Infallible bread without rise

There is something magical about making homemade bread, although it can be a bit difficult to get the courage to do it. The world of dough is overwhelming and frightening with the number of recipes in which terms such as sourdough, long fermentation, etc. appear. Fortunately, this is not the case with this recipe for foolproof bread , as I like to call it.

This is an easy bread made with common flour (all-purpose flour) and does not require any special knowledge to make it right. It is a perfect recipe to get started in the world of bread and is totally guaranteed to be successful. It always turns out well and does not need rising , so in just over an hour it is ready to be devoured.

This homemade bread made with all-purpose flour can be served with all kinds of accompaniments. We can slice it and eat it for breakfast, toasted 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.

Ingredients

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

Emile Henry Bread Oven , Revol Caractère Porcelain Plate , Revol No.W Mug , Revol No.W Bowl and Bérard Olive Wood Flour Scoop .

Preparation

1. We put the lukewarm water in a large, deep container (I used the top of my Emile Henry bread oven ) and add the baker's yeast and sugar. If we use fresh yeast, we crumble it with our fingers when adding it; if we use dry yeast, we don't need to do anything. We stir until the sugar and yeast are completely combined.
2. Next, add half of the flour and all of the oil. Stir well, trying to crush any lumps that may form. Cover the bowl with a clean cloth (you can also use the Emile Henry 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 risen slightly. Then add the rest of the flour and salt and stir until everything is incorporated.
4. We transfer the dough to a clean work surface and work it with our hands, that is, knead it, for a couple of minutes.
5. Form the dough into a ball and place it on the Emile Henry bread baking tray lined with greaseproof paper and lightly oiled. Make two cuts on the surface with a sharp knife and, if you want to give the bread a rustic look, 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 from above and below, for 30 minutes. Uncover and cook for a further 15 minutes, so that the surface browns and a crispy crust remains.
8. Once the bread is cooked, remove it from the oven and let it cool on a rack before eating.

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