When I started baking I used only fresh yeast. It was how I learned to bake bread and sweet loafs. As it is not easy to find fresh yeast in UK, I’ve switched to dried yeast and I usually use easy bake yeast. As more and more ethnic shops appear on the high street, I’ve decided it’s time to make a guide on How to Bake with Fresh Yeast, if you’d like to experiment with a different kind of ingredient.
To knead the dough for the two loafs of bread I’ve used my Bakery Boss on medium speed for kneading, for 7 minutes. Besides the bread, I’ve made two loafs of Cozonac.
Fresh bread freezes well. Cover it in cling film and put it in the freezer on the day you’ve baked it, but make sure is cold before wrapping it in film.
How To Make Great Homemade Bread
The yeast I’ve bought was Polish, thus the name on the packaging. A package has 100g of fresh yeast and that is enough to make 4 loafs of bread. As I mentioned earlier, I’ve made 2 loafs of bread and 2 sweet loafs of cozonac. If you don’t want to use all the yeast at a time, you can keep it in the fridge, but it might oxidase.
To make the bread, start by weighting in the flour. I’ve put salt in the bowl before I’ve added the flour, so it doesn’t touch the yeast. Fresh yeast, as with dried yeast, must be kept away from salt or it will kill it. Make a well in the flour and crumble the yeast in the middle. Add a spoon of sugar to feed it, and the water, and leave the yeast to ferment for 20 to 25 minutes. As you can see in the last imagine in the collage, the fresh yeast started to bubble.
After the bubbles appeared in the yeast, you can make the dough. Incorporate all the flour and a bit of oil and knead. I’ve used the stand mixer for this, as I mentioned earlier. If you knead by hand, make sure you knead for about 10 minutes or a bit more. Cover with a tea towel or cling film and leave to rise for about an hour.
Easy No Yeast Bread
When the dough has risen, make the bread by dividing the dough in half, shape it, and put it in baking trays that are oiled. Leave to rise for another 30 minutes or so. Meanwhile, preheat the oven at 190C or 170C for convection ovens.
Cut the bread using a pizza cutter or a sharp knife and brush it with salty water. Bake for 40 to 45 minutes. Take it off when is baked and transfer it on a cooling rack.
The bread is now ready to be enjoyed. Using fresh yeast means you need to wait for it to ferment and it also needs to prove twice. But it’s lovely to use it and bake “like in the old days”.Even if you’ve never made homemade bread or worked with yeast before, this homemade crusty artisan bread is for you. It’s the perfect beginner recipe because it only requires 4 ingredients without any special pans or mixer, there’s no kneading or complicated shaping involved, and 95% of the work is hands-off. Bread masters will appreciate this recipe too because it delivers with delicious flavor, a slightly crisp and mega chewy crust, and those signaturesoft holes inside like ciabatta or French bread.
Whole Wheat Bread, Whole Wheat Bread Loaf Recipe Using Instant Dry Yeast
Have you ever wanted to master homemade bread? Real, crusty, chewy, delicious bakery-style loaves that taste incredible with dips, soups, sauces, and comforting dinners? This recipe is where you start. This artisan bread is for beginners, but even bread masters will appreciate its flavor and ease. It’s so fresh, so flavorful, and so surprisingly easy because it basically makes itself.
You only need 4 ingredients without any special pans or mixer, there’s no kneading, no poolish or dough starter required, and you can add herbs, cheeses, and spices to make a variety of bread flavors.
This base recipe will soon be on repeat in your kitchen. After you realize how easy it is to make real homemade bread, you’ll find any excuse to bake a loaf.
Recipe For Rustic Sourdough Bread With Fresh Yeast
When it comes to bread, the term “artisan” doesn’t mean 1 particular thing. But generally, artisan bread is homemade, fresh, crusty, and deliciously rustic looking. An artisan is a skilled worker, one who works with their hands. But ironically, there isn’t much “work” involved with this recipe.
Like sandwich bread, focaccia, homemade English muffins, seeded oat bread, and homemade bagels— the process is surprisingly easy. If you’re new to yeast, reference my Baking with Yeast Guidefor answers to common yeast FAQs.
The crustier and chewier the bread, the less fat in the dough– also known as a “lean dough.” We’re using a lean dough for our artisan loaf today. (If you’re curious, a “rich dough” is a soft bread dough with the presence of fat, such as butter and eggs– the kind we need for overnight cinnamon rolls and honey butter rolls.) Without fat, we’re left with the basics.
Soft Bread Rolls
You can also add herbs and seasonings such as garlic, rosemary, dill, chopped onion, jalape̱o, shredded cheese, chopped nuts, dried cranberries, etc. My no yeast bread is the quick bread alternative hereРyou can add flavors to that loaf, too!
Baker’s Tip: Avoid adding too much flour to the dough as you work with it. The stickier it is– and the longer it sits in the refrigerator– the more likely you’ll have those big airy pockets of air in the crumb.
Look at those deliciously soft holes inside! Reminds me of ciabatta or a French baguette, both of which can be a little more complicated to make.
Self Raising Flour Bread. An Easy Recipe For Beginners!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
Even if you’ve never made homemade bread or worked with yeast before, this homemade artisan bread is for you. Watch the video tutorial below and review the recipe instructions and recipe notes prior to beginning. If you’re new to working with yeast, reference my Baking with Yeast Guide for answers to common yeast FAQs.
Sally McKenney is a professional food photographer, cookbook author, and baker. Her kitchen-tested recipes and thorough step-by-step tutorials give readers the knowledge and confidence to bake from scratch. Sally has been featured on
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