Ingredients
3 1/2 to 4 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 teaspoons salt
1 tablespoon suga
1 1/4 cups warm water (110°F or 45°C)2 tablespoons unsalted butter, softenedOptional:
1 tablespoon honey or olive oil for added flavor and moisture
Directions
Preparing the Dough
Activate the Yeast:
In a small bowl, combine the warm water, sugar, and yeast.
Stir gently and let it sit for about 5 minutes, or until it becomes frothy.
If the mixture doesn’t froth, the yeast may be old or the water too hot/cold. Start again with fresh yeast and water.
Mix Dry Ingredients:
In a large bowl, whisk together 3 1/2 cups of flour and the salt.
Combine Ingredients:
Make a well in the center of the dry ingredients.
Pour in the yeast mixture and softened butter (and honey or olive oil, if using).
Mix with a wooden spoon or your hands until the dough starts to come together.
Knead the Dough:
Transfer the dough onto a floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.
Add additional flour a little at a time if the dough is too sticky.
First Rise
Prepare for Rising:
Lightly oil a large bowl.
Place the kneaded dough in the bowl and cover it with a damp cloth or plastic wrap.
Let it rise in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Shaping and Second Rise
Shape the Dough:
Punch down the risen dough to release air.
Transfer it to a floured surface and shape it into a loaf.
You can place the shaped dough in a greased 9×5-inch loaf pan or shape it into a round loaf and place it on a parchment-lined baking sheet.
Second Rise:
Cover the dough with a damp cloth or plastic wrap and let it rise for another 30 minutes, or until it has doubled in size again.
Baking the Bread
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Bake:
Bake the bread for 25-30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
You can also use a thermometer to check that the internal temperature is around 190°F (88°C).
Cool:
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Then transfer it to a wire rack to cool completely before slicing.
Tips for Success
Proper Kneading: Ensure the dough is kneaded well to develop gluten, which gives the bread its structure and texture.
Rising Time: If your dough is rising slowly, make sure your yeast is fresh and that the rising environment is warm.
Adding Flavors: Feel free to add herbs, seeds, or cheese to the dough for extra flavor.
You can mix in about 1/4 cup of your favorite additions after kneading the dough.
Storage: Store the bread in a paper bag or wrapped in a cloth at room temperature for up to 3 days.
For longer storage, freeze the bread, wrapped tightly in plastic wrap or aluminum foil.
Conclusion
This Homemade Bread recipe is a breeze to make and yields a wonderfully soft, flavorful loaf.
With just a few simple ingredients and steps, you can enjoy the satisfaction of baking your own bread and fill your home with the irresistible aroma of fresh baking.
Enjoy making and eating this delicious homemade bread, and relish in the comfort and satisfaction of fresh, warm slices straight from your own oven!
To store homemade bread and keep it fresh, allow it to cool completely after baking to prevent condensation.
Place it in a plastic bag, bread box, or wrap it in aluminum foil, and store it at room temperature for up to 2-3 days.
Avoid refrigerating bread, as it can dry it out faster.
For longer storage, freeze the bread.
Wrap it tightly in plastic wrap and then in aluminum foil or a freezer-safe bag.
Bread can be frozen for up to 3 months.
To enjoy, thaw it at room temperature and warm it in the oven if desired for a fresh-baked texture.