I was determined to make a simple homemade bread, but it didn't turn out quite as I wanted. I cut the bread after it had already started to rise in the oven, which slowed down the baking and affected its shape. Even so, the texture remained soft, and the taste was pleasant. I brushed it with egg yolk for the crust, but after the mistake with the scoring while hot, the appearance was no longer perfect. Despite this, the bread quickly disappeared from the table.
Quick info
Total time: about 2 hours
Preparation time: 20-25 minutes
Rising time: 1 hour or until it doubles in volume
Baking time: 30-40 minutes (depending on the oven)
Servings: 1 medium loaf (8-10 slices)
Difficulty: easy
Recipe type: homemade bread, for everyday meals
Ingredients
500 g all-purpose flour
25 g fresh yeast
2 large eggs
250 ml lukewarm water
1 teaspoon sugar
2-3 teaspoons olive oil
1 teaspoon salt
Preparation method
1. Prepare the yeast. Place the yeast in a bowl and add the sugar. Mix and press with a spoon until the yeast becomes liquid. Let it sit for 10-15 minutes to activate.
2. Sift the flour into a large bowl. Add the salt over the flour and mix a little, then make a well in the center.
3. Pour the liquid yeast into the center and start gradually adding the lukewarm water while mixing with your hand or a spoon to incorporate all the flour.
4. Knead the dough for 8-10 minutes until it becomes elastic. During this time, add the 2-3 teaspoons of olive oil and continue kneading until the dough is homogeneous.
5. Sprinkle a little flour over the dough, cover the bowl with a clean towel, and let it rise in a warm place until it doubles in volume (about an hour).
6. Once the dough has risen, transfer it to a lightly floured surface and shape it as you prefer, round or oval.
7. Preheat the pot in which you will bake the bread directly in the already heated oven. Remove the pot, place parchment paper, and transfer the shaped dough.
8. Keep the oven at medium heat and place the bread inside. I usually don’t score the bread, but if you want to try, do it before putting the bread in the oven, not after, to avoid hindering the rise.
9. Optionally, you can brush the bread with egg yolk for a shinier crust before baking.
10. Bake the bread until it turns golden brown (30-40 minutes, depending on the oven). Check with a toothpick or tap lightly on the bottom - if it sounds hollow, it's done.
Why I make this recipe often
I like that it doesn't require complicated techniques or rare ingredients. The texture remains soft, and the bread is suitable for sandwiches or alongside soups or hot dishes. Even when it doesn’t look perfect, the taste is always good and it doesn’t dry out too quickly.
Tips and variations
Tips
Don’t score the bread after putting it in the oven, but before, if you want a pattern on the crust. The yeast must become completely liquid with the sugar to start fermentation. Don’t rush the rising, even if it seems like the dough is rising quickly. When kneading, add the oil at the end so it doesn’t stop gluten development.
Substitutions
If you don’t have fresh yeast, use 7-8 g of dry yeast. Olive oil can be replaced with sunflower oil without major differences. You can use 650 flour if you can’t find 000, but the texture will be slightly denser.
Variations
If you want a richer bread, add 1-2 tablespoons of seeds (sesame, pumpkin) to the dough. You can use just one egg instead of two, but the bread will be a little less fluffy.
Serving ideas
It goes well warm, straight from the oven, but also cold, sliced. You can use it for sandwiches or alongside soups, stews, or even for breakfast with jam or butter.
Frequently asked questions
How long does the bread last at room temperature?
Usually, 2-3 days, kept in a paper bag or clean towel. If it’s very hot, it may dry out faster.
Can I freeze this bread?
Yes, it can be frozen sliced or whole, preferably after it has completely cooled. It keeps well for a few weeks.
If I don’t have a special baking pot, can I use a regular tray?
Yes, you can bake the bread directly on a tray, on parchment paper. It won’t have the same high shape, but it bakes correctly.
Can I kill the yeast if the water is too hot?
Yes. The water should be just lukewarm, not hot. If it’s too hot, the yeast won’t rise.
Do I have to use egg yolk for brushing?
No, it’s optional. You can leave the bread unbrushed or use a little milk for a milder crust.
Nutritional values
The values below are estimates for one slice (from an 8-slice loaf):
Calories: ~180 kcal
Protein: ~5 g
Carbohydrates: ~32 g
Fats: ~3 g
The bread contains proteins and carbohydrates from the flour, while the eggs and oil add some fat and extra satiety. Values may vary slightly depending on the flour used and the portioning method.
Storage and reheating
Storage is simple: I wrap it in a towel or put it in a paper bag. I do not recommend plastic containers, as they collect moisture. Cold slices can be reheated for a few minutes in the oven or toaster. The bread does not lose its texture after reheating, but it’s best consumed in the first two to three days. If any remains, it can be used for croutons or toast.
Quick info
Total time: about 2 hours
Preparation time: 20-25 minutes
Rising time: 1 hour or until it doubles in volume
Baking time: 30-40 minutes (depending on the oven)
Servings: 1 medium loaf (8-10 slices)
Difficulty: easy
Recipe type: homemade bread, for everyday meals
Ingredients
500 g all-purpose flour
25 g fresh yeast
2 large eggs
250 ml lukewarm water
1 teaspoon sugar
2-3 teaspoons olive oil
1 teaspoon salt
Preparation method
1. Prepare the yeast. Place the yeast in a bowl and add the sugar. Mix and press with a spoon until the yeast becomes liquid. Let it sit for 10-15 minutes to activate.
2. Sift the flour into a large bowl. Add the salt over the flour and mix a little, then make a well in the center.
3. Pour the liquid yeast into the center and start gradually adding the lukewarm water while mixing with your hand or a spoon to incorporate all the flour.
4. Knead the dough for 8-10 minutes until it becomes elastic. During this time, add the 2-3 teaspoons of olive oil and continue kneading until the dough is homogeneous.
5. Sprinkle a little flour over the dough, cover the bowl with a clean towel, and let it rise in a warm place until it doubles in volume (about an hour).
6. Once the dough has risen, transfer it to a lightly floured surface and shape it as you prefer, round or oval.
7. Preheat the pot in which you will bake the bread directly in the already heated oven. Remove the pot, place parchment paper, and transfer the shaped dough.
8. Keep the oven at medium heat and place the bread inside. I usually don’t score the bread, but if you want to try, do it before putting the bread in the oven, not after, to avoid hindering the rise.
9. Optionally, you can brush the bread with egg yolk for a shinier crust before baking.
10. Bake the bread until it turns golden brown (30-40 minutes, depending on the oven). Check with a toothpick or tap lightly on the bottom - if it sounds hollow, it's done.
Why I make this recipe often
I like that it doesn't require complicated techniques or rare ingredients. The texture remains soft, and the bread is suitable for sandwiches or alongside soups or hot dishes. Even when it doesn’t look perfect, the taste is always good and it doesn’t dry out too quickly.
Tips and variations
Tips
Don’t score the bread after putting it in the oven, but before, if you want a pattern on the crust. The yeast must become completely liquid with the sugar to start fermentation. Don’t rush the rising, even if it seems like the dough is rising quickly. When kneading, add the oil at the end so it doesn’t stop gluten development.
Substitutions
If you don’t have fresh yeast, use 7-8 g of dry yeast. Olive oil can be replaced with sunflower oil without major differences. You can use 650 flour if you can’t find 000, but the texture will be slightly denser.
Variations
If you want a richer bread, add 1-2 tablespoons of seeds (sesame, pumpkin) to the dough. You can use just one egg instead of two, but the bread will be a little less fluffy.
Serving ideas
It goes well warm, straight from the oven, but also cold, sliced. You can use it for sandwiches or alongside soups, stews, or even for breakfast with jam or butter.
Frequently asked questions
How long does the bread last at room temperature?
Usually, 2-3 days, kept in a paper bag or clean towel. If it’s very hot, it may dry out faster.
Can I freeze this bread?
Yes, it can be frozen sliced or whole, preferably after it has completely cooled. It keeps well for a few weeks.
If I don’t have a special baking pot, can I use a regular tray?
Yes, you can bake the bread directly on a tray, on parchment paper. It won’t have the same high shape, but it bakes correctly.
Can I kill the yeast if the water is too hot?
Yes. The water should be just lukewarm, not hot. If it’s too hot, the yeast won’t rise.
Do I have to use egg yolk for brushing?
No, it’s optional. You can leave the bread unbrushed or use a little milk for a milder crust.
Nutritional values
The values below are estimates for one slice (from an 8-slice loaf):
Calories: ~180 kcal
Protein: ~5 g
Carbohydrates: ~32 g
Fats: ~3 g
The bread contains proteins and carbohydrates from the flour, while the eggs and oil add some fat and extra satiety. Values may vary slightly depending on the flour used and the portioning method.
Storage and reheating
Storage is simple: I wrap it in a towel or put it in a paper bag. I do not recommend plastic containers, as they collect moisture. Cold slices can be reheated for a few minutes in the oven or toaster. The bread does not lose its texture after reheating, but it’s best consumed in the first two to three days. If any remains, it can be used for croutons or toast.