Emile Henry Quick-Bake Bread

  • 500g/1 lb plain flour
  • 300 g/10 ½ oz warm water, 86° F (30º C)
  • 10 g/2 tsp salt
  • 10 g/2 tsp caster sugar (superfine, not icing sugar)
  • 10 g/2 tsp dried baker's yeast
  • 30 ml/2 tbsp milk


  1. Mix the dry ingredients in a bowl.
  2. Pour in the warm water and knead for 2-3 minutes.
  3. Make a ball with the dough. Cover with a kitchen towel and allow to rise in a warm place (on top of the fridge maybe) for 20 minutes.
  4. Knead the dough again and make a ball.
  5. Flour the cooking surface (Emile Henry cloche or baguette baker) and place dough on it.
  6. Leave to rise again for 45 minutes under the lid of the baking device.
  7. Preheat the oven to 460ºF (240?C)
  8. Brush with milk, sprinkle with flour. Score the top of the dough (see picture)
  9. Return the lid to the baker and bake for 35 minutes in a 460ºF (240?C) oven.
  10. Cool with lid off to ensure a crusty loaf.