Today we’re going to make this tasty and warm quick bread, a simple and easy recipe. Take paper and pen to write down all the ingredients and follow the preparation method.
How to make Quick bread
With simple ingredients and an easy method, you can have delicious, warm bread in no time at all. Remembering that we will start by listing all the ingredients, so start by separating all the ingredients and then the complete preparation method.
Ingredients:
- 7 grams of dry yeast (about 2 ¼ teaspoons)
- 50 ml of milk (about 3 ½ tablespoons)
- 250 ml of warm water (about 1 cup + 2 tablespoons)
- 6 grams of sugar (about 1 ½ teaspoons)
- 350 grams of all-purpose flour (about 2 ¾ cups)
- 1 teaspoon of salt
- 15 grams of butter, at room temperature (about 1 tablespoon)
Directions:
Activating the yeast:
First, using a large bowl, mix the lukewarm water, sugar and dry yeast until completely dissolved. Now add the milk and stir to incorporate well.
Preparing the dough:
Next, sift the wheat flour and gradually add it to the liquid mixture, along with the salt, stirring with a spatula until all the ingredients are integrated.
Then add the softened butter and knead with your hands until a homogeneous, slightly sticky dough forms. If necessary, adjust the consistency with a little more flour.
Knead and rest: Transfer the dough to a floured surface and knead for about 3 to 4 minutes, until smooth and elastic. Using a tea towel, cover the dough and let it rest in a warm place for about an hour, or until it has doubled in size.
Forming and second rest:
After this, divide the dough into four equal parts and form into balls. Now grease the loaf tins with butter and place the dough balls in them.
Then cover again and leave to rest for another 20 minutes in a warm place.
Baking:
Finally, preheat the oven to 374 °F (190 °C). Place a bowl of water in the bottom of the oven to create steam, which will help make the bread fluffier.
Bake the loaves for approximately 25 to 30 minutes, or until they are golden brown and completely baked through.
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