Okay, hear me out: we need to bring back the weekly baking day. Our grandmothers (and their grandmothers) literally had fresh bread, muffins, or some kind of “oh I just whipped this up” baked good sitting on the counter at all times. And honestly? I’m obsessed with the idea.
Vintage homemakers didn’t necessarily spend all day every day baking — I know my grandma didn’t. They just had a rhythm. Usually one or two baking days a week. One!
So I’ve been on my own mission to make my home feel cozy like grandma’s house.
And guess what? I found the easiest “I can actually do this every single week with a toddler, and a business, and a crazy schedule” bread recipe. Four ingredients. No kneading. No sourdough starter children you have to feed twice a day like a pet. Truly the shortcut bread recipe of my dreams.
Pssst! This isn’t to hate on Sourdough. I loved baking sourdough breads when I was in my single girl era, and my newlywed era. Toddler mom era…well sourdough just isn’t in the cards for me.
ANYWAYS, let’s get into it.
The 4-Ingredient Round Loaf
This loaf has become the thing I prep after the I put the baby to bed. I first saw a version of this recipe here. But the measurements I’m about to share with you actually makes TWO loaves. I mix it together in all of 90 seconds, leave it alone for 12–18 hours to do its thing, and then bake it at dinner time the next day. By the time dinner hits the table? BOOM. Hot bread fresh out of the oven. Soft inside, crusty outside, perfect with butter, soup, sandwiches — whatever. It makes me feel like a total domestic goddess. I put the second loaf in when I start my podcast evening cleaning routine (click here to give it a try with some free episodes!). This loaf, once it is fully cooled, goes into the freezer for later in the week.
Here’s the recipe because I would never gatekeep:
Ingredients
- 6 cups flour
- 1 teaspoon active dry yeast
- 3 teaspoons salt
- 3 cups room-temp water
Fold-In Ideas (Mix These Into the Dough Before Shaping)
- Shredded cheddar or parmesan — melts beautifully and adds that warm, savory bakery smell.
- Chopped herbs like rosemary, thyme, basil, or chives — instant “fancy bread at a restaurant” vibes.
- Everything bagel seasoning — salty, crunchy, and goes with everything.
- Minced garlic — subtle but so good, especially for dinner bread.
- Cinnamon + raisins — perfect for breakfast or French toast.
- Chopped nuts (pecans, walnuts) — adds a little crunch without weighing the dough down.
To add these: After the long proof, gently fold your chosen mix-ins into the dough right before shaping it into a ball. Keep the add-ins light so the dough still rises well. This gives you fun flavor variations without messing with the recipe.
Finishing Touches (Add These Right After Baking)
- Brush with melted butter + flaky salt — simple, classic, chef’s kiss.
- Rub a cut garlic clove over the crust — adds a hint of garlic without overpowering the loaf.
- Drizzle honey on the still-warm bread — dreamy with butter for breakfast.
- Sprinkle cinnamon sugar on top.
- Olive oil + dried herbs brushed lightly on top — very rustic, goes great with olive oil and vinegar dip.
These finishing touches are perfect when you want effortless flavor upgrades without altering the actual dough. And they only take 10 seconds!
Dough Instructions
- Combine the dry stuff:
Stir together the flour, yeast, and salt in a big bowl. - Add the water:
Pour it in and stir until a messy, scrappy dough ball forms. It will look weird. You will think you messed up. You did not. - Cover and forget it:
Cover the bowl with plastic wrap and a clean kitchen towel. Leave it on the counter (in a draft-free area) for 12–18 hours. - Shape your dough baby:
Plop it out, split it into two, and shape it into two dough balls. No kneading needed — just make it vaguely round. - Preheat your oven and Dutch oven:
Heat the oven to 450°F and put your 6-quart Dutch oven inside while it preheats. This part is key — it helps create that bakery-level crust. - Bake:
Set the dough on parchment paper, lift it into the hot Dutch oven, cover, and bake for 30 minutes.
Remove the lid and bake another 10–15 minutes until the top is golden and gorgeous. - Bake the second loaf: Put in the second loaf, and repeat this process. I just let it bake while we eat dinner, or clean up after dinner!
- Cool: Let the second loaf cool completely, then wrap in freezer paper, label, and freeze! When you’re ready to use it follow these next instructions…
How to Defrost + Reheat a Fully Baked Frozen Loaf
Here’s the easiest way to bring it back to that warm, fresh-out-of-the-oven goodness:
1. Let the loaf thaw completely
- Take the frozen loaf out of the freezer.
- Leave it on the counter, still wrapped, for 2–3 hours until it’s fully thawed.
Keeping it wrapped helps trap moisture so the inside stays soft.
2. Preheat your oven
- Set the oven to 350°F (175°C).
- No need for anything fancy — just make sure it’s fully preheated.
3. Unwrap and reheat
- Once thawed, remove any plastic wrap.
- Place the loaf directly on the oven rack or on a baking sheet.
- Heat for 10–15 minutes (a large loaf may need up to 20).
This wakes up the crust and warms the inside without drying it out.
4. Optional: Add a finishing touch
- Brush with melted butter for a softer crust.
- Spritz lightly with water before reheating if you prefer a crunchier crust.
5. Slice and enjoy
Your loaf will taste almost identical to fresh-baked — warm, soft inside, perfectly revived outside.
That’s it. Truly.
Show Off Your Hard Work
Okay, this is where we lean into the 1950s homemaker vibe.
One thing our grandmothers did right? Presentation.
Instead of hiding your beautiful loaf in a plastic bag (which, rude) your hard work deserves to be shown off!
Put your loaf on a pretty cake stand.
Like an actual glass or crystal one with a dome. Thrift stores always have the prettiest vintage pieces and they make your counter look instantly elegant.
Or use a decorative bread box.
Very retro. Very practical. Very grandma approved.
Displaying your baked goods makes them feel special!
Why You’ll Actually Stick With It
Once a week sounds like a lot, but this bread makes it ridiculously doable:
- No kneading.
- No babysitting dough.
- Mix the night before, bake the next day.
- Makes your house smell like a warm hug.
- Feels very “I’m a domestic goddess who has her life together,”
And honestly? There’s something grounding about it. Let me know if you give it a try!