I don't buy bread anymore! The new perfect recipe for quick bread
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- Опубликовано: 11 окт 2024
- Craving bread that is crispy on the outside and soft on the inside? Here's the perfect recipe for quick bread that will make you never buy bread again!
Ingredients:
For the Starter:
• Water: 4 tbsp. (50 ml)
• Brewer’s yeast: 3 tsp. (8 g) or Dry yeast: 1½ tsp (4 g)
• Honey: 1 tsp.
• Bread flour: ½ cup (60 g)
For the Dough:
• Water: ¾ cup (200 ml)
• Bread flour: 2 ¼ cups (330 g)
• Salt: 1 tsp.
This recipe uses simple ingredients and an easy-to-follow method that even beginners can master. From creating the starter to kneading the dough, every step is demonstrated clearly.
Remember, the secret to a great bread is in the kneading and proofing. So, don’t rush these steps. Just follow along and make sure you give the dough enough time to do its magic. And yes, the crust does sing when it’s perfectly baked!
I would love to hear from you. Please say Hi in the comments below and let me know what country you’re watching from. If you enjoyed this video and found it helpful, please give it a thumbs up and subscribe to the channel for more delicious recipes. Happy baking!
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Craving bread that is crispy on the outside and soft on the inside? Here's the perfect recipe for quick bread that will make you never buy bread again!
I just took the bread out of the oven, and it is perfect!!! Thank you so much ❤
You are so welcome!
Thank you for providing precise measurements in the recipe
My pleasure 😊
I’m baking them right now.can’t wait to get them out of the oven.
Watching from Mexico , and I can’t wait to baking ! It is delicious 😋
Wow 👌🏼 💃💃💃💯✔️beautiful sharing and delicious recipe ❤❤❤ thank you dear friend
Watching from the USA
Watching from Trinidad 🇹🇹. Definitely gonna try. Thank you!
Hope you enjoy!
Watching from Brazil and I love yours recipes.
Thank you ♥
I try this recipe for the first time and so yummm…definitely a keeper 🩷
Thanks for trying it ❤️ And stay tuned for more 😉
Very nice recipe! Very easy and a nice chewy crust.
great vids. Ive been baking bread for a fair while now. good to see other peoples versions. Cheers...
Thanks for watching!
Pan birote, facil! Gracias por la receta❤
Watching from Australia , the bread looks delicious, definitely I will try to make it .Thanks for sharing this nice recipe !
Thanks for the kind words! Please let me know how it goes.
Greetings from Iowa U.S.A. I am trying out this recipe as I am typing this.
Hope you enjoy!
@@Food-Language It was great! I did not have bread flour so I used all purpose. Now I have bread flour and I will do it again to see the difference. Thanks!
This looks verry nice.
Watching from Philippines
I'll try it!
I love the look of this recipe bread. I am from Florida and don't know where I can find the pans used in this video for baking the bread? Thanks for the recipe and I will be trying this one soon.
Hi Sherry! They are just two regular pans of the same size, not even meant to go on top of each other haha. One of them is from Ikea, the other one I don't even remember. You can use any two pans of the same size.
Nice. After the 1 hour rise, did you ever try and do a cold ferment overnight in the fridge to develop more flavor?
Yes I have! But not after the 1 hour rise, I do it before. Maybe leave it out for 10-20 minutes for the process to start, then move it to the fridge overnight. The next day I just let it come to room temperature and continue with the steps from the video. The flavor is fantastic!
Watching from Ethiopia
Hi ! Do we need to preheat the oven first ? Thanks !
Yes, start baking when the oven reaches the target temperature.
Bonjour merci beaucoup pour ce partage j'adore vos recettes si on n'a pas de miel je peux mettre du sucre ?merci d'avance
Bonjour Claudine, absolument, si vous n'avez pas de miel, vous pouvez tout à fait utiliser du sucre à la place. Le sucre nourrira également la levure et donnera de bons résultats. Merci encore et bonne boulangerie ! ♥
I guess a two hour bread could be considered "quick" if you enjoy making bread, which I don't. Quick bread for me is the 20 minute round trip to the bakery. They do look delicious though. 😁
😁😁😁😁😁
I totally agree. Let’s open a bakery shop with professional bakers enjoying themselves inside!
Can I substitute the yeast for sourdough starter? If so, how many grams would it be?
You definitely can. I'd use 70-100 grams.
will instant yeast works just fine too??? this is just so perfect as i cant commit on a 1week long starter😅
watching from Dubai ✨
Yes, instant yeast works too!
what temperature water do you use for the starter and for the dough? what if i'm using dry yeast?
Hi Steven, from room temperature to warm, it doesn't make much difference. Just don't use cold water. I use room temperature tap water and it always works.
As for the dry yeast, if you're using instant yeast, add it directly to the flour, no need to dissolve it in water. If you're using dry active, mix it with water and sugar/honey and leave for about 5-10 minutes to activate. You'll know it's active when it starts to foam, otherwise it's dead.
That is the easiest Bread.I have ever seen anyone Makes that just regular White bread or is in a sour dough? From the u s a
Hi Cathy. It's not sourdough, everything is made on the spot. Sourdough requires a long process and daily "feeding" of the starter, whereas this process starts the same day you want the bread done and ends when the bread is ready. You can call it regular white bread with an awesome crispy crust 😊
Definitely not sourdough
How do you make this for 1
Can this be done with gluten free flour?
Hi All. Can I use foil instead of a cover? I don’t have very large pts or pans
Yes, absolutely! Just make sure it doesn't touch the bread.
Flour on the board?
I like it because not use to much time and I watch your VDO from NZ.
hi, can I use regular flour instead of bread flour?
Hi Manon, it depends, you can use regular flour, but there's one thing you should check: the protein content of the flour. 10% or more is good, less than 10% is not ideal, the flour is not strong enough to rise (this is valid for any proofed bread)
Perfect
Can l use AP flour, pls?
Yes you can! The only thing I always recommend is to check the protein level on the label, 10%+ is good, 12% is ideal.
What if we don't have honey, can i just use vanilla or egg?
You can replace it with any kind of sugar. It's there to feed the yeast, not for the flavor.
@@Food-Language ohh i see thank you! 🙏
Lecker!
Please check my written recipe of this amazing video for those who need the complete recipe. Hope no one minds!!
For the Starter:
• Water: 4 tbsp. (50 ml)
• Brewer’s yeast: 3 tsp. (8 g) or Dry yeast: 1½ tsp (4 g)
• Honey: 1 tsp.
• Bread flour: ½ cup (60 g)
In a large bowl, mix well water, yeast and honey. Once combined, add the flour. Mix well with a fork until well incorporated. Cover with saran wrap to rest for 30 minutes. Then move on to the dough.
For the Dough:
• Water: ¾ cup (200 ml)
• Bread flour: 2 ¼ cups (330 g)
• Salt: 1 tsp.
After 30-minute rise, add the ¾ cups water, flour and salt. Mix with wooden spoon until all flour is incorporated. Start kneading on wood board. Dough at first will be sticky but do not add flour. Continue to knead in a circular folding method until a smooth ball forms. Cover again with the saran wrap lightly oiled to prevent sticking and rise for an hour.
Lightly oil wood board and scrape the dough out onto the oiled board. Start flattening and stretching the dough to get a large rectangle. Start at the short end and start to roll completely. Pinch the seam to seal closed. Using a scraper cut the dough into 3 equal parts. Pinch the ends of each piece then roll to completely seal. Set aside.
Place the 3 loaves onto a rimmed baking sheet covered with parchment and cover with a clean pastry cloth and let rise for 30 minutes.
Score the top once down the middle and lightly sprinkle with water (or use spray bottle). Sprinkle lightly with flour. Cover with a tented foil and bake at 425 for 20 minutes then uncover continue to bake for another 10 minutes. Cool on a rack.
This is great! I like your clear written instructions. However, I have a Question? What conversion chart did you use? I've checked out 2 conversion sites and found that most of the conversions don't match up your conversions and nor his conversions in his recipe. For example, in your recipe, Starter: Water: 4 tbsp. (50 ml) and For the Dough: • Water: ¾ cup (200 ml). which when you do the math, it doesn't compute. Also, conversion charts state: (Water: 4 tbsp. is 60 ml -not 50 ml, 3/4 cup of Water equals 180 ml).
Bro like this happened so many times
What is the water temperature?
Room temperature.
room temp in winter could be a bit chilly here. lol. luke warm h2o.
I'll let my dough rise till it has risen to the height of Mt. Everest
Make sure it doesn't get lost in the clouds!
Oh you buy store bought yeast?
Yes, I particularly like fresh brewer's yeast. Sourdough starter is not compatible with my work, it needs to be refreshed every other day.