Our Go-To Quick Bread
November 24, 2021
I always had this idea that bread was very complicated to make. I was wrong, in just 3 hours (2.5 hours of which it's either resting or baking) you can have a perfect loaf. We use this to make quick garlic bread (grilled with garlic & cheese) or sandwiches. The boys also like it warm with a little butter. One of my goals over the next month is to perfect a seeded or ancient grain one.
Ingredients
- 450 g Plain Flour
- 2 tsp Quick/Fast Dried Yeast I use the Doves Farm one
- 2 tsp Salt optional (depending of Child's age)
- 375 ml Warm Water Very warm but not too hot.
Instructions
- Combine your flour, yeast and salt.
- Stir in your water until you have a wet dough. Use a wooden spoon to keep folding and beating and ensure all the flour is mixed in.
- Cover with a tea towel and leave for 2-3 hours. The closer to 3 the better.
- Create a dutch oven with an oven-safe pan and lid. If you don't have a suitable lid you could cover with tinfoil. Place this in your oven at 230C for 30 minutes to warm up.
- Place some flour on a square of baking paper. Your bread is going to cook in this paper so large enough to fit in the pan/dish.
- Turn your dough out onto the flour – there should be enough flour at the bottom so that it doesn't stick to the paper. If this is your first time i recommend using more flour than you think to be safe.
- Shape the dough with your floured hands into a nice circle. Dust with flour on top and cut a shallow line with a knife.
- Lift the corners of the paper into your dutch oven dish and cover. Bake like this for 30 minutes.
- Next remove the lid and continue to cook for a final 15 minutes. Remove from the oven. Allow to cool for a few minutes before serving.
- With smaller dishes, i'd lift the paper (and bread) out and bake on the rack in your oven for its final 15 minutes.