Magic Bread Box Yeast Bread All Week with Barely Any Work
Discover the ultimate no-fuss way to enjoy fresh, homemade bread all week long with the "Magic Bread Box Yeast Bread"! This effortless recipe requires just 10 minutes of prep time, minimal ingredients, and zero kneading, making it perfect for busy bakers. The secret lies in mixing up a simple sticky dough that rises once, then rests in your fridge for up to 7 days, ready to be shaped and baked whenever the craving strikes. Whether you're crafting a rustic loaf, dinner rolls, or even a savory flatbread, this versatile dough delivers a golden crust and soft, airy interior every time. Plus, the option to add steam for an irresistibly crisp crust makes it bakery-quality right from your oven. Perfect for families, meal preppers, and anyone wanting fresh bread without the hassle, this recipe proves that delicious homemade bread can be magic.
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Recipe Information
Ingredients
- 6 cups All-purpose flour
- 3 cups Warm water (not hot, around 100°F/38°C)
- 2 tablespoons Granulated sugar
- 2 teaspoons Salt
- 1 tablespoon Instant yeast (or active dry yeast)
Instructions
In a large mixing bowl or food-grade container with a lid, combine the warm water, sugar, and yeast. Stir gently to dissolve the yeast. Let it sit for 5 minutes until it foams (if using active dry yeast).
Add the salt and flour to the bowl. Mix with a wooden spoon, a silicone spatula, or your hands until the dough just comes together. It will be sticky and shaggy, but that's okay. Do not knead.
Cover the bowl or container loosely with a lid or plastic wrap. Leave a small gap for airflow. Let the dough rise at room temperature for about 2 hours, or until it has doubled in size and is bubbly on top.
Once risen, store the dough in the refrigerator. It will keep for up to 7 days. The dough may deflate slightly in the fridge but will still work beautifully when baked.
When ready to bake, lightly flour your hands and remove a portion of dough (about the size of a grapefruit for a loaf, or smaller for rolls). Shape the dough into a round or a loaf, depending on your preference.
Place the shaped dough onto a parchment-lined baking sheet or into a lightly greased loaf pan. Cover loosely with a clean towel and allow to rest for 40–60 minutes until it has puffed slightly.
While the dough is resting, preheat your oven to 450°F (232°C). If you have a baking stone, place it in the oven to preheat as well. Optionally, place an empty metal pan on the oven floor to create steam (see next step).
Just before baking, score the top of the bread with a sharp knife or razor blade. If using the steam method, pour 1/2 cup of hot water into the empty pan at the bottom of the oven to create steam, which helps create a crisp crust.
Bake the bread on the middle rack for 25–30 minutes, or until the top is golden brown and the crust is firm. The bread should sound hollow when tapped on the bottom.
Cool completely on a wire rack before slicing. Repeat this process throughout the week as you use up the dough.
Nutrition Facts
Calories |
2737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4736 mg | 206% | |
| Total Carbohydrate | 576.1 g | 209% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 26.6 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 33.7 mg | 187% | |
| Potassium | 825 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
