Homemade Bread Recipe
There's nothing quite like the comfort of freshly baked bread. This Homemade Bread Recipe combines simplicity with deliciousness, creating a warm, fluffy loaf that's perfect for any occasion. Enjoy it warm with butter or transform it into delightful sandwiches. Make it tonight for an unforgettable experience!
Equipment
- Loaf pans
Ingredients
- 2¼ teaspoons Active dry yeast (1 packet)
- 2¼ cups Warm water
- ¼ cup Sugar (plus 1 pinch)
- 1 tablespoon Salt
- 2 tablespoons Vegetable oil
- 5½ – 6½ cups Bread flour
- 1 serving Butter for topping (optional)
Instructions
- In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm water with a pinch of sugar. When the yeast is bubbly and foamy, add the sugar, salt, oil, and 4 cups of flour, and mix until smooth.
- Add remaining flour, ½ cup at a time, to form a soft, smooth dough. The dough should stick just slightly to your finger when touched, but not be overly sticky. Knead for 5-7 minutes, until smooth, then roll into a ball.
- Place the dough in an oiled bowl, turn over once to coat the top with oil, and cover with plastic wrap. Let rise for one hour, or until doubled.
- When the dough has risen, punch it down gently and divide it in half. Roll each half of the dough into a long rectangle about 8 inches wide. Roll the dough up, starting at the short edge, to form a cylinder that is approximately 8 inches wide. Repeat with the remaining dough.
- Place the dough, seam side down, into lightly greased bread pans, and cover with plastic wrap. Let rise for one hour, or until the dough is ½ – 1 inch higher than the top of the pan.
- Preheat the oven to 375°F. Bake for 30-35 minutes or until the loaves are golden brown and sound hollow when tapped. Brush with melted butter, if desired. Remove to a cooling rack and cool before slicing.
Notes
- Measure the flour accurately: Too much flour can result in dense bread.
- Watch the rise time: If you don’t allow it to rise long enough it will be dense. If you proof it for too long, it will fall and become unusable.
- Be sure to activate the yeast correctly: Otherwise, the dough will not rise.
- I like to use bread flour: Since it creates a perfect rise and chewy texture, but all-purpose flour can be used.