With this recipe you will discover how easy, quick, healthy and tasty it is to make bread at home, with no need to use a bread maker, just the oven at home is enough. And best of all, it will last longer, richer and fluffier, and the variations you can make are endless!
Ingredients for the best recipe to make bread at home:
-500 gr. wheat flour or your choice of flour (wholemeal, etc. )
-250 ml. of water
-Capricho by Sandúa Empeltre extra virgin olive oil
-20 gr. of fresh yeast (sold in tablets in any supermarket)
-salt
To start with this quick and easy recipe for homemade bread, first dissolve the yeast in the water, which should be lukewarm. When the yeast is completely dissolved, add the Capricho by Sandúa Empeltre extra virgin olive oil. We chose this variety of olive oil because it is an oil of the best quality, a pure olive juice, from an early harvest, which means that the fruit is at its best moment of flavour and organoleptic qualities. And also because its flavour is mild, almondy, sweet, and will not determine the final taste of the bread, which is why this variety is so highly recommended for use in confectionery and bakery.
In another bowl, mix the solid ingredients. The flour can be the classic bakery-strength wheat flour, but you can also use wholemeal flour, corn flour, chickpea flour, whatever you want to add a special touch or avoid allergens. Nowadays, in almost all supermarkets, you have a wide variety of flours to choose from.
Well, you add two teaspoons of salt to the selected flour. Some people also add a teaspoon of sugar. It’s up to you. Stir to integrate and add a third of the flour to the bowl of liquids. Mix very well and cover with a cloth for about an hour at room temperature.
After this time, the dough will have risen and will have holes in it, due to the effect of the yeast. Take out the ball and begin to integrate the remaining flour little by little and knead it in. When it is more compact, take it out of the bowl and continue kneading for a few minutes, until it comes off your fingers.
At first it’s sticky, but then it gradually takes consistency, so don’t worry. There is also a trick for this, grease your hands with a little oil and you will avoid the dough sticking so much.
Kneading is hard, but it is what will give the bread those inner holes and loose crumbs that are so characteristic of a truly delicious bread. The effort pays off!
Well, when you’ve had enough of kneading, you can leave the dough to rest for another half hour, well covered with a cloth.
Before transferring it to the baking tin, make three cuts in the dough and sprinkle a little flour on top to give it that rustic touch that we like so much.
After this final resting time, you can put the dough in the oven. It is not necessary to preheat it. We advise you to put it in a mould, not just on the baking tray. This prevents the moisture from escaping and the bread will rise more.
Bake the bread at 200º with heat up and down for about 45 minutes. Then let it cool and enjoy your work.
We recommend that you keep improving it, adding things you like, olives, nuts, seeds…those kind of healthy ingredients that will make it tastier, more original and to your liking.
All you have to do is get started and you’ll start to get the hang of it. You’ll see. And don’t forget to tell us how it turned out and if you’ve discovered any new tricks you can share!
