Ah, homemade bread! There’s something about the smell of fresh-baked bread wafting through the house that instantly makes everything feel warmer and cozier. If you’re someone who’s never tried baking bread before, this Traditional Homemade Bread recipe is the perfect place to start. With just a handful of simple
Ingredients
and a little patience, you’ll be able to make a loaf that’s soft and fluffy on the inside with a perfectly golden, crispy crust on the outside. Whether you’re slathering it with butter, turning it into sandwiches, or just enjoying it plain, there’s no better comfort food than a warm slice of homemade bread.
Let’s dive in and make this easy, traditional bread recipe, step-by-step. I promise it’s easier than you think, and once you’ve made it once, you’ll want to bake it over and over again!
Ingredients
Here’s the list of
Ingredients
you’ll need to get started:
1 ½ cups hot water (370 ml) – This will help activate the yeast and get it bubbly and ready for action.
2 tablespoons dry yeast (10 g) – This is the star of the show! It helps the dough rise and gives the bread that light, airy texture.
4 cups all-purpose flour (500 g) – The foundation of the bread. You’ll need a good amount of flour to give it structure.
1 teaspoon salt – This enhances the flavor and balances the richness of the dough.
3 tablespoons melted butter – This adds a rich, buttery flavor and keeps the bread soft.
Optional: 1 tablespoon sugar – To feed the yeast and encourage a faster rise. (Not necessary, but it helps!)
Instructions
Step 1: Activate the Yeast
Start by making sure your yeast is alive and ready to go. In a large bowl, mix together hot water and dry yeast. Give it a quick stir, then let it sit for about 5-10 minutes. The yeast will dissolve and become bubbly, which means it’s working and ready to help your dough rise. If it doesn’t bubble, your yeast might be old, and it’s best to try again with a fresh packet.
Step 2: Make the Dough
Once your yeast is all bubbly and excited, it’s time to make the dough. Add flour and salt to the yeast mixture, and stir with a spoon or your hands until it all comes together into a lumpy dough. You’re looking for something a little messy at this stage—don’t worry, that’s normal!
Step 3: Knead the Dough
Now it’s time to get your hands a little messy! Turn the dough out onto a floured surface and knead it for 8-10 minutes. If you’ve never kneaded dough before, just think of it as pushing and folding the dough over and over. You’re working it to develop the gluten, which gives the bread structure. If the dough feels too sticky, add a little flour, a spoonful at a time, until it becomes smooth and stretchy. You’ll know it’s done when it’s soft, smooth, and bounces back slightly when you press it.
Step 4: Let It Rise
Now, we get to take a little break while the dough works its magic. Place the dough into a clean bowl, lightly greased with a little oil, and cover it with a damp towel. Set it somewhere warm (like near the oven) for 1-2 hours. During this time, the dough will double in size as it rises. Don’t rush it—this is the fun part where all the flavor develops!
Step 5: Shape the Dough
Once the dough has doubled in size, it’s time to punch it down! Gently press the dough to release any trapped air. Then, shape it into a loaf by folding the edges in and rolling it up, or you can simply form it into a round shape if you prefer a rustic look. Place the dough on a baking sheet lined with parchment paper or in a greased loaf pan, depending on your preference. Cover it once more with the cloth and let it rise for another 30-45 minutes, or until it has doubled again.
Step 6: Bake the Bread
Preheat your oven to 200°C (400°F). When the dough has finished its second rise, pop it into the oven for 25-30 minutes. You’ll know it’s ready when the crust is golden brown, and when you tap the bottom of the loaf, it should sound hollow. This is a sure sign that the bread has baked through perfectly.
Step 7: Cool and Serve
Once the bread is out of the oven, place it on a wire rack to cool for a few minutes. I know it’s tempting, but try to let it cool before slicing to avoid it being too doughy. Slice it up and serve it while it’s still warm, with butter, jam, or just on its own. Either way, it’s sure to be a hit!
Notes
Flour: If you don’t have all-purpose flour, you can also use bread flour. It’ll give the bread a slightly chewier texture and a bit more structure.
Yeast: If you’re using instant yeast instead of dry yeast, no need to activate it in the water. Just mix it directly into the dry
Ingredients
.
Butter: You can substitute the butter with olive oil or vegetable oil if you want to make it dairy-free, though the butter does add a nice richness.
Add-Ins: Want to spice up your bread? Add some herbs like rosemary or thyme, or throw in a handful of seeds like sunflower or sesame for extra flavor and crunch.
Nutrition
Each serving of this homemade bread is packed with flavor and comfort, and here’s a quick breakdown of what you’re getting:
Calories: 120 kcal per slice (based on 12 slices per loaf)
Fat: 3g
Carbohydrates: 23g
Protein: 3g
Fiber: 1g
Sodium: 150mg
Of course, the
Nutrition
al content will vary depending on the size of your slices and any added
Ingredients
you choose to include, but this classic loaf is a great, balanced base for all your bread needs.
Additional Information
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A big thank you to the creator. 🤗
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