Today on the blog I have a recipe for you for delicious and exceptionally easy to make wheat bread with yeast. I bake most of my breads with sourdough, but sometimes I also use tried and tested quick recipes with yeast so that I can enjoy fresh homemade bread more quickly…
The bread grows beautiful and huge, with a golden and crispy crust, soft and elastic inside… It is enough to knead all the ingredients with a mixer or by hand and put the dough in the fridge for about 10-11 hours. It’s best to do this in the evening so that you can bake fresh bread in the morning, or vice versa, knead the dough in the morning and enjoy the bread in the evening…
I bake my bread in a cast-iron pan, but if you don’t have one, you are welcome to use an ordinary heat-resistant tin with a lid. The mould can be round or oblong, it doesn’t matter. My pot is round and it turns out a wonderful, substantial loaf of bread. I’m sure that this recipe will stay in your home forever, because it’s really easy and delicious. There’s nothing better than the smell of freshly baked bread wafting through the house and the taste of a fresh, soft slice spread with butter… ❤
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Recipe For The Easiest Overnight Bread With Yeast
Ingredients
1 Tasse = 250 ml
600 g type 750 wheat bread flour (+ a little flour for kneading)
1 sachet of dry yeast (7 g)
1 teaspoon of sugar
1 teaspoon of salt
2 tablespoons of oil
500 ml warm water
.
Directions
- Put the flour, yeast, salt and sugar in a bowl. Mix everything thoroughly, then add the oil.
- Now start kneading the dough by gradually adding 500 ml of warm water. Knead the dough for a few minutes, preferably in the bowl of a mixer, using the dough hook. (You can of course also knead the dough by hand or with a normal hand mixer with a dough hook for yeast dough). Towards the end of the kneading process, you can add a little flour so that the dough comes together nicely to form a smooth dough).
- Cover the bowl with cling film and place it in the fridge for 10-11 hours (e.g. overnight).
- In the morning or after the specified time has elapsed, remove the bowl from the fridge and leave the dough to rest in it for 30 minutes. Then take the dough onto a lightly floured work surface, knead it lightly and form a loaf of bread. (It can be a round or oblong shape, depending on the container you have, e.g. a cast-iron pot or a heat-resistant mould).
- Take the pan out of the preheated oven and carefully remove the lid (it will be very hot!). Sprinkle a pinch of flour on the bottom of the pan and carefully place the moulded loaf of bread inside. Cover the pan with the lid, reduce the temperature to 220 degrees Celsius and bake the bread for 30 minutes. After this time, remove the lid and bake for a further 20 minutes.
- Remove the finished loaf of bread from the oven and let it cool completely on a wire rack.
Enjoy!
