Homemade bread: the recipe for good and crispy bread!

Bread is an indispensable food that cannot be renounced and is the protagonist of the table during the important meals of the day. The best flours for making homemade bread are type 1 and type 2 flours, both of excellent quality, especially if they are stone ground.

If you want to add natural fiber to your bread, you can use whole-wheat soft wheat flour. Another flour that does not belong to the soft wheat family is Manitoba, which is used to make the crumb airy and soft.

Homemade bread can be made with sourdough or classic brewer’s yeast. The rising time depends on the size of the bread and the type of yeast used: in the case of brewer’s yeast it can take up to 4 hours, in the case of sourdough and similar products even up to 12 hours. Below is a very simple recipe for bread made with brewer’s yeast. Happy preparation!

Homemade bread recipe

Homemade bread recipe

Prep Time: 10 minutes
Cook Time: 50 minutes
Rising Time: 4 hours
Total Time: 5 hours
Servings: 6
Calories: 290 per sandwich


350 grams type 1 flour
150 g Manitoba flour
15 g fresh brewer’s yeast
350 g water at room temperature
Salt to taste


  1. Begin by dissolving the brewer’s yeast in half a glass of warm water.
  2. Sift the flour into a well on a hard work surface, mix it with a pinch of salt and when the yeast is completely dissolved, use it to dilute the flour, working the first dough with a fork.
  3. Gradually add the water and knead the dough with your hands for at least 15 minutes to obtain a firm, elastic and homogeneous mixture.
  4. When the dough is smooth and firm, form a ball and place in a floured bowl covered with a damp cloth. Let rise for at least 2 hours or until the dough has doubled in volume.
  5. When the dough has risen, take it out of the bowl and work it on a hard, floured surface to form a loaf (rounded shape) or a loaf (elongated shape).
  6. Cut into the surface with a sharp knife and leave to rise for another 2 hours.
  7. After the second rising, bake at 200°C for about 50 minutes, remembering to place an aluminum bowl of water on the bottom of the oven. The oven must be ventilated.
  8. Remove the bread from the oven, place it on an open, raised wire rack and leave it to cool without covering it, so that it remains crispy.

A pinch of sugar can also be added to the dough to speed up the rising process and give the bread an amber color. Sugar can be replaced by honey or malt.

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