This quick and easy homemade bread recipe is one of the most suitable for entering the world of bread. Its main feature is that it only requires an initial rest time of 30 minutes, which significantly shortens the process compared to other bread recipes. It also does not require long and complicated kneading, you just have to mix the ingredients and make sure that the dough looks homogeneous before rolling and baking.
All-purpose common wheat flour is used in its preparation (although coarse flour can also be used) and baker’s yeast, either fresh or dry, and this is indicated in the list of ingredients. Baking is done by covering the bread with a container suitable for the oven, whether it is a large pyrex bowl, an iron saucepan or a specific bread vault. This creates a steamy atmosphere inside, resulting in a juicy crumb and a crispy crust.
recipe information
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- Preparation time: 40 minutes
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- Cooking time: 40 minutes
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- total time: 1 hour and 20 minutes
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- rations: 10 people
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- Category: loaves
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- type of cuisine: international
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- calories: 210 kcal per serving
Ingredients for quick and easy homemade bread for 10 people
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- 325 g of lukewarm water
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- 10g of sugar
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- 15 g fresh yeast or 5 g dry baker’s yeast
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- 45 g of extra virgin olive oil
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- 530 g of common wheat flour, all purpose
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- 10g of salt
How to make homemade bread
We heat the water in the microwave for 10 seconds at maximum power. Taking care not to go too far, we don’t want hot water.
In a deep and wide container we introduce the water, sugar and yeast. If we use fresh yeast, we crumble it with our fingers. If we use dry yeast, we incorporate it as is.
Stir until all the ingredients are incorporated into a homogeneous mixture.
Add the oil and half the flour.
We stir well, trying to crush any lumps that form, although it’s okay if there are any left because they will hydrate in the same way, although more slowly.
Cover the container with a clean, dry cloth and let the mixture rest for 30 minutes in a warm place. Near a radiator or kitchen stove, for example.
Once the rest time has elapsed, the dough will have grown slightly and will have formed bubbles. If this is not the case, we extend the rest time.
Add the rest of the flour together with the salt and stir again, initially with a wooden spoon or similar and then with your hands. Work the dough for a couple of minutes in the same container.
If at this point the dough is unmanageable because it is sticky, we can add flour and work it before adding more. It is important not to go too far so that the bread is tender and fluffy. We have to get an elastic, soft and slightly sticky dough.
Cover a baking tray with parchment paper and grease it with a little oil. Roll the dough with greased hands (so it doesn’t stick) and place it on top.
We grenamos, that is, we make a couple of cuts on the surface with a very sharp knife. If we want to give a rustic air to the bread, we sprinkle it with flour.
Cover with a wide and deep container suitable for the oven (it can be a pyrex bowl, a steel or iron saucepan or a special ceramic vault for bread) and bake at 200ºC (preheated oven with heat above and below) for 45 minutes. Remove the lid for the last 15 minutes to brown the surface.
Let the bread cool on a wire rack before consuming.
Easy preparation summary
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- Mix the warm water with the sugar and yeast in a wide and deep container
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- Add the oil and half the flour and stir to integrate
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- Cover with a cloth and let rest for 30 minutes in a warm place
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- When the dough shows bubbles on the surface, add the rest of the flour and salt.
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- Stir initially and then knead for a couple of minutes
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- Roll the dough with greased hands (so it doesn’t stick to us)
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- Place on a baking tray covered with greased parchment paper.
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- We make a couple of cuts on the surface with a sharp knife
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- Cover with a wide and deep container suitable for oven
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- Bake in the oven, preheated to 200 ºC and with heat above and below, for 45 minutes
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- The last 10-15 minutes we remove the container to brown the surface
