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Basic Bread -- No Machine! Recipe

Looking for an easy Basic bread -- no machine! recipe? Learn how to make Basic bread -- no machine! using healthy ingredients.

Submitted by shannoninorman

Makes 10 servings

A basic bread requiring no machine.

Recipe Ingredients for Basic bread -- no machine!

3 1/2 cups flour
3/4 cup warm water
1 tablespoon yeast
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons butter

Recipe Directions for Basic bread -- no machine!

  1. Put the water in the bowl. (3/4 C)

  2. Sprinkle the yeast over the top of the water.

  3. OPTIONAL-Toss in sprinkling of sugar. If you have honey in a squirt bottle, give it a squirt. Yeast feeds on sugar, but most commercial yeast can do just fine without it.

  4. Break up the yeast granules with the fork or spoon.

  5. Wait about 10 minutes. The yeast should be foaming or beginning to foam. The effect is not dissimilar to that on a head of beer. Foaming yeast is growing yeast, and growing yeast will provide the gas that causes bread to rise.

  6. OPTIONAL-Toss in a pinch of a salt. (1/2 tsp)

  7. OPTIONAL-Stir in a tablespoon or so of oil or melted butter. Fat alters the texture and flavor of bread. It can also help home-made bread keep a little better.

  8. Stir in a half cup or so of flour. Don't worry whether it's exactly half a cup or not.

  9. Continue stirring in flour a half cup at a time until the mixture beings to pull away from the sides of the bowl.

  10. Sprinkle 1/4 C flour over dough and begin to knead.

  11. Continue working flour into the dough with your hands. Begin to use a kneading motion. (Fold half of the dough over itself and press it in. Turn it a quarter turn and repeat the process all over again.)

  12. To save clean-up, you can do all your kneading in the bowl. Just remember to turn the dough and not the bowl.

  13. Knead the dough for about 10 minutes.

  14. You're done kneading when the dough loses its stickiness. The texture of the dough will be similar to that of soft skin. Another signal that you?ve kneaded the dough sufficiently is that it springs back after you poke it.

  15. Set the ball of dough on a clean surface. Wash the bowl. Dry it very thoroughly.

  16. Rub the inside of the bowl with fat. (It's easiest with solid fat, such as butter or shortening. Oil will do just as well.

  17. Form the dough into a ball. Roll it in the bowl to coat it with fat. Coating the bowl and the dough with fat prevents the outside of the dough from drying out and getting crusty.

  18. Cover the top of the bowl with plastic wrap, foil, or clean cloth. Place the bowl in a nice, relatively draft free place. Try on top of your refrigerator or in your oven

  19. Give the dough about an hour to rise, or until it has doubled.The poke test will leave an indentation in the dough.

  20. Grease your baking sheet or surface.Make a fist and punch your dough. Punching deflates the dough. Squeeze and work the dough with your hands. The bubbles inside it will pop.

  21. Form the dough into a loaf or loaves. For a loaf, make the dough into a ball, and then smoosh it down onto the baking surface with your hand. For baguettes, roll the dough out into rectangles and fold the rectangles into cylinders.

  22. Cover the dough again. Now you?ll wait again, between a half hour and forty-five minutes.

  23. After 30 minutes or so, preheat the oven to 350 degrees F.

  24. OPTIONAL: Cut slashes in the tops of the dough. If you don?t, the bread might tear open while it bakes, but it will still taste good.

  25. Bake for about 25 minutes. The bread is done when a tap on the bottom of the loaf makes a hollow noise.



Nutrition Facts
Serving Size 67.1g
Amount Per Serving
Calories from Fat
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrates
Dietary Fiber
Vitamin A 1% Vitamin C 0%
Calcium 1% Iron 12%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.


Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
  Good points
  • Low in cholesterol
  • Low in sugar
  • High in selenium
  • High in thiamin
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