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Homemade Classic Bread Recipe

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★★★★★

4.4 from 100 reviews

This homemade bread recipe yields soft, fluffy, and golden loaves made from scratch using simple pantry ingredients. It involves proofing active dry yeast, kneading a smooth elastic dough, allowing two rises for perfect texture, and baking to golden perfection. Ideal for sandwiches, toast, or enjoying fresh with butter.

Ingredients

Scale

Wet Ingredients

  • 2 cups warm water (105-115°F) (474g)
  • 2 tablespoons oil (canola or vegetable) (30 ml)
  • 1/4 cup honey or sugar (85g honey or 50g sugar)

Dry Ingredients

  • 1 tablespoon active dry yeast
  • 2 teaspoons salt
  • 4 – 5 1/2 cups all-purpose or bread flour (500g-688g)

Instructions

  1. Prepare the dough: In a large bowl or stand mixer, combine the yeast, warm water, and a pinch of sugar or honey. Let it rest for 5-10 minutes until foamy and bubbly, indicating the yeast is active.
  2. Add other ingredients: Add the remaining honey or sugar, salt, oil, and 3 cups of flour to the yeast mixture. Mix to combine thoroughly.
  3. Add more flour: Incorporate another cup of flour and mix until combined. With the mixer running, add additional flour ½ cup at a time until the dough pulls away from the bowl’s sides, forming a smooth elastic dough that is slightly sticky but not overly so.
  4. Knead the dough: Knead the dough for 4-5 minutes on medium speed using the mixer or 5-8 minutes by hand on a lightly floured surface, until the dough is smooth and elastic.
  5. First rise: Grease a large bowl with oil or cooking spray, place the dough inside, turning to coat. Cover with a dish towel or plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
  6. Prepare the pans: Spray two 9×5 inch bread pans generously with cooking spray on all sides. Optionally, line the bottom with parchment paper.
  7. Shape the dough: Punch the dough down firmly to remove air bubbles. Divide it into two equal portions. Shape each into a long log and place into the prepared loaf pans.
  8. Second rise: Cover the pans with a dry dish towel or lightly sprayed plastic wrap. Allow the dough to rise for 45 minutes to 1 hour, until risen about 1 inch above the pan edges.
  9. Bake the bread: Preheat the oven to 350°F (177°C). Bake the loaves for 30-33 minutes or until golden brown on top. Tap the top of a loaf — it should sound hollow when done.
  10. Cool the bread: Remove from oven and invert the loaves onto a wire rack. Brush the tops with melted butter and cool for at least 10 minutes before slicing.
  11. Store properly: Once cooled, keep the bread in an airtight container or bag for 2-3 days at room temperature, or up to 5 days refrigerated.

Notes

  • Ensure your water is between 105°F and 115°F to properly activate the yeast without killing it.
  • Proofing the yeast in the beginning confirms freshness and proper activity.
  • You can substitute honey for sugar or vice versa according to taste preference.
  • If the dough is too sticky, gradually add more flour, but avoid over-flouring which can make the bread dense.
  • The second rise significantly improves the bread’s lightness and texture.
  • For softer crust, brush tops with butter right after baking.
  • Storing bread in a plastic bag helps retain moisture but refrigerate to extend shelf life.
  • Feel free to add herbs or seeds to the dough for variation.

Keywords: homemade bread, yeast bread, classic bread recipe, soft bread loaf, baking bread from scratch

Find it online: https://bitesizedbenny.com/homemade-classic-bread-recipe/