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5 Minute Bread

Prep Time:

5 minutes

Cook Time:

18 – 25 minutes (depending on the size of your loaf).





About the Recipe


  • 6 cups flour

  • ½ tablespoons of yeast

  • 2 teaspoons salt

  • 3 cups warm water


  1. Mix all ingredients with a sturdy spoon in a plastic bowl. 

  2. Mix it until there is no more dry flour showing.

  3. Cover it with a loose fitting lid and let sit on your counter for two hours. 

  4. Cut off about a large grapefruit sized chunk of dough and pull it around (using flour on  your fingers because it is a little sticky) to a nice ball size. 

  5. Score the top of the bread with a sharp knife (any design you want). 

  6. Put it on some cornmeal (I used more flour) so that it won’t stick on something that you can transfer the bread easily to a pre-heated pizza stone (I use a pre-heated cast iron pan) in the oven. 

  7. Let it rise for about 40 minutes, transfer to the oven and bake at 375 degrees for about 18 – 25 minutes (depending on the size of your loaf).  

  8. Store the remaining dough in the fridge for up to two weeks.

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