This recipe for fast bread is amazing! If you are just starting to bake or if you have been baking for a while, this bread recipe is easy, quick, and very tasty. With only a few simple ingredients, you can make a light and fluffy bread that is just as good as what you would buy at a bakery. Once you taste this bread made at home, you won’t want to purchase bread from the store anymore.
Complete Instructions:
List of ingredients:
Flour for making bread: 2 ½ cups (320 grams)
Water: ¾ cup plus 2 tablespoons (210 ml), warm.
Brewer’s yeast: 1 teaspoon (3 grams) or dried yeast: half a teaspoon (2 grams)
Sugar: 1 teaspoon.
Salt: 1 teaspoon.
Directions:
Start the yeast:
In a little bowl, mix the sugar and yeast in the warm water until they dissolve. Ensure the water is not very hot because it can destroy the yeast. Let the mix rest for 5-10 minutes until it gets foamy, showing that the yeast is working.
Make the dough:
In a big bowl, mix the bread flour and salt together. Make a hole in the middle of the flour and pour the yeast mixture into it.
Slowly combine the flour and water until you have a soft dough using a spatula or your hands. The dough should be a little sticky but easy to work with.
Work the dough by pressing and folding it with your hands.
Place the dough on a surface with a little flour and knead it for 8-10 minutes. The aim is to create the gluten, which will help the bread hold its shape and stretchiness.
The dough should feel smooth and stretchy after kneading.
Beginning:
Form the dough into a ball and put it in a bowl with a little oil. Place a wet cloth or plastic wrap over it and let it sit in a warm spot for 1 to 1.5 hours, or until it doubles in size.
Form the dough.
After the dough has grown in size, press it down gently to let the air out. Place it on a surface with flour and shape it into a loaf.
You can form it into a round loaf, a long loaf like a baguette, or put it in a bread pan for a more even shape.
Second Growth:
Put the formed dough on a baking sheet lined with parchment paper or in a greased loaf pan. Cover it again with a wet cloth and let it rise for another 30-40 minutes, or until it has expanded.
Heat the oven before using it.
While the dough is rising again, heat your oven to 220°C (425°F). To make a crunchy crust, put a small pan of water at the bottom of the oven while baking the bread to create steam.
Make the bread.
After the dough has grown in size, use a sharp knife or bread lame to make some small cuts on the surface. This makes the bread rise when it is baked.
Put the bread in the oven that has been heated beforehand and bake it for 20-25 minutes. Take it out when the crust is golden brown and when you tap the bottom, it sounds hollow.
If you bake bread in a bread pan, you may need to bake it a little longer to make sure it is completely cooked.
Chill the bread.
After baking, take the bread out of the oven and let it cool on a metal rack. It’s necessary to wait for the bread to cool down before cutting it so that the inside can firm up correctly.
Nutritional information (for one slice, about 1/12th of the bread):
Calories: 80 calories
Carbs: 16 grams
Protein: 3 grams
Fat content: 0.5 grams
Fiber content: 1 gram
Sugar: 1 gram
Sodium: 150 milligrams
Tips for storing items:
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