Good Bread
Discover the joy of homemade baking with this "Good Bread" recipe—a failproof guide to creating a perfectly soft yet delightfully crusty loaf in your own kitchen. Made with pantry staples like all-purpose flour, active dry yeast, and olive oil, this versatile bread strikes the perfect balance between simplicity and flavor. With just 10 minutes of kneading and two gentle rises, you'll achieve a dough that's irresistibly airy and elastic. The recipe includes tips for achieving a golden crust, like adding steam to your oven, making it ideal for both beginners and seasoned bakers. Whether shaped into a classic loaf, rustic boule, or baguettes, "Good Bread" is perfect for sandwiches, dipping in olive oil, or serving alongside hearty soups. Ready in just over two hours and yielding eight satisfying servings, this recipe is destined to become your new go-to for fresh, wholesome bread straight from the oven.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 325 milliliters Water
- 7 grams Active dry yeast
- 10 grams Granulated sugar
- 10 grams Salt
- 30 milliliters Olive oil
Instructions
In a large mixing bowl, combine the water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is activated.
Add olive oil, salt, and about half of the flour to the yeast mixture. Stir with a wooden spoon or spatula until combined.
Gradually add the remaining flour, a little at a time, until the dough comes together and is no longer sticky. You may not need all the flour.
Transfer the dough onto a lightly floured surface and knead it for 8-10 minutes, until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, turning it to coat all sides. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough to release the trapped air. Shape it into a loaf or into your desired form, such as a round boule or baguette, and place it into a greased loaf pan or on a baking sheet lined with parchment paper.
Cover the dough again with a towel or plastic wrap and let it rise for another 30-40 minutes, or until it has doubled in size once more.
While the dough is proofing, preheat your oven to 220°C (425°F). If desired, you can place a pan of water on the bottom rack of the oven to create steam, which will give your bread a crispy crust.
Once the dough has risen, slash the top lightly with a sharp knife and place it in the oven. Bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 15-20 minutes before slicing or serving. Enjoy!
Nutrition Facts
Calories |
2135 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3956 mg | 172% | |
| Total Carbohydrate | 394.3 g | 143% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 11.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
