Quick bread in 30 minutes

Name: Quick bread in 30 minutes - Olga C.
Ingredients: 400 g flour 7 g dry yeast (1 packet Dr. Otker) 110 ml water 100 ml milk 30 ml olive oil 1 teaspoon sugar 1 teaspoon salt

Pasta/Pizza - Quick bread in 30 minutes by Olga C. - Recipia

This bread was the first one I made at home, and I chose it specifically because it doesn’t require a long rising time. The dough is prepared easily, and the rising occurs directly in the oven, which is heated for a short time and then turned off. It didn’t turn out as visually appealing as the breads in the photos, but it rose nicely, and my family was pleased with the taste and texture. It’s a suitable bread when you want to bake something on the same day without a complicated schedule. Quick Info Total time: about 1 hour and 10-15 minutes, depending on preparation and kneading time Preparation time: about 10-15 minutes, with no precise time mentioned in the recipe Rising time: 30 minutes Baking time: 40-45 minutes Servings: 1 loaf Difficulty: easy Recipe type: quick homemade bread Ingredients 400 g flour 7 g dry yeast, or one packet 110 ml water 100 ml milk 30 ml olive oil 1 teaspoon of sugar 1 teaspoon of salt Preparation method 1. Sift the flour through a fine sieve and place it in a large bowl. Add the dry yeast and sugar, then mix the dry ingredients. 2. Measure the water and milk, combine them, and warm them over low heat for about a minute. The liquid should be just slightly warm, not hot. If it’s too hot, it can affect the yeast. 3. Make a well in the center of the flour and pour the water and milk mixture into it. Add the olive oil and start kneading. 4. Once the dough begins to come together, add the salt. Continue kneading until you achieve a smooth and elastic dough. The salt is added after the dough has gained some consistency, as specified in the original recipe. 5. Sprinkle a little flour on the work surface and shape the dough with your hands into a rectangular form. There’s no need to use a rolling pin. 6. Roll the sheet of dough to shape it into a loaf. Place the bread in a baking tray lined with parchment paper. 7. Make three slashes on the surface of the bread. These can be made before rising, at this stage. 8. Preheat the oven to maximum temperature for 1-2 minutes, then turn it off. The oven should not be hot for baking, just slightly warmed. 9. Place the tray in the turned-off oven and let the dough rise for 30 minutes. Do not extend this time, as the recipe is calculated for this single rising period. 10. After 30 minutes, without removing the tray from the oven, turn the oven on and set the temperature to 200°C. Bake the bread for 40-45 minutes. 11. If it browns too quickly or too much, cover the bread with aluminum foil after the first 20-30 minutes of baking. 12. Let the bread cool slightly before slicing. The crumb has a pleasant texture, and the bread slices better once it’s no longer very hot. Why I make this recipe often It’s a simple bread for days when I don’t want to wait for a long rise. The dough doesn’t have many ingredients, and the steps are easy to follow. I also liked that the bread stayed soft until the next day when I wrapped it in a cotton towel while it was still slightly warm. The recipe is also suitable for a first attempt at making bread at home. It doesn’t involve complicated techniques, and the quantities are clear: 400 g of flour and one packet of dry yeast are enough for one loaf. Tips and variations Tips The milk and water should be warmed gently, not boiled. This is one of the important details of the recipe, as liquid that is too hot can affect the yeast's action. Knead the dough until it becomes smooth and elastic. At first, it may seem uneven, but as it is worked, it will come together and gain consistency. Do not skip the three slashes on the bread. They are part of preparing the loaf before rising and baking. Respect the 30-minute rising time. The bread should not be left longer in the turned-off oven, even if it’s tempting to wait for a bigger rise. Watch the bread during the second half of baking. If it browns too much, use aluminum foil after the first 20-30 minutes. For storage, the bread can be wrapped warm in a cotton towel. In these conditions, it remained fresh and soft the next day. Substitutions In the tried recipe, 000 flour was used. One variation I intend to try is bread flour, keeping the other ingredients and quantities unchanged. The source does not offer other substitutions, so I will not alter the proportions of water, milk, oil, or yeast. Variations No additions or modifications are planned for this quick bread variant. You can experiment with the type of flour, but the basic recipe remains the same: flour, dry yeast, water, milk, olive oil, sugar, and salt. Serving ideas The bread is sliced after it has cooled slightly and can be served plain at the table, just like a regular loaf. It’s suitable for sandwiches or to accompany meals where fresh bread is served. Since it has a soft crumb, it can also be consumed the next day if stored wrapped in a cotton towel. Frequently asked questions 1. Can I use only water instead of the water and milk mixture? The recipe uses 110 ml of water and 100 ml of milk. The source does not recommend replacing the milk with water, so for the texture achieved here, it’s better to keep the original proportions. 2. How long should the bread rise? The rising lasts 30 minutes and is done in the preheated oven for 1-2 minutes, then turned off. No second rising period is planned. 3. What should I do if the bread browns too quickly? Cover it with aluminum foil after the first 20-30 minutes of baking. It will continue to bake inside without excessively browning on the surface. 4. Can I use bread flour? Yes, this is the change I’m considering for the next attempt. The version presented here was made with 000 flour, and the source does not specify modifying the quantities for bread flour. 5. When is the best time to slice the bread? Let it cool slightly after baking, then slice it. If sliced immediately while it’s very hot, the crumb may be harder to portion. Nutritional values The values are estimates and refer to the entire bread, using regular flour, milk, and the amount of oil in the recipe. For a whole loaf: Calories: approximately 1,750-1,800 kcal Protein: approximately 43-45 g Carbohydrates: approximately 310-315 g Fat: approximately 30-32 g If the bread is divided into 10 slices, one slice has about 175-180 kcal, 4-5 g of protein, 31-32 g of carbohydrates, and 3 g of fat. Values may vary depending on the brand of flour, type of milk, and thickness of the slices. Storage and reheating After it cools slightly, the bread can be wrapped in a cotton towel. This way, it retains its soft texture and remains pleasant the next day. It’s recommended not to slice it while it’s very hot, so the crumb can settle. The recipe does not specify a particular reheating method; the bread can be consumed at room temperature after storage. It’s best to slice it as needed, not cut it all at once immediately.

Quick bread in 30 minutes

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