I Enjoy Baking Several Loaves Since They Disappear Fast: A Step-by-Step Guide

Baking fresh bread is one of life’s simplest pleasures. There’s something magical about the smell of warm, golden loaves filling your kitchen, knowing that they’ll be devoured in no time. If you’re someone who enjoys baking several loaves at once because they vanish quickly, this guide is perfect for you. Below, we’ll explore a tried-and-true method for baking multiple loaves efficiently, step by step, while keeping the bread soft, flavorful, and irresistible.

Ingredients (for 3–4 medium loaves)

1 kg (8 cups) all-purpose flour or bread flour
700 ml (3 cups) warm water (around 100–110°F / 38–43°C)
20 g (4 tsp) salt
14 g (2 packets) active dry yeast
2 tbsp sugar or honey (optional, to feed the yeast)
3 tbsp olive oil or melted butter (for added richness)

Optional: seeds, herbs, or dried fruits for added flavor

Step 1: Preparing the Yeast

Pour warm water into a small bowl.
Add sugar or honey to help the yeast activate.
Sprinkle the yeast evenly over the water surface.
Stir gently and let it sit for 5–10 minutes. You’ll know it’s ready when it becomes frothy and bubbly.

This step ensures your yeast is alive and ready to make the dough rise beautifully.

Step 2: Mixing the Dough

In a large mixing bowl, combine flour and salt.
Create a well in the center and pour in the yeast mixture along with olive oil or melted butter.
Mix with a wooden spoon or your hands until the dough starts coming together.

At this stage, the dough will be sticky but manageable.

Step 3: Kneading

Lightly flour a clean surface.
Transfer the dough and knead for 8–10 minutes until smooth and elastic.
If kneading by hand feels tiring, a stand mixer with a dough hook can save time.

Kneading develops gluten, giving the bread its structure and chewiness.