Description
This easy homemade bread recipe guides you through simple steps to bake a soft, golden loaf using basic pantry ingredients. Perfect for beginners, this bread features a tender crumb and crispy crust, ideal for sandwiches or to accompany any meal.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 2 tsp salt
- 1 tbsp sugar
- 2 ¼ tsp active dry yeast (1 packet)
Wet Ingredients
- 1 ½ cups warm water (110°F/43°C)
Instructions
- Activate the Yeast: In a bowl, combine the warm water and sugar, then sprinkle the active dry yeast on top. Let the mixture sit for 5-10 minutes until it becomes bubbly and foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour and salt thoroughly to ensure even seasoning throughout the bread dough.
- Combine Mixtures: Pour the activated yeast mixture into the bowl with the dry ingredients. Stir with a spoon until a shaggy dough forms and all flour is incorporated.
- Knead the Dough: Transfer the dough to a floured surface and knead vigorously for 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
- Let It Rise: Grease a large bowl and place the kneaded dough inside. Cover the bowl with plastic wrap or a clean kitchen towel. Leave it in a warm, draft-free area for about 1 hour, or until the dough has doubled in size.
- Bake: Preheat your oven to 375°F (190°C). Punch down the risen dough to release air, shape it into a loaf, and place it into a greased loaf pan. Bake for 30-35 minutes until the bread is golden brown and sounds hollow when tapped.
Notes
- You can check yeast activity by whether it bubbles; if not, your yeast might be expired or the water too hot/cold.
- For a crispier crust, place a pan of water on the bottom rack of the oven while baking to create steam.
- Allow the bread to cool completely on a wire rack before slicing to avoid a gummy texture.
- Flour quantities may vary slightly based on humidity; add more flour or water to achieve the right dough consistency.
