Pane Veloce - Quick Crusty Bread

These little loaves take less than an hour and forty minutes start to finish. That’s right, warm, soft, homemade bread in less than two hours and you don’t have to knead it either!

Homemade bread is just one of those things that speaks love. It makes the whole house smell delicious and there is just something so satisfying about cutting into a crust that crackles a little to reveal
beautiful soft bread.

This is fast enough that you can get home from work, throw the ingredients in a bowl and you have wonderful homemade bread ready for dinner.

This makes three small loaves - I find that my family of five eats two of these with dinner easily. Warm and dipped in olive oil and balsamic vinegar, spread thickly with hummus, or dipped into soups or gravy it’s a wonderful addition to a meal. You could always freeze the third loaf or reheat the next day sliced and wrapped in a little foil with garlic butter smeared through it.

You are going to love this bread. Promise. This recipe was a special request from my Leah - and frequently graces our table.

Source Dulcis in Ferno and Share my Kitchen

Pane Veloce

  • 500 grams of flour (plus a little more for your work surface)
  • 370 mls of lukewarm water
  • 1 tspn to 1 Tblspn of honey (more or less depending on how sweet you would like your bread - I like the larger measurement)
  • 1 1/4 tpsns active dry yeast OR 1 tspn instant yeast OR 12g fresh yeast dissolved in the warm water
  • 1 tspn of salt

Dissolve the honey in the water. Sift the flour into a large bowl - make a well in the centre and add the yeast followed by the warm water and honey and then the salt. Mix briefly with a knife until just combined.

The dough will be very soft and sticky - but that’s fine - that’s exactly how you want it to be. If you think it is a little dry then add a little more water - your dough should not be dry.

Sprinkle the dough with a little flour and cover and place in a warm place for roughly an hour.

While the dough is rising do the following:

Cover a baking tray with parchment and then sprinkle generously with flour.

Place an oven proof dish in the bottom of the oven filled with warm water. Preheat your oven for at least 30 minutes at 220C/450F. Place a pizza stone in the oven to put your bread tray on if you have one also (not essential, but makes the crust crisper).

When your dough has roughly doubled in volume carefully turn the dough out on to your floured parchment. I scrape mine out of the bowl with a wide spoon - a knife would work as well. Divide into three equal pieces and shape into small long loaves. The flour on the loaves and the loose dough makes your loaves look amazing when baked.

Bake for 15- 20 minutes then turn the oven temperature down to 160C/320F and bake for a further 10-15 minutes.

Cool for 15 minutes before cutting.

If you’re after a super fast bread - this is the one.