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Bread recipe

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Picture of bread recipe
This is honestly one of the most fool proof and tasty bread recipes I've ever come across. This recipe yields a really soft bread with a crunchy exterior. It's perfect for french toast and sandwiches, bread puddings and grilled cheeses. :D

This is also a great bread recipe for beginners - because we'll be weighing all the crucial ingredients, there's less chance of things going awry.

P.S. Want something super yummy to put on your bread? Try my strawberry butter!
 
 
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Step 1: Ingredients + tools

Picture of ingredients + tools
ingredients:
  • 500 grams all purpose flour
  • 2 teaspoons salt
  • 7 grams of active dry yeast
  • 3 T olive oil
  • 300 mL warm water
  • 1 tablespoon sugar
tools:
  • small kitchen scale
  • mixing bowls
  • parchment paper
  • probe thermometer

Step 2: Initial mixing

Picture of initial mixing
Dissolve the sugar and yeast in the warm water and set it aside. Then combine the flour and salt together - I just mix these together with a fork. :)

Step 3: Forming a dough

Picture of forming a dough
breaddough.jpg
This is a very loose and sticky dough - don't be alarmed! :D

Make a well in the flour, and pour in the water/yeast/sugar mix and the olive oil. Use a wooden spoon or a spatula to mix it all together. It will begin to clump up and pull away from the sides of the bowl. Make sure you're stirring so you're pulling the flour from the bottom up - otherwise you'll be left with lots of flour on the bottom!

I don't recommend adding any extra water at this time - you might think you need it, but I promise it will pull together.

Step 4: Kneading

Picture of kneading
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This bread kneads up really quickly - I can't speak about doing it in a food processor or stand mixer because I only do it by hand.

I'd say it takes 4-5 minutes, normally.

Flour your work surface, and knead the dough until it becomes smooth and elastic. Keep adding more flour as it gets sticky. You can see in the first photo how smooth the dough should be when you're ready to go!
jcanche3 months ago
Can you tell me the measurements in cups please? Thank you I am trying to star baking for my wife
Mihsin8 months ago
Russian, Romanian, or Arminian bread, I love it and was always eager to learn how to make it. Many thanks and best regards.
billbillt9 months ago
great
mshak9 months ago
Very nice instructable, but I would go with this instead of kneading.
from here http://modern-baking.com/workbench/workbench-june-2013
Q: What is autolyse?
Desiree, via email
A: Autolyse is a technique for improving gluten development without heavy kneading. Combine the flour and water from your formula in a bowl, and mix until the flour is fully hydrated. Cover the bowl and let the flour continue hydrating for 20 minutes, then mix in the remaining ingredients. The result is development comparable to a dough that has been kneaded for 5 or 10 minutes with less oxidation, which may lead to a yellow crumb.
nickitzi9 months ago
Make you cut just before you bake it and toss a 1/4 cup of water on the oven floor as you close the oven door, Just an old Italian baker's opinion. (When you make the eye cut before it rises you are making blind loafs, cutting just before, you are creating a crisper crust because more moisture can escape and by tossing water causes more steam and it will keep the bread from getting to brown).
I thought the cut was usually made just before baking, but I never knew it had a purpose. I am enlightened, thanks.
nanaverm9 months ago
This is the first I've ever heard about taking a bread's internal temperature. Makes sense. Thanks!
agis689 months ago
lovely home taste!!!
Beekeeper9 months ago
This certainly looks like a very nice loaf of bread - perhaps a little dense but that's OK too. For beginner breadmakers out there you don't actually need oil or sugar in your dough, all you really need is flour, yeast, water and a little salt to improve the flavour. As I always say, you don't need oil/butter in the bread as well as on the bread - we mostly have too many calories in our diets already. The oil does seem to make a silkier dough though, and sugar gives a darker crust as it caramelizes during baking.
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czarnian9 months ago
Thank you. I don't know how to make bread, I will try this recipe.
MsJaxFla9 months ago
I am keeping this. I can't make it yet, cause no scale, but I so think all should be weighed in baking. At least for me, like you said a beginner baker. I have never ate bread much, but it is nice to know you could make a good, from scratch loaf. Also, what is a good, but inexpensive probe thermometer for me to look forward to purchasing?

Thank you for the recipes and all the help.
nikoala39 months ago
This was SO GOOD. Seemed pretty easy to make too! Can't wait to try it at home :D
M.C. Langer9 months ago
Absolutely delicious!! I loved it! And with your strawberry butter, was amazing! :-)
I'm so jealous! I want to try it! :) My lovely oven is still broken! :)
Oh, it was fantastic!!!
HollyMann9 months ago
Wow - that bread looks absolutely amazing. I love that it's dense enough to cut thinly - as in your pictures. Yum looks too good right now!
TheMrCOOLguy29 months ago
Awsome yummy yummy
It seems like people at instructables get to taste all your recipes :).
Shouting loud: I want to work at instructables, Jessy brings awesome food :[)
Thanks
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