Description
This easy homemade bread recipe yields two delicious loaves with a soft, slightly chewy texture and a golden crust. Made with simple ingredients and classic techniques, it’s perfect for beginners and bread lovers alike who want fresh, bakery-quality bread straight from their oven. The dough is kneaded, allowed to rise twice, and baked to perfection.
Ingredients
Dry Ingredients
- 2¼ teaspoons active dry yeast (1 packet)
- ¼ cup sugar, plus 1 pinch
- 1 tablespoon salt
- 5½ – 6½ cups bread flour
Wet Ingredients
- 2¼ cups warm water
- 2 tablespoons vegetable oil
Optional
- Butter for topping
Instructions
- Dissolve the yeast: In a large bowl or stand mixer bowl, combine the active dry yeast with warm water and a pinch of sugar. Wait until the mixture becomes bubbly and foamy, indicating the yeast is activated.
- Make the dough: Add the sugar, salt, vegetable oil, and 4 cups of bread flour to the yeast mixture. Mix until smooth, then gradually add the remaining flour ½ cup at a time, until a soft, smooth dough forms that is slightly sticky to the touch but not overly wet.
- Knead the dough: Knead the dough by hand or with a stand mixer for 5-7 minutes until it becomes smooth and elastic. Shape the dough into a ball.
- First rise: Place the dough in an oiled bowl, turning once to coat it with oil. Cover the bowl tightly with plastic wrap and let the dough rise for about one hour or until it doubles in size.
- Shape the loaves: Punch down the risen dough gently, then divide it into two equal portions. Roll each portion into a rectangle approximately 8 inches wide. Roll each rectangle up from the short edge tightly into a cylinder roughly 8 inches wide.
- Second rise: Place the dough cylinders seam side down in lightly greased bread pans. Cover with plastic wrap and let rise for another hour, or until the dough has risen ½ to 1 inch above the pan edges.
- Bake the bread: Preheat your oven to 375°F (190°C). Bake the loaves for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool and finish: If desired, brush the hot loaves with melted butter for added flavor and a soft crust. Remove the bread from the pans and cool on a rack completely before slicing.
Notes
- Warm water should be around 100-110°F (37-43°C) to properly activate the yeast.
- The dough should be slightly sticky; adding too much flour can make the bread dense.
- For best results, use bread flour for higher gluten content and better structure.
- Butter topping is optional but adds a nice flavor and soft crust.
- Allow the bread to cool completely before slicing to prevent a gummy texture.
- This recipe makes two standard-sized loaves.
