Here’s a simple and reliable recipe for homemade bread—soft, golden, and perfect for sandwiches, toast, or just enjoying with butter.
Ingredients (Makes 1 loaf)
- 3 ½ cups all-purpose flour (or bread flour)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ¼ cups warm water (110°F / 43°C)
- 2 tbsp sugar
- 1 ½ tsp salt
- 2 tbsp unsalted butter, melted (plus extra for brushing)
Instructions
1. Activate Yeast
- In a small bowl, combine warm water, sugar, and yeast.
- Let sit 5–10 minutes until frothy.
2. Make the Dough
- In a large bowl, mix flour and salt.
- Add yeast mixture and melted butter. Stir until a dough forms.
3. 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.
4. First Rise
- Place dough in a lightly greased bowl, cover with a damp cloth or plastic wrap.
- Let rise in a warm place 1–2 hours, or until doubled in size.
5. Shape and Second Rise
- Punch down dough and shape into a loaf.
- Place in a greased 9×5-inch loaf pan.
- Cover and let rise 30–45 minutes until slightly puffed.
6. Bake
- Preheat oven to 375°F (190°C).
- Bake 30–35 minutes until golden brown and the loaf sounds hollow when tapped.
- Brush top with melted butter for a soft crust.
7. Cool
- Remove from pan and let cool on a wire rack before slicing.
💡 Tips:
- For extra flavor, substitute ½ cup of flour with whole wheat flour.
- Add herbs, garlic, or cheese to customize your loaf.
- Store bread in a paper bag or loosely wrapped in a kitchen towel for up to 2–3 days; slice before freezing for longer storage.
If you want, I can also give a no-knead homemade bread recipe that’s super easy and perfect for beginners—it’s rustic, chewy, and has a crisp crust without much effort. Do you want me to do that?
