Description
An easy homemade bread recipe using No Dutch-oven, and made using either a stand mixer or a bowl and spoon will give you the perfect crunchy crust and a soft and fluffy inside loaf, baked in under 30 minutes!
Ingredients
Units
Scale
- 500 grams Flour
- 7 grams Dry yeast (2 1/4 tsps)
- 2 tsps salt
- 1 tsp honey
- 2 cups Warm water
Instructions
- Yeast: In a bowl or measuring jug, add water and stir in the yeast and honey. Cover and set aside for 10 minutes until the yeast has a frothy surface.
- Dry Ingredients: Meanwhile, in the bowl of a stand mixer add the flour and salt. Using the dough hook attachment, combine the flour and salt, this takes 10 seconds on #2 setting.
- Combine: Pour the liquid (yeast mix) into the flour and salt. On a low setting, combine the ingredients into a soft dough.
- Mix: With the flour all incorporated, increase the speed from low to medium and mix for 5 minutes or until all the dough has left the bowl and has clung to the dough hook.
- Prep To Rise: Transfer the dough onto a floured work surface and knead for 3 to 5 minutes getting the dough into a soft ball shape. Drizzle 1/2 teaspoon over the bottom of the same mixing bowl (no need to wash) and place the dough inside the bowl. Brush the surface with oil, cover and leave in a draft free place to rise, for an hour.
- Preheat: 10 Minutes before the rising time is done Prep The Oven:Add 2 to 3 cups of water (the quantity depends on the depth of your oven tray) to an oven tray and place it in the bottom of your oven. Preheat the oven to 230 degrees Celsius.
- Shape: After an hour, the dough will be double in size. Turn it out onto a floured baking tray (the tray it will bake in). The dough will be soft and fluffly, you dont want to knead again, simply lift the sides and stretch and fold each piece, rotating the ball shape. Takes 2 to minutes. See video.
- Prep To Bake: Tuck the edges of the dough underneath and place it on the floured tray, seam side down. Sprinkle a tiny bit of flour over and cut slips on the top (optional)
- Cover the prepped dough to rest while the oven finishes to heat up.
- Bake for 15 minutes. Decrease the oven temperature to 200 degrees Celsius and continue baking for another 5 minutes or until the crust is golden brown.
- Cool: Remove from the oven and immediately transfer to a cooling board or rack to cool down before cutting into it.
Notes
Equipment:
Stand mixer with dough attachment OR a bowl with a wooden spoon.
Cooling Rack/Board
The bread may continue baking from the heat of the oven so once you remove it, transfer to a cooling rack/board. Over heating can also dry it out.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, brunch, Dinner, lunch
- Cuisine: South African