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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


Mix all ingredients with a sturdy spoon in a plastic bowl.  Mix it until there is no more dry flour showing. Cover it with a loose fitting lid and let sit on your counter for two hours.  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.  Score the top of the bread with a sharp knife (any design you want).  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.  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).   Store the remaining dough in the fridge for up to two weeks.

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