Simple Yeast Bread with Water and a Little Oil
A basic loaf made with 500 g flour, dry yeast, warm water and a little oil.
This source offers a direct everyday bread formula: 500 grams of flour, 300 ml warm water and seven grams dry yeast. Start the yeast with sugar in part of the water so you can see it wake up, then combine it with flour, salt, oil and the remaining water. Knead until the dough becomes smooth and flexible, and let it double before shaping a loaf. The source names a one-hour first rise and a 200°C bake of about thirty to thirty-five minutes, but does not describe a second rise. Add a short proof after shaping so the loaf has room to expand evenly. When it is browned, tap the bottom for a hollow sound and cool before slicing.
Recipe card
Simple Yeast Bread with Water and a Little Oil
Equipment: Mixing bowl, loaf tin or baking tray, cooling rack
Ingredients
Instructions
Activate
Mix yeast and sugar into 100 ml of the measured warm water and wait about 10 minutes until foamy.
Mix and knead
Combine flour, salt, oil, yeast mixture and remaining water; knead 8–10 minutes until smooth.
Rise
Cover and leave about 1 hour until doubled.
Shape and proof
Shape one loaf, put on a lined tray or in a loaf tin, and rest 20–30 minutes until puffy.
Bake and cool
Bake at 200°C for 30–35 minutes until brown and hollow-sounding underneath; cool on a rack.
How to tell when it is ready
Crust golden and base sounds hollow; crumb no longer wet.
Tips
- Keep water warm, not hot.
- Knead until smooth.
- Wait until doubled.
- Cool before slicing.
Troubleshooting
- If dough does not rise, check yeast date and water temperature.
- If loaf is doughy in center, continue baking before cooling.
Substitutions
- Use bread flour in place of all-purpose flour.
- Use another neutral vegetable oil in the same amount.
Variations
- Shape as small rolls, checking doneness sooner.
- Use some bread flour for extra chew.
Serving suggestions
- Toast with butter.
- Serve with soup.
- Make sandwiches.
- Top with jam.
Make ahead
Measure ingredients ahead; mix and cook or bake according to the method on serving day.
Storage
Store wrapped at room temperature up to 2 days or freeze slices.
Food safety
Bake through and cool before wrapping to avoid trapped moisture.
Frequently asked questions
Do I need a second rise?
Yes. A short proof after shaping improves the loaf even though the original omitted that step.
How should I store simple homemade yeast bread?
Store wrapped at room temperature up to 2 days or freeze slices.
Let the fresh loaf cool enough for a clean slice.
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