For quite some time, and right now with all that is going on in the world, it seems like a pretty good time to get my bum in gear and share our Easy Bread recipe with the world.
Bread is always one of the first staples to be sold out in a crisis (after toilet roll, apparently…) which is understandable. It is so versatile and can be used as part of any of your three main meals, as well as snacking; toast, sandwiches, with soup…just to name a few.
If you’re now finding yourself in similar circumstances to us – either in lock down and struggling to get to the shops, or when you do get to the supermarkets there isn’t even a bread crumb left on the shelves – fear not! Our Easy Bread recipe is, well, just that…EASY!
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This bread can be made with just a few store-cupboard ingredients, and if you don’t happen to have any Strong Bread Flour, you can easily swap it for Plain Flour; just be sure to read the ingredient tips below.
Congratulations! This bread recipe was the best. And believe me I have tried countless, this is one I shall continue to use.
I promise you that even the most novice of home bakers will feel like an expert bread maker with this recipe, as there’s really nothing that you can go wrong with. Simply start with your dry ingredients in bowl, add the wet ingredients, mix and knead, then let the dough do the rest of the hard work.
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No mixers, no dough-hooks, no bread makers… This is good old fashioned, Easy Bread – just like all our Granny’s used to bake. And lets face it, they were/are the experts in surviving tough times!
For the most predictable bread dough, Strong Bread Flour is the best. This is due to the amount of protein (ie. gluten) in the flour, which gives the bread a good structure and chew factor.
However if you don’t have any or can’t get your hands on some, Plain Flour is a decent alternative; you’ll just need to work the dough a little harder when kneading to activate what gluten is in the flour. Take a look at the
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There was a time when you could buy various types of yeast but nowadays, Fast Action Yeast in 7g sachets is the most accessible. It also works brilliantly in many recipes but especially this Easy Bread, as no extra measuring, or preparation is required to activate it.
When it comes to baking bread, you don’t want your yeast getting ahead of itself. That’s where salt comes in! Salt retards the yeast and slows it down, giving the gluten in your flour time to strengthen and develop. It also adds to the flavour.
Although this is actually an optional extra in your bread (so don’t worry if you don’t have any) it adds a little something more. I personally use margarine because we always have it to hand and it suits the vegans amongst us. But you could even experiment with different oils for a subtle change in taste.
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Cool water will also work but you’ll be left waiting a while for your dough to come to life. Warm water is preferable but just don’t let it be too hot either.
• You can swap out the Strong White Flour for Plain Flour, however you will really need to put your back into the kneading! Strong flours have a higher conentration of gluten (the protein in flour), so less kneading is required to activate this. With a plain flour, more kneading is required for the same results but it is entirely possible!
• You can experiment with differient loaf shapes with this recipe. Why not try a pleated loaf? Or baking your loaf in a tin? You can also make some nice bread rolls by dividing up your dough into individual portions.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!
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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).
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.
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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.
Combine your flour, yeast, sugar and warm (110ºF) milk in the bowl of your stand mixer and combine for one minute at low speed.
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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.
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.
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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.
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.
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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.
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.
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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).
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.
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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.
** 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.
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** 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.
** You can replace white flour with wheat flour (use 24 oz instead 28 oz because wheat flour is denser than white flour)
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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 |
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