I usually make this bread when I have time to knead a classic dough and want something simple, without adding seeds or other extras. I've tried it with both milk and just water, and it comes out just as well. Sometimes I bake it in the evening, and by morning it’s still good for sandwiches. It doesn’t require a mixer or special ingredients, just what anyone has at home.
Quick Info
Total time: 2 hours (including rising)
Servings: 1 medium loaf (about 10-12 slices)
Difficulty: easy-medium
Ingredients
500 g all-purpose flour (type 650 or type 000)
25 g fresh yeast
150 ml lukewarm milk
150 ml lukewarm water
1/2 teaspoon fine salt
1/2 teaspoon sugar
1 tablespoon oil (I use sunflower oil)
butter for greasing the pan
Instructions
1. In a small bowl, dissolve the fresh yeast in the lukewarm milk along with the sugar. Stir until well combined and set the mixture aside for a few minutes.
2. Place the flour in a larger bowl. Make a well in the center and add the salt.
3. Pour the yeast and milk mixture over the flour, then add the lukewarm water gradually. Start mixing with your hand or a wooden spoon until the dough comes together.
4. Knead the dough on a countertop or directly in the bowl for 8-10 minutes. Towards the end, add the tablespoon of oil and knead for another 1-2 minutes until the dough is no longer sticky and becomes elastic. If it feels too soft, sprinkle in 1-2 tablespoons of flour. If it’s too dense, add a little more water.
5. Cover the bowl with a clean towel and let the dough rise for 1 hour in a warm place, away from drafts, until it doubles in size.
6. Gently stretch the dough by hand, shaping it into a round or oval shape, depending on the size of your pan. Grease the pan with butter and place the bread in it. Let it rest covered for 15-20 minutes while the oven preheats.
7. Preheat the oven to 200°C (392°F), without fan. Place the pan in the oven and bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped lightly on the bottom. If necessary, leave it for another 5 minutes.
8. Remove the bread from the pan and let it cool completely on a wire rack before slicing.
Why I make this recipe often
It’s quick, doesn’t require complicated techniques, and the ingredients are always on hand. The bread stays soft for at least 2 days and doesn’t crumble easily when sliced. It’s versatile and can be adapted based on what I have at home.
Tips and Variations
Tips
For quick rising, place the bowl on a slightly warm stove or in an oven that’s turned off but with the light on.
If you have time, let the dough rise longer for a more developed flavor.
If you notice the dough is too wet and sticky, add flour one tablespoon at a time, rather than adding too much at once.
Substitutions
Fresh yeast can be replaced with 7 g of dry yeast.
Milk can be completely replaced with water, but the bread will be a bit denser.
You can use any neutral oil for kneading.
Variations
You can add a handful of seeds or dried herbs to the dough.
For a rustic look, sprinkle a little flour on top before baking.
The dough can be braided or divided into small rolls.
Serving Ideas
It goes well with plain butter, jam, any type of cheese, or as a base for bruschetta.
Thick slices, toasted with garlic.
It can be used for sandwiches or warm toast.
Frequently Asked Questions
1. Can I make the bread with just water, without milk?
Yes, you can use only water (300 ml). The bread will be slightly denser and have a more neutral taste, but the texture will still be good.
2. If I don’t have fresh yeast, how much dry yeast should I use?
Use 7 g of dry yeast (one packet) instead of 25 g of fresh yeast.
3. Can I knead the dough with a mixer with a dough hook?
Yes, if you have a mixer with a dough hook, knead for 7-8 minutes on medium speed. The result will be identical to hand kneading.
4. Can I freeze the bread after baking?
Yes, let it cool completely, slice it (optional), then freeze it in bags. When needed, take it out and warm it up in a toaster or oven.
5. My dough didn’t rise. What should I do?
Most likely, the yeast was inactive or the liquids were too hot. Check the yeast's expiration date and use lukewarm liquids, not hot.
Nutritional values (estimated, per slice from 12)
Calories: ~85 kcal
Protein: 2.8 g
Carbohydrates: 16 g
Fat: 1.1 g
Most of the calories come from carbohydrates. It has little fat, only from the oil. It’s suitable for a quick snack or as a base for sandwiches.
Storage and Reheating
The bread can be stored at room temperature, covered with a towel or in a paper bag, for up to 3 days. For a fresher texture, warm the slice for 2-3 minutes in the oven or toaster. I do not recommend storing it in the fridge, as it hardens more quickly. If you want to keep it longer, freeze it after it has completely cooled.
Quick Info
Total time: 2 hours (including rising)
Servings: 1 medium loaf (about 10-12 slices)
Difficulty: easy-medium
Ingredients
500 g all-purpose flour (type 650 or type 000)
25 g fresh yeast
150 ml lukewarm milk
150 ml lukewarm water
1/2 teaspoon fine salt
1/2 teaspoon sugar
1 tablespoon oil (I use sunflower oil)
butter for greasing the pan
Instructions
1. In a small bowl, dissolve the fresh yeast in the lukewarm milk along with the sugar. Stir until well combined and set the mixture aside for a few minutes.
2. Place the flour in a larger bowl. Make a well in the center and add the salt.
3. Pour the yeast and milk mixture over the flour, then add the lukewarm water gradually. Start mixing with your hand or a wooden spoon until the dough comes together.
4. Knead the dough on a countertop or directly in the bowl for 8-10 minutes. Towards the end, add the tablespoon of oil and knead for another 1-2 minutes until the dough is no longer sticky and becomes elastic. If it feels too soft, sprinkle in 1-2 tablespoons of flour. If it’s too dense, add a little more water.
5. Cover the bowl with a clean towel and let the dough rise for 1 hour in a warm place, away from drafts, until it doubles in size.
6. Gently stretch the dough by hand, shaping it into a round or oval shape, depending on the size of your pan. Grease the pan with butter and place the bread in it. Let it rest covered for 15-20 minutes while the oven preheats.
7. Preheat the oven to 200°C (392°F), without fan. Place the pan in the oven and bake for 25-30 minutes until the bread is golden brown and sounds hollow when tapped lightly on the bottom. If necessary, leave it for another 5 minutes.
8. Remove the bread from the pan and let it cool completely on a wire rack before slicing.
Why I make this recipe often
It’s quick, doesn’t require complicated techniques, and the ingredients are always on hand. The bread stays soft for at least 2 days and doesn’t crumble easily when sliced. It’s versatile and can be adapted based on what I have at home.
Tips and Variations
Tips
For quick rising, place the bowl on a slightly warm stove or in an oven that’s turned off but with the light on.
If you have time, let the dough rise longer for a more developed flavor.
If you notice the dough is too wet and sticky, add flour one tablespoon at a time, rather than adding too much at once.
Substitutions
Fresh yeast can be replaced with 7 g of dry yeast.
Milk can be completely replaced with water, but the bread will be a bit denser.
You can use any neutral oil for kneading.
Variations
You can add a handful of seeds or dried herbs to the dough.
For a rustic look, sprinkle a little flour on top before baking.
The dough can be braided or divided into small rolls.
Serving Ideas
It goes well with plain butter, jam, any type of cheese, or as a base for bruschetta.
Thick slices, toasted with garlic.
It can be used for sandwiches or warm toast.
Frequently Asked Questions
1. Can I make the bread with just water, without milk?
Yes, you can use only water (300 ml). The bread will be slightly denser and have a more neutral taste, but the texture will still be good.
2. If I don’t have fresh yeast, how much dry yeast should I use?
Use 7 g of dry yeast (one packet) instead of 25 g of fresh yeast.
3. Can I knead the dough with a mixer with a dough hook?
Yes, if you have a mixer with a dough hook, knead for 7-8 minutes on medium speed. The result will be identical to hand kneading.
4. Can I freeze the bread after baking?
Yes, let it cool completely, slice it (optional), then freeze it in bags. When needed, take it out and warm it up in a toaster or oven.
5. My dough didn’t rise. What should I do?
Most likely, the yeast was inactive or the liquids were too hot. Check the yeast's expiration date and use lukewarm liquids, not hot.
Nutritional values (estimated, per slice from 12)
Calories: ~85 kcal
Protein: 2.8 g
Carbohydrates: 16 g
Fat: 1.1 g
Most of the calories come from carbohydrates. It has little fat, only from the oil. It’s suitable for a quick snack or as a base for sandwiches.
Storage and Reheating
The bread can be stored at room temperature, covered with a towel or in a paper bag, for up to 3 days. For a fresher texture, warm the slice for 2-3 minutes in the oven or toaster. I do not recommend storing it in the fridge, as it hardens more quickly. If you want to keep it longer, freeze it after it has completely cooled.