I Don't Buy Bread Anymore! The New Perfect Recipe for Quick Bread
I Don't Buy Bread Anymore! The New Perfect Recipe for Quick Bread is a easy Middle Eastern recipe that serves 6. 180 calories per serving. Recipe by مطبخ ساره وملك // Sarah and Malak’s Kitchen on YouTube.
Prep: 2 hrs 5 min | Cook: 30 min | Total: 2 hrs 50 min
Cost: $0.87 total, $0.14 per serving
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
Activate Yeast
In a mixing bowl combine the active dry yeast, granulated sugar, and warm water. Stir until the yeast dissolves completely.
Time: PT5M
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
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
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
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
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
Preheat Oven
While the dough is proofing, preheat the oven to 375°F (190°C).
Time: PT10M
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
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
Dietary info: Vegetarian, Can be made vegan by omitting olive oil or using a plant‑based oil
Allergens: Wheat, Yeast
Ingredient Substitutions
- Instead of Active Dry Yeast: Instant yeast, Fresh yeast
- Instead of Granulated Sugar: Honey, Maple syrup (reduce water)
- Instead of All-Purpose Flour: Bread flour, Whole wheat flour (adjust water)
- Instead of Salt: Kosher salt (use slightly more)
- Instead of Olive Oil: Vegetable oil, Melted butter
Equipment Needed
- Mixing Bowl
- Wooden Spoon
- Kitchen Towel
- Measuring Cups
- Baking Sheet
- Parchment Paper (optional)
- Oven
- Wire Rack (optional)
- Pastry Brush (optional)
Critical Steps — Do Not Skip
- Activate yeast
- Knead the dough
- First proof
- Preheat oven
- Bake
Chef Tips from the Video
- Brush the top of the loaf with melted butter or olive oil before baking for a glossy finish.
- Add a tablespoon of honey to the dough for a subtle sweetness and softer crust.
- Create steam in the oven by placing a pan of boiling water on the lower rack during the first 10 minutes of baking.
Troubleshooting
Bread did not rise
Check that the yeast is fresh, ensure the water was lukewarm, and give the dough more time in a warm spot.
Crust is too hard or dark
Reduce baking time by 5 minutes or lower oven temperature to 350°F (175°C); cover loosely with foil halfway through.
Dense or gummy crumb
Knead a little longer to develop gluten, and make sure the dough had a full first rise before shaping.
Storage
Refrigerator: Wrap tightly in plastic wrap or store in an airtight container; keeps 3‑4 days.
Freezer: Slice the cooled bread, place in a freezer‑safe bag, and freeze up to 2 months. Reheat in oven before serving.
Room temperature: Store in a bread box or paper bag at room temperature for 1‑2 days.
Make-Ahead Tips
- After the first rise, you can refrigerate the dough (covered) for up to 24 hours before shaping and baking.
- Fully baked and cooled bread freezes well; slice before freezing for easy portioning.
Frequently Asked Questions
What is the cultural significance and history of homemade soft bread in Middle Eastern cuisine?
Soft, fluffy breads like this are a staple in Middle Eastern households, often served with meals, used for dipping, or made into sandwiches. Historically, families baked bread at home using simple ingredients, and the skill of achieving a light interior and crisp crust is a point of pride.
What are the traditional regional variations of soft bread in Middle Eastern cuisine?
In the Levant, similar breads are called khubz or pita, sometimes baked on a stone. In Egypt, baladi bread is thicker, while in the Gulf, saffron‑infused breads are popular. Each region tweaks flour type, shaping, and baking method.
How is homemade soft bread traditionally served in Middle Eastern households?
It is usually served warm, brushed with butter or olive oil, and used to scoop up stews, hummus, or salads. It may also be split and filled with falafel, shawarma, or cheese.
What occasions or celebrations is homemade soft bread associated with in Middle Eastern culture?
Bread is baked for everyday meals, but special occasions like Ramadan, Eid, and family gatherings often feature larger, more elaborate loaves that showcase the baker’s skill.
What makes this homemade soft bread special compared to store‑bought loaves?
The key is the gentle folding and stretching technique that traps air, plus a fully preheated oven that creates a crisp crust while keeping the interior fluffy—qualities rarely achieved by mass‑produced breads.
What are the most common mistakes to avoid when making homemade soft bread?
Common errors include using water that’s too hot (killing yeast), under‑kneading the dough, not allowing a full rise, and opening the oven door too often, which can cause the crust to collapse.
Why does this recipe use a warm water activation step instead of adding yeast directly to the flour?
Activating yeast in warm water with a pinch of sugar ensures the yeast is alive and evenly distributed, leading to a more reliable rise and a lighter crumb.
Can I make this homemade soft bread ahead of time and how should I store it?
Yes. After the first rise, you can refrigerate the dough for up to 24 hours, then shape and bake when ready. Once baked, cool completely and store in an airtight container or freeze for longer storage.
What texture and appearance should I look for when the bread is done?
The crust should be golden‑brown and sound hollow when tapped on the bottom. The interior should be airy with visible bubbles and feel soft to the touch.
How do I know when the homemade soft bread is fully baked?
Besides the golden crust and hollow sound, an internal temperature of about 200°F (93°C) indicates the bread is fully cooked.
What does the YouTube channel Sarah and Malak’s Kitchen specialize in?
Sarah and Malak’s Kitchen focuses on easy, family‑friendly Middle Eastern home cooking, offering step‑by‑step tutorials for classic dishes, breads, and desserts that can be made with everyday ingredients.
How does the YouTube channel Sarah and Malak’s Kitchen’s approach to Middle Eastern cooking differ from other cooking channels?
The channel emphasizes clear, friendly narration in Arabic with English subtitles, showcases traditional techniques like dough folding, and often shares personal tips that reflect home‑cooking traditions rather than restaurant‑style precision.
Last updated: August 20, 2026
