In a large bowl, combine flour, salt, sugar, and yeast.
Add warm water and stir until a sticky dough forms. (No kneading needed!)
Optional: stir in olive oil or herbs for flavor.
First rise:
Cover bowl with a clean kitchen towel or plastic wrap.
Let it rise in a warm place for 1–2 hours, until doubled in size.
Shape the loaf:
Pour dough onto a floured surface, gently shape into a round or oval loaf.
Place on a baking sheet lined with parchment paper.
Second rise:
Cover loosely and let rise 30–40 minutes.
Bake:
Preheat oven to 425°F (220°C).
Bake 25–30 minutes, until the top is golden brown and the loaf sounds hollow when tapped.
Cool & Serve:
Let bread cool completely before slicing. Enjoy plain, toasted, or with your favorite spreads!
💡 Tips:
Crispier crust: Bake on a preheated baking stone or add a small pan of water in the oven for steam.
Add-ins: Try seeds (sesame, sunflower, or pumpkin) sprinkled on top before baking.
Storage: Keeps at room temperature for 2–3 days, or freeze slices for later.
If you like, I can also give you a one-bowl, 5-minute mix version that rises overnight for an even fluffier, rustic loaf — still no eggs, no butter, and no kneading.
