If I see a recipe that looks too good to be true I always have to give it a go. 30 minute bread fell under that category. There was no way in my mind, you could make yeasted bread in 30 minutes. That’s 30 minutes from start to eating! My bread didn’t rise up quite as nicely as the bread in the original recipe but I have since discovered the perfect temperature that the water must be at to activate the yeast (approximately 110F). Despite not rising, this bread was delicious and definitely something I’ll be making again. It would be lovely as little bread rolls but I liked my individual sized pockets.
All it takes is flour, water, salt, sugar and yeast.
Whisk the water and yeast together with the sugar. Place the bowl in a warm spot for 10 minutes to give the yeast a chance to come to life.
After it has rested, add the flour and salt one cup at a time and stir it through gently until the dough comes together. You might not need all the flour.
Turn the dough out onto a floured surface and knead it until elastic.
I don’t know why but I love corn meal (polenta) on the bottom of my bread. It makes it seem more authentic but obviously it’s not essential.
Divide the dough into as many pieces as you like and shape it as you please. It’s best to make them all the same size for even baking.
Slash the tops of your loaves. For 30 minute bread it’s straight to the oven but if you have time you can leave them to rest for 20 minutes.
Apparently the secret to getting a crust on the bread. Fill a bowl with 3 to 4 cups of ice. Put the tray of bread in the oven then quickly throw the ice into the bottom of the oven and quickly shut the door. Bake the bread in a pre-heated 190C oven for 15 to 18 minutes. DO NOT open the oven until they have been in there for at least 15 minutes.
Mine probably could have done with a few more minutes to brown up a bit more but I was in a hurry (hence the 30 minute bread!).
Transfer the baked bread to a wire rack to cool or eat them fresh from the oven. A side note – it’s not the best bread I’ve ever had but it’s easy and quick to make and very tasty. Enjoy!
Quick & Crusty French Baguettes from The family kitchen
- 2 cups very warm water (110F)
- 1 packet yeast (1 tbsp)
- 2 tbsp sugar
- 1 1/2 tsp salt
- 3-4 cups flour (I used bakers flour)
- 1 tbsp polenta (for dusting the oven tray)
- 3-4 cups of icecubes
Pre-heat the oven to 190C fan-forced.
In a bowl, whisk together the water, yeast and sugar then set it aside in a warm place for 10 minutes.
After the 10 minutes, add the flour about 1 cup at a time until the dough comes together. You might not need all the flour.
Turn the dough out onto a floured surface and knead it until it becomes elastic and smooth.
Divide the dough into pieces and shape it however you like.
Place the loaves on a baking tray lined with baking paper and a sprinkle of polenta.
You can rest the bread for 20 minutes if you have time otherwise it’s baking time. Slash the tops of the loaves with a sharp knife.
Quickly put the tray in the oven then throw the ice cubes into the bottom and shut the door. DO NOT open the oven for at least 15 minutes. Bake the loaves for 15-18 minutes or until they are golden on top.
Transfer the baked bread to a wire rack until it’s cool enough to eat.