Making homemade bread has something magical, although daring to do so usually costs a bit. The world of the masses imposes and frightens the number of recipes in which terms such as sourdough, long fermentation, etc. appear. Fortunately, this is not the case with this infallible bread recipe , as I like to call it.

It is an easy bread that is made with common flour (all-purpose) and does not require special knowledge to make it work. It is a perfect recipe to debut in the world of bread and with a total guarantee of success. It always turns out well and does not need to be raised , so in just over an hour it is ready to be eaten.

This homemade bread with common flour admits all kinds of accompaniments. We can slice it and eat it at breakfast time, toasted and with butter and jam, tomato and oil, fresh cheese, fruit, etc. But we can also prepare delicious toasts with it for a light lunch, an appetizer, a snack or a quick dinner.


  • 500 g of common wheat flour, all purpose
  • 325 ml of lukewarm water
  • 5 g dry baker's yeast (or 15 g fresh)
  • 10g of sugar
  • 3 tablespoons of extra virgin olive oil
  • 10g of salt
  • 3 sprigs of fresh rosemary

Emile Henry Bread Oven , Caractère de Revol Porcelain Plate , Revol No.W Cup , Revol No.W Bowl and Bérard Olive Wood Flour Spoon .


  1. Introduce the warm water in a wide and deep container (I have used the vault of my oven for Emile Henry bread ) and add the baker's yeast and sugar. If we use fresh yeast, we crumble it with our fingers when adding it, in case of using dry yeast it is not necessary to do anything. We remove until the sugar and yeast are fully integrated.
  2. Then add half the flour and all the oil. Stir well, trying to crush any lumps that may form. We cover the container with a clean cloth (we can also use Emile Henry's oven tray as a lid) and let it rest for 20 minutes at room temperature.
  3. After this time the dough will have bubbles on the surface and will have grown slightly. Then we add the rest of the flour, the salt and stir until we integrate everything we can.
  4. We transfer the dough to a clean work surface and work it with our hands, that is, we knead, for a couple of minutes.
  5. Shape the dough into a ball and place it on the Emile Henry baking tray covered with parchment paper greased with a little oil. We make two cuts on the surface with a sharp knife and, if we want to give the bread a rustic air, we sprinkle it with flour.
  6. We wash the vault, dry it well and cover the dough with it.
  7. Place in the lower part of the oven, preheated to 200 ºC with heat above and below, for 30 minutes. Uncover and cook for another 15 minutes, so that the surface is browned and a crispy crust remains.
  8. Once the bread is cooked, remove it from the oven and let it cool on a wire rack before eating.

Emile Henry Bread Oven , Caractère de Revol Porcelain Plate , Revol Cup No.W , Revol Bowl No.W and Pallarès Knife .

Author of the recipe: Carmen de Tia Alia



Yo lo meto sin dejar reposar nada previamente,en el horno frío. 250 grados 45 minutos . Sale perfecto .Con recipiente de pyrex sin problema. Imprescindible que esté tapado .

Teresa said:

Y el romero? No veo que luego se incorpore en la receta

Camila said:


Anna said:

No veo en qué momento incorporas las ramas de romero…

Anna said:

Lo voy a hacer en una cacerola de pirex con tapa, ya os diré cómo ha ido el asunto

Karina said:

En mi caso no tengo el horno como lo podría hacer 😓

María José said:

Y si no tenemos el horno de Emile Henry o similar, ¿cómo adaptamos la receta?¿Hay que poner un vaso con agua en el horno?

Anna said:

Como ya está refrescando, volvemos a encender el horno y haremos PAN.

Anna said:

Como ya está refrescando, volvemos a encender el horno y haremos PAN.

Leave a comment