Description
Bake a loaf of comforting homemade Reka bread with this easy-to-follow recipe. Perfect for beginners and experienced bakers alike, this versatile bread is delicious on its own or used in sandwiches, toast, and more!
Ingredients
Scale
- 3 cups all-purpose flour (or bread flour for a chewier texture)
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/4 cups warm water (105-115°F)
- 2 tablespoons olive oil, plus more for greasing
Instructions
- In a large bowl, combine the flour, salt, and sugar.
- In a separate small bowl, dissolve the yeast in warm water. Let it sit for about 5-10 minutes until foamy.
- Add the yeast mixture and olive oil to the dry ingredients. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little flour, one tablespoon at a time.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
- Preheat your oven to 375°F (190°C).
- Punch down the dough to release the air. Shape the dough into a loaf and place it in a greased loaf pan. Let it rest for another 20-30 minutes.
- Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
- Let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
- Use a kitchen thermometer to ensure the water is at the right temperature (105-115°F) for activating the yeast.
- Don’t over-knead the dough, as this can result in a tough bread.
- If your oven tends to brown bread quickly, cover the loaf with foil during the last 10-15 minutes of baking.
- Allow the bread to cool completely before slicing to prevent it from becoming gummy.
- Experiment with different flours, such as whole wheat or rye, for a unique flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 slice (approx. 1/12 of loaf)
- Calories: 175 Kcal
- Sugar: 3g
- Sodium: 200mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
Keywords: reka bread, homemade bread, easy bread recipe, baking, bread recipe, homemade reka bread