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Salt bread

Salt bread
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A simple and foolproof salt bread recipe that yields a soft interior with a crisp, golden crust. Made with basic pantry staples like flour, yeast, salt, sugar, and olive oil, this versatile bread can be customized with herbs, garlic, or seeds to suit your taste. Perfect for any meal, it fills your kitchen with a delightful fresh-baked aroma and impresses guests with its comforting flavor and texture.

Ingredients

Scale

Main Ingredients

  • 3 ½ cups (440g) all-purpose flour
  • 2 ¼ tsp (1 packet) active dry yeast
  • 1 ¼ cups (300ml) warm water (around 110°F / 43°C)
  • 2 tsp salt
  • 1 tsp sugar
  • 2 tbsp olive oil

Instructions

  1. Prepare the Yeast Mixture: Dissolve the active dry yeast and sugar in warm water—about 110°F or just warm to the touch. Let it sit for 5 to 10 minutes until frothy and bubbly, indicating the yeast is active.
  2. Mix the Dough: In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the yeast mixture along with olive oil. Stir together until a shaggy dough forms.
  3. Knead the Dough: Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic, which helps build gluten for structure.
  4. First Rise: Place the dough in a lightly oiled bowl, cover tightly with a clean towel or plastic wrap, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until it doubles in size.
  5. Shape the Loaf: Gently punch down the risen dough to release gas. Shape into a round or oval loaf and place on a parchment-lined baking sheet or loaf pan.
  6. Second Rise: Cover the shaped dough and let rise again for 30 to 45 minutes until puffy but not doubled.
  7. Bake to Perfection: Preheat oven to 425°F (220°C). Score the top with shallow slashes using a sharp knife to guide expansion. Bake for 25 to 30 minutes until golden brown and hollow sounding when tapped.
  8. Cool Completely: Remove from oven and cool on a wire rack for at least 30 minutes to allow the crumb to set before slicing.

Notes

  • Use warm water (not hot) to avoid killing the yeast.
  • Knead dough until elastic and smooth for best texture.
  • Let dough rise in a warm, draft-free environment.
  • Score the loaf before baking to control cracking and shape.
  • Allow bread to cool fully before slicing to prevent gummy texture.

Nutrition

Keywords: salt bread, homemade bread, soft bread, crusty bread, easy bread recipe, baking, yeast bread

Find it online: https://gourmetglazing.com/salt-bread/