There’s something magical about pulling a loaf of homemade bread fresh from the oven—the aroma, the golden crust, and that first warm slice slathered with butter. If you’ve always thought bread baking was complicated, this recipe will change your mind. With just a handful of simple ingredients and clear steps, you’ll be creating bakery-quality bread right in your own kitchen.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Foolproof Method – Even beginners can achieve soft, fluffy bread with a crisp crust.
- Everyday Ingredients – No fancy tools or rare items needed—just pantry basics.
- Comfort in Every Bite – Nothing compares to the smell and taste of warm bread straight from the oven.
- Versatile & Crowd-Pleasing – Perfect for sandwiches, soups, or simply enjoyed with butter.
- Unique Approach – This recipe balances simplicity with consistent results, making it a step above other quick bread recipes.
Ingredients Needed
For the Dough
- 3 cups (450 g) bread flour or all-purpose flour – bread flour gives more chew, all-purpose makes it softer.
- 2 tsp instant yeast or rapid-rise yeast – helps the dough rise quickly. (If using active dry yeast, see notes below.)
- 2 tsp kosher or cooking salt – avoid fine table salt, which can overpower.
- 1 ½ cups (375 ml) very warm water – around 50–55°C (122–130°F), not boiling.
For Shaping
- 1 ½ tbsp flour – for dusting the surface and handling the dough.
How to Make Homemade Bread
Step 1: Mix the Dough
In a large bowl, combine flour, yeast, and salt. Pour in the warm water gradually while stirring with a wooden spoon until a sticky dough forms. The dough should be soft but not soupy—add a touch more flour if needed.
Step 2: Knead and Develop Gluten
Transfer the dough to a lightly floured surface. Knead for about 8–10 minutes until smooth and elastic. This step builds the gluten structure that gives the bread its chewy texture.
Step 3: First Rise
Place the dough in a greased bowl, cover loosely with a damp towel or plastic wrap, and let it rise in a warm spot until doubled in size (about 1–1.5 hours). The dough should feel airy and pillowy.
Step 4: Shape the Dough
Punch down the dough gently to release air. Shape into a round or oval loaf, tucking the edges underneath for a neat finish. Place it on a floured baking tray or in a loaf tin. Dust lightly with flour.
Step 5: Second Rise
Cover again and let the dough rest for 30–40 minutes, until slightly puffed. This final rise helps the bread stay light after baking.
Step 6: Bake to Perfection
Preheat your oven to 220°C (430°F). Bake the bread for 25–30 minutes, or until golden brown and hollow-sounding when tapped underneath. Cool on a wire rack for at least 15 minutes before slicing.
Serving and Storage Tips
- Serve warm with butter, olive oil, or alongside hearty soups and stews.
- Store at room temperature in a bread bag or airtight container for up to 3 days.
- To reheat, warm slices in the oven at 160°C (320°F) for 5–7 minutes.
- Freeze by wrapping tightly in plastic wrap and foil—defrost at room temperature before reheating.
Helpful Notes
- For a chewier texture, stick to bread flour. For softer bread, all-purpose flour works beautifully.
- If using active dry yeast, dissolve it in warm water first and let it sit for 5–10 minutes until foamy before adding.
- To make a crustier loaf, place a small oven-safe dish of water in the oven while baking to create steam.
- Add extras like herbs, garlic, or seeds for flavor variations.
Homemade Bread
Ingredients
Method
- Step 1: In a large bowl, combine flour, yeast, and salt. Gradually stir in warm water until a sticky dough forms.
- Step 2: Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
- Step 3: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (1–1.5 hours).
- Step 4: Punch down the dough and shape into a loaf. Place on a floured tray or in a loaf tin. Dust with flour.
- Step 5: Cover and let rise again for 30–40 minutes until slightly puffed.
- Step 6: Bake at 220°C (430°F) for 25–30 minutes until golden and hollow-sounding when tapped. Cool 15 minutes before slicing.
Notes
Conclusion
Making homemade bread doesn’t have to be intimidating—it’s simple, rewarding, and fills your home with irresistible warmth. With this foolproof recipe, you’ll enjoy bakery-style bread that’s perfect for everyday meals or impressing guests.
If you try this recipe, leave a comment and a ⭐ star rating below! Share your fresh loaf on Pinterest or Facebook—I’d love to see your creations. What toppings or mix-ins did you try? Let us know in the comments!
Frequently Asked Questions (FAQ)
Can I use whole wheat flour instead of white flour?
Yes, but the loaf will be denser. Try replacing half the flour with whole wheat for a balanced texture.
How do I make this recipe gluten-free?
Use a gluten-free all-purpose blend with xanthan gum. Keep in mind, the texture will be softer.
Why didn’t my bread rise?
Likely causes include expired yeast, water that was too hot (killing the yeast), or a cold environment. Ensure the dough is kept warm during rising.
Is this bread freezer-friendly?
Absolutely! Freeze whole or sliced loaves, well wrapped, for up to 2 months. Thaw at room temperature and reheat briefly before serving.
How do I know when the bread is fully baked?
It should be golden, sound hollow when tapped on the bottom, and reach an internal temperature of about 95°C (200°F).