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Ina Garten 4-Ingredient Bread

Ina Garten 4-Ingredient Bread
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This incredibly simple no-knead bread uses just four pantry staples to produce a crusty, golden loaf with a soft, airy interior. Self-rising flour, full-fat Greek yogurt, and a light egg wash come together with zero yeast or proofing, delivering a quick artisan-style bread that’s perfect alongside soup, salad, or slathered with butter.

Ingredients

Scale
  • 2 cups self-rising flour (9.6 oz / 272 g), plus more for dusting
  • 2 cups full-fat Greek yogurt (16 oz / 454 g), at room temperature
  • 1 large egg, beaten with 1 tablespoon water for egg wash
  • 1 tablespoon flaky sea salt, for topping (such as Maldon)

Instructions

  1. Preheat the oven to 375°F / 190°C (note: Ina Garten’s original recipe calls for 350°F, but internal testing shows 375°F yields a crisper crust). Set an oven rack in the middle position. Line a half-sheet pan with parchment paper.
  2. In a large mixing bowl, whisk the self-rising flour to aerate and remove any lumps. The flour’s pre-mixed leavening (baking powder and salt) is essential — do not substitute all-purpose flour without adding 1 1/2 tsp baking powder and 1/2 tsp salt per cup.
  3. Add the room-temperature Greek yogurt to the flour. Stir with a rubber spatula until a shaggy, clumpy dough forms — it will look dry and not come together fully, which is correct. Do not overmix or the gluten will overdevelop, making the bread tough.
  4. Generously dust a clean work surface with self-rising flour. Turn the dough out onto the surface. Knead gently 6 to 8 times, just until the dough holds together in a cohesive ball. The dough should be tacky but not sticky; add flour 1 tablespoon at a time if needed.
  5. Place the dough ball on the center of the prepared baking sheet. Use floured hands to shape it into a round loaf about 6 inches wide and 2 1/2 inches tall. A round gives the best rise; avoid flattening it.
  6. With a sharp serrated knife or baker’s lame, slash a deep X across the top of the loaf, cutting about 1/2 inch deep. This allows steam to escape during baking and creates the signature artisanal crust.
  7. Brush the top and sides of the loaf evenly with the egg wash. Be careful not to let the wash pool around the base, as it can stick to the parchment and inhibit rising.
  8. Generously sprinkle the flaky sea salt over the top, covering all the exposed dough. The salt not only seasons the crust but adds a satisfying crunch with every bite.
  9. Bake at 375°F / 190°C for 40 to 45 minutes, rotating the pan halfway through. The bread is done when the internal temperature reaches 190°F / 88°C on an instant-read thermometer, the crust is deep golden brown, and the loaf sounds hollow when tapped on the bottom.
  10. Remove from the oven and slide the parchment onto a wire rack. Let the bread cool completely, at least 1 1/2 hours, before slicing. Slicing warm will yield a gummy interior — patience ensures the ideal soft, airy crumb.
  11. For the best texture, slice with a serrated knife in gentle sawing motions. This preserves the crust’s flakiness without compressing the crumb. Serve at room temperature with butter, olive oil, or alongside your favorite dish.

Notes

Store leftover bread wrapped in paper towel in a plastic bag at room temperature for up to 3 days. For longer storage, freeze the whole or sliced loaf in a zip-top freezer bag for up to 3 months. To reheat frozen slices, toast directly from frozen in a toaster or 350°F / 177°C oven for 5-7 minutes until crisp and warmed through.

Nutrition

Keywords: 4 ingredient bread, Ina Garten bread, no yeast bread, self-rising flour bread, quick bread, easy bread recipe, Greek yogurt bread, crusty bread, bread without yeast, pantry bread, side dish bread

Find it online: https://inagartendishes.com/ina-garten-4-ingredient-bread/