I don’t buy bread anymore! The new perfect recipe for quick bread

This same day bread is dangerously easy to make – and the results are unreal. They bake up with the most incredible crispy crust while staying perfectly soft and fluffy inside. Inspired by traditional Austrian or Bavarian breads, these paired buns rise and bake together, merging slightly at the edges while keeping their pillowy centers.

Ingredients:

* Water – 1 cup (220 ml)
* Fresh yeast – ¾ tsp. (3 g) or dry yeast – ½ tsp. (2 g)
* Bread flour – 2 ½ cups (320 g)
* Salt – 1 tsp. (6 g)

Full printable recipe here 👉 https://food-language.com/recipes/fun-to-make-sharing-bread-rolls/

*My other awesome channels:*
Sweet Bread Recipes 👉 https://www.youtube.com/@sweet-bread-recipes
Cookie Corner 👉 https://www.youtube.com/@The-Cookie-Corner

Tools I Used:

Baking pan I used to bake this bread: https://amzn.to/3N8ZPUi (I used two of them, one turned upside down and used as cover)

Alternative pan:
* https://amzn.to/49UyaOo – either two of these, one turned upside down and used as a cover, or one, but covered with aluminum foil for the first bake.
* https://amzn.to/4gnx6Fb – same as the previous pan.

* https://amzn.to/4qCUXVM – my favorite bread lame

Don’t miss out on this amazing recipe! Watch the video, try it out, and let me know how it turns out in the comments below

*Instructions:*

* Mix water and yeast, then add flour and salt. Mix until just combined – no kneading needed! Cover and let the dough rest for 30 minutes.
* Perform the first set of stretch & folds (4 sides) and my “lift and slap” technique. Cover and rest for another 30 minutes.
* Repeat the stretch & fold and “lift and slap” process once more.
* Let the dough rise until doubled in size (usually about 2 hours).
* Divide dough into 8 equal parts. Quickly shape each into a ball (preshaping) and let rest uncovered for 10 minutes.
* Perform the final shaping on each ball (folding to tighten surface as shown). Place on baking pan, cover, and let rise for 30 minutes (final proof). * Preheat oven to 430°F (220°C).
* Just before baking, dust tops, score them, and add a little water around the bread for steam. Cover with the second pan and bake for 20 minutes.
* Remove the top pan and bake for 10 more minutes, or until golden brown and hollow when tapped.
* Cool completely before enjoying!

Every step of this recipe feels satisfying—from the stretchy, bouncy dough to the hollow sound it makes when it’s perfectly baked. The crust is flaky and golden, the inside soft and pillowy. It smells amazing, sounds even better when it crackles, and tastes like something out of a dream.

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