Bread, dough and batter recipes

Quick and easy bread with common flour and chemical yeast

Quick and easy bread with common flour and chemical yeast


  • Easy
  • 45 minutes
  • For 6 people
  • 0.2 € / person
  • 266kcal per 100g.

How to make a quick and easy bread with ordinary flour and chemical yeast or Royal baking powder.

Making bread at home is wonderful, but this is something that is discovered once the fear of making bread is lost .

Something that gives a bit of vertigo at the beginning, but that is a sea of ​​pleasure as you learn about the subject and see the results. One of the best breads to debut with in this world is quick bread with plain flour and chemical Royal yeast or baking powder.

Or sourdough , or baker ‘s yeast or bread flour or anything like that . With the flour from the supermarket that we have in the pantry and the yeast of a lifetime you can make this bread recipe. More than worthy and, above all, more than managed in these times.

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It is not a bread that lasts days in good condition , but that will not give you completely the same because it is so good freshly made that it will surely fall whole in one sitting. In addition, with the indicated amounts, a small loaf comes out that you will surely give a good account in a matter of 24 hours.

For breakfast , in toast format with butter and jam, grated tomato or a drizzle of extra virgin olive oil, to accompany a cheese or sausage table, to dip in stews and stews, … you choose how to consume it. We tell you how to do it. Do you dare to tune?

Preparation of the bread dough. Kneaded and shaped

  1. Preheat the oven to 220º C with a fan and prepare a tray with baking paper.
  2. In a deep and wide container we mix the flour with the impeller or chemical yeast and the salt. We stir well so that all the ingredients are integrated.
  3. We make a hole in the center and pour the milk inside.
  4. We remove with a fork or a spoon to incorporate the dry ingredients into the milk little by little.
  5. When we can no longer stir with a fork or spoon, we use our hands (very clean) and transfer the dough to a clean work surface.
  6. It is not a sticky dough, so there is no need to sprinkle the surface with flour.
  7. We knead a little with our hands and form a ball.
  8. We transfer the dough to a baking tray covered with vegetable paper and crush with the palm of our hands to form a cake of about 3 cm. High.
  9. We make two cuts on the surface of the dough, forming a cross. With this we will get that, once inside the oven, the inside of the bread cooks better because the heat will come directly. However, cuts are optional.
  10. However, the cuts are optional, as is the flour with which we can sprinkle the bread before taking it to the oven. It gives it a rustic look, but it is not necessary.

Baking and final presentation of the quick bread

  1. We are going to put a container that can withstand baking with water, with a bowl is enough. Because the oven must have some humidity, that steam is crucial to create a high percentage of humidity in the oven.
  2. This causes the bread to increase in volume, to have a special coloring and shine in the crust of our bread. We cover the container with a little aluminum foil (without it becoming completely airtight, we want the steam to come out when the oven heats up) and we put it in the oven.
  3. We turn on the oven at 220º C and preheat (heat up and down) to that temperature before putting the bread in the oven.
  4. We introduce the tray in the middle part of the oven at 220º C with heat up and down, and cook the bread for 35 minutes.
  5. After the cooking time has elapsed, remove the bread from the oven tray and let it cool on a metal rack before cutting and consuming.

You can see all the photos of the recipe in the step by step of the quick bread recipe. If you have doubts, follow the photos and you will get a perfect bread.

Tips for a quick bread with common flour and Royal yeast

  • This quick bread is very neutral in flavor and serves to accompany all kinds of food. Both salty and sweet.
  • Being a bread without fermentation and made quickly, its life is shorter. It should be consumed within 24 hours after baking. If this does not happen, you can slice or slice and freeze each piece individually.
  • You can add more flavor by adding turmeric, Provencal herbs or other spices to the dough. Here everyone’s imagination sets the limit.
  • For healthier bread, part of the flour can be substituted for wholemeal flour. Our recommended percentage is 200 g of all-purpose wheat flour and 50 g of whole wheat flour.

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