Homemade Bread
Homemade Bread uses a simple yeast dough, a steady rise, and a hot oven to make a soft loaf with a golden crust.
About This Recipe
This homemade bread is a basic yeast loaf with the kind of soft crumb that works for toast, sandwiches, or warm slices with butter.
The rise time matters more than the clock: let the dough grow until puffy before shaping and baking.
Ingredients
- ✓2 cups warm water (105-115 degrees) ((474g))
- ✓1 Tablespoons active dry yeast*
- ✓1/4 cup honey or sugar ((85g honey, 50g sugar))
- ✓2 teaspoons salt
- ✓2 Tablespoons oil (canola or vegetable) ((30 ml))
- ✓4 - 5 1/2 cups all-purpose or bread flour* ((500g-688g))
Ingredient Notes
- Yeast: Use active yeast that foams when mixed with warm liquid.
- Flour: Add flour gradually so the dough stays soft instead of dry.
- Warm Water: Liquid should feel warm, not hot, so it does not damage the yeast.
- Dough Texture: A slightly tacky dough usually bakes into a softer loaf.
Instructions
- 1
Prepare the dough: In a large bowl or stand mixer add the yeast, water and a pinch of the sugar or honey. Allow to rest for 5-10 minutes until foaming and bubbly. (This is called “proofing” the yeast, to make sure it is active. If it doesn’t foam, the yeast is no good, and you need to start over with fresh yeast).
- 2
Add remaining sugar or honey, salt, oil, and 3 cups of flour. Mix to combine.
- 3
Add another cup of flour and mix to combine. With the mixer running add more flour, ½ cup at a time, until the dough begins to pull away from the sides of the bowl. The dough should be smooth and elastic, and slightly stick to a clean finger, but not be overly sticky. Add a little more flour, if needed.
- 4
Knead the dough: Mix the dough for 4-5 minutes on medium speed (or knead with your hands on a lightly floured surface, for 5-8 minutes).
- 5
First Rise: Grease a large bowl with oil or cooking spray and place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and allow to rise in a warm place* until doubled in size, about 1 1/2 hours.
- 6
Spray two 9x5'' bread pans generously with cooking spray on all sides. (I also like to line the bottom of the pans with a small piece of parchment paper, but this is optional.)
- 7
Punch the dough down well to remove air bubbles. Divide into two equal portions. Shape each ball into long logs and place into greased loaf pans.
- 8
Second rise: Cover pans with a lightweight, dry dish towel (or spray two pieces of plastic wrap generously with cooking spray and lay them gently over the pans). Allow dough to rise again for about 45 minutes to one hour, or until risen about 1 inch above the loaf pans. Gently removing covering.
- 9
Bake: Preheat oven to 350 F. Bake bread for about 30-33 minutes, or until golden brown on top. Give the top of a loaf a gentle tap; it should sound hollow.
- 10
Invert the loaves onto a wire cooling rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
- 11
Once cool, store in an airtight container or bag for 2-3 days at room temperature, or up to 5 days in the refrigerator.
Katy’s Kitchen Tips
- Let the dough rise in a warm, draft-free spot.
- Knead until the dough feels smooth and elastic.
- Do not add too much flour during shaping.
- Cool before slicing for cleaner pieces.
Variations and Substitutions
- Cheesy version: Add Parmesan, cheddar, mozzarella, or feta.
- Vegetable add-in: Fold in spinach, peas, mushrooms, broccoli, or peppers.
- Herb finish: Add parsley, basil, cilantro, or chives.
- Spicy option: Add chili flakes, jalapeño, or hot sauce.
What to Serve With Homemade Bread
Serve Homemade Bread with salad, roasted vegetables, grilled meat, seafood, or a bright sauce.
Storage and Reheating
Store cooled bread wrapped at room temperature for 2 to 3 days.
Freeze sliced bread in a sealed bag and toast slices from frozen.
Common Mistakes to Avoid
- Hot liquid: Liquid that is too hot can weaken or kill yeast.
- Too much flour: Extra flour makes bread dense and dry.
- Short rise: Under-risen dough bakes up tight instead of airy.
- Slicing hot bread: Hot bread can tear and seem gummy inside.
FAQ
How do I know the dough has risen enough?
It should look puffy and roughly doubled in size.
Can I freeze homemade bread?
Yes. Cool completely, slice, and freeze well wrapped.
Why is my bread dense?
The dough may need more kneading, more rise time, or less flour.
Can I make it without a mixer?
Yes. Knead by hand until smooth and elastic.
Nutrition Facts
- Calories: 202 kcal
- Carbohydrates: 41 g
- Fiber: 1 g
- Protein: 5 g
- Sodium: 196 mg
- Sugar: 3 g
- Fat: 2 g
- Saturated Fat: 1 g