Homemade Bread Recipe

Ingredients for Homemade Bread Recipe:

• 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 sugar
• 1 1/4 cups warm water
• (110°F or 45°C)2 tablespoons unsalted butter, softened Optional: 1 tablespoon honey or olive oil for added flavor and moisture

   preparation

Getting the dough ready Get the Yeast Active:

Combine the yeast, sugar, and warm water in a small bowl. Let it sit for approximately five minutes, or until it foams, and stir gently. The water may be too hot or cold, or the yeast may be too old, if the mixture does not foam. Restart with water and fresh yeast.

Combine Dry Ingredients:

Whisk together 3 1/2 cups flour and salt in a large bowl.

Mix the ingredients: In the middle of the dry ingredients, create a well. Add the softened butter and yeast mixture (and, if using, honey or olive oil). Using your hands or a wooden spoon, mix until the dough begins to come together.

Knead the Dough:

Place the dough on a surface dusted with flour and knead it for five to seven minutes, or until it is elastic and smooth. If the dough is too sticky, add more flour a bit at a time.

THE FIRST RISE Get Ready to Rise:

Grease a big basin lightly. Cover the bowl of kneaded dough with plastic wrap or a moist cloth. Allow it to rise for approximately one hour, or until it has doubled in size, in a warm, draft-free environment.

SECOND RISE AND SHAPING Shape the Dough:

To release air, punch down the risen dough. Shape it into a loaf after transferring it to a floured surface. The formed dough can be put in a 9 x 5-inch loaf pan that has been oiled or it into a round loaf and place it on a parchment-lined baking sheet.

Second Rise:

Place a moist towel or plastic wrap over the dough and let it rise for a further half hour, or until it has doubled in size. BREAD BAKING Set the Oven’s Temperature to 375°F (190°C).

Bake:

The bread should be golden brown and hollow when tapped on the bottom after 25 to 30 minutes in the oven. To make sure the internal temperature is around 190°F (88°C), you can also use a thermometer. Cool: After taking the bread out of the oven, leave it in the pan to cool for ten minutes. Before slicing, move it to a wire rack to cool fully.