Easy But Good Bread

This is the kind of loaf you bake on a Tuesday because you ran out of sandwich bread and the grocery run feels far. No stand mixer, no kneading, no sourdough math. Just flour, water, a little milk, and a packet of yeast.

The one serious move here is the steam. A pie pan with half an inch of boiling water sits on the oven floor while the bread bakes, creating the humid environment that lets the crust stay supple long enough to expand before crisping up. It’s the same trick bakery ovens use, scaled down for a home kitchen.

Scalded milk matters too. Heating it past a simmer deactivates a whey protein that otherwise weakens the gluten, so the loaves hold a taller rise and softer crumb. Cool it to lukewarm before the yeast goes in, or the heat will kill the rise.

Kitchen Tips

• Test doneness by tapping the bottom crust. A hollow thump means the inside has fully baked. A dull thud means a few more minutes.
• Use the poke test on the second rise. If the indent springs back halfway and no further, the loaves are ready for the oven.
• If using half whole wheat flour, hold back a splash of water. Whole wheat drinks differently than white flour, so the dough tightens up fast.

Variations

• Brush the tops with beaten egg before baking for a glossy, golden crust.
• Sprinkle sesame or poppy seeds on the egg wash for a deli-style finish.
• Swap the sugar for honey or malt syrup for a deeper, slightly sweet flavor.