No, you cannot actually bake bread in just five minutes, but you can prepare the dough in that short a time frame, as demonstrated by this recipe for yeast bread. Sure, the dough will need to rise for a good two hours or so until doubled in volume, but then you can just pinch off the part that you want to use now and reserve the rest for later for making baguettes, boules, and even pizza doughs, using a baking sheet filled with water on the oven floor to create the essential steam.
- 700 milliliters warm water
- 1 tablespoon baker's yeast
- 1 teaspoon rock salt
- 1 kilogram wheat flour (unleavened)
- In a plastic container with a cover, combine the water, yeast, and salt.
- Add the flour, and using a spoon, start mixing from the middle out until the flour is mixed in well.
- Let the dough rest for 2 hours in a warm place and then store it covered in the refrigerator (it can be stored for up to 1 week). This dough can also be used to make pizza.
- When you decide to make your bread, remove the container from the refrigerator and, with floured hands, take a piece of dough and cut it with a knife or scissors. Save what's left to use another time.
- Flour your hands, and shape the dough into a ball by folding the edges of the dough inwards, being careful not to tighten the dough excessively.
- Place the dough in the baking pan, sprinkle with cornmeal, and let stand at room temperature for 40 minutes.
- Sprinkle the bread with a little flour and make some cuts in the top of dough so it opens during cooking.
- Preheat oven to 220 degrees Celsius.
- Place the bread pan in the oven with a baking tray filled with water below it to make steam while baking.
- Bake for about 30 minutes.