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simple bread recipe with yeast
- Total Time: 180 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
This simple bread recipe combines a beginner-friendly yeast dough with a vibrant sun-dried tomato and rosemary swirl, resulting in a flavorful and hearty loaf for any meal.
Ingredients
- 2.75 cups strong white bread flour, plus extra for dusting
- 2.25 teaspoons active dry yeast
- 1 teaspoon fine sea salt (for dough)
- 1 teaspoon granulated sugar
- 1 cup lukewarm water (around 100-110°F)
- 1 tablespoon olive oil, plus extra for greasing
- 0.5 cup oil-packed sun-dried tomatoes, drained well
- 1 tablespoon olive oil (for swirl)
- 1 teaspoon fresh rosemary leaves, finely chopped
- Pinch fine sea salt (for swirl)
- Small sprig fresh rosemary (for garnish)
Instructions
- Activate Yeast: In a large bowl, combine the lukewarm water, yeast, and sugar. Stir and let sit for 5-10 minutes until a frothy layer forms.
- Mix Dough Ingredients: Add the bread flour and 1 teaspoon of sea salt to the yeast mixture. Stir until a shaggy dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface. Knead for 8-10 minutes until smooth and elastic.
- First Proof: Lightly grease a large bowl with olive oil. Place the dough in the bowl, cover tightly, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Prepare Swirl Paste: While the dough is rising, combine the drained sun-dried tomatoes, 1 tablespoon olive oil, chopped rosemary, and a pinch of salt in a small food processor. Process until a coarse paste forms.
- Shape Loaf: Gently punch down the dough and roll it into a 12 inch x 8 inch rectangle on a lightly floured surface. Spread the swirl paste evenly over the surface, leaving a small border on one long edge. Roll the dough tightly into a log, starting from the opposite long edge, and pinch the seam closed.
- Second Proof: Lightly grease a 9 inch x 5 inch loaf pan. Place the dough log in the pan, seam-side down. Cover loosely and let rise in a warm place for another 45-60 minutes, or until nearly doubled. Preheat oven to 390°F (200°C) during the last 15 minutes of the rise.
- Bake Loaf: Bake in the preheated oven for 30-35 minutes, or until the crust is deeply golden brown and the internal temperature reaches 200°F (93°C) when checked with a thermometer.
- Cool Completely: Remove the baked bread from the pan immediately and transfer to a wire rack to cool completely for at least 1 hour before slicing.
Notes
To ensure yeast activity, use a kitchen thermometer to verify the water temperature (100-110°F). If the loaf begins to brown too quickly during baking, loosely tent it with aluminum foil. For the best texture, ensure the bread cools completely before slicing. Store unused yeast in an airtight container in the freezer.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (about 80 g)
- Calories: 140 calories
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 4 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg