Make Homemade Bread for Two

Want to make bread? Are you a single or two person household and do not want a large loaf of bread? Try my 4″ mini loaves! This Homemade Bread for Two recipe is perfect if you want to make a small serving of bread. These also work great as soup bowls.

The Perfect Size

This recipe makes four mini loaves of bread, about 6 slices each. You can eat one and freeze the other three for later (or gift them to your neighbors)! To reheat, just remove from the freezer, allow to unthaw, then bake at 350F degrees for just 5-10 minutes. Warm homemade bread with little fuss. These are also the perfect size to use as small soup bowls. Just cut off the top, remove the soft interior and fill with a cup of your favorite soup. Dinner, done. Oh yes, please.

Easy to Make Delicious Bread

Try this recipe to make great bread for two people. It is an easy no knead recipe that yields 4″ (four inch) loaves. This bread is a perfect serving for two people for one meal. It will make some extra, but I recommend you freeze the extra loaves and warm them up for later meals. To warm from the freezer, simply remove your loaf, allow it to unthaw at room temperature, then bake it at 350F degrees for 10 minutes.

Why is this recipe easy?

No need to be intimidated. Everyone (including you) can make a delightful bread at home. This recipe is easy for several reasons. Generally, it’s easy because you need very little hands-on time on the dough. Then, the dough is left alone to bulk ferment overnight in the refrigerator. You wake up to doubled dough as all the magic happened while you slept.

More Reasons This Bread is Easy…

It is made with only four ingredients. Bread Flour, Water, Salt and Yeast. So simple, right?

Always use a digital kitchen scale to measure your ingredients for the best accuracy and final baked product quality.

You do not need a mixer. This is a no-knead bread recipe, which means the dough is mixed by hand and then folded by hand. Folding means pulling the dough up and laying it over itself several times to create structure. No heavy mixer is involved. No tedious pushing or kneading heavy dough for 20 minutes on a countertop to develop gluten.

One Bowl Bread. You can literally mix this bread in one bowl and then allow it to proof in that bowl. No need to dirty one bowl to mix and another greased bowl to proof. All-in-one-bowl-bread. How easy is that?

I love these containers for no-knead recipes because they have their own lid and you can see the dough as it proofs, no more guessing if it has doubled!

Mix at night and bake the next day. I don’t know about you but sometimes I just don’t want to be strapped to the kitchen all day to make something amazing. This bread is so easy to work in to your schedule. With just a few touches you will have warm bread for dinner. I suggest you mix it the night before you want to bake it, form it up the next morning before you leave the house, back into the refrigerator for final proof, and then bake it in the evening for dinner. So easy.

Personal Vignette – Supporting Local Business

I live in a small town that does not allow any big box or chain businesses to operate. Our main street, Manitou Avenue is populated by small businesses, both retail and restaurants. Consider a purchase from these small businesses at Manitou Made.

I bake and sell my bread locally. It is so fun to share a fresh homemade product with my local customers. Recently, I received a request to bake a wholesale bulk order to support a non-profit organization in my hometown, Happy Cats Haven. I happen to love cats and their mission as a no-kill shelter really resonates with me. So, I was honored to bake bread to support their annual fundraiser.

My family also has a rescue fur baby named Toffee. He is 100% part of our family. He is a domestic Bengal cat. Bengals are known for being boisterous, having beautifully patterned fur, and are great hunters. He is definitely all that and so much more. His talkative nature convinced me that he rules the house and I just get to live in it!

I recently baked this recipe for the fundraiser so I needed many of these mini loaves of bread. To achieve that, I multiplied the recipe by 8 and made a total of 30 loaves. It was a a fantastic project supporting a worthy cause!

Sharing is Caring

If you make homemade bread for two and only want one loaf of bread, consider packaging up the others and delivering it to a homebound neighbor, a single mom/dad stressed by the need to homeschool, or another person in your neighborhood. Your gift is sure to make their day. You can make my day by sharing the results of your baking on social media and tag @christinasbreadbakes. I love to see your creations! Happy baking my friends.

Bread for Two

Christina

This is an easy, 4 ingredient (flour, water, salt, yeast), white rustic bread that requires no kneading so it's relatively hands off. It make four mini loaves of bread, about 6 slices each. Or you can use as a soup bowl by cutting off the top, removing the interior and filling with a cup of your favorite soup.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Resting Time 1 day d

Total Time 1 day d 2 hours hrs

Course afternoon tea, Appetizer, Breakfast, dinner, lunch

Cuisine American

Servings 6 slices

Calories 76 kcal

Equipment

• 4 Liter food container (or bowl)
• Cover for container (or plastic wrap)
• Digital Metric Scale
• Flat Baking Pan
• Parchment Paper

Ingredients

  

• 525 grams White Bread Flour 14% protein
• 425 grams Warm Water 90-100 F degrees
• 11 grams Sea Salt
• ⅛ tsp Instant Yeast

Instructions

 

Scaling

• Measure all ingredients using a digital metric scale.

  Hint: I prefer to make this dough at night, so about 5:00 p.m., I mix this dough up and give it folds throughout the evening and then place in the refrigerator overnight to bulk ferment.
  

Mixing

• Add white flour to large container or bowl.
• Add warm water (90-100 F degrees).
• Mix together until no dry flour remains and you have a rough dough.
  
• Cover dough and set aside for 30 minutes to allow the flour to autolyze (absorb the moisture).
• After 30 minutes, uncover the dough and sprinkle the top evenly with the sea salt and the yeast.
  
• Pull outside edge of dough and fold over center, do this 4-6 times until yeast and salt are enclosed.
  
• Using two fingers (like you are making the “OK” symbol) cut through the dough 3 times.
  
• Pull outside edge of dough up, it will not stretch much at this point, and fold over center again, 4-6 times.
• Repeat the last two steps two more times until the salt and yeast are evenly distributed.
• Turn the dough over so the last folds you made are tucked under a loose ball. This dough will need to be folded 3-4 times over the next 1.5-2 hours.
  
• Cover the dough and allow to rest for 10 minutes.
• Uncover the dough and perform another fold by pulling the outside edge of the dough upwards, being careful not to tear the dough and folding over the center, 4-6 times.
  
• Hint: Every time you fold this dough it will gain elasticity, strength and rise. Pull the dough up and over to achieve maximum stretch without tearing it, this builds the structure to hold the developing carbon dioxide gas.
  
• Turn the dough over so the last folds you made are tucked under a loose ball.
  
• Wait 30 minutes and perform the last two steps again. You will do this two more times for a total of four folds.
• Hint: These folds can be done every 30 minutes or longer.

Bulk Fermentation (first rise)

• After 3-4 folds, allow dough to rest until doubled in size, overnight in the refrigerator, or 6 hours at room temperature. My preferred method is to place this dough in the refrigerator overnight to slow the rise which develops flavor.

  Hint: Using a clear container allows you to easily see when the dough has risen to double its original size. Mark the outside of the container with a marker or elastic at the desired point.

Punching/Folding

• In the morning, pull the dough from the refrigerator, it should have doubled overnight. When dough has doubled in size it will be lofty with good structure, bubbles on top and inside. Flour a work surface and gently dump dough out. This will achieve "punching" the dough down, or expelling some of the carbon dioxide gas that developed during Bulk Fermentation stage.
  

Dividing

• This recipe makes 4 mini rounds. Divide the dough in half and then in half again. Flour a line down the center of the dough and gently pushing a bench scraper or knife through to divide the dough in two. Divide these two halves again for a total of 4 pieces, about 225-250 gram each. Continue with next step.
  
• Next, pull outside edges of each piece of dough up (no need to stretch here) and fold over center, 4-6 times.
  

Pre-shaping or Rounding

• Flip dough over so folds are tucked under a loose ball. Repeat until you have 4 loose balls.
  

Bench Proofing or Resting

• Cover the loose balls with a kitchen towel or plastic wrap and allow to rest for 5-10 minutes.
  
• Prepare the flat baking pan with parchment sprayed lightly with oil.

Makeup and Panning

• Uncover the dough balls. Tighten them into a round ball. To do that, cup hands around the rear of the round shape and drag the dough towards you on the work surface. Turn the dough a quarter of a turn. Gently pick the dough up and place it further away from you again. Repeat four times or as many times as it takes to create a tightly rounded dough ball. Hint: You will need a little friction to drag the dough ball to tighten it into a round. If there is no friction, clear the work surface of the majority of flour and try again.
  
• Once you have four tight dough balls, flour the tops. Pick each one up by gently sliding cupped hands under either side of the ball.
• Gently lay the balls onto the parchment paper allowing space for them to double. Cover with plastic wrap or a linen towel.
  

Proofing (second rise)

• If you want to bake that morning, set the dough balls aside in a warm place to proof. Allow the dough balls to rise until it has relaxed and doubled in size. This may take 45 minutes to 1 hour, depending on the room temperature. If you prefer to bake later in the day, return the formed dough balls on the tray back to the refrigerator for a cold proof. This will take 8 hours. They can be removed from the refrigerator and baked right away once they have doubled in size.

Baking

• Approximately 45 minutes prior to baking, place a second sheet pan into the oven to preheat. Also, put a metal cake pan filled with water into your oven to create steam. Set oven temp to 475 F degrees. Set timer for 45 minutes.
• When timer buzzes, check that your dough balls are doubled.
• Hint: To check if your dough has risen enough, you can perform the poke test. Poke the dough with a floured finger. If the indent springs back quickly, it is not yet ready to be baked. Allow it to continue to rise. If the indent springs back slowly, it is ready to be baked. If the indent does not spring back at all, it is over-proofed.
• If your dough is doubled, cut an “X” pattern onto the top of each dough ball, being careful not to deflate the dough. Slide the parchment off the cold pan and onto the preheated pan into the oven.
• Hint: If your water has boiled away, fill the cake pan again.
• Bake at 460 F degrees for 25-30minutes, turn pan half way through baking.
• Hint: The darker the outside caramelization is on the crust, the more flavor your bread will have. I personally like to bake it to a very rich dark brown.
  

Cooling

• Remove the sheet pan with loaves and set on a heat proof surface.
• Immediately set bread on a cooling rack to allow air flow around the bread. Allow to cool at least 15 minutes, preferably 30 minutes, before slicing.
  
• Hint: I know it's hard to wait for that yummy first piece! However, the crumb needs time to cool so it does not get crushed when you try to cut the bread.

Storing

• If you do not use this bread immediately, it can be stored in the open air for 8 hours, or even overnight, as long as it is not cut.
• Once the bread has been cut, allow it to cool completely. Store cut side down on a cutting board for up to one day.
• After that time, slice the remaining bread, place slices in an airtight bag, and freeze the slices. Warm each slice in a toaster before eating.

Keyword anpan bread, bread for two, easy bread, no knead