Скачать или смотреть I don't buy bread anymore! The new perfect recipe for quick bread

Once you hear that crackling crust, you'll understand why I keep making this same day bread on repeat. It's the kind of recipe that delivers both comfort and crunch, and it's perfect when you want something simple but wildly satisfying. No kneading, no fuss, just golden, crispy rolls that sing when they come out of the oven.

Ingredients:

Water - 1 cup (220 ml)
Fresh yeast - ¾ tsp. (3 g) or dry yeast - ½ tsp. (2 g)
Bread flour - 2 ½ cups (320 g)
Salt - 1 tsp. (6 g)

My other awesome channels:
Sweet Bread Recipes 👉    / @sweet-bread-recipes  
Cookie Corner 👉    / @the-cookie-corner  

Tools I Used:

Baking pan I used to bake this bread: https://amzn.to/3OZQQT3 (I used two of them, one turned upside down and used as cover)

Alternative pan:
https://amzn.to/49UyaOo - either two of these, one turned upside down and used as a cover, or one, but covered with aluminum foil for the first bake.
https://amzn.to/4gnx6Fb - same as the previous pan.

From the first mix to the final bake, this dough is a joy to work with. The crust turns golden and crackly, while the inside stays soft and airy. Tear one open, add some butter, and it’s pure comfort.

Instructions:

Mix water and yeast, then add flour and salt. Mix until just combined - no kneading needed! Cover and let the dough rest for 30 minutes.
Perform the first set of stretch & folds (4 sides) and my "lift and slap" technique. Cover and rest for another 30 minutes.
Repeat the stretch & fold and "lift and slap" process once more.
Let the dough rise until doubled in size (usually about 2 hours).
Lightly flour your work surface. Fold the dough once to make it easier to handle, then divide into 10 equal pieces.
Preshape each piece into a ball, adjusting size if needed. Rest uncovered for 10 minutes.
Perform the final shaping on each ball (folding to tighten surface as shown). Arrange close together to form a "bread chain", cover, and let rise for 30 minutes (final proof).
Preheat oven to 430°F (220°C). Right before baking, score the tops and sprinkle a little water around the bread. Cover with another tray of the same size.
Bake covered for 20 minutes. Then remove the top tray and bake for another 10 minutes until golden and crispy.
Cool completely before enjoying!

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