Maybe it’s the wintry weather, but lately I’ve been craving easy bread-baking projects, even though any recipe involving yeast tends to scare me. The exception to this rule is basically any recipe from Ali Stafford of Alexandra Cooks, whose simple, clear instructions demystify the from-scratch process in a deeply motivating way — check out herbowl bread if you don’t believe me.
Below is a version of that recipe that you can make in a regular old loaf pan. The bread is remarkable in many ways, but my favorite thing is that you can decide mid-afternoon that you want to bake bread and sit down to a warm, fresh loaf by dinnertime. “People think you need to spend days making bread to get a good crumb structure and flavor and all that, ” says Ali. “But you can make very good loaf start to finish in three to four hours.” Sold.
“My mother’s peasant bread continues to be my favorite, easiest bread to make. This is a simple variation, adapted to yield one standard-sized loaf pan, a great shape for both sandwiches and toast. (You can find notes below the recipe that address using whole wheat flour, doubling the recipe, and storing the bread.) For best results, measure with a scale. It will leave you with a delicious loaf of bread, golden-crusted, soft-crumbed, perfect for smearing with good, salted butter.”
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In a large bowl, whisk together the flour, yeast, sugar and salt. Add the lukewarm water. Using a spatula, stir to combine until you have a sticky dough ball. Cover the bowl with a tea towel and place in a warm spot to rise until the dough doubles, about 2 hours (or longer depending on the temperature of your kitchen).
Heat the oven to 375F. Grease a 9×5-inch or 8.5×4.5-inch loaf pan with the softened butter. Deflate the dough using two forks or a flexible dough scraper. Pour the 1 tablespoon of olive oil over the dough and turn the dough ball to coat it in the oil. Transfer the dough to the prepared pan. Let rise until the dough crowns the rim of the pan, about 45 minutes to an hour.
Transfer the pan to the oven and bake for 45 minutes. Turn the dough out onto a cooling rack and let cool for 30 minutes before slicing.
World's Easiest Yeast Bread Recipe
If using active-dry yeast, sprinkle it over the lukewarm water and add the sugar. Let stand for 15-20 minutes or until the yeast gets foamy. Then proceed with the recipe.
You can substitute some whole wheat flour for the bread flour, if you wish. I recommend starting small: 1 cup (128 g) whole wheat flour and 2 cups (256 g) bread flour. Keep in mind the more whole wheat flour you add, the heavier/denser the bread will be.
Depending on where you live, you may need to adjust the amount of water you are using. This is a very high hydration dough, and if you live in a humid environment or if you are using a different type of flour (as opposed to commercial, American flour such as King Arthur Flour), you may need to reduce the amount of water — the dough should be wet and sticky, but it should still form a ball. In other words, it should not be soupy.
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Bread freezes well. Let cool completely; then transfer to an airtight bag or vessel for as long as 3 months. To store the bread, let it cool completely; then transfer to an airtight bag or vessel and leave it at room temperature. Always reheat day-old bread (in the oven or toaster) to revive the crust and crumb.I love this super fast bread recipe for last-minute bread. Sometimes it's 4 pm and suddenly I decide I want fresh bread for dinner!
If you are new to baking bread, this easy bread recipe is for you. I've had TONS of reviews from people all over the world who have never made bread before but could make this bread perfectly the first time.
A lot of people are intimidated by making homemade bread. You don't need any special bread machines or even a mixer (although having one will save you some elbow grease).
Ultimate Guide To Homemade Bread
The secret to fast bread is using Instant yeast. I'm using saf-instant yeast. You can usually find instant yeast right next to the regular yeast at the grocery store.
You don't have to use saf-instant yeast, any brand that says instant will work. Red Star Instant yeast is another popular brand.
Instant yeast is like regular yeast on steroids. You don't need to mix it with the milk and sugar to bloom it. Just mix it in with the flour, add in the liquid and mix! Using instant yeast makes this bread recipe extra easy because you don't have to bloom the yeast, just mix it in with the flour, sugar, and milk.
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Combine your flour, yeast, sugar and warm (110ºF) milk in the bowl of your stand mixer and combine for one minute at low speed.
After one minute, add in the salt and butter. If your dough is too slippery from the butter, sprinkle in ¼ cup of flour to soak up the butter and is kneading properly in the bowl and not just spinning round and round. If the dough is still not sticking to the sides of the bowl, add a couple of tablespoons of water.
Roll a piece of dough in your hand, is it smooth and silky? If so, then it's ready. If it's sticky and lumpy, it needs more mixing.
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You can test to see if your bread has developed enough gluten by doing the windowpane test. Start by pulling off some of the dough and carefully stretching it between your fingers to make a little window.
If the dough isn't ready, keep mixing for another 2 minutes on medium speed or until the gluten test can be performed successfully. Don't worry about over-mixing.
You can do all of this by hand but it will take longer. Probably about 10-15 minutes of kneading. Don't worry, it's basically impossible to over-knead dough by hand.
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Time to let this dough rise! Place it into a lightly oiled bowl and cover it with a tea towel to keep in the moisture.
I put mine next to an open oven set to 170F. Don't put your dough IN the oven or the hot temperature will kill your yeast.
Just shape your loaves into two (or three or four depending on how many loaves you want). I've even made hamburger buns and hotdog buns with this recipe.
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Tuck all the rough edges underneath to form a nice smooth skin on top. This will make your bread look really lovely after it's baked.
Place your two loaves onto a pan with some parchment paper. Make sure they have a good 8 between them so they don't end up touching as they bake.
Then make 3 or 4 slices on top of the loaf with a sharp knife at a 30º angle about ¼ deep. (wow that is super specific I know).
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We devoured one whole loaf with dinner and saved the other loaf for tomorrow. The great thing about this fast bread recipe is you can make more bread easily whenever you need it.
You can reheat slices or the whole loaf either in the microwave for 10 seconds or in the oven for 2-3 minutes.
Need bread fast? This soft and fluffy bread only takes 60 minutes to make and is pretty much the most amazing bread I've ever had. No special pans or bread machines. You won't believe how easy it is to make your own homemade bread.
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** I turn my oven on to 170ºF and open the door then place my dough on the door near the opening of the oven to proof, not INSIDE the oven.
** If you don't have instant yeast your can use regular active yeast but it will take longer to proof. 1. Let your dough proof for 90 minutes or until it doubles in size 2. Divide the dough, shape, brush with egg wash, make cuts with the knife and let rest for 30 minutes before baking.
** Egg wash - crack one egg and whisk with 1 Tablespoon of water. Use a soft pastry brush to brush it onto the loaves. If you don't use egg wash your bread will be very pale. You can also use milk instead of egg for the wash.
Easy Gluten Free Bread Recipe
** You can replace white flour with wheat flour (use 24 oz instead 28 oz because wheat flour is denser than white flour)
Serving: 1 serving | Calories: 147 kcal | Carbohydrates: 27 g | Protein: 4 g | Fat: 2 g | Saturated Fat: 1 g | Cholesterol: 5 mg | Sodium: 115 mg | Potassium: 37 mg | Fiber: 1 g | Sugar: 2 g | Vitamin A: 59 IU | Calcium: 6 mg | Iron: 1 mgLook no further for the BEST and simplest homemadeBread recipe made with just six simple pantry ingredients! It’s the perfect white bread for sandwiches and it freezes well too!
There are so many things to love about this bread
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