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Homemade Bread

Homemade Bread

This homemade bread is soft, fluffy inside with a golden crust—perfect for beginners and seasoned bakers alike. With simple pantry ingredients and foolproof steps, you’ll enjoy fresh, bakery-style bread right from your oven.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 1 loaf
Course: bread
Cuisine: American, European
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Dough
  • 3 cups bread flour or all-purpose flour 450 g; bread flour for chewy texture, all-purpose for softer
  • 2 tsp instant yeast or rapid-rise yeast If using active dry yeast, proof first
  • 2 tsp kosher salt avoid fine table salt
  • 1.5 cups very warm water around 50–55°C (122–130°F), not boiling
For Shaping
  • 1.5 tbsp flour for dusting

Method
 

  1. Step 1: In a large bowl, combine flour, yeast, and salt. Gradually stir in warm water until a sticky dough forms.
  2. Step 2: Knead dough on a floured surface for 8–10 minutes until smooth and elastic.
  3. Step 3: Place dough in a greased bowl, cover, and let rise in a warm spot until doubled in size (1–1.5 hours).
  4. Step 4: Punch down the dough and shape into a loaf. Place on a floured tray or in a loaf tin. Dust with flour.
  5. Step 5: Cover and let rise again for 30–40 minutes until slightly puffed.
  6. 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

For a chewier loaf, use bread flour; for softer bread, all-purpose works well. To make crustier bread, add a dish of water in the oven for steam. Store at room temperature for 3 days or freeze up to 2 months.