Baking bread has never been easier. To help home cooks become more confident in the kitchen, one food content creator has shared their fifteen-minute bread loaf recipe.
Known as Let’s Eat UK on social media, the creator has been helping people tackle the simplest of dishes, helping to build their skills. In a TikTok video from earlier this year, Let’s Eat UK revealed their take on a classic bread loaf recipe which only requires a few ingredients. They said: “This is how you make the easiest and most delicious homemade bread, which requires absolutely no kneading and only three ingredients.”
The foundation for any good homemade bread is bread or all purpose flour, yeast and salt. You’ll need to add some water to the mix to get the right dough consistency.
As this recipe requires minimal ingredients, you’ll find you probably already have everything in your store cupboard already. Another benefit to this easy-to-do recipe is that it requires no kneading at all, so you won’t need to give it any elbow grease.
The video has been viewed over a massive 3.3 million times, receiving 127,200 likes and 1,422 comments. One person said: “Mines in the oven – first time making a loaf. Not sure how it’s going to go doesn’t seem and nice and compact as yours.”
Sandra suggested: “I’ve made this, it’s delicious, only thing I did differently, was to brush melted butter for the last 15 minutes of baking, uncovered.”
Emma praised: “I just made this today and I’m shook at how easy it was and how good it tastes.”
Cabbages commented: “OMG! I just made a loaf and it’s gorgeous. Thank you for this recipe.”
So if you’re looking to make an easy homemade bread loaf without all the complexity, this is what you’ll need to do.
Five-minute Bread
Ingredients
- 440g bread flour or all purpose flour
- One tbsp instant or fast action yeast
- One tsp sea salt or Kosher salt
- 330ml very warm water
Method
In a large mixing bowl add in the bread flour, give it a whisk to remove any lumps and then add in the fast action yeast and cooking salt. Give all of those dry ingredients a good whisk to ensure it’s fully incorporated.
Next add in the very warm water. If you have a thermometer you are looking for 45-55℃ or 110℉ – make sure it doesn’t go over 55℃ or 130℉. Mix in the water with the dry ingredients, until there is no visible flour when you’re done mixing
The dough should be a sticky consistency, not too wet and not too dry. Cover the bowl with a tea towel and let prove for around one to two hours
The dough will be ready when it’s doubled in size, has lots of air holes over the top and it’s wobbly like jelly. If your’s doesn’t look like this, just leave it for another 30 minutes and come back and check again.
Preheat your fan oven to 230℃ or 450℉. Remove the dough from the sides of the bowl to make it easier to handle, grab yourself a spoon or a fork and just start pulling it away from the side of the bowl and bringing it into the middle and make sure you also then go under the dough to release it from the base, try getting it into a ball like shape.
Grab yourself a handful of flour and flour your surface well, then remove the dough from the bowl and place on top of the flour. Shape the dough at this point, folding the dough four times from each side.
Using the bowl you mixed your dough in, place it over the top of your shaped dough and let it prove for a further 15 minutes. Place an oven-proof pot into the preheated oven for 15 minutes to heat up.
After 15 minutes your dough should look more full and airy. Next you need some baking paper, then using a dough scraper or a spatula, transfer the dough over to the baking paper.
Now flour the top of the dough and rub that all around, you can gently shape your dough, but ensure you don’t over do it or press out the air and if you want to score, this would be the time to do it.
Remove the heated pot from the oven and then hold the edges of the baking paper carefully transfer your dough into the pot, now place the lid back on and then pop into the oven.
Bake for 30 minutes with the lid on and bake for a final ten minutes or until beautiful golden brown with the lid off.