Ingredients
| Ingredient | English | 1x | 2x | 3x | 4x |
|---|---|---|---|---|---|
| All-Purpose Flour | 3 cups (360 g) | 360 g | 720 g | 1.08 kg | 1.44 kg |
| Instant Yeast | 1 1/2 tsp | 4.7 g | 9.4 g | 14.1 g | 18.8 g |
| Sugar | 1 1/2 tsp | 6.3 g | 12.6 g | 18.9 g | 25.2 g |
| Salt | 1 1/2 tsp | 9 g | 18 g | 27 g | 36 g |
| Warm Water | 1 1/2 cups | 355 mL | 710 mL | 1.06 L | 1.42 L |
| Olive Oil | 1 tbsp | 13.5 g | 27 g | 40.5 g | 54 g |
Pantry swaps
| Original | Swap1 | Swap2 | Swap3 | Swap4 |
|---|---|---|---|---|
| All-Purpose Flour | 1 cup plus 3 tablespoons cake flour (not advised for cookies or quick breads) | 1 cup self-rising flour (omit baking powder and salt from recipe). Reader suggestion: 5/8 cup potato flour | 1-1/4 cups rye flour or coarsely ground whole-grain flour | 1 cup cornmeal |
| 1 | 1 | 1 | 1.25 | 1 |
| Instant Yeast | 1 package (1/4 ounce) or 1 scant tablespoon active dried yeast | |||
| — | — | |||
| Sugar | 1 cup firmly packed brown sugar | 1-3/4 cups confectioners' sugar (makes baked goods less crisp) | 1 cup superfine sugar | |
| 1 | 1 | 1.75 | 1 |
Method
- In a large bowl, whisk together the flour, yeast, sugar, and salt until well combined.
- Add the warm water and mix until a sticky dough forms with no dry flour remaining.
- Cover with plastic wrap and let rise at room temperature for 2 hours.
- After rising, pull the edges of the dough toward the center to form a loose ball.
- Drizzle the olive oil over the dough, turning to coat all sides.
- To shape: with oiled hands, lift the dough and fold it like a letter – fold the top third down, the bottom third up, then fold the sides under. Form into a loaf shape with the seam at the bottom.
- Place the shaped dough seam-side down in a buttered or parchment-lined 9x5-inch loaf pan.
- Cover and let rise for 1 hour until the dough reaches the top of the pan.
- Bake at 375 F (190 C) for 45 minutes until golden brown.
- Cool in the pan for 10 minutes, then transfer to a wire rack and cool for at least 20 minutes before slicing.
Notes
Servings: 12 slices (1 loaf in a 9x5-inch pan; the creator does not state a slice count, so 12 is an estimate). Per serving: 122 kcal, 3 g protein, 24 g carbs, 1.5 g fat, 1 g fiber. Macros are estimates summed from USDA per-100 g values (all-purpose flour, active dry yeast, granulated sugar, olive oil). Fiber is included, computed mainly from the flour. Fermentation consumes some of the sugar and yeast, so the finished loaf runs slightly lower than the ingredient sum.
Quantities: all amounts are exact from the creator’s written description in the reel – 3 cups all-purpose flour, 1 1/2 tsp each of instant yeast, sugar, and salt, 1 1/2 cups warm water, and 1 tbsp olive oil. The 12-slice yield and per-serving macros are the only estimates.
Times: 20 min prep, 45 min bake, 3 hr total rise (2 hr first rise, 1 hr pan rise) – as stated by the creator.
Minoo’s Pro Tip: do not rush the rising time. That patience is what gives the bread its texture and flavor. The dough is meant to look sticky and shaggy at first – there is no need to panic or overwork it.
Source: Minoomakesstuff, “Five-Ingredient Sandwich Bread” (Facebook reel). https://www.facebook.com/reel/1943765919634149
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