The madness for him homemade bread The fact that it exhausted the reserves of yeast and promoters throughout the country -and half the world- already seems far away, but it does not hurt to recover this type of express recipes that so well solve a culinary emergency at home. Obviously not bread-bread really if we understand as such the one made with those bugs that ferment the dough, but you can’t ask for more from such an easy recipe and with fewer ingredients.
We just need sponge cake flour and milk or vegetable alternative, being able to add other ingredients that we want (such as a sweeter point, spices, seeds, nuts, herbs …). The sponge cake is the equivalent of the Anglo-Saxon self raising flour, with salt and yeast incorporated, very popular especially in British lands, which we already explained how to prepare in a home version here in more detail.
The result is a bread reminiscent of the soda type, with a fluffy soft crumb and a more toasted and somewhat crunchy crust, which when baked in a rectangular mold is perfect for cutting into slices and freezing them individually. Let no one expect the same taste or texture as authentic sliced bread, but it is ideal for toasting with butter and jam, make savory toasts or turn into sandwiches with any filling.
Preheat the oven to 180ºC without air and grease or line a rectangular mold about 18-20 cm on a side with parchment paper. If it is larger, the bread will not grow so much and it will be necessary to watch the baking because it would affect the times.
Sift the biscuit flour into a container (with yeast incorporated), form a small hole in the center and pour milk or drink alternative. Depending on the type of liquid we will get a more or less golden bread, even slightly caramelized. Seeds, chopped nuts or fresh herbs can be added.
Mix with a few rods gently until you have a homogeneous mass, no dry lumps. You do not have to mix too much to avoid developing gluten excessively, which would affect the texture. Pour into the mold, leveling the surface with the back of a large spoon.
Bake for about 35-40 minutes; if we want a less golden crust, cover with aluminum foil once it has picked up some color. Wait a few minutes out of the oven before unmolding and let cool completely on a rack.
With what to accompany the two-ingredient bread
As we have already mentioned, this “fake” bread works well both with sweet sides, such as butter and jam, compote or honey, as well as with salty ones, for example with cheese, avocado or smoked salmon. If the texture or flavor is too strange to you – we repeat, it is not real bread-, try toasting or grilling it. It loses quality over the days, so we recommend cutting into slices, once completely cold, and freezing them individually, if they are not consumed within 24 hours.
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