Description
This homemade bread recipe yields a soft, fluffy loaf with a golden crust, perfect for sandwiches or as a side to any meal. The simple ingredients combine to create fresh bread with a delightful texture and rich flavor, ideal for bakers of all skill levels.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 2 tablespoons sugar
- 1 teaspoon salt
Wet Ingredients
- 1 1/4 cups warm water (110°F or 45°C)
- 2 tablespoons vegetable oil or melted butter
Instructions
- Activate Yeast: Dissolve sugar in warm water in a large mixing bowl. Sprinkle yeast on top and let sit for 5-10 minutes until frothy, which indicates the yeast is active.
- Combine Ingredients: Add oil or melted butter, salt, and 2 cups of flour to the yeast mixture. Stir to combine, creating a rough batter.
- Form Dough: Gradually mix in the remaining flour, 1/2 cup at a time, until a soft dough forms that is no longer sticky.
- Knead Dough: Transfer dough to a floured surface and knead for 8-10 minutes until it becomes smooth and elastic, which develops the gluten.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until it doubles in size.
- Shape Dough: Punch down the dough to release air, shape it into a loaf, and place it in a greased 9×5-inch loaf pan. Cover and let it rise again for 30-40 minutes, allowing the loaf to puff up.
- Bake Bread: Preheat the oven to 375°F (190°C). Bake the loaf for 25-30 minutes until the crust is golden brown and it sounds hollow when tapped.
- Cool and Serve: Remove the bread from the pan and cool it on a wire rack completely before slicing to maintain texture and prevent gummy slices.
Notes
- Use warm water at about 110°F (45°C) to activate the yeast without killing it.
- Kneading time is important for gluten development; under-kneading can result in dense bread.
- Letting the dough rise properly ensures a light and airy crumb.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Store the bread in an airtight container for up to 3 days or freeze for longer storage.
