Description
A soft, quick oven loaf made with pantry staples that gets you fresh bread in about 20 minutes.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon instant yeast
- 1 teaspoon fine salt
- 3/4 cup (180 ml) warm water (about 110°F/43°C)
- 2 tablespoons olive oil or melted butter, plus extra for brushing
Instructions
- Warm the water: heat to about 110°F (43°C). It should feel warm, not hot.
- Activate yeast: in a mixing bowl combine warm water, sugar, and yeast. Stir gently and let sit for 4–6 minutes until frothy.
- Mix dough: add flour and salt to the bowl, then pour in 2 tablespoons olive oil or melted butter. Stir with a spoon until a soft, slightly tacky dough forms.
- Shape the loaf: using floured hands or a spatula, form the dough into a small loaf shape on a parchment-lined baking sheet. Smooth the top.
- Rest while preheating: let the shaped loaf rest for 5 minutes while you preheat the oven to 400°F (200°C).
- Brush and bake: brush the top with olive oil or melted butter for shine and browning. Bake for 15 minutes or until the top is deep golden.
- Check doneness: the loaf should sound hollow when tapped and register about 190–205°F (88–96°C) internal temperature.
Notes
For a chewier crust, use bread flour. Store in an airtight container for 1–2 days, and reheat if needed.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Bread
- Method: Baking
- Cuisine: American