Quick and easy bread recipe

Although I often maintain that haste is a baker’s enemy, I am however always on the lookout for easy recipes that are quick to make at home, like the one for the “Ciabatta” bread, which I then post on these pages for those who have little time or experience.

Tonight around 9, while wandering around the Web, I found this recipe (in English) which takes up a total of 1 hour and 15 minutes (the dough is hand- kneaded) and I tried it.

The result was surprisingly good. I will try it again a few times and make a detailed video recipe. In the meantime here are some pictures.

The recipe requires a lot of raising agent (9 grams of dry yeast for 380 grams of flour), many of you will frown, I know.

Quick and easy  bread recipe


• 380g flour

• 225 g water (50° C)

• 20g fresh yeast (or 9g dry yeast)

• 9g salt

• 5g sugar

Here’s a preview of the pics.

Dough (made with fresh yeast)

  • In a bowl, mix water, salt, sugar and half the flour
  • add the yeast (to mix the yeast more easily you can dissolve it in a little water at room temperature which you will have taken from the required quantity)
  • add the remaining flour a little at a time

Dough (made with dry yeast)

  • In a bowl, mix, salt, sugar, raising powder and half the flour
  • add water and mix
  • add the remaining flour a little at a time
  • when the dough no longer sticks to the sides of the bowl, put it on the worktop (which you previously sprinkled with flour) and knead it for about 8 minutes



  • Place dough in a container, cover and put the container in a warm place ( about 30°C), away from drafts (you can just leave it in the oven with only the light turned on)

  • Let it rise for about 15 to 20 minutes .

  • Mold the dough into a ball and cut a cross about 1 cm deep on the surface. Make sure your knife is sharp and wet when you do.

  • This recipe calls for a baking method I had never tried before. Place dough in cold oven where you also place a small pot of water. Final temperature must be 200°C and baking time is about 45 minutes.
  • Here’s the bread after 10 minutes (oven is hasn’t yet reached optimum temperature)

  • Here’s the bread after 20 minutes

Here’s the bread after 30 minutes

Here’s the bread after 45 minutes

The air pockets are quite compact, which is typical of quick rising breads. The bread is very crunchy on the outside and nice and spongy on the inside.

Nice!!!  An easy bread recipe, with flavour similar to biove bread


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