Bread

I started making this simple bread when I wanted something quick and didn't feel like complicated recipes or special ingredients. It's the kind of basic dough you make by eye after a few tries, without stressing over complicated techniques. A few attempts have accumulated over time, and almost every time the result has been consistent, without surprises.

Quick Info

Total time: about 2 hours
Preparation time: 20 minutes
Rising time: about 1 hour and a half
Baking time: 30-35 minutes
Servings: 1 loaf (about 10-12 slices, depending on thickness)
Difficulty: easy
Recipe type: homemade bread, suitable for any day

Ingredients

500 g white flour (sifted)
1 cube of fresh yeast (approx. 25 g)
1 tablespoon sugar
250 ml warm water
1 tablespoon salt
50 ml oil

Preparation method

1. Place the sifted flour in a large bowl.

2. Make a well in the center of the flour. Dissolve the cube of yeast with the sugar and a little of the warm water (not all) right there in the center. Sprinkle a little flour on top. Let it sit for 10-15 minutes until it bubbles and rises – that's the starter.

3. When the starter has risen, add the salt and the rest of the warm water. Start kneading the dough directly in the bowl. Knead until it becomes smooth and elastic, without lumps (about 10-12 minutes).

4. Gradually pour in the oil and continue kneading. The dough should be slightly shiny and pull away from the sides of the bowl. If it's too sticky, sprinkle a little flour on your hands.

5. Cover the bowl with a clean towel. Let the dough rise in a warm place until it doubles in size – usually between 45 minutes and 1 hour.

6. Turn the dough out onto a lightly floured work surface. Divide it if you want, or leave it whole. Shape it into a loaf and place it in a greased loaf pan or lined with parchment paper.

7. Let the dough rise in the pan for about 15-20 minutes, lightly covered with a cloth.

8. Meanwhile, preheat the oven to medium temperature (about 180°C, no special functions).

9. Place the pan in the oven on the middle rack. Bake for 30-35 minutes. The bread should be golden brown and sound hollow when tapped on the bottom.

10. Let the bread cool in the pan for 5 minutes, then remove it to a cooling rack or wooden board.

Why I make this recipe often

It's quick, has no unnecessary steps, and the ingredients are always on hand. The bread stays fresh for several days and doesn't crumble easily. You can use it for sandwiches, dishes with sauce, or simply spread with something.

Tips and variations

Tips

If using dry yeast, use just one packet (7 g) and dissolve it directly in the warm water, no need to activate it separately.
Don't let the yeast touch the salt directly at first – it stops the rising.
For a crunchier crust, you can place a small bowl of water at the bottom of the oven.

Substitutions

You can replace part of the white flour with whole wheat flour (maximum one-third), but it will have a different texture and rise a bit slower.
Sugar helps the yeast rise – if you omit it, the bread will be denser and rise a bit less, but it will still be edible.

Variations

The dough can also be shaped into small rolls.
You can add sunflower seeds or sesame seeds directly into the dough or on top after shaping.
Dried herbs can also be added for a different flavor.

Serving ideas

It pairs well with butter, jam, cheese, or as a base for sandwiches. Goes well with soups or stews.

Frequently asked questions

How warm should the water be for the yeast?
The water should be warm, not hot. If you stick your finger in, it should feel warm, not burn. If the water is too hot, the yeast dies.

I don't have a loaf pan, what should I do?
You can use any not-too-wide pan (like a cake pan, for example). If the dough is shaped into a loaf, the shape doesn’t matter much, just that it’s the right size.

Can I use less oil?
Yes, but it will affect the texture. The bread will be denser with a tougher crust.

Why isn't the dough rising?
The most common reasons: the yeast is old or wasn't activated correctly, the water was too cold or too hot, or the dough didn't stay warm long enough.

Nutritional values

Estimated for one slice (out of 12 slices): about 130 kcal, 25 g carbohydrates, 3 g protein, 2 g fat. These are just approximate values, it also depends on how thick you cut the slices.

Storage and reheating

The bread keeps best wrapped in a clean towel at room temperature for up to 3 days. If it hardens, you can reheat it for a few minutes in the oven or toaster. I do not recommend freezing this simple recipe, as the texture changes.