Here’s a classic homemade bread recipe that’s simple, soft, and perfect for sandwiches or just buttering warm from the oven. No fancy equipment needed—just a bowl, a spoon, and some patience for the rising.
Ingredients (makes 1 loaf)
- 3 cups all-purpose flour (plus extra for kneading)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F / 43°C)
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons olive oil or melted butter
Instructions
- Activate the yeast:
- In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit 5–10 minutes until foamy.
- Make the dough:
- In a large bowl, mix flour and salt.
- Add the yeast mixture and oil/butter. Stir until a rough dough forms.
- Knead:
- Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- If it’s too sticky, sprinkle a little flour as you knead.
- First rise:
- Place dough in a lightly oiled bowl, cover with a clean towel, and let rise in a warm place for 1–2 hours, or until doubled in size.
- Shape the loaf:
- Punch down the dough to release air. Shape it into a loaf and place in a greased 9×5-inch loaf pan.
- Second rise:
- Cover and let rise for another 30–45 minutes, until it’s slightly above the rim of the pan.
- Bake:
- Preheat oven to 375°F (190°C).
- Bake 25–30 minutes, until golden brown and sounds hollow when tapped on the bottom.
- Cool:
- Remove from pan and let cool on a wire rack before slicing.
💡 Tips:
- For a softer crust, brush the top with melted butter right after baking.
- You can add herbs, garlic, or shredded cheese to the dough for extra flavor.
- Whole wheat flour can replace up to half of the flour for a heartier loaf.
If you want, I can also give a super easy no-knead bread recipe that’s basically dump-and-bake, perfect if you want fresh bread with almost no effort. Do you want that version too?
