I have spent a wonderful week in Majorca (Spain) with my family. The sun, the beach, the healthy organic food, the smile of my little nephew… a perfect summer time with my loved ones!
We even had a family cooking time making bread with the children. It was really fun to see my little nephew (2 years old) and my little cousin (8 years old) playing with the flour. As you can imagine there was flour everywhere! But it was so much fun!
The country white bread recipe that I am sharing with you today is a very simple family recipe. My grandma used to bake this bread and my aunts keep on with the tradition. One of my aunts still bakes it in a wood-fired stone oven, the good old way, and it is so yummy!
This delicious homemade country bread is tender inside and crusty outside.
A perfect bread for “tapas”, such as: Spanish style toast with tomato (Pan con tomate); Scrambled eggs, potatoes & Piquillo peppers on toast; Spanish omelette pintxo, … or to simply enjoy it toasted and with a few drops of extra virgin olive oil on top, as a healthy and tasty Mediterranean breakfast!
If you try this simple bread recipe, please let me know, leave a comment and rate it. I would love to know what you come up with. Enjoy!
- 500g (4 cups) organic plain flour
- 400ml (1 ¾ cups) warm water
- 2 teaspoons yeast powder
- 1 teaspoon sea salt
- In a big bowl combine the flour, the salt and the yeast powder. Make a well in the middle and pour into it the warm water. With a silicon spatula bring the flour in from the sides and mix it well with the liquid. Keep mixing until it all starts to come together, and then remove the dough from the bowl and place it in a clean flour-dusted surface. Keep on mixing with your clean hands and knead it until you have a smooth, not sticky, dough. The consistency of the dough may vary depending on the flour you use, if the dough was a bit runny, you can add a bit of extra flour until you get a not sticky dough.
- Cover the dough with a cloth and place in a warm place of the house for 15 minutes or until the dough has doubled its volume.
- Divide the dough in 2, shape each into a ball with your hands. Cover a large baking dish with nonstick baking paper. Place the 2 dough balls over it and cover them with a cloth for 5 more minutes.
- Preheat the oven to 200 degrees C (400 degrees F).
- With the help of a sharp knife make a few cuts across the bread in one direction and then cut again at right angles.
- Bake in the middle of the oven for 25-30 minutes or until browned.
The preparation time of 25 minutes involves only 5 minutes hands on work, the other 20 minutes are for the rise
This has been my go to bread during lockdown, really easy bread to make. I like that is it basic simple ingredients, no sugar is a bonus too. I use this as a base and created new breads, cheese and jalapenos, smoked bacon and gruyere, chive and cheddar, basil and sundried tomatoes etc. It’s a fantastic starting point for learning to bake bread. Thanks so much for sharing.
Hi Stíofán, I’m glad you like it 🙂 Enjoy and happy healthy cooking!
Hi! Thanks for this very simple recipe! It really feels nostalgic, I can picture my great grandmothers making bread this way. My measurements came out perfect. Although I did need to give it more resting time. That was ok. And a bit longer in the oven as I think mine runs cooler. They came out really nice.
One question
Can I make this into one large loaf? Or put in a loaf baking dish?
Thanks
Hi Tara, you’re welcome! I’m happy to know the bread came out nice 🙂 Sure, you could make it into a loaf in a loaf baking dish although I have to admit I have never done it before. Happy healthy cooking and best wishes for 2019!
By “plain flour”, do you mean All Purpose? And what kind of yeast?
Hi Coco, yes, plain flour is the same as all purpose flour. As per the yeast I use active dried yeast. I hope you enjoy this bread 🙂 Have a nice day!
Are you sure the measurements of water and flour are correct for this recipe for the Spanish Country white bread?…The dough is very runny at these measurements and the amount of flour : water (2cups flour:1 cup H2O) in the recipe is much less than most other bread recipes I have made (3:1). Suggestions??
Hi C.J., thanks for your feedback. It may vary a bit depending on the kind of flour we use, but it is true that when I place it in the flour dusted surface I tend to add some extra flour, while keeping on mixing, until I reach a non-sticky dough. I will update the recipe to explain this.