The Easiest Bread Recipe in the World

Do you dream of being able to make your own bread, but believe bread making is for “real” bakers? No longer. This bread is so easy, even YOU can make it. No kneading, no crazy ingredients, no picky, scientific processes. Just follow the directions, and you’ll have the most fresh and delicious baguettes in all of history!

When we were in Grand Haven last weekend, our friends served us some of this bread for breakfast, and I HAD to have the recipe. The crust is delightfully crunchy, and the inside is soft and chewy. As any baguette should be! Smear with butter, jam, or honey. Alternatively, use it as an appetizer and dip it in oil and vinegar or use some savory spreads and cheeses.

To make the dough, add water and yeast to a bowl. Make sure the water is roughly 100 degrees–lukewarm, just slightly warmer than your body temperature. Add salt and flour, and mix with a wooden spoon until everything is combined and there are no clumps of flour left. Cover the bowl and let the dough rise in a warm place for 2 hours.

At this point, you can proceed with making your bread, or you can slide the dough into the fridge and leave it until you want to bake.

When you decide to bake, dump the dough out onto a floured surface. Flip so the outside is covered. Use a knife to cut into three strips. Roll each in flour, and cut 3-4 diagonal slits in the top.

Cover again, and let rise. While rising, put the pizza stone on one rack of your oven and a bowl of water on the other. Preheat to 450 degrees, and bake for 20 minutes.

It’s not necessary, but the bread will be tastier and the process much easier if you have a pizza stone and peel. You need it for homemade pizza, anyway. Go ahead and invest!

Homemade Baguette

Homemade Baguette


  • 1 1/2 cups water, 100-110 degrees F
  • 2 1/4 tsp yeast (or 1 packet)
  • 2 1/4 tsp salt
  • 3 1/4 cups flour


  1. Add water and yeast to medium sized bowl. Add salt and flour. Mix until combined and there are no clumps of flour left. Cover bowl and allow dough to rise for 2 hours.
  2. Either store dough in fridge, or proceed to the next step.
  3. Dump the dough out onto a floured surface. Flip so the outside is covered. Use a knife to cut into three strips. Roll each in flour, and cut 3-4 diagonal slits in the top. Cover again, and let rise for 30 minutes.
  4. While rising, preheat oven to 450 degrees with pizza stone on the middle rack, and a bowl of water on the rack below.
  5. Once preheated, use pizza peel and more flour or cornmeal (so it doesn't stick) to transfer one loaf at a time to the pizza stone in the oven.
  6. Bake for 20 minutes, or until golden brown.

Recipe based on Artisan Bread in 5 Minutes a Day

P.S! For those of you trying to answer the age old question, “What’s for dinner?” more nights of the week than not, check out this FREE e-book!eBOOK Logo

This e-book contains 4 recipes to get you started making delicious and affordable meals on your busy weeknights. It also includes variations on each of the four recipes so you can avoid the “this again?” rut. Get started this week!

P.P.S. Some of the links in this post are affiliate, which means I will get a small commission if you make a purchase from this post. Thanks for supporting Balance and Blueberries!

Saturday Small Talk

It’s Fourth of July weekend! What are you up to? The 4th rates pretty high on my list of favorite holidays. Every year, we spend the weekend at a cabin with friends. We eat and drink with abandon and spend an afternoon floating down the river. It’s the ultimate in leisure time, and we all look forward to it!

This year, we’re starting a jello shot making competition. Check back next week for our attempt and the results!


In case you missed it…changing pizza up with a yummy calzone recipe and our first I Love Where I Live–a local’s take on site seeing Washington, DC.

The best of the United States. MICHIGAN WINS!!!! Finally, an objective source recognizes my state’s awesomeness. While you’re at it, 7 Michigan day trips.

If you jump through a bunch of hoops, you could wind up with a home on the island of Sicily for FREE.

Do or don’t: keeping your maiden name.

What I learned leading tours at a southern plantation.

It’s not your job to help everyone.

“Perceptions of mate value change the more time that people spend together.” Which is to say, people can become more or less attractive based on many factors beyond a 6-pack and a symmetrical face.

Is our obsession with CrossFit and boot camp type workouts good for us?

Garrison Keillor is retiring, and a new voice will be at the helm of A Prairie Home Companion.

Tweaking your cookie recipe ever so slightly could give you the exact results you want. More crunchy, more chewy, fluffier, flatter, etc.

Enjoy your weekend!

Chocolate Chip Cookies

After a stupendously busy Friday and Saturday, I spent the entirety of Sunday afternoon in bed. With the exception of crawling out to eat some mid-afternoon lunch, I didn’t move for the entire afternoon. It was bliss.

I read for awhile. I scrolled social media. I read some more. And then I got ambitious and organized my blog archives. In so doing, I broke my massive recipe page into 5 separate pages by category. Check it out! Main dishes, desserts and sweets, breakfast, appetizers, and sides and sauces.

When I was sorting the desserts and sweets, I realized I’ve never posted my all-time favorite chocolate chip cookie recipe. That changes today. This recipe is so lovely. It works well as written below, and makes 2 dozen cookies. If you want to double it–it will work just as well!

20150118_165046Chocolate Chip Cookies

Makes 2 dozen

You’ll need:

  • 6 Tbs. butter, softened (not in the microwave, let it sit on your counter for a couple of hours)
  • 1/2 cup sugar
  • 1/4 brown sugar, packed
  • 1 egg
  • 1 tsp vanilla
  • 1 1/4 cup flour
  • 1/2 tsp. salt
  • 1/2 tsp baking soda
  • 3/4 cup chocolate chips

1. Preheat oven to 350 degrees.

2. Cream butter and sugars together until it’s smooth and all of the butter lumps are gone (2-3 minutes). Using an electric mixer will work the best.

3. Add one egg and vanilla, beat again.

4. Add flour, salt, and baking soda to the same bowl. Start mixing on low speed, and gradually increase speed until everything is mixed in.

5. Mix in chocolate chips by hand.

6. Drop dough onto an un-sprayed cookie sheet. Bake one sheet at a time for 10-12 minutes.