Main menu


Free Tutorial How To Make The Best Bread




1 egg

150 ml milk

80 gr sugar

1 teaspoon of baker's yeast

300 gr flour

Salt 1 teaspoon

Butter 2 tablespoons for dough

Butter to grease the layers

Egg for brushing


1. Add sugar, milk, salt and yeast to egg. Mix. Add all the flour and mix. Cover with a towel and let stand 20 minutes. Then turn the dough out onto a floured surface. Begin to knead, gradually adding the softened butter. Knead for at least 10 minutes. Then cover and leave for 20 minutes.

2. Roll out the dough into a rectangle about 2 mm thick. Grease with butter. Shape as shown in the video. Roll out and cut into pieces of 2 cm maximum. Divide in half and place in greased molds. Allow to rise for 1 hour.

3. Brush with egg and milk. Bake at 170 degrees for 20 minutes until golden brown.



 500 g of wheat flour

 250 ml of milk

 50g butter

 50g of sugar

 12 g fresh yeast

 4g of salt

 2 eggs


 1. In a medium bowl, dissolve the yeast and 10 grams of sugar in warm milk. Rest in a warm place until it begins to ferment.

 2. In a large bowl, sift the flour and add the yeast mixture, the eggs, the rest of the sugar and the salt, knead until everything is integrated and a homogeneous mixture is obtained.

 3. Add the diced butter at room temperature and knead until smooth and elastic, shape into a ball, cover with a clean kitchen towel, and rise in a warm place for about 90 minutes or until doubled in size.

 4. Divide the dough into pieces of about 50 grams each and give them an oval or "torpedo" shape, distribute on a baking tray and rest covered with a kitchen towel for about 30 minutes.

 5. Varnish the buns with egg glaze (1 yolk + 15 ml of milk) and make 2 or 3 transversal cuts with a sharp knife.

 6. Turn on and pre-heat the oven to 180°C (356°F) for about 10 minutes.

 7. Bake the breads of milk for 20 to 30 minutes until they acquire a dark golden color, remove from the oven and cool on a baking rack.



1 teaspoon sugar

7 grams of dry yeast

1 cup of warm water

2 ½ cups flour

1 teaspoon salt


Combine the yeast with the sugar in a cup. Add the warm water, mix and let stand until it doubles in volume.

2. In a large bowl or on a clean table, mix the flour with the salt; make a well in the center and add the yeast mixture.

3. Knead until a homogeneous dough is obtained.

4. Develop the gluten in the dough: transfer the dough to a clean, floured table. Knead it and tap it lightly against the table, do this until, when stretching the dough very thin, it does not break.

5. Place the dough in a lightly greased glass bowl, cover it with a clean cloth and let it rest in a warm place until it doubles in volume.

6. Portion the bolillo dough into medium-sized balls and shape each one. To do this, flatten the balls with the palm of your hand, stretch them a little to the sides and bring two opposite sides to the center, stretch the corners to make them longer.

7. Rest the bolillos on a baking sheet, cover them with a cloth and return to ferment until they increase in volume.

8. Bake in a preheated oven at 200°C for 30 minutes or until golden brown on the outside and cooked inside.

9. Take out your bolillos and let them cool a little before enjoying them.

The only downside to fresh, homemade bread is that it can take a bit of time. Proofing, rising, rolling, rising etc. Today’s recipe is a quick and easy one

You Only Need :

- 1 teaspoon sugar

- 7 grams of dry yeast

- 1 cup of warm water

- 2 ½ cups flour

- 1 teaspoon salt

The instructions are easy, follow them at :

Here you can find the instructions