Bread, dough and batter recipes

Quick and easy bread without leaves with common flour

Quick and easy bread without leaves with common flour

Info.

  • Easy
  • 60 minutes
  • For 6 people
  • 0.2 € / person
  • 278kcal per 100g.

How to make quick and easy bread without leaven with common flour.

Making bread at home is becoming more and more fashionable, especially in these times.

The confinement to which we are all subjected is motivating many to prepare their own bread, something that can be frustrating at the beginning. Especially if the right recipe for it is not chosen. Since we do not want anyone to throw in the towel, we have prepared this bread that is perfect to start in the world of the masses.

It is easy and very fast , it does not require any special type of flour and it does not need risers. From the moment we start with the recipe until we take the bread out of the oven, no more than an hour elapses, something very appreciated in times of trouble.

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In addition, it is an infallible recipe that always works well. So what more could you ask for? Well, be rich, of course. And that’s another point in favor of this unleavened bread. It is very smooth in flavor and has a tender and fluffy crumb that is reminiscent of sliced ​​breads , but without being so.

That is why we think it is great to slice, toast and enjoy with grated tomato and a drizzle of good extra virgin olive oil at breakfast . Or to spread with your favorite jam.

Another recipe to complete our section panarra, uncomplicated, fast and yummy.

Preparation of the bread dough

  1. Heat the water slightly in the microwave for 15 seconds at maximum power or in a saucepan on the fire. It is enough to temper it, it is not necessary to heat it too much because, otherwise, it could spoil the yeast due to the effect of heat.
  2. We pour the warm water into a deep and wide container. Add the yeast and sugar and stir until diluted and obtain a homogeneous mixture.
  3. Add a couple of tablespoons of flour and all the oil. We remove again ensuring that there are no lumps of flour.
  4. We cover the container with a clean cloth and let it rest for 20 minutes so that the yeast is activated.
  5. After the resting time, the mixture will have started to bubble slightly and will have increased slightly in volume.
  6. It is time to add the rest of the flour and salt. We stir again with a spoon or a silicone tongue until the mixture thickens so much that we can not continue.
  7. Then we sprinkle the work surface with flour and pour the dough on it. We work with our hands (very clean) for a couple of minutes.
  8. If the dough sticks to your hands, avoid the temptation to add more flour because the bread would look like a brick. In order to handle the dough it is best to grease our hands with a little oil and help us with a doctor blade or spatula.
  9. We roll the dough and give it an oval shape. We can also leave it round.
  10. We place it on a baking tray covered with vegetable paper smeared with a little oil.
  11. Sprinkle the bread with flour and make two diagonal cuts with a sharp knife, without being too deep.
  12. We take a pyrex bowl with a diameter greater than that of the bread and grease it on the inside. We cover the bread with the container.

Baking and easy bread presentation

  1. We are going to put in the bottom of the oven a container that can withstand baking with water, with a bowl it is enough. Because baking has some humidity, that steam is crucial to creating a high percentage of humidity in the oven.
  2. This causes the bread to increase in volume, to have a special coloring and shine on the crust. We cover that container with aluminum foil and put it in the oven.
  3. We preheat the oven to 220º C.
  4. Bake the bread covered with a tray in the oven with the temperature at 200º C with heat up and down, and cook the bread for 45 minutes.
  5. We remove the bread from the oven, uncover very carefully not to burn and transfer to a metal rack. Let cool before cutting and consuming. Forget about our tips for storing bread and it lasted longer.

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

Tips for a quick and easy bread without leaves with perfect common flour

  • It is important not to overdo it with the temperature of the water, because in case it becomes too hot it can spoil the yeast.
  • Dry yeast can be replaced by fresh yeast, but never by impeller or chemical yeast. If you prefer to use fresh yeast, the amount to use is 9 grams.
  • This bread is delicious freshly made and worthily lasts 24 hours, but after this time it begins to dry. To revive it we can lightly toast it.
  • Freeze very well, so another option is to slice it, wrap each piece in plastic wrap and keep it in the freezer until you want to consume it.
  • The most can be enriched with herbs and spices, nuts, seeds, dried tomatoes and much more.
  • You can also version and make it healthier by replacing 20% ​​of all-purpose flour with wholemeal flour.

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