save.

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Ingredients – Simple and Honest

Here’s what you’ll need to make one large loaf or two small loaves of no-knead bread:

Dry Ingredients:

• 3 cups (375g) all-purpose flour or bread flour

• 1 ½ teaspoons salt

• ½ teaspoon instant yeast (aka rapid rise or active dry yeast)

• 1 tablespoon sugar (optional, but helps with browning and flavor)

Wet Ingredients:

• 1 ½ cups (350ml) warm water (around 100–110°F / 38–43°C)

• 1 tablespoon oil (optional – olive oil or vegetable oil)

That’s it. No eggs, no dairy, no complicated measurements.

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Instructions – The Step-by-Step Guide

Step 1: Mix the Dough

In a large bowl, whisk together the flour, salt, sugar, and yeast. Make sure the yeast is evenly distributed.

Pour in the warm water and oil. Using a wooden spoon, rubber spatula, or even just your hand, mix everything until a shaggy, sticky dough forms.

Don’t worry if it looks messy or too wet. This is exactly how it should be. The magic happens during the resting process.

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Step 2: First Rise (Let Time Do the Work)

Cover the bowl with plastic wrap, beeswax wrap, or a clean towel. Leave the dough to rise at room temperature (ideally 70°F / 21°C or warmer) for 8–12 hours.

You can do this overnight or during the day while you're at work. The dough will bubble and double in size and look soft and stretchy when ready.

✅ TIP: If your kitchen is cold, place the bowl in your oven with the light on (but the oven turned off), or set it near a warm appliance.

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Step 3: Shape the Dough (Still No Kneading!)

After the first rise, your dough should be jiggly, airy, and wet. Dust your countertop with a little flour and scrape the dough out of the bowl.

With floured hands, fold the dough over onto itself a few times to form a rough ball or oval. Don’t overwork it—just a few gentle folds to create some structure.

Place the shaped dough onto a piece of parchment paper or directly into a baking dish lined with a dusting of flour or cornmeal.

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Step 4: Second Rise (Short and Sweet)

Let the shaped dough rise again for about 30 to 45 minutes, uncovered or loosely covered.

It should puff up slightly but doesn’t need to double in size this time. This rise helps develop the final airy texture and spring.

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Step 5: Bake the Bread

You have two options:

Option A: Dutch Oven Method (Best Crust)

• Place a Dutch oven (or heavy pot with lid) into your oven and preheat it to 450°F (230°C) for at least 30 minutes.

• When ready, carefully transfer the dough (with the parchment paper) into the hot Dutch oven.

• Cover and bake for 30 minutes.

• Remove the lid and bake for 10–15 minutes more to brown the top.

Option B: Baking Pan or Sheet

• Preheat your oven to 425°F (220°C).

• Place the dough into a loaf tin or directly on a baking tray.

• Optionally score the top with a sharp knife.

• Bake for 35–40 minutes until golden brown and hollow-sounding when tapped.

✅ TIP: Want a crisp crust without a Dutch oven? Place a tray of hot water at the bottom of the oven to create steam while baking.

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Step 6: Let It Cool

Resist the urge to slice immediately. Let your bread cool for at least 30 minutes on a wire rack. This helps finish the cooking process and prevents gummy crumbs.

Once cooled, slice and enjoy!

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What You’ll Love About This Bread

• Crusty exterior, soft interior

• Holds well for sandwiches, toast, dipping

• Naturally vegan

• Freezes well—just slice before freezing for easy toasting

• No stand mixer or special tools needed

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Budget Breakdown (Approximate)

Ingredient	Cost Per Loaf (US)
Flour (3 cups)	$0.30
Yeast	$0.05
Salt	$0.01
Sugar	$0.02
Water	Free
Oil (optional)	$0.05
Total Cost	$0.43 per loaf