I saw this recipe for 5-minute bread and was skeptical. I thought, ‘5-minute bread? Is that even possible?’ I mean, it would be wonderful if it were true, right? So, I gave it a try. And, while you don’t just mix up the ingredients and shove it in the oven in 5 minutes (because of the rising time) the hands on time is maybe 10 minutes tops. So, it IS pretty quick all things considered. Maybe the recipe should be renamed, ’10-minute bread with 2 hours rising time’? Totally sexy.
All nitpicking about the title aside, this recipe is fabulous. It is very easy and produces incredibly delicious, moist, melt-in-your-mouth bread. It is my new go-to bread recipe. So, if you’ve got 10 minutes, give it a try!
- 1 ⅓ cups warm water, 100-110˚F
- 1 packet or 2 ¼ tsp granulated yeast
- 1 Tbs. sugar
- 1 tsp. salt
- 2 Tbs. extra virgin olive oil
- 1 Tbs. finely chopped fresh finely chopped herbs (optional)
- 1 cup whole wheat flour
- 2⅔ cups all-purpose flour
- 1. Add warm water to a large bowl. Stir in yeast and sugar and let sit for 4-5 minutes till mixture begins to bubble a bit and get foamy.
- 2. Add remaining ingredients and stir with a sturdy wooden spoon until all flour is incorporated. This should only take a minute or two. Cover bowl loosely with plastic wrap or a kitchen towel and allow to rest at room temperature until dough rises and collapses (or flattens on top), anywhere from 45 minutes to an hour — or longer if your kitchen is cooler, like mine!
- 3. While the dough is rising, take a 3-4-quart pot and place on top of a piece of parchment paper. Trace a circle, slightly bigger than the bottom of the pot. Cut out circle and set aside. Sprinkle the bottom of the pan evenly with 2 teaspoons of flour. Fit the parchment circle into the bottom of the pan and sprinkle another teaspoon of flour over the paper. This will keep your bread from sticking to the pan and parchment paper.
- 4. After the dough has risen, place a handful of flour on a dinner plate and place dough on the flour. Flip several times to thoroughly coat dough with flour. Shape into a smooth, flat ball. Dust with more flour from the plate as needed to prevent stickiness, but don’t incorporate a lot of extra flour into the dough.
- 5. Preheat oven to 400˚F. Transfer the ball of dough to the prepared pot and cover with lid. Let it rest for 30-40 minutes or until doubled in size.
- 6. Remove cover and sprinkle top of dough lightly with flour. With a sharp knife make parallel cuts, 1½ inches apart across the top of the loaf. Place pot in oven with cover on. Bake for 30 minutes, then remove cover and continue baking another 15-25 minutes, or until bread is golden brown.
- 7. Allow to cool on a cooling rack, uncovered for 15 minutes. Remove bread by inverting onto a cooling rack and cool, right side up.