Classic Homemade Bread Recipe

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Table of Contents

Ingredients

- 10 grams (1 packet) dry yeast
- 200 ml warm water (about 1 glass)
- 720 grams (6 cups) all-purpose flour, plus 120 grams (1 cup) for initial mixing

Activate the Yeast
- - In a large bowl, dissolve the dry yeast in 200 ml warm water. Stir until fully dissolved.
- Add 120 grams (1 cup) of flour to the yeast mixture and mix until smooth. Gather the dough into a ball, cover with a cloth, and let it rest for 15 minutes.

Prepare the Dough
- - After resting, add 400 ml warm water to the dough and mix well.
- Gradually add the remaining 720 grams (6 cups) of flour and salt. Mix and knead for 3-4 minutes until a soft, slightly non-sticky dough forms.
First Rise
- - Cover the dough with a damp cloth and let it ferment in a warm place until it doubles in size, about 1 hour.

Shape the Dough
- - Remove the air by gently pressing down the dough. Divide it into two equal parts.
  - Shape each part into a ball and let them rest for 10 minutes.
- Lightly flour a work surface and expand the dough with your fingers, then roll it inward to form a loaf shape. Repeat with the second dough.

Second Rise
- - Place the shaped dough onto a baking tray lined with parchment paper. Cover with a cloth and let them rise for another 20 minutes.
Bake the Bread
- - Preheat the oven to 200°C (392°F).
  - In a small bowl, whisk together the egg yolk and milk. Brush this mixture over the top of the dough for a glossy finish.
- Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Cool and Serve
- - Remove the bread from the oven and let it cool on a wire rack before slicing.

Serving Suggestions

- Use for sandwiches or paninis.
- Pair with soups or stews for a hearty meal.
- Slice and toast for a crunchy snack.