If I see a recipe that looks too good to be true I always have to give it a go. 30 minute bread fell under that category. There was no way in my mind, you could make yeasted bread in 30 minutes. Seriously, bread needs to be loved and cared for and left to rise right?
This recipe claimed that you could think ‘hmm I need bread’ and be eating it 30 minutes later. It turns out you actually can.
The first time I made it I didn’t have the water at quite the right temperature so it didn’t rise all that much but it was still pretty good. If you follow the tips you should be able to turn out some rather decent bread in a very short time.
I will admit, it’s not the best bread that I’ve ever baked but when you need bread quickly and eat it nice and fresh it’s delicious. Plus it’s bread. In 30 minutes. I still can’t quite believe it and I’ve made it multiple times now. If you’ve got a little bit of extra time, you might also like to try my easy Turkish Bread.
A few tips to make sure it’s perfect:
- Make sure your water is at the right temperature (approximately 110F) to activate the yeast or the bread won’t rise.
- Cornmeal (or polenta) on the bottom is not essential but I think it makes the bread look more authentic.
- You can bake these whatever shape or size you like just make sure they are all evenly-sized so they take the same time to cook.
- Apparently the ice in the bottom of the oven is the secret to this recipe so don’t forget.
- DO NOT open the oven until the bread has been in there at least 15 minutes or you’ll
- I like this bread best as a toasted sandwich – it’s kind of like a panini and delicious with cheese.
This would make wonderful little dinner rolls for a party. I can imagine them warm from the oven spread with butter. Mmmm. Enjoy!
What about you? Do you make bread? Do you believe me that you can make bread in 30 minutes?
- 2 cups very warm water (110F)
- 1 packet yeast (1 tbsp)
- 2 tbsp sugar
- 1½ tsp salt
- 3-4 cups AP flour (I used bakers flour)
- 1 tbsp polenta (for dusting the oven tray)
- 3-4 cups of icecubes
- Pre-heat the oven to 190C(425F) fan-forced.
- In a bowl, whisk together the water, yeast and sugar then set it aside in a warm place for 10 minutes.
- After the 10 minutes, add the flour about 1 cup at a time until the dough comes together. You might not need all the flour.
- Turn the dough out onto a floured surface and knead it until it becomes elastic and smooth.
- Divide the dough into pieces and shape it however you like.
- Place the loaves on a baking tray lined with baking paper and a sprinkle of polenta.
- You can rest the bread for 20 minutes if you have time otherwise it's baking time. Slash the tops of the loaves with a sharp knife.
- Quickly put the tray in the oven then throw the ice cubes into the bottom and shut the door. DO NOT open the oven for at least 15 minutes. Bake the loaves for 15-18 minutes or until they are golden on top.
- Transfer the baked bread to a wire rack until it's cool enough to eat.