Description
Discover the comforting simplicity of Grandma’s Perfect Homemade Bread, a classic recipe featuring a soft, fluffy crumb and a golden crust. This bread combines the basics—yeast, flour, and a touch of honey for extra flavor—crafted with love and patience to deliver a delicious loaf ideal for sandwiches, toast, or enjoying fresh.
Ingredients
Scale
Dry Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 3 cups all-purpose flour (plus more for kneading)
Wet Ingredients
- 1 cup warm water (110°F/45°C)
- 3 tablespoons olive oil (or vegetable oil)
- 1 tablespoon honey (optional, for extra flavor)
Other
- 1 tablespoon butter (for greasing the pan)
Instructions
- Activate the Yeast: In a small bowl, combine the warm water and sugar, then sprinkle the active dry yeast on top. Let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Ingredients: In a large mixing bowl, combine the flour and salt. Add the frothy yeast mixture, olive oil, and honey (if using). Stir until a shaggy dough forms.
- Knead the Dough: Transfer the dough onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Add small amounts of flour as needed to prevent sticking.
- First Rise: Lightly grease a large bowl with oil or butter. Place the dough in the bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
- Shape the Loaf: Punch down the risen dough to release the air. Shape it into a loaf and place it in a greased bread pan.
- Second Rise: Cover the dough again and let it rise for another 30-45 minutes until it puffs up over the edges of the pan.
- Bake the Bread: Preheat the oven to 375°F (190°C). Bake the loaf for 25-30 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
- Cool the Bread: Remove the bread from the oven and transfer it to a wire rack. Allow it to cool completely before slicing to preserve its texture.
Notes
- Ensure the water is at the correct temperature (around 110°F/45°C) to properly activate the yeast without killing it.
- Honey is optional but adds a subtle sweetness and helps with browning the crust.
- If you prefer a crustier bread, bake a pan of water in the oven alongside the bread to create steam.
- Store leftover bread wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
