Description
A simple and straightforward recipe for homemade bread that yields a soft, golden brown loaf perfect for beginners. Made with basic ingredients and baked to perfection, this bread is great for sandwiches or toast.
Ingredients
Scale
Dry Ingredients
- 3 1/2 cups all purpose flour
- 1 packet active dry yeast (2 1/4 teaspoons)
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons salt
Wet Ingredients
- 1 1/4 cups warm water (about 110 degrees F)
- 2 tablespoons olive oil
Instructions
- Activate Yeast: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5 to 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Add Oil and Salt: Stir in the olive oil and salt into the yeast mixture to combine the flavors.
- Form Dough: Gradually add the flour one cup at a time, stirring continuously until a soft dough forms.
- Knead Dough: Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic.
- First Rise: Place the dough in a lightly greased bowl, turning it once to coat the top. Cover with a clean towel and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape Loaf: Punch down the risen dough to release air, then shape it into a loaf shape.
- Second Rise: Place the shaped dough into a greased 9 by 5 inch loaf pan. Cover and allow it to rise again for 30 to 40 minutes, until it rises slightly above the rim of the pan.
- Bake: Preheat your oven to 375 degrees F. Bake the loaf for 25 to 30 minutes until the top is golden brown and the loaf sounds hollow when tapped.
- Cool: Remove the bread from the pan and let it cool on a wire rack before slicing to ensure the best texture.
Notes
- For a softer crust, brush the top of the bread with melted butter after baking.
- You can substitute half of the all purpose flour with whole wheat flour for a heartier and more nutritious loaf.
- Store the bread wrapped at room temperature for up to 3 days or freeze for longer storage.
