Homemade bread doesn’t have to be a three-hour ceremony to be good. For everyday use, I prefer a simple, reliable dough that smells of warm flour and comes out of the oven with a golden crust, rather than a pretentious recipe that takes up the whole afternoon. Here, we’re aiming for easy, quick breads that are flexible enough to go with soup, curry, salad, or breakfast.
Ingredients :
- Flour — It gives the bread structure, so avoid packing it into the measuring cup or you’ll get a heavy crumb. Regular wheat flour works well; for more flavor, replace a quarter with whole wheat, but keep the rest white to avoid drying out the dough.
- Baking powder or baker’s yeast — Baking powder yields a quick bread, more like a savory cake or soda bread, with a tender and direct crumb. Baker’s yeast requires some rest but brings a more elastic texture and that sweet smell of risen dough; always check it foams in warm liquid if you’re unsure.
- Liquid — Milk, water, buttermilk, or sparkling water hydrate the flour and determine the tenderness of the crumb. Milk gives a softer crumb, water a more neutral result, and buttermilk adds a pleasant slight acidity; if you don’t have it, mix milk with a little lemon juice and let it sit a few minutes.
- Fat — Butter or oil make the bread softer and slow down drying. Butter brings a nutty aroma when heated, while a neutral oil stays discreet; don’t add too much or the crumb becomes heavy and slightly greasy on the palate.
