I Don't Buy Bread Anymore! The New Perfect Recipe for Quick Bread

Ingredients

• 2 tsp Active Dry Yeast (instant or active dry yeast)
• 1 tbsp Granulated Sugar (helps activate yeast)
• 1 cup Warm Water (lukewarm, about 110°F (43°C))
• 3 cups All-Purpose Flour (sifted)
• 1 tsp Salt (fine sea salt)
• 1 tbsp Olive Oil (optional, adds softness to crumb)

Instructions

1. Activate Yeast

   In a mixing bowl combine the active dry yeast, granulated sugar, and warm water. Stir until the yeast dissolves completely.

   Time: PT5M

2. Add Flour and Salt

   Add the sifted all‑purpose flour and salt to the bowl. Mix with the wooden spoon until a shaggy dough forms with no dry flour pockets.

   Time: PT5M

3. Knead the Dough

   Turn the dough onto a lightly floured surface and knead for 8‑10 minutes until smooth, elastic, and slightly tacky.

   Time: PT10M

4. First Proof

   Place the dough back into the bowl, cover with a kitchen towel, and let it rest in a warm spot for about 1 hour, or until doubled in size.

   Time: PT1H

5. Shape the Loaf

   Gently punch down the risen dough, turn it onto a floured surface, and shape it into a loaf or round, being careful not to deflate the air pockets.

   Time: PT5M

6. Second Proof

   Place the shaped dough onto a parchment‑lined baking sheet, cover loosely with the towel, and let it rise for 30 minutes until slightly puffy.

   Time: PT30M

7. Preheat Oven

   While the dough is proofing, preheat the oven to 375°F (190°C).

   Time: PT10M

8. Bake

   Bake the bread for 30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

   Time: PT30M

   Temperature: 375°F

9. Cool

   Remove the bread from the oven, transfer to a wire rack, and let it cool for 15 minutes before slicing.

   Time: PT15M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

35 g

Fat

2 g

Fiber

1 g