The fluffiest bread

I have made this bread recipe at home dozens of times, especially when I need two loaves at once. It's nothing complicated and doesn't require special techniques or rare ingredients. Just flour, water, yeast, a bit of oil, salt, and sugar. From one kilogram of flour, you get two large loaves with a crispy crust and a very airy crumb, just the way I like homemade bread to be. It comes together fairly quickly, but you need to keep in mind the rising times.

Quick Info

Total time: about 2.5 hours
Preparation time: 25-30 minutes
Baking time: 45-55 minutes
Servings: 2 large loaves
Difficulty: easy
Recipe type: homemade bread

Ingredients

1 kg white flour
30 g fresh yeast
600 ml lukewarm water
1 teaspoon salt
1 teaspoon sugar
60 ml unrefined sunflower oil

Instructions

1. Start with the flour. Place the entire kilogram in a large bowl. Set aside one cup of flour; you will use it later for kneading and shaping.

2. Make a well in the center of the remaining flour in the bowl. Add the fresh yeast, sugar, and 300 ml of the lukewarm water. Crumble the yeast with your fingers directly into the water until it completely dissolves. Gently mix. Cover the bowl and let it sit for 15-20 minutes until the mixture starts to rise and bubble.

3. Once the mixture has risen, add the remaining 300 ml of lukewarm water to the mix. Begin kneading by pulling the flour from the edges toward the center until all the flour is incorporated and you have a wet but smooth dough. Don’t rush this step; take about 3-4 minutes.

4. When you have a cohesive dough, pour in the sunflower oil and add the salt. Continue kneading for 5-10 minutes. Gradually add half of the cup of flour you set aside earlier. Knead well until the dough pulls away from the sides of the bowl and becomes more pliable, not sticky.

5. Cover the bowl with a clean towel. Let the dough rise for 1 to 1.5 hours in a draft-free place until it doubles in volume.

6. Sprinkle the remaining flour on the work surface. Turn the dough out and divide it into two equal pieces. Shape them into elongated or round loaves, according to your preference.

7. Line two baking trays with parchment paper. Transfer the loaves to the trays. With a sharp knife, make 2-3 slashes on top. Cover them with a clean towel and let them rise for another 10 minutes.

8. Meanwhile, preheat the oven to 190°C (375°F), top and bottom heat. Place a heatproof dish with water at the bottom of the oven – the steam will help create a crispy crust and prevent drying.

9. Place the trays with the bread on the middle rack. Bake for 45-55 minutes. Towards the end, the crust will turn golden. For safety, you can remove one loaf and tap the bottom lightly – if it sounds hollow, it's done.

Why I Make This Recipe Often

It's easy to prepare in large quantities and doesn't require much attention. The bread stays fluffy until the next day and is easy to adapt. Plus, it can be made for special occasions, not just for everyday meals.

Tips and Variations

Tips

- Use lukewarm water, not hot, so you don't kill the yeast.
- Kneading longer helps achieve a fluffy crumb, but it doesn't have to be perfect.
- If you want an even crunchier crust, you can spray the bread with water before baking.

Substitutions

- You can use dry yeast, but reduce the amount to about 10 g.
- The oil can be replaced with another neutral vegetable oil.

Variations

- If you want a different look, you can sprinkle sesame seeds or other seeds before baking.
- For added fiber, you can use up to 200 g of whole wheat flour, but no more, or the crumb won't be as fluffy.

Serving Ideas

It pairs well with any meal. Great for sandwiches or as a side bread with soup, saucy dishes, or cold snacks.

Frequently Asked Questions

1. Can I use only dry yeast?
Yes, but use about 10 g and mix it directly with the flour without special hydration.

2. What should I do if I don't have parchment paper?
You can grease the tray with oil or dust it with flour to prevent the bread from sticking.

3. How long does fresh bread last?
If kept wrapped in a clean towel, it stays good for 2 days at room temperature.

4. Can I freeze the bread?
Yes, slice it after it has completely cooled, then place it in airtight bags in the freezer.

5. What should I do if the dough is too soft?
Gradually add flour from the reserved amount, but don't overdo it. The dough should be slightly sticky but manageable.

Nutritional Values

Approximately, one slice (about 60 g) has around 140 kcal: carbohydrates 28 g, protein 4 g, fat 2 g. These are approximate figures and may vary slightly depending on the type of flour and oil used. A large whole loaf amounts to about 1700 kcal.

Storage and Reheating

After cooling, keep the bread wrapped in a clean towel or in a paper bag. It stays good for 1-2 days at room temperature. If you want to keep it longer, freezing is best. To reheat, place slices directly in a toaster or in the oven for a few minutes until slightly softened.