Quick bread in a bag. Recipe

Desserts

Although I really like breads with a long fermentation, respecting the rising times and made more calmly, I must admit that this quick bread in a roasting bag that I bring you today, has got me out of some trouble those days in which for any circumstance you do not have fresh bread.

This is such a simple bread that anyone can make it even if they don't have the slightest notions of bakery. Resulting in a tender bun, but with a crunchy crust perfect to taste with some cold cuts, paté or cheese.

I used to have the problem that for this type of bread they asked for a container with a Pyrex-type glass lid that I never had, but thus prepared in a roasting bag, anyone can have them on hand, without spending on another peanut or money, or space.

Ingredients for a half kilo bun

  • 500 g of bakery flour, 1 sachet of baker's yeast, 2 teaspoons of salt, 1 teaspoon of sugar, 30 g of olive oil, 250 g of water

How to make quick bread in a broiler bag

We will start by mixing the slightly warm water with the baking powder and sugar. We remove. We add the flour, the salt, the oil and we are forming a dough. Knead with the hook accessory for 10 minutes or by hand for 20 minutes, until you get an elastic dough that does not stick.

We roll by dragging the dough with our hands, so that it forms a ball. We make some cuts with a blade on the smooth part leaving the closure down, or, as I have done, leaving the closure of the dough up.

Lightly grease the roasting bag with oil and place the floured bread roll on the surface, closing the bag with the metal closure. We place the bag on top of a baking sheet and put in the oven without preheating for 1 hour at 220 degrees.

Processing time | 1 hour and a half
Difficulty | Easy

Tasting

This quick bread in a bag is ideal to accompany sausages or cheeses on those days when, due to circumstances, we do not have bread and we want a crisp and fresh bread, but without messing around in the kitchen. If you have any leftovers, store it in a cotton cloth bag to keep it as tender as possible until the next day.

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