Description
This Homemade Bread recipe yields soft, fluffy loaves with a slightly sweet flavor, perfect for sandwiches or toast. It uses simple pantry ingredients and requires kneading and two rises before baking to achieve a golden, tender crust and airy crumb.
Ingredients
Scale
Dry Ingredients
- 2 cups warm water (105-115°F)
- 1 tablespoon active dry yeast
- 1/4 cup honey or sugar
- 2 teaspoons salt
- 4 to 5 1/2 cups all-purpose flour
Wet Ingredients
- 2 tablespoons oil (canola or vegetable)
Instructions
- Activate Yeast: In a large bowl, combine warm water, yeast, and a pinch of honey or sugar. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Ingredients: Stir in the remaining honey or sugar, salt, oil, and three cups of flour. Mix thoroughly until the ingredients start to come together.
- Add Flour Gradually: Gradually add more flour until the dough pulls away from the sides of the bowl but remains slightly sticky to the touch.
- Knead Dough: Knead the dough for 4-5 minutes using a stand mixer with a dough hook or by hand until the dough is elastic and smooth.
- First Rise: Place the dough in an oiled bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm spot until it doubles in size, which takes about 1.5 hours.
- Punch Down & Shape: Punch down the risen dough to release air. Divide it into two equal portions, shape each into a loaf, and place them in greased loaf pans.
- Second Rise: Cover the loaf pans and let the dough rise again for 45 minutes to 1 hour until the loaves have puffed up significantly.
- Bake: Preheat your oven to 350°F (175°C). Bake the loaves for approximately 30-33 minutes, or until the crust is golden brown and the bread sounds hollow when tapped.
- Cool: Remove the bread from pans and cool on a wire rack before slicing to finish the process and prevent a gummy texture.
Notes
- Ensure the water temperature is between 105°F and 115°F to properly activate the yeast without killing it.
- Adjust the amount of flour as needed; humidity and flour brand can affect dough consistency.
- Kneading by hand may take a bit longer but is a good way to feel the dough’s texture develop.
- Rising times may vary depending on ambient temperature; a warmer environment speeds up fermentation.
- The bread keeps well for several days when stored in an airtight container and can be frozen for longer storage.
