Daily Bread Recipe
Updated: 2 days ago
By Chef Jon Ashton | Published April 9, 2025
Why you'll love it: just five ingredients · hardly any kneading · a bakery-style crust · flexible timing.
Crackly crust, pillowy crumb, and a warm, yeasty aroma: homemade bread is pure seduction.
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon →
Homemade Daily Bread
Makes 1 round or oval loaf
Oven: 425°F (218°C)
Rise: 3 to 6 hours
Bake: 45 to 55 minutes
Time: 4 to 7 hours, mostly rising
Level: Medium
Equipment: Baking Stone, Digital Scale, Bench Scraper, Oven Thermometer. Also useful: Dutch Oven and Cooling Rack.
Ingredients
4 cups bread flour
1 packet active dry yeast (about 2¼ teaspoons)
1½ cups water (110 to 115°F), divided
1 tablespoon honey
2 teaspoons salt
Instructions
Prepare the Dough: In the bowl of a stand mixer, whisk together the bread flour and yeast. Add 1¼ cups of the warm water (110 to 115°F) and the honey. Attach the paddle and mix on low speed for 1 minute. Increase to medium speed and continue mixing for a couple of minutes, scraping down the bowl and paddle with a greased rubber spatula as needed. Continue mixing for another 1 to 2 minutes until a sticky batter forms. Remove the bowl and paddle from the mixer, scraping down both thoroughly. Leave the paddle in the dough and cover the bowl tightly with plastic wrap. Let the dough rest in a warm, draft-free place for 20 minutes. Check the water with a thermometer before it goes in. Too hot and the yeast dies, too cold and it sulks.
Add the Salt Water: While the dough is resting, dissolve the salt in the remaining ¼ cup of warm water. After the 20-minute rest, add the salt water to the dough. Reattach the bowl to the stand mixer and mix on low speed until the water is mostly absorbed, about 40 seconds. Increase to medium speed and mix for another minute or until the dough is well combined, scraping down the paddle if needed. Remove the paddle, cover the bowl again with plastic wrap, and let the dough rise at room temperature for at least 2 hours or up to 5 hours for a deeper flavor and better texture. You'll know it's right when the dough has at least doubled in size and looks puffy and full of bubbles.
Shape and Final Rise: Lay a 12 x 12-inch sheet of parchment paper on the counter and lightly dust with flour. Transfer the dough to the parchment, gently shape it into a round or oval loaf, and cover with a clean towel. Let it rise for 40 minutes to 1 hour, or until the dough feels springy to the touch. You'll know it's right when the dough feels springy, and a gentle poke with a floured finger slowly fills back in.
Bake: Preheat your oven to 425°F (218°C). Carefully lift the dough using the parchment overhang and place it into a heavy-bottomed Dutch oven. Cover with the lid and bake for 25 minutes. Remove the lid and continue baking for 20 to 30 minutes, until the crust is a deep golden brown and the center of the loaf registers about 205 to 210°F on an instant-read thermometer. Ovens vary, so rotate the pot if the loaf is coloring unevenly. You'll know it's right when the crust is a deep golden brown and the center reads 205 to 210°F. If the crust is already dark but the center hasn't reached temperature, lay a sheet of foil loosely over the top and keep baking. A golden crust can hide a doughy middle.
Cool: Gently remove the bread from the Dutch oven and place it on a wire rack to cool completely before slicing. I know, it’s incredibly tempting to slice into the warm, crusty loaf right away. Even after all these years, I still feel that pull. But trust me, allowing it to cool will reward you with the perfect texture and crumb.
How to Store
Room temperature: Keep cut-side down on a board, or in a paper or cloth bag, for up to 2 days. Plastic softens the crust.
Freezer: Slice, wrap well and freeze for up to 3 months. Toast straight from frozen.
Tips for Success
Use Fresh, Quality Ingredients: Stale yeast is sad yeast. Use unbleached bread flour for a heartier chew and better gluten development.
Water Temperature Matters: Too hot, and the yeast dies a tragic, steamy death. Too cold, and it sulks. Aim for 110°F (43°C), the spa day of yeast.
Weigh Your Ingredients: Treat baking like chemistry, not interpretive dance. Get a kitchen scale. Eyeballing flour is a rookie move.
Use a Thermometer, Not Witchcraft: Check the water temperature before it goes in, and the loaf’s internal temperature at the end. Yes, it’s a thing. No, it’s not nonsense.
Proof Properly: Let it rise until it’s doubled in size and has the confidence of someone on a first date wearing their lucky socks.
Steam Is Your Secret Weapon: A Dutch oven traps moisture like a sauna. It’s what gives you that glorious, shattery crust.
Resist the Urge to Slice Immediately: I know. I know! But slicing hot bread is like judging a soufflé before it’s set. Let it cool. Patience, darling.
Only Have Instant Yeast? Use the same amount. Bread is forgiving, so long as you don’t try to rush her.
Key Ingredients
Bread Flour: Its higher protein gives better gluten development, a chewier crumb and a better rise.
Active Dry Yeast: Fresh yeast in warm water does the heavy lifting, so make sure yours isn't stale.
Warm Water: At 110 to 115°F it wakes the yeast gently, while water that's too hot kills it and too cold makes it sulk.
Honey: Just a tablespoon feeds the yeast and adds a gentle sweetness and golden colour.
Salt: Dissolved in water and added after the first rest, it seasons the loaf while giving the yeast a head start.
Common Mistakes to Avoid
Water that's too hot: above about 130°F, yeast starts to die
Adding the salt too early: it goes in after the first rest, dissolved in water, exactly as written
Under-baking: a golden crust can hide a doughy center; check for 205 to 210°F
Slicing while hot: the crumb is still setting and turns gummy
What to Serve with Homemade Bread
A generous slab of salted butter
Soups and stews, for dunking
Olive oil and flaky salt
Toasted, with jam, for breakfast
Frequently Asked Questions
Do I need a stand mixer?
It makes this recipe easy, but you can mix the sticky dough by hand with a sturdy spoon. It will take a little longer.
Why is the salt added later?
Salt slows the yeast and tightens the gluten. Adding it after a short rest lets the flour hydrate and the yeast get going first.
How do I know the bread is done?
The crust should be deep golden brown, and the center should read about 205 to 210°F on an instant-read thermometer.
Can I use all-purpose flour?
You can, but bread flour has more protein, which gives a chewier crumb and better rise.
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