Classic Homemade Bread: Simple, Delicious, and Perfect Every Time
There’s something incredibly comforting about the aroma of freshly baked bread wafting through your kitchen. Homemade bread is a staple that brings warmth and a touch of nostalgia to any meal. Whether you’re a seasoned baker or just starting out, this traditional recipe is simple yet rewarding, offering a perfect blend of a crisp, golden crust and a light, airy interior.
Baking bread from scratch might seem like a daunting task, but with a few basic ingredients and some patience, you’ll be rewarded with a loaf that surpasses anything store-bought. The process of making bread—mixing the ingredients, kneading the dough, and allowing it to rise—creates a rhythm that is both therapeutic and gratifying.
This recipe calls for just flour, yeast, water, and salt—ingredients that might already be in your pantry. It’s a versatile recipe that allows you to tailor the bread to your taste, whether you prefer a plain loaf or one sprinkled with seeds or herbs for added flavor. The method is straightforward, yet it transforms these simple ingredients into a delicious, homemade treat.
Ingredients:
1 ½ cups (370 ml) warm water.
2 tbsp (10 g) dry yeast.
4 cups (500 g) flour.
1 tsp salt.
Instructions:
Step 1
In a large bowl, mix 370 ml warm water with 10 g dry yeast. Stir gently and let it sit for 5-10 minutes until bubbly.
Step 2
Add 500 g flour and 1 tsp salt to the yeast mixture. Stir until a rough dough forms.
Step 3
Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
Step 4
Add more flour if needed.
Step 5
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1-2 hours, until doubled.
Step 7
Punch down the dough to release air.
Step 8
Shape it into a loaf and place it on a lined baking sheet or greased loaf pan.
Step 9
Cover with a cloth and let the dough rise for 30-45 minutes, until it doubles in size again.
Step 10
Preheat the oven to 200°C (400°F).
Step 11
Bake for 25-30 minutes until the crust is golden and the loaf sounds hollow when tapped.
Step 12
Let the bread cool on a wire rack before slicing. Enjoy warm or at room temperature!
Pro Tips for Perfect Homemade Bread
Warm Water: Ensure your water is warm but not hot—around 110°F (43°C) is ideal. Too hot can kill the yeast, while too cold may not activate it properly.
Knead Thoroughly: Knead the dough until it’s smooth and elastic. This develops the gluten, which gives the bread its structure. The dough should be slightly tacky but not overly sticky.
Check Yeast Freshness: Test your yeast before using it. Mix it with warm water and a pinch of sugar; if it bubbles within 10 minutes, it’s active.
Avoid Over-Flouring: If your dough is too sticky, add flour gradually. Too much flour can make the bread dense.
Use a Thermometer: For an accurate bake, consider using an instant-read thermometer. The bread is done when it reaches an internal temperature of about 190°F (88°C).
Cool Properly: Allow the bread to cool on a wire rack to prevent it from becoming soggy. Cooling properly helps maintain the texture of the crust.
Nutrition Information (per slice, assuming 12 slices per loaf)
Calories: 120
Total Fat: 0.5 g
Saturated Fat: 0 g
Cholesterol: 0 mg
Sodium: 190 mg
Total Carbohydrates: 24 g
Dietary Fiber: 1 g
Sugars: 0 g
Protein: 3 g