CLASSIC HOMEMADE BREAD
This is a simple, no-fuss recipe for a soft, fluffy, and delicious white loaf with a golden crust. It’s the foundational recipe every home baker should master.
Ingredients
· 3 ½ – 4 cups (440-500g) all-purpose flour, plus more for dusting
· 2 ¼ tsp (1 packet / 7g) active dry yeast
· 1 ¼ cups (300ml) warm water (110°F / 43°C)
· 2 tbsp (25g) granulated sugar
· 2 tbsp (30ml) vegetable oil, olive oil, or melted butter
· 1 ½ tsp salt
Instructions
- Activate the Yeast
· In a large mixing bowl (or bowl of a stand mixer), combine the warm water, sugar, and yeast.
· Stir gently and let sit for 5-10 minutes until the mixture is frothy and bubbly. This proves the yeast is active.
- Make the Dough
· Add the oil (or melted butter) and 1 cup of flour to the yeast mixture. Stir to combine.
· Mix in the salt.
· Gradually add the remaining flour, ½ cup at a time, until a soft dough forms that pulls away from the sides of the bowl.
· If using a stand mixer, switch to the dough hook and knead on medium-low for 6-8 minutes.
· If kneading by hand, turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- First Rise
· Shape the dough into a ball.
· Place in a lightly oiled bowl, turning once to coat the top.
· Cover the bowl with a clean damp kitchen towel or plastic wrap.
· Let rise in a warm, draft-free spot for 1 to 1 ½ hours, or until doubled in size.
- Shape the Loaf
· Gently punch down the dough to release air.
· Turn it out onto a lightly floured surface.
· Flatten into a rectangle about 9×12 inches.
· Tightly roll the dough into a log, pinching the seam and ends to seal.
· Place the loaf, seam-side down, into a greased 9×5-inch loaf pan.
- Second Rise
· Cover the loaf pan with the towel again.
· Let rise for 30-45 minutes until the dough rises about 1 inch above the rim of the pan.
· Towards the end of the rise, preheat oven to 375°F (190°C).
- Bake
· For a soft crust (optional), brush the top of the loaf lightly with milk or melted butter.
· For a crispier crust (optional), brush lightly with water.
· Bake on the center rack for 30-35 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom.
· If the top browns too quickly, tent loosely with foil for the last 10 minutes.
- Cool
· Remove the bread from the pan immediately and transfer to a wire rack.
· Let cool completely (at least 1 hour) before slicing. This prevents a gummy texture.
Pro-Tips for Perfect Bread
· Flour Varies: The exact amount depends on humidity. The dough should be slightly tacky but not sticky. Avoid adding too much flour.
· Warm Spot for Rising: Place the bowl in an oven with the light on, or on top of the preheating oven.
· Test for Doneness: An instant-read thermometer should read 190°F (88°C) when inserted into the center.
· Storage: Keep in a bread bag or airtight container at room temperature for up to 4 days. For longer storage, slice and freeze for up to 3 months.
Variations
· Whole Wheat: Substitute up to half the all-purpose flour with whole wheat flour (add 1-2 tbsp extra water if dough is too dry).
· Honey Oat: Use honey instead of sugar, and add ½ cup rolled oats to the dough. Sprinkle oats on top before baking.
· Herb & Garlic: Knead in 2 tsp dried Italian herbs and 2 minced garlic cloves after the first rise.
· Dinner Rolls: Divide dough into 12-15 pieces, shape into balls, place in a greased pan, and bake for 20-25 minutes.
There’s nothing quite like the smell and taste of fresh, warm, homemade bread. Enjoy the simple, rewarding process and the delicious results!