Freshly baked homemade bread loaf on a wooden table

Homemade Bread

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introduction

This is a simple recipe for Homemade Bread you can make at home. The bread is soft, mild, and good for sandwiches or toast. The steps are easy to follow and use common ingredients.

why make this recipe

  • It uses simple pantry items.
  • It is cheap and fills the house with a fresh bread smell.
  • You can shape and slice it any way you like.
  • It makes two loaves you can share or store.

how to make Homemade Bread

Ingredients :

2 cups warm water (105-115 degrees) ((474g)), 1 Tablespoons active dry yeast*, 1/4 cup honey or sugar ((85g honey, 50g sugar)), 2 teaspoons salt, 2 Tablespoons oil (canola or vegetable) ((30 ml)), 4 – 5 1/2 cups all-purpose or bread flour* ((500g-688g))

Directions :

  1. Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
  2. Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
  3. Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
  4. Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).
  5. First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 1/2 hours.
  6. Spray two 9×5” bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment paper, but this is optional.)
  7. Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.
  8. Second rise: Cover pans with a lightweight, dry dish towel (or spray two pieces of plastic wrap generously with cooking spray and lay them gently over the pans). Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently remove covering.
  9. Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.
  10. Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
  11. Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.

how to serve Homemade Bread

  • Slice and serve warm with butter.
  • Use for sandwiches, toast, or French toast.
  • Serve with soups and salads.

how to store Homemade Bread

  • Keep at room temperature in an airtight bag for 2-3 days.
  • For longer storage, freeze slices in a sealed bag for up to 3 months.
  • Thaw slices at room temperature or toast from frozen.

tips to make Homemade Bread

  • Use warm water (105-115°F) to help the yeast wake up.
  • If the dough is too sticky, add flour a little at a time.
  • If the dough is too dry, add a teaspoon of water at a time.
  • Let the dough rise in a warm, draft-free spot.
  • Do not overbake; check for a hollow sound when tapped.

variation (if any)

  • Add 1/4 cup milk powder to make the bread richer.
  • Switch honey for sugar for a different sweetness.
  • Add 1/2 cup oats or seeds on top before baking for texture.
  • Use part whole wheat flour (replace up to 1 cup) for a heartier loaf.

FAQs

Q: How do I know if the yeast is still good?
A: Mix yeast with warm water and a pinch of sugar. It should foam in 5-10 minutes. If it doesn’t foam, the yeast is bad.

Q: Can I use instant yeast instead of active dry yeast?
A: Yes. If you use instant yeast, you can mix it with the dry ingredients and skip the proofing step, though proofing still works.

Q: Why did my bread come out dense?
A: Possible reasons: old yeast, not enough rise time, too much flour, or under-kneading. Check proofing and dough consistency.

Q: Can I make one large loaf instead of two?
A: Yes. Use a larger pan and adjust baking time until the loaf sounds hollow when tapped.

Q: Do I need to punch the dough down?
A: Yes. Punching removes large air bubbles and makes the crumb even.

Conclusion

If you want another clear recipe guide and extra tips, see this detailed source for a similar Homemade Bread Recipe: Homemade Bread Recipe – Tastes Better from Scratch