Making bread is a skill anyone can learn. Cut out technical expertise and sub in a low-tech recipe like this one and you don’t need the skill. Get great results every time you use this recipe. It hasn’t failed me yet.
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INGREDIENTS
400g (2 ⅔ c) Bread flour
330g (~1 ½ c) Water (lukewarm)
7g (2 1/4 tsp or one packet) Active dry yeast
9g (1 1/2 tsp) Salt
INSTRUCTIONS
Mix all ingredients and let sit for 30 minutes, kneading every 10 minutes (3 sets total).
Let rise for 1 hour.
Split dough in half and shape.
Set oven to 425 F (220 C).
Proof dough logs for 30 minutes, covered.
Bake 30 minutes.
Cool or dig straight in (crispiest fresh or a couple days after baking).
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MACROS, PER LOAF (1/2 RECIPE)
P: 20.7g, F: 2g, C: 152.6g
Calories: 730
(Split a loaf in half (345 kcal) to use as the perfect size for a sub or one of the other meal ideas to come….)
OTHER VIDEOS
Freezer Burritos: https://youtu.be/uJQuJqxenMY
Huge Homemade Tortillas (No Oil): https://youtu.be/OJhz4aKOaIc
The Ultimate Breakfast Meal Prep: https://youtu.be/ATkdk2tI5H8
⚪PRODUCTS I USE⚪
Note: As and Amazon Associate I earn from qualifying purchases. The following links are affiliate links.
My Favorite Bread Flour:
https://amzn.to/3vq5Gsg
The Yeast I Buy:
https://amzn.to/3jGTLUa
Glass Meal Prep Containers:
https://amzn.to/3CbOnim
Digital Food Scale:
https://amzn.to/3Ifhrtc
The Whey Protein Brand I Trust:
https://amzn.to/3YYpcJZ
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33 Comments
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same as the "ciabatta" recipe but a slipper shape roll.
awful video and recipe. dough was insanely more stickier than in the video. didn’t help that this guy thinks that a food scale isn’t fancy equipment but a bench scraper is. funny how he repeats the whole video how “easy” it is, clearly it ain’t easy to actually write down the correct measurements for everything. give me a break man
Could you bake this in a Dutch oven like an artisan loaf
I did exactly what you said I'm LOVING it!!! I can't!!! Sooooo perfect. I'm learning that it's not the ingredients used but the process!!!! ❤ thank you!!
Okay so I'm a moron and apparently can't bake bread the dough was way too sticky I probably added too much flour to try to get it right couldn't roll it right put it in the oven I guess we'll see what happens😮
First of all, I am a bread maker. The water measurement is WAY OFF!. The water and flour is almost 50/50! Water should have been around 3/4 of a cup, my bread was a flop
Fantastic tutorial! I've been baking bread for about 3 years. I use yeast a lot, but I also have made several excellent sourdough starters and often make sourdough breads. By far the biggest challenge for me is working with dough with higher water content. No matter if I wet my hands, oil my hands, or dust my hands….I find myself fighting a big hunk of goo. I've tried everything. I'm starting to think there's something about the oils in my hands that make it so difficult.
This looks great
My kind of cooking channel. Relatable and not too serious. This said, making veggie patties, a salad dressing and this bread has taken me the best part of 4 hours…. I don't even know. Actually the veggie patties are still cooking… I'll reply to myself in the net hour or so and tell you if I think it was worth it 😛
I’m baking this today to turn into garlic bread later with spaghetti.
Super staff .👍👍👏
Woohoo making this bread for the first time. Though, not that sure if the yeast I used is alive 😆 Well, I'll find out soon enough 🤞🏻 Thanks for a clear, concise and vibrant video and recepie 👏🏻👏🏻👏🏻👏🏻
My loafs didn’t brown 🫣 they came out pale. It tasted great just didn’t look good. What can I do better for next time?
1 and 1/6 flour cup
1 and 1/8 yeast tsp
3/4 tsp salt
3/4 cup water
15
30
1 hour
Bake for 30 min at 425
1 loaf 🍞
Would like to make multiple batches of dough for freezing. Would like to know proper way of doing this and defrosting for later use. Thanks.
"Sorry to my broke boys without bowls" had me rolling, wow 😂
Thanks for showing the simple way. Just the fundamentals helps a lot. Cheers!
welp my bread ended up dense af 🙁
Most excellent tutorial. Thank you.
I love his personality and he's really good at teaching. Keeping it really fun! Love this! Looks beautiful!
I follow instructions no matter if I'm making bread or pizza dough. It always comes out wet. It's hard to work with. It never looks like the video I'm watching. Great video thanks, Giuseppe
How long do you wait before you cut it open? I would love to try this recipe out to eat with soup….I might want to save one of the loaves for the next day.
GREAT!!! bread, and I've been baking ALL our yeast breads for more than 3 decades, A little sticky, but I just got started.
Fabulous video! It’s Christmas Eve, and I just decided I’m making your bread for my signature (fresh off my Boston docks fish and more, yes, I lay cold water Maine lobster pieces atop) Christmas/New Years seafood chowder tomorrow! Too, I’ll gift extra loaves to my favorite neighbors tomorrow! 🎄
Edit: My plan is to also add lots of minced fresh dill, rosemary, maybe toasted sesame seeds, and a token splash of EVOO to the dough!
Yep I’m doing this, thank you
I'm at the just before going into the oven stage fingers crossed. 😂 first ever bread I'm making
I buy all purpose flour in 50lb bags but I keep organic vital wheat gluten on hand for bread making. It's a game changer!
1 tablespoon per 3 cups of flour bumps up the protein to that of high quality bread flour and gives you a nice structure to every loaf regardless of recipe or method😉
Made this, but my loafs broke open near the bottom and came out flat.
Great job jiggly boi 😂
❤ so simple and so informative!! Love it when you give it a jiggle and talk to the dough!! 😂 Jiggle boi I need!! Nice to see how easy it can be to do this at home!! Thanks!! 🙏
I am allergic to ANY (even organic) American flour and I must buy and use 00 Italian flour: can I use this?
So is the light in your oven a special type of heat lamp or just regular bulb. Sorry for english but using translate.? thanks.