A new way to bake bread! 3 cups of flour—and the dough is ready in 5 minutes!

Ingredients

• 400–410 ml (about 1 2/3 to 1 3/4 cups) warm water
• 600 g (about 5 cups) wheat flour, sifted
• 1 tablespoon (12 g) sugar
• 1 teaspoon (6 g) salt
• 7 g (1 packet or 2 1/4 teaspoons) dry yeast
• 1–2 tablespoons (15–30 ml) olive oil

Ingredient Notes

• Wheat flour: Sifting the flour before mixing helps create a softer, lighter bread texture.
• Dry yeast: Make sure it is fresh and active for proper rising.
• Warm water: Should be warm to the touch but not hot, to activate the yeast without killing it.
• Olive oil: Adds moisture and flavor; you can vary the amount slightly depending on preference.

Kitchen Tools Needed

• Large mixing bowl
• Sifter or fine sieve
• Measuring cups and spoons or kitchen scale
• Wooden spoon or dough scraper
• Clean kitchen towel or plastic wrap for covering
• Oven with thermometer (if possible)
• Baking tray or bread pan
• Sharp knife or blade for scoring

Step-by-Step Instructions

1. Sift the wheat flour into a large mixing bowl to aerate it for a softer dough.
2. Add warm water, sugar, salt, dry yeast, and olive oil to the flour. Stir until the mixture forms a rough dough.
3. Cover the bowl with a clean towel and let it rise in a warm place for 50 minutes, folding the dough multiple times to develop gluten structure.
4. Shape the dough gently into a ball, cover, and let rest in a warm spot for 30 minutes.
5. Repeat folding the dough, cover again, and let it rest for another 30 minutes. This step improves the dough texture and rise.
6. Roll the dough into a final ball, cover, and rest for 10 minutes to relax the gluten.
7. Dust the dough surface lightly with flour, cover, and let it rise for 30 more minutes.
8. Preheat the oven to 180°C (350°F).
9. Spray the dough lightly with water and make a shallow cut across the top with a sharp knife or blade—this helps control expansion in the oven.
10. Bake the bread for 35 to 40 minutes until golden brown on the outside and fully cooked inside.
11. Remove from the oven and let the bread cool completely on a wire rack before slicing to preserve the crust’s crispness.

Pro Tips

• Folding the dough during rises helps improve air pockets and crumb texture.
• Sifting flour really makes a difference in softness here—don’t skip it.
• Scoring before baking lets steam escape and gives the bread a nice appearance.
• Cool the loaf completely; slicing too early can cause a gummy crumb.