6-Minute Express Homemade Bread: A Morning Miracle

As a professional baker specialized in quick breads, I’ve perfected this rapid-rise bread recipe that delivers fresh, warm bread in minutes rather than hours. This technique creates pillowy-soft bread with a golden crust that rivals traditional lengthy preparations. Perfect for busy mornings or last-minute dinner plans!

Preparation Details

• Prep Time: 45 minutes (including rising)
• Cook Time: 6 minutes
• Total Time: 51 minutes
• Yield: 8-10 rounds
• Calories: 185 per piece

Ingredients

For the Dough

• 5 cups (600g) all-purpose flour
• 1 pack (2¼ teaspoons/7g) active dry yeast
• 1 teaspoon (5g) granulated sugar
• 1 teaspoon (6g) salt
• 2 cups (480ml) milk, warmed to 110°F/43°C
• 2 tablespoons (30ml) olive oil
• 2 tablespoons (30g) plain yogurt, room temperature

Optional Toppings

• Sesame seeds
• Nigella seeds
• Sea salt flakes
• Fresh herbs

Instructions

1. Activate the Yeast

1. In a large mixing bowl, combine:

• Warm milk (110°F/43°C)
• Sugar
• Active dry yeast

1. Let stand 5-7 minutes until foamy
2. Check for activation – mixture should be bubbly

2. Create the Dough

1. Add to yeast mixture:

• Olive oil
• Yogurt

1. Whisk until well combined
2. In separate bowl, mix:

• Flour
• Salt

1. Gradually add flour mixture to wet ingredients
2. Mix until shaggy dough forms

3. Knead and First Rise

1. Turn onto floured surface
2. Knead 8-10 minutes until:

• Smooth
• Elastic
• Slightly tacky but not sticky

1. Place in oiled bowl
2. Cover with damp cloth
3. Let rise 30 minutes in warm spot (80-85°F/27-29°C)

4. Shape the Breads

1. Punch down dough
2. Divide into 2 equal portions
3. Roll each portion:

• ¼ inch thickness
• Use 6-inch bowl as template

1. Cut rounds
2. Re-roll scraps

5. Second Rise and Prep

1. Place rounds on parchment-lined baking sheets
2. Cover with clean kitchen towel
3. Rest 5 minutes
4. Meanwhile, preheat oven to 482°F/250°C

• Place baking stone or heavy baking sheet inside
• Allow to heat fully

6. Baking Process

1. Transfer rounds to hot baking stone/sheet
2. Bake 6 minutes until:

• Puffed
• Golden brown spots appear
• Hollow sound when tapped

Pro Tips

• Use fresh yeast for best results
• Ensure milk temperature is correct
• Don’t skip the 5-minute rest before baking
• Work quickly when transferring to hot oven
• Wrap in cloth while warm to keep soft

Storage Instructions

1. Cool completely on wire rack
2. Store in:

• Plastic bag at room temperature (2 days)
• Freezer (up to 3 months)

1. Reheat before serving:

• Microwave 15 seconds
• Or wrap in foil and warm in oven

Serving Suggestions

Breakfast

• Butter and honey
• Cream cheese and jam
• Eggs and avocado
• Hummus and cucumber

Side Dish

• With soups and stews
• Alongside curry
• For dipping in olive oil
• With Mediterranean mezze

Nutritional Information (per piece)

• Calories: 185
• Total Fat: 4g
• Saturated Fat: 0.8g
• Cholesterol: 2mg
• Sodium: 295mg
• Total Carbohydrates: 32g
• Dietary Fiber: 1.2g
• Sugar: 1.5g
• Protein: 5g
• Calcium: 6% DV
• Iron: 10% DV

This quick-rise bread is perfect for those mornings when you want fresh, homemade bread but don’t have hours to spare. The combination of yogurt and olive oil creates a tender crumb while the high-temperature baking ensures a beautiful crust. The rapid rise time and short bake make this recipe particularly suitable for busy households or last-minute meal planning.

The versatility of this bread makes it perfect for any meal – from breakfast to dinner. Its neutral flavor profile allows it to complement both sweet and savory toppings, while its sturdy structure makes it excellent for dips and spreads. Whether you’re making breakfast sandwiches or need a quick side for soup, this 6-minute bread will become your go-to recipe.