the Breville Test Kitchen

Quick Bread

Name: Quick Bread
Cook time: 1200 s
Total time: 7800 s
Yield: Makes 1 loaf
Ingredients: 2 tsp active dried yeast; 1 tbsp caster sugar; 2 tbsp olive oil; 1 tsp salt; 1½ cups (360 ml) water; 4 cups (600 g) bread flour; 1 tbsp dried milk powder

The Bakery Chef™ does some nifty kneading, then it’s a warm spot for a bit of a proof. A simple shape and off to the oven it goes. Crunchy golden crust, soft warm interior and free from any nasties. Plus that smell…it’s pure therapy for the soul.

The Bakery Chef™ Hub

Shop

2 hrs 10 mins total time

20 mins active time

Easy

Makes 1 loaf

Ingredients

Measurements:

2 tsp active dried yeast
1 tbsp caster sugar
2 tbsp olive oil
1 tsp salt
1½ cups (360 ml) water
4 cups (600 g) bread flour
1 tbsp dried milk powder

Instructions

1
Place the yeast, sugar, oil, salt and water in a large bowl and stir well to mix.
2
Assemble the mixer using the glass mixing bowl and dough hook. Add the flour and milk powder to the bowl. Turn the mixer to FOLDING/ KNEADING setting. Add the yeast mixture and knead for 5 minutes, or until smooth and stretchy.
3
Place the dough in a lightly oiled bowl. Cover and rest in a warm place for 40 minutes, or until the dough has doubled in size.
4
Turn the dough onto a floured benchtop and knead until smooth. Shape into a tight ball. Place the dough on a lightly oiled baking tray. Cover with a clean tea towel and rest in a warm place for 30 minutes, or until doubled in size.
5
Preheat the oven to 200°C.
6
Once the dough has doubled in size, cut two shallow slits in the top of the dough with a sharp knife.
7
Bake for 30-35 minutes, or until golden brown and sounding hollow when tapped on the top.
8
Serve the bread warm or at room temperature.