Description
This Homemade Bread recipe yields a soft, tender loaf with a golden crust, perfect for sandwiches or toast. Made from simple pantry staples, it involves proofing yeast, kneading dough, and baking to achieve a deliciously fresh bread that’s perfect for everyday use.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 2 tablespoons sugar
- 1 teaspoon salt
Wet Ingredients
- 1 1/4 cups warm water (110°F or 45°C)
- 2 tablespoons vegetable oil or melted butter
Instructions
- Activate the yeast: Dissolve sugar in warm water in a large mixing bowl. Sprinkle yeast on top and let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Combine initial ingredients: Add vegetable oil or melted butter, salt, and 2 cups of flour to the yeast mixture. Stir thoroughly to combine the ingredients.
- Add remaining flour: Gradually mix in the remaining flour, 1/2 cup at a time, until a soft dough forms that is manageable but not sticky.
- Knead the dough: Turn the dough out onto a floured surface and knead it for 8-10 minutes until it becomes smooth and elastic, which develops the gluten for structure.
- Let dough rise: Place the kneaded dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm spot for 1 hour or until it has doubled in size.
- Shape and second rise: Punch down the risen dough to release air bubbles, shape it into a loaf, and place it in a greased 9×5-inch loaf pan. Cover and allow it to rise again for 30-40 minutes until slightly puffed.
- Bake the bread: Preheat the oven to 375°F (190°C). Bake the loaf for 25-30 minutes until it is golden brown and sounds hollow when tapped, indicating it is fully cooked.
- Cool the bread: Remove the bread from the pan and cool on a wire rack before slicing to prevent sogginess and ensure the best texture.
Notes
- Ensure water is warm, not hot, to avoid killing the yeast.
- Kneading is essential for good texture; do not skip or shorten this step.
- Use a sharp serrated knife to slice the bread once cooled for clean cuts.
- You can substitute vegetable oil with melted butter for richer flavor.
- Leftover bread can be stored in a sealed bag at room temperature for up to 3 days or frozen for longer storage.
