Imagine pulling a golden, crusty loaf of bread from your oven that looks and smells like it came straight from a Cuban bakery - without spending hours in the kitchen! This Quick Yeast Bread recipe is your ticket to becoming a home bread-making hero, delivering restaurant-quality results with minimal effort. Whether you're a novice baker or a seasoned pro, this foolproof recipe will have you creating restaurant-worthy bread that'll make your family and friends think you've been secretly training in professional culinary schools.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Cuban
Serves: 1 loaf
Ingredients
- 2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 tablespoon vegetable oil
- 5 cups all-purpose flour
- 2 teaspoons active dry yeast
Instructions
- In a large mixing bowl, combine warm water (around 110°F) with sugar and active dry yeast. Let the mixture sit for 5-7 minutes until it becomes foamy and activated.
- Add vegetable oil and salt to the yeast mixture, stirring gently to combine all ingredients.
- Gradually add flour to the liquid mixture, stirring with a wooden spoon or using a stand mixer with a dough hook attachment. Mix until a soft, slightly sticky dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when pressed.
- Place the kneaded dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for about 1 hour or until doubled in size.
- Punch down the risen dough and shape it into a long, oval loaf on a baking sheet lined with parchment paper.
- Using a sharp knife, make several diagonal slashes across the top of the loaf to allow steam to escape during baking.
- Preheat the oven to 425°F (218°C). For a crispier crust, place a shallow pan of hot water on the bottom rack of the oven.
- Bake the bread for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 30 minutes before slicing.
Tips
- Water Temperature is Crucial: Ensure your water is precisely between 105-110°F. Too hot, and you'll kill the yeast; too cool, and it won't activate properly.
- Kneading Technique Matters: When kneading, use the heel of your hand to push and fold the dough. This develops gluten and creates that perfect, elastic texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A turned-off oven with the light on works perfectly.
- Slash with Confidence: Those diagonal cuts aren't just decorative - they help steam escape and create that signature crispy crust.
- Steam is Your Secret Weapon: The hot water pan trick helps create a crisp, professional-style crust that'll make your bread look bakery-bought.
- Cooling is Key: Resist the temptation to cut into the bread immediately. Letting it cool allows the interior to set and prevents a gummy texture.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 32g
Protein: 4g
Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
