Daily Bread

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Daily Bread

star rating (9) rate this recipe »
Published prior to 2008

This simple bread can be made every day, and the dough can easily be turned into breadsticks.

1 teaspoon active dry yeast
1 teaspoon granulated sugar
1 cup warm water
2 1/4 to 2 3/4 cups King Arthur Unbleached All-Purpose Flour
3/4 to 1 teaspoon salt

Food Processor Method: You can make this bread dough in a number of different ways. The simplest, by far, is in a food processor using the plastic dough blade. Pour the warm water into the processor and sprinkle the yeast and sugar on top. Put the lid on the processor and pulse for a split second, just to wet the yeast. Add 1 cup of the flour, process for 10 seconds, and let rest for 10 minutes. This gets the yeast going, lets the flour start to absorb the liquid, and is a good time to do the breakfast dishes.

Add the salt and the remaining flour, between 1 1/4 and 1 3/4 cups, and process for 1 minute. You'll need about 1 1/4 cups in the winter, 1 1/3 cups in the summer, and 1 1/2 cups in the spring or fall. Because flour absorbs moisture from the air, and the air is moister in summer than winter, the amount of flour you'll need in your bread recipes will be less in winter, more in summer. You're trying to attain a very slack dough, one which will barely form a rough ball in the food processor.

Remove the dough from the food processor bowl, place it in a large, lightly greased bowl, and cover with lightly greased plastic wrap. Set aside and go on about your work.

Mixer Method: You can also make this dough in a stand mixer using either a dough hook or paddle. Follow the same procedure outlined above.

Bread Machine Method: You can even do this in your bread machine. Simply put all the ingredients in at once, let the machine go through its first knead (25 minutes or so), then turn off the machine, take the dough out, and put it into a lightly greased bowl, covered with lightly greased plastic wrap.

Hand Method: Finally, you can do this with -- gulp! -- your hands. Stir the ingredients together well with a spoon, then knead it with your hands in the bowl for 8 to 10 minutes, until you've made a very slack dough. Place the dough in a large, lightly greased bowl, and cover it with lightly greased plastic wrap.

Shaping: Between 8 and 10 hours later, take the dough out of the bowl and make it into whatever you want. You'll have enough dough to make eight rolls, eight chewy, substantial breadsticks, one Italian-style loaf or baguette, one round loaf, or a 12-inch focaccia. I usually opt for the focaccia, drizzling it with olive oil, then sprinkling it with a healthy amount of black pepper, a bit of salt, and some rosemary.

Let the dough rise again, for an hour or so, until whatever you've shaped is good and puffy. Preheat the oven to 450°F about half an hour before you want to bake the bread.

Baking: Bake the bread for 15 to 20 minutes, misting the inside of the oven with cold water from a clean plant mister three or four times during the first 5 to 8 minutes of baking, if you're after a very crisp crust. Remove the bread from the oven when it's golden brown, and cool it on a wire rack or bring it to the table and eat it immediately.

As you can see, this bread is basically non-fat, and very low-calorie if you don't gild it with butter, garlic oil, etc. However, this bread cries to be dunked in a seasoned olive oil. Think of it this way: it's perfectly healthful and nutritious to begin with, and you do need a bit of fat in your diet, and olive oil, being preponderantly monounsaturated, is arguably the best kind of fat you can eat. Go for it!

Nutrition information per serving (1 piece, 1/8 of recipe, 71g): 128 cal, .3g fat, 4g protein, 27g complex-carbohydrates, .5g sugar, 1g dietary fiber, 401mg sodium, 50mg potassium, 2mg iron, 66mg calcium, 36 mg phosphorus.


  • star rating 11/19/2014
  • Jordan from Canada
  • awesome bread if you like a good piece of toast! super easy as well.
  • star rating 10/15/2013
  • Dan from Augusta, GA
  • I have used this recipe for years. It was the first bread recipe that I could get predictably good results. I make baguettes and I am amazed that the sitting time is long enough to get unbelievably great flavor and texture. I do not slash the bread when making baguettes because it does tend to flatten them, however I still get rounded baguettes, all without some of the fuss of other baguette recipes. I use a pan of water in the oven and mist the bread before cooking, then keep the oven door shut to hold in as much moisture as possible. I recommend this recipe to everyone who wants to cook bread.
  • star rating 10/12/2011
  • Susan from France
  • So simple and so good!
  • 01/23/2011
  • missywdb from KAF Community
  • Instead of the dough resting for just 8 or 10 hours, is it possible to refrigerate it overnight and then shape and bake it the next day. Otherwise I would have to mix it early in the morning to have it ready for baking at about 3 pm, but I would like to be able to bake it a few hour before lunch. And since I'm an early bird to bed. mixing it in the late evening for the next morning wouldn't be good either. If I can mix it in the morning or early afternoon and then refrigerqate it for baking the next day, would be ideal! Please tell me that's possible because this sounds like such a versatile recipe that I would love to make as a go-to.
  • star rating 10/13/2010
  • susanmortimer from KAF Community
  • This bread was super easy and yummy - there were no leftovers for us. But I seem to have the same problem as I do with my other breads - like the no knead baguettes. It seems to spread out rather than puff up. I don't know if it means I need more flour or what. It didn't look professional, but it sure tasted fantastic!
  • star rating 08/29/2010
  • Julie from League City, TX
  • Really great bread! I only let the bread rise for about an hour and a half the first time in an oiled, plastic covered bowl. And then, I shaped and put on a cookie sheet, sprinkled with kosher salt and then baked. It turned out great, I only wonder if I had let the bread rise for 8-10 hours if it would have been a higher loaf instead of a slightly flatter boule. It still turned out great. I also used KA bread flour and needed an extra 2 minutes and used the smaller amount of flour so that when I used flour while kneading, it wouldn't make it tough and I would have enough liquid for the flour.
    Yes the 8 to 10 hours rest will make a difference in your rise. If you have any questions please call our baker's hot line. JMD@KAF
  • star rating 02/17/2010
  • Katie from Ann Arbor, MI
  • So simple and delicious. I will certainly be using this recipe again!
  • star rating 01/18/2009
  • from
  • This was the easiest bread i have ever made. It was absolutely delicious.
  • star rating 01/18/2009
  • from
  • This was the easiest bread i have ever made. It was absolutely delicious.