Recipe: Quick crusty bread
Summary: In less than 2 hours and with minimum, and I mean minimum efforts, you can have crusty fresh bread with an airy interior. You’ll need a bowl and a fork and that’s all.
Preparation time: 1 hour(s) 20 minute(s)
Cooking time: 20 minute(s)
I’m not really obsessed with baking bread quickly. I know for a fact good food takes time to prepare. It’s just that I can’t resist trying new recipes, especially the ones with yeast, promising quick results.
Add to this the fact there is no kneading, and it only raises ones, and this makes it really fast bread! In less than 2 hours and with minimum, and I mean minimum efforts, you can have crusty fresh bread with an airy interior. You’ll need a bowl and a fork and that’s all.
It is the bread to eat warm with just some olive oil, balsamic vinegar and may be some rosemary olives and a glass of wine.
Makes 3 small loafs
Preparation and baking time: 1 hour and 40 minutes
500g all purpose flour + bit more for working
370ml lukewarm water
1 tbsp honey
1¼ tsp active dry yeast
1 tsp salt
Dissolve the honey in the lukewarm water. Sift the flour in a big bowl and add the dry yeast. Make a well in the center and pour the water with the dissolved honey. Mix briefly with a fork, adding the salt. The dough will be soft and sticky, and definitely not smooth, but it is ok.
Sprinkle some flour over the top and cover the bowl with cling foil. Leave it to rise in a warm place for about an hour or so.
Meanwhile line the baking tray with baking paper. Preheat the oven to 220°C/430°F.
When the dough doubles in volume, transfer it over generously floured surface and divide in tree equal parts. Or you can directly sprinkle some flour over baking paper lined tray and divide the dough there. Try to transfer the dough with the floured suface facing up. Briefly shape the tree loafs.
Bake right away for 15-20 minutes, than lower the oven to 160°C/320°F and bake for additional 10-15 minutes. This bread does not need proving – it will rise in the oven the first 10 minutes.
Cool over wire rack for at least 15 minutes, before cutting.
Recipe adapted from