Description
The Reka Bread Recipe is a timeless comfort food that offers a journey into traditional baking. This simple yet satisfying homemade bread fills your kitchen with warmth and an irresistible aroma. Perfect for seasoned bakers and beginners alike, this recipe brings the essence of home to your table.
Ingredients
Scale
- 4 cups all-purpose flour
- 2 teaspoons active dry yeast
- 2 teaspoons salt
- 2 cups warm water (105-115°F)
- 2 tablespoons olive oil (plus extra for greasing)
Instructions
- In a large mixing bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes until it becomes foamy.
- Add the olive oil and salt to the yeast mixture. Gradually add the flour, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it becomes smooth and elastic.
- Grease the mixing bowl with olive oil, place the dough back in the bowl, and cover with a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Preheat your oven to 375°F (190°C). Punch down the dough, shape it into a loaf, and place it on a baking sheet lined with parchment paper. Bake for 30-35 minutes until golden brown.
- Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Notes
- Use a thermometer to ensure your water is between 105-115°F for optimal yeast activity.
- Don’t over-knead the dough; it should be smooth and elastic, but not tough.
- If your kitchen is cold, proof the dough in the oven with the light on or in a warm spot near the stove.
- For a crispier crust, brush the loaf with olive oil before baking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Traditional
Nutrition
- Serving Size: 1 slice
- Calories: 120 Kcal
- Sugar: 0g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
Keywords: reka bread, homemade bread recipe, traditional recipe, comfort food, baking