30-minute Bread

L'Antro dell'Alchimista
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30-minute Bread


The title of this bread recipe refers to how long the yeast dough needs to rest before rolling out and shaping; the entire recipe will take you about three times that to complete, which is still relatively short in the realm of bread making. Besides, with their lovely crescent-like shape, these light and flaky loaves are special enough to serve at a dinner party, preferably still warm from the oven.


  • 800 grams bread flour
  • 200 milliliters water
  • 3 tablespoons water
  • 36 grams yeast
  • 200 milliliters milk
  • 30 grams butter
  • 2 tablespoons sugar
  • 3 teaspoons salt


  1. n a cup, dissolve yeast and sugar with 3 tablespoons of water.
  2. Warm milk together with butter and salt and pour into a bowl
  3. Add almost all the water, then a third of the flour and begin to beat.
  4. Add the dissolved yeast and sugar and the rest of the flour.
  5. Mix into a smooth dough, adding more water or flour as necessary to attain the right consistency.
  6. Tip on to a surface and knead for 5 to 6 minutes.
  7. Divide the dough into 2 balls, then flatten to form 2 oval shapes.
  8. Then gently roll up each oval until it resembles the shape of a small Vienna loaf.
  9. Place into a floured baking tin and put into a cold oven.
  10. Light the oven for one minute, on any temperature setting, and then switch off. Leave to rest for 30 minutes.
  11. Re-light the oven and set to 200 degrees Celsius, without opening the door, and cook for 45 to 50 minutes.
  12. If bread appears to brown too quickly, cover with aluminium foil.
Discover more recipes from L'Antro dell'Alchimista

NutritionView more



Calories860Calories from Fat110
Total Fat12g18%
Saturated Fat4.5g23%
Trans Fat
Calories from Fat110
Total Carbohydrate159g53%
Dietary Fiber6g24%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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