Description
This Homemade Bread recipe yields a soft, golden loaf with a slightly sweet flavor and tender crumb. Made from simple pantry staples like flour, yeast, sugar, and oil, it’s an easy-to-follow recipe that delivers fresh, warm bread perfect for sandwiches, toast, or enjoying plain with butter. The dough is kneaded and allowed to rise twice, ensuring a light and airy texture with a crisp crust after baking.
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 Yeast: Dissolve the sugar in warm water (110°F or 45°C) in a large mixing bowl. Sprinkle the active dry yeast on top and let it sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.
- Combine Ingredients: Add the vegetable oil or melted butter, salt, and 2 cups of the all-purpose flour to the yeast mixture. Stir well to combine all ingredients into a smooth mixture.
- Add Remaining Flour: Gradually mix in the remaining flour, about 1/2 cup at a time, stirring continuously until a soft dough forms that pulls away from the sides of the bowl.
- Knead Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until it is smooth, elastic, and slightly tacky but not sticky.
- First Rise: Place the kneaded dough into a greased bowl, turning once to coat. Cover the bowl with a damp cloth and let the dough rise in a warm place for approximately 1 hour, or until it has doubled in size.
- Shape Loaf: Punch down the risen dough to release air bubbles, then shape it into a loaf. Place it into a greased 9×5-inch loaf pan. Cover again and allow it to rise for another 30-40 minutes until puffed and nearly doubled.
- Preheat Oven and Bake: Preheat your oven to 375°F (190°C). Bake the loaf for 25-30 minutes until the crust turns golden brown and the loaf sounds hollow when tapped.
- Cool Bread: Remove the bread from the pan carefully and place it onto a wire rack to cool completely before slicing. This helps preserve the bread’s texture and prevents it from becoming gummy inside.
Notes
- Use warm water at about 110°F (45°C) to activate yeast without killing it.
- Ensure dough is kneaded well for good gluten development, which affects bread texture.
- Rising times may vary depending on room temperature; dough should double in size each rise.
- Optional: Brush the loaf with melted butter after baking for a softer crust and enhanced flavor.
- This bread is best enjoyed fresh within 2-3 days; store in an airtight container to maintain softness.
