Description
This easy homemade bread recipe yields a soft, golden loaf perfect for sandwiches, toast, or enjoying warm with butter and jam. With simple pantry ingredients and a straightforward baking method, it’s a great introduction to baking your own bread at home.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour (plus more for kneading)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
Wet Ingredients
- 1 1/2 cups warm water (110°F)
- 2 tablespoons vegetable oil or melted butter
Instructions
- Activate the yeast: In a large bowl, dissolve the sugar in warm water, then sprinkle the yeast on top. Let it sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix the dough: Stir in the oil and salt into the yeast mixture. Gradually add the flour, one cup at a time, mixing until a shaggy dough forms that starts to pull away from the sides of the bowl.
- Knead the dough: Turn the dough out onto a floured surface and knead for 8–10 minutes until it becomes smooth and elastic, which helps develop gluten for a good structure.
- First rise: Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
- Shape the loaf: Punch down the risen dough to release air bubbles, shape it into a loaf, and place it in a greased 9×5-inch loaf pan. Cover and let rise again for 30–45 minutes until it’s puffy and nearly doubled in size.
- Bake the bread: Preheat your oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.
- Cool the bread: Let the bread cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing, which helps the crumb set and prevents the bread from becoming gummy.
Notes
- Brush the top of the bread with melted butter immediately after baking for extra flavor and a soft crust.
- You can substitute half of the all-purpose flour with whole wheat flour to make a heartier loaf.
- This recipe is versatile—perfect for sandwiches, toast, or served warm with butter and jam.
