Description
Classic Homemade Bread
Bake a batch of this versatile homemade bread—soft, fluffy, and perfect for any topping or filling.
Ingredients:
3 3/4 cups all-purpose flour
1 1/4 cups warm water
1 tbsp sugar
1 1/2 tsp salt
2 tsp instant yeast
2 tbsp canola oil
Instructions:
Combine warm water, sugar, and yeast. Let sit until foamy (5 minutes).
Add salt, oil, and flour, kneading until smooth.
Allow dough to rise for 1 hour. Punch down and shape into loaves.
Place in greased pans, let rise again for 30 minutes.
Bake at 375°F (190°C) for 30 minutes. Let cool and serve.
#SoftBreadCravings
Step-by-Step Guide
Follow these detailed instructions for perfect bread every time. First, in a large mixing bowl, combine the 1 1/4 cups of warm water (ideally between 105-115°F), 1 tablespoon of sugar, and 2 teaspoons of instant yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active. Next, add the 1 1/2 teaspoons of salt and 2 tablespoons of canola oil to the yeast mixture. Gradually add the 3 3/4 cups of all-purpose flour, one cup at a time, stirring with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes. The dough is ready when it is smooth, elastic, and springs back when gently poked. Place the dough in a lightly oiled bowl, turning to coat. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 1 hour, or until doubled in size. After the first rise, punch down the dough to release air bubbles. Shape it into a loaf and place it into a greased 9×5 inch loaf pan. Cover and let it rise again for 30 minutes. Preheat your oven to 375°F (190°C). Bake the loaf for 25-30 minutes until the top is deep golden brown and the bottom sounds hollow when tapped. Transfer to a wire rack to cool completely before slicing.
Serving Suggestions
This classic homemade bread is incredibly versatile. For breakfast, toast thick slices and slather with butter and jam or use for avocado toast. At lunch, it makes the perfect base for hearty sandwiches like turkey and cheese or a classic BLT. For dinner, serve warm slices alongside soups, stews, or pasta dishes to soak up every last bit of sauce. It also makes excellent French toast or bread pudding for a delicious dessert.
How-to Summary
Activate yeast in warm water and sugar. Mix in salt, oil, and flour to form a dough. Knead until smooth and elastic. Let dough rise until doubled. Punch down, shape into a loaf, and place in a pan. Allow a second rise. Bake at 375°F until golden brown. Cool completely before slicing.
Frequently Asked Questions
Can I use active dry yeast instead of instant yeast? Yes, but you must activate it fully. Use the same amount, but ensure your water is within the 105-115°F range and let the yeast, water, and sugar mixture sit for 10-15 minutes until very foamy before proceeding.
Why didn’t my dough rise? The most common culprits are expired yeast or water that was too hot (which killed the yeast) or too cold (which didn’t activate it). Ensure your yeast is fresh and your water is the correct temperature.
How do I store homemade bread? Store cooled bread in a paper bag or bread box at room temperature for 2-3 days for the best texture. For longer storage, wrap it tightly and freeze for up to 3 months.
Can I make this dough by hand? Absolutely. While a stand mixer is convenient, kneading by hand for 8-10 minutes is very effective and traditional. The key is to knead until the dough passes the “windowpane test.”
My bread is dense. What went wrong? Density often results from not kneading enough, using old yeast, or not allowing the dough to rise fully. Ensure you give the dough enough time in a warm spot to double in size during both rise stages.
Common Mistakes to Avoid
- Using water that is too hot and killing the yeast.
- Adding salt directly to the yeast mixture, which can hinder activation.
- Not kneading the dough sufficiently, leading to poor gluten development.
- Adding too much flour during kneading, resulting in a dry, tough loaf.
- Slicing the bread while it’s still warm, which causes it to become gummy.
Conclusion
Baking classic homemade bread is a rewarding skill that fills your home with an irresistible aroma and yields a superior, preservative-free loaf. By following this detailed guide and heeding the common pitfalls, you can consistently create soft, fluffy bread perfect for any occasion. The process is simple, and the result is far more satisfying than any store-bought alternative. Happy baking!
