Here's a super easy bread recipe from my buddy Anita in Scotland. She had her own thriving business, which she ran with her husband, James, below, making the bread!

Together they took to the roadsides of Britain, feeding hungry festival crowds with their tummy-pleasing hot baked potatoes, soups—and sandwiches—with their home-baked bread!

James is also very handy with woodworking and he's a fabulous cabinet maker. Nowadays you'll find him busily working away on modifying campers!

But back to Anita's Super Easy Bread!

This Super Easy Bread Can Be Used as Naan Bread or Pizza Dough

OK, on with the bread! Don't forget, Anita's recipe is great for pizza dough too!

Anita's Bread Machine Discovery

For years, Anita had been baking bread using her bread-making machine but decided to just use it only for making the dough—and to finish off the bread in a "real" oven.

But then she made a discovery that totally changed the way she makes bread now!

She says it takes "one trip out to the store and a half hour each week" to put together enough dough to last a full week—and she stores the dough in her fridge!

Naan Bread Goes Great with Curry!

Anita's Naan-like bread goes great with curry. The Brits love their curry, introduced to them by the Pakistanis who made the UK their home. Anita makes all kinds of pizzas, both vegetarian and 'regular'.

The next day, she made flatbread stuffed with peppers and olives followed by more pizza... (heck, I'm moving to Scotland right now) and another Naan bread loaf the day after! (Maybe we can get an airline discount if we all go over together?)

To see how my BREAD and PIZZA turned out!

Here is Anita's Super Easy Bread Recipe!

You're going to be surprised at how little you need...

Four Ingredients - Gotta Love That...

So there you have it! A very quick and easy way to make bread with four ingredients, (or five if you count the oatmeal used for dusting). I like the way Anita doesn't add sugar. I find that bread in the USA tastes a little too sweet.

As a kid, our family vacationed in France many times (just a quick trip down from England) and mom and I loved to sink our teeth into freshly-baked French bread. I also noticed that real French bread wasn't sweet tasting, either.

We would make huge "butties" (sandwiches) out of the "restaurant loaf" (a very wide and long loaf of bread).

Personally, I preferred the restaurant loaf to a skinny baguette loaf. You can actually fit meat, fresh tomatoes, etc. on a chunk of the wide restaurant loaf. Baguettes, to me, are great for slicing and making garlic bread and Crostini which means "little toasts" in Italian!

The traditional Crostini appetizer consists of small pieces of toasted bread topped with ingredients like cheese, meats, or vegetables.

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