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

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener with a unique flavor.

vegetable oil

🥗Healthier: applesauce

💰Cheaper: canola oil

Applesauce reduces fat while adding moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative that binds ingredients.

Mix 1 cup of water with ¾ tsp. of fresh yeast or ½ tsp. of dry yeast (optional) and 1 tsp. of sugar.

Add 2 ½ cups of bread flour and 1 tsp. of salt to the mixture.

Mix until there's no more dry flour, just mix, no need to knead.

Cover the dough and let it rest for 30 minutes.

With a wet hand, stretch the 4 sides of the dough and fold them to the center.

Lift the dough and slap it back (this technique is called 'lift and slap').

Cover the dough and let it rest for another 30 minutes.

Repeat the stretch and fold technique, then let it rise for 2 hours or until it doubles in size.

Sprinkle flour on the work surface and fold the dough to make it easier to cut.

Cut the dough into 4 equal parts, noticing the nice bubbles.

Shape each piece into a ball by rubbing against the work surface to seal it.

Flatten each ball slightly, then roll it into a ball and seal it again.

Let the shaped dough balls rest for 10 minutes.

Flatten each ball gently and roll and press down with your fingers.

Place the shaped dough on a tray, seam side down, and cover with a towel to let it rise for 30 minutes.

Lightly sprinkle flour over the breads and smooth it with your hand (this step is optional).

Score the bread with a sharp blade or knife.

Sprinkle a little water around the breads.

Cover with another tray and bake at 450°F (230°C) for 20 minutes.

Remove the top tray and bake for an additional 10 minutes at 390°F (200°C).

Cooking Techniques

Equipment Needed

Spice Level:

Allergens