I don't buy bread anymore! The new perfect recipe for quick bread

Ever dreamt of baking the perfect bread at home? Your dream is about to come true! In this video, I share my easy bread recipe that’s so perfect, I’ve stopped buying bread! 🍞
Once you give this a try, you’ll forget about store-bought bread. Let’s start baking together!
Ingredients:
For the Starter:
• Water: ¾ cup (200 ml)
• Fresh yeast: ¼ teaspoon (1 g) (or dry yeast: ¼ teaspoon (1 g))
• Bread flour: 1 ½ cups (200 g)
For the Dough:
• Water: ⅓ cup + 2 tbsp (100 ml)
• Fresh yeast: ½ tsp. (2 g) (or dry yeast: ¼ tsp. (1 g))
• Bread flour: 1 ½ cups (200 g)
• Salt: 1 ½ tsp.
This recipe doesn’t require any kneading, just mixing! I use a unique method I call “lift and slap”, together with "stretch and fold", to help the dough rise nicely.
We’ll start by creating a ‘poolish’ starter and let it ferment for 12-16 hours. Then, we’ll mix in the rest of the ingredients and let the dough rise. After a few rounds of stretching, folding, and rising, we’ll shape the loaf and bake it to perfection at 440°F (225°C).
The result? A loaf of bread that sings! It’s beautifully fermented, full of life and bubbles, and perfect with butter. But don’t just take my word for it - try it out for yourself!
I would love to hear from you. Please say Hi in the comments below and let me know what country you’re watching from. If you enjoyed this video and found it helpful, please give it a thumbs up and subscribe to the channel for more delicious recipes. Happy baking!

[@Food-Language]

Ever dreamt of baking the perfect bread at home? Your dream is about to come true! In this video, I share my easy bread recipe that’s so perfect, I’ve stopped buying bread! 🍞

[@polinakehayova2883]

What is the diameter of the container you used to bake the bread? I want to make sure I find something suitable. Thank you!

[@Food-Language]

Hi Polina, I just measured it, it's 17cm (6.7") at the bottom and 20cm (7.9") at the top. It's a panettone pan that I had lying around.

[@polinakehayova2883]

@@Food-Language thank you!

[@scharlamallory9545]

Hello from Kentucky, USA. I love your channel. Thanks for sharing your recipes.

[@Food-Language]

Thank you Scharla, it's a pleasure ♥

[@aliciacorelli2908]

The bread looks great

[@piklohas]

Your bread looks incredibly tempting and irresistible! The golden-brown crust, the perfectly soft and airy interior, and the delightful aroma make it an absolute masterpiece. I can almost taste the rich flavors and feel the satisfying texture just by looking at it. 😍😍😍😍😍

[@ahtaeva]

Hello Food Language! So wonderful Bread! wow! Looks so yummy and healthy! Great performance! Thanks for sharing! My BigT +7! Good luck!

[@jenniferk8710]

I made this today and it came out perfect. I had never heard of poolish before so thank you for teaching me something new!

[@Food-Language]

Wonderful! I'm glad I could introduce you to something new with the poolish. This and biga are my favorite starters, they make bread so much better! Thanks for watching and stay tuned for more ♥

[@Eleuntropolis]

Hi, very nice recipe. I will try it..... Thanks.

[@AbhisKhanaKhazana]

Thank you dear the recipe.. it is amazing and full of love

[@mojganfarsi7909]

Look at that the outer layer the nice crispy sound and the inner texture 👏👏👏👏👏👏👏👏👏👏 WOW Thank you sooooooooo much 🙏🌹🙏🌹🙏🌹🙏🌹🙏🌹🙏🌹🙏🌹

[@sairapeerbux4554]

Wowwww absolute divine... Well done ❤

[@Food-Language]

Thanks Saira ♥

[@thewexxan361]

Thank you 🙏 so much for sharing your recipe ❤

[@cuisinekitchenr]

WoW so perfect 😍

[@BreadwithMona]

Perfect🌹

[@Red-balloon7]

I’m from Canada. I’m baby KZbinr like a stared month ago .Your videos very helpful.Thanks ❤❤❤❤❤

[@fasttastyrecipes]

Wow! It looks delicious 😋

[@NayabsKitchen]

Great sharing well prepared

[@mengahornnemisi4099]

Thanks!!!👍

[@sullagod]

Will give this a try!

[@Food-Language]

Let me know how it goes ♥

[@sitmengchue4077]

Could we add raisins and walnuts without interfering with the recipe? Thank you. I am gearing up to bake a beautiful bread like that. Thank you.

[@Food-Language]

This is a great way to add new flavors and textures to your bread! You can absolutely do this, just don't overdo it. Adding too many can weigh down the dough. Start experimenting with small amounts, then slowly increase to see how it goes. As for "when", I would add them before the first stretching and folding session. That way, each time you stretch&fold the dough, the raisins and nuts will mix evenly without changing the structure. Please let me know how it goes, I might borrow your idea for myself! ♥

[@denisecloete891]

Hi

[@Food-Language]

Hi!