You won't find a recipe for homemade bread that's as quick and easy as this. It requires very little handling and very few ingredients. Its only drawback is that it requires a certain amount of resting time.
This recipe comes from the super Ricardo's Facebook livewhich reconciled me with the creation of home-made bread, as I mentioned in my recent culinary quest.
I've adapted the recipe just a little, with a little more salt and a little more water, but the steps remain the same.
The beauty of this recipe is that you can add almost anything you like. It's the perfect base for experimenting with more exotic breads. Some ideas I've already seen with this base: bread with chorizo, bread with chocolate chunks, cheese bread, bread with herbes de Provence...
I made the "plain" version and the version with cheese. Two great successes.
In the recipe, I talk about letting the dough rest overnight. If you're in a hurry, you can try just letting it rest for a few hours, at least two in my opinion. Unfortunately, I haven't tested this express version, so it may take a bit of trial and error to determine the optimum resting time.
Ready to make your debut as a baker?
Quick and easy homemade bread
- Total Time: 14h
- Yield: 1 bread 1x
Description
A bread inspired by the ricardo. It's the quickest and easiest recipe I know. So.., n'hesitate to get started!
Ingredients
- 500 gr all-purpose flour
- 10 gr of salt
- 8 gr instant (or quick) yeast
- 400 mL cold water
Instructions
1- In a large saucepan (or casserole) with a lid, pour in the flour, baking soda and salt. salt and yeast.
2- Mix quickly with a wooden spoon
3- Add the water and mix coarsely with your wooden spoon. We want it to form a dough, but pas besoin to work it much, let alone knead it.
4- Put on the lid and leave at room temperature until the following morning (between 8 et 12h rest) The next day, your paste should have grown in size.
5- Flour your work surface and your hands to prevent the dough from sticking. paste from the pan and place on your work surface.
6- Form a ball with your paste.
7- Put the paste in the saucepan, cover and leave to stand for 45 minutes. Visit paste should have lined volume.
8- Preheat oven to 230°C (450°F)
9- Once hot, place your pan in the oven with the lid on for 30 minutes.
10- After 30 minutes, remove cover and cook for a further 30 minutes.
11- When cooking is complete, remove the bread from the pan and drop it off on a wire rack to cool
12- Enjoy!
Notes
Visit bread freezes very well, so I recommend that you double the recipe by simply dividing your paste in half just before starting the second 45-minute push.
You can use your pan, but you can also use a square or other mould, depending on the shape you wish to give your product. bread. In this case you won't necessarily have cover, it's no big deal. Let it grow with a damp cloth to cover it. paste and cook all the way through without cover.
If you want to use this base for breads with other ingredients, simply add these cheese, for example, before the second sprout. Once the paste on the work surface, spread it out with your hands or a hand-held roller à patisserie. Place your cheese (or other) on the paste and fold the latter by rolling it or forming a ball.
- Prep Time: 20
- Cook Time: 1h
- Category: Bakery
Find it online: https://fournoratio.com/en/pain-maison-facile-et-rapide/