Here’s a classic Homemade Bread recipe — soft, fluffy, and perfect for sandwiches or toast 🍞✨
Homemade Bread
Yields: 1 loaf
Time: ~2–2.5 hours (including rising)
Ingredients
- 3 cups (375 g) all-purpose flour
- 1 packet (7 g / 2¼ tsp) active dry yeast
- 1 tbsp sugar
- 1 tsp salt
- 1 cup (240 ml) warm water (110°F / 43°C)
- 2 tbsp olive oil or melted butter
Instructions
- Activate yeast
- In a small bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
- Make dough
- In a large bowl, combine flour and salt. Add yeast mixture and oil. Mix until a rough dough forms.
- Knead
- Turn dough onto a floured surface and knead 8–10 minutes until smooth and elastic.
- Alternatively, use a stand mixer with a dough hook for 5–7 minutes.
- First rise
- Place dough in a lightly oiled bowl, cover with a clean towel, and let rise 1–1.5 hours until doubled in size.
- Shape loaf
- Punch down dough and shape into a loaf. Place in a greased 9×5-inch loaf pan.
- Second rise
- Cover and let rise 30–45 minutes until doubled.
- Bake
- Preheat oven to 375°F / 190°C. Bake 25–30 minutes until golden brown and sounds hollow when tapped.
- Cool & serve
- Let bread cool on a wire rack before slicing.
Tips & Variations
- Soft crust: Brush top with butter immediately after baking.
- Whole wheat: Replace 1–2 cups flour with whole wheat flour.
- Seeds & flavor: Add sunflower seeds, flaxseed, or herbs to the dough.
- Quick version: Use a stand mixer or bread machine to save time.
- Freezing: Slice and freeze for up to 3 months; toast directly from frozen.
I can also give a no-knead overnight bread recipe that’s super easy and produces a rustic, bakery-style loaf.
Do you want me to do that?
