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Article Outline
• Short Intro Paragraph
• Full Recipe Introduction
•
Why You’ll Love This Homemade Bread Recipe
•
Ingredients for Homemade Bread Recipe
• Image Embed
•
Directions for Homemade Bread Recipe
•
Servings & Timing
•
Variations
•
Storage & Reheating
•
Notes
•
FAQs
•
Conclusion
Homemade Bread Recipe
Nothing beats the comfort of a warm, crusty loaf—this easy Homemade Bread Recipe uses simple ingredients like flour, yeast, and water to deliver fresh bakery flavor right from your own oven.
Full Recipe Introduction
Imagine the aroma of a golden-brown loaf filling your kitchen on a quiet Sunday morning. That’s exactly why I penned this Homemade Bread Recipe: it’s straightforward, budget-friendly, and versatile. Whether you’re a busy parent needing an “easy” baking win or a seasoned home baker chasing that perfect crumb, this loaf hits the mark.
I first tested it last winter, inspired by my grandmother’s old recipe box and a desire to swap store-bought bread for something healthier. By tweaking hydration levels and choosing high-quality flour, I landed on a dough that produces a tender interior and chewy crust—without any fancy equipment.
According to a recent survey of home bakers, 72% say the most rewarding part of baking is sharing fresh bread with loved ones. No wonder this loaf has become my weekend staple, perfect for everything from grilled cheese sandwiches to late-night toast slathered in jam.
Why You’ll Love This Homemade Bread Recipe
– Only 5 basic ingredients you probably have on hand
– No stand mixer needed—just a sturdy wooden spoon and your hands
– Soft crumb with a golden, crackly crust every single time
– Quick first proof and an optional overnight rise for busy schedules
– Totally customizable (whole wheat swap, seeds, herbs—you name it)
– Yields one 9×5-inch loaf (about 12 slices) that freezes beautifully
– Perfect for meal prep, gift baskets, or last-minute dinner sides
– Uses both active dry and instant yeast (so you’re never stuck)
Ingredients for Homemade Bread Recipe
– 3 cups (360 g) all-purpose flour (or bread flour for extra chew)
– 1 packet (2¼ tsp, 7 g) active dry yeast (or 2 tsp instant yeast)
– 1 ½ tsp fine sea salt (Diamond Crystal or Morton)
– 1 Tbsp granulated sugar or honey (balances flavor; optional)
– 1 ¼ cups (300 ml) warm water (105–110 °F; filtered if possible)
– 2 Tbsp olive oil or melted butter (for richness and softer crust)
– Optional: ½ cup whole wheat flour (for partial whole-grain loaf)
– Optional: seeds or grains (sesame, poppy, oats) for sprinkling
Ingredient Tips
• Flour: Weigh it if you can—100% accuracy keeps your loaf from going gummy.
• Yeast: Check the “best by” date; expired yeast may slow your rise.
• Water: Too hot kills yeast; too cold stalls fermentation. 105–110 °F is ideal.
• Sugar: A pinch feeds yeast for a more active rise; swap in maple syrup if you like.
• Oil: Extra virgin olive oil adds subtle flavor; melted butter gives a rich finish.
Directions for Homemade Bread Recipe
1. In a large bowl, whisk together flour, yeast, salt, and sugar until evenly mixed. (Tip: Keep salt away from yeast when you first mix, or it can slow the rise.)
2. Pour in warm water and oil, stirring with a wooden spoon until a shaggy dough forms. It’ll look rough—totally normal.
3. Turn the dough onto a lightly floured surface. Knead by hand for 8–10 minutes, adding tiny sprinkles of flour only if it’s sticky. You’re aiming for a smooth, elastic texture.
4. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a damp towel and let it rise in a warm spot for 45–60 minutes—until doubled. (You can also refrigerate overnight for extra flavor.)
5. Gently deflate the dough, then shape it into a loaf by rolling it snugly—seam side down—into a 9×5-inch loaf pan. Tuck the ends under for a clean look.
6. Cover again and proof for 30–45 minutes at room temperature. It should puff up but not spill over.
7. Meanwhile, preheat your oven to 375 °F (190 °C). Place a baking sheet on the rack below to catch any drips.
8. If you like a rustic crust, slash the top of the loaf with a sharp knife or lame, about ½ inch deep. This guides the steam and gives that bakery-style look.
9. Bake for 25–30 minutes, rotating halfway, until the crust is deep golden brown. An instant-read thermometer should read 190 °F at the center.
10. Remove from the oven and gently tap the bottom of the loaf—it should sound hollow. Let it cool on a rack for at least 20 minutes before slicing to keep the crumb from turning gummy.
Servings & Timing
Makes one 9×5-inch loaf (12 hearty slices)
Prep Time: 15 minutes
First Rise: 45–60 minutes (can chill overnight)
Second Rise: 30–45 minutes
Bake Time: 25–30 minutes
Total Time: about 2 hours (or 15 min prep + overnight chill + 1 hour bake/rise)
Variations
– Stir 1 tsp dried rosemary and ½ tsp garlic powder into the dough for an herby twist.
– Replace half the all-purpose flour with whole wheat for a nutty, fiber-rich loaf.
– Fold in ½ cup raisins and 1 tsp cinnamon before the first rise for a sweet breakfast bread.
– Sprinkle sesame or poppy seeds on the crust right after slashing for extra crunch.
– Swap water for warm milk and add 1 Tbsp sugar to make a softer, brioche-like loaf.
– Divide dough into rolls instead of one loaf—bake in a muffin tin for slider buns.
Storage & Reheating
Store at room temperature in a paper bag or bread box for up to 3 days—keeps crust crisp and crumb tender. Wrap tightly and freeze for up to 3 months; thaw at room temperature or in the fridge overnight. To revive from frozen, warm slices in a 300 °F oven for 10 minutes or pop in the toaster for a few seconds. Make-ahead tip: Shape and proof the loaf in the pan, then refrigerate overnight; bake straight from the fridge in the morning, adding 5 extra minutes.
Notes
• Yeast choice matters: I found instant yeast cuts rise time by about 30 minutes, but active dry gives a bit more flavor depth.
• Humidity will affect hydration—if your dough feels too wet, add flour a teaspoon at a time. Too dry? Splash in water.
• The hollow tap test is your best doneness signal—don’t rely only on color.
• For a softer crust, brush the top with melted butter as soon as it comes out of the oven.
• Weighing ingredients (especially flour and water) means more consistent results than scooping with cups.
FAQs
Q: Can I use instant yeast instead of active dry?
A: Yes—you can sprinkle instant yeast directly into the flour, then skip the proof-in-water step.
Q: My bread turned out dense. What went wrong?
A: Likely under-kneading or too cold a rise—make sure your dough feels elastic and proof in a warm spot.
Q: How do I get a chewier crust?
A: Bake on a preheated baking sheet and add a pan of water beneath to boost steam.
Q: Is it okay to add sugar or honey?
A: Absolutely—a tablespoon helps feed the yeast and adds a hint of sweetness.
Q: Can I make this dairy-free?
A: Yes—use olive oil instead of butter and water instead of milk; the loaf stays tender.
Q: Why did my loaf split on the side?
A: That’s a sign it needed a sharper slash on top to control the expansion.
Q: How do I adjust this recipe at high altitude?
A: Decrease yeast by ¼ tsp and add 1–2 Tbsp more water; watch the rise closely.
Q: Can I mix this dough in a stand mixer?
A: Sure—use the dough hook on low speed for 6–8 minutes until smooth and elastic.
Conclusion
This Homemade Bread Recipe brings bakery-quality comfort to your kitchen with minimal fuss and maximum flavor. Whether you’re new to baking or a seasoned pro, you’ll love the fresh, soft crumb and golden crust every time. Give it a try, share your photos, and let me know how your loaf turned out—or hop over to my Easy Focaccia Recipe next for more baking fun!
Homemade Bread Recipe
Ingredients
- 3 cups all-purpose flour all-purpose flour
- 2¼ tsp active dry yeast active dry yeast
- 1 ½ tsp fine sea salt fine sea salt
- 1 Tbsp granulated sugar or honey granulated sugar or honey
- 1 ¼ cups warm water warm water
- 2 Tbsp olive oil or melted butter olive oil or melted butter
- ½ cup whole wheat flour whole wheat flour
- seeds or grains seeds or grains sesame, poppy, oats
- Chopped fresh chives or green onions optional, for garnish
Instructions
- In a large bowl, whisk together flour, yeast, salt, and sugar until evenly mixed.
- Pour in warm water and oil, stirring with a wooden spoon until a shaggy dough forms.
- Knead by hand for 8–10 minutes, then let it rise in a warm spot until doubled in size.
- Shape the dough into a loaf and proof for 30–45 minutes.
- Slash the top of the loaf and bake until deep golden brown.
