Quick yeast bread

Name: Quick yeast bread
Total time: 2 h
Yield: 8
Ingredients: 10 g Yeast; 0.5 kg Wheat flour; 300 ml Water; 0.5 teaspoon Sugar; 1 tablespoon Vegetable oil; 1.5 teaspoon Salt

Very simple and tasty bread from a Russian village! The students went to practice in the village and were placed with an old grandmother. The village was so remote that there wasn’t even a store. The food is entirely natural and environmentally friendly. Bread was brought 20 km from the regional center. Our students were not at a loss and baked quick bread in a village oven. And my grandmother was taught to use dry yeast. I got the recipe from the characters.

46

2991

Willow Smith

Recipe author

Calories

250kcal

Protein

7g

Fat

3g

Carbs

42g

*Nutrition per serving

Ingredients

Servings: 8

10g

0.5kg

300ml

0.5teaspoon

1tablespoon

1.5teaspoon

Step-by-step preparation

Cooking time: 2 hr

STEP 1
How to bake quick yeast bread? Mix dry yeast with flour for even distribution.
STEP 2
Pour water heated to 30 degrees into a deep bowl, add salt, granulated sugar,
STEP 3
add wheat flour with yeast,
STEP 4
knead the dough and pour in the vegetable oil at the end. The dough should be homogeneous, not hard. Leave it under the towel and let it rise. Knead it once and release excess air.
STEP 5
Form a loaf. Grease a baking sheet and make cross cuts on top with a knife. Place the product and leave to rise for 20 minutes. Preheat the oven (or oven), place a baking sheet with a loaf of bread in it. Before baking, brush the top of the bread with water to prevent it from cracking. In half an hour, if you maintain a temperature of 200 degrees, the quick bread will be ready.

Comments on the recipe

Alyona

11.08.2023

4.8

The bread is made simply according to this recipe, but it turns out very tasty! Activated the yeast (10 minutes in warm water), then proceed according to the recipe. It took me exactly half a kilo of flour, just like the author. At first the dough stuck to your hands, but after adding oil everything went smoothly. The dough was proofed for an hour, then kneaded, made cuts, left for another 20 minutes, sprinkled with water, dusted with flour and into the preheated oven. I baked the bread for 35 minutes at 200 degrees. Cooled on a wire rack. Incredibly appetizing, with a crispy crust and tender crumb. Many thanks to the author!