Here’s a simple recipe for freshly baked bread with a golden crust and soft, airy interior:
Ingredients
- 3 1/2 cups all-purpose flour (or bread flour for chewier texture)
- 1 1/4 cups warm water (105–115°F / 40–46°C)
- 2 1/4 tsp active dry yeast (1 packet)
- 2 tbsp sugar or honey
- 2 tsp salt
- 2 tbsp olive oil or melted butter
Instructions
- Activate the yeast:
- In a small bowl, combine warm water, sugar, and yeast.
- Let sit for 5–10 minutes until foamy.
- Mix the dough:
- In a large bowl, combine flour and salt.
- Add the yeast mixture and olive oil.
- Stir until a sticky dough forms.
- Knead:
- Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
- Alternatively, use a stand mixer with a dough hook for 5–6 minutes.
- First rise:
- Place the dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let it rise in a warm spot for 1–2 hours, or until doubled in size.
- Shape:
- Punch down the dough and shape it into a loaf or round boule.
- Place on a greased or parchment-lined baking sheet or in a greased loaf pan.
- Second rise:
- Cover and let rise for 30–45 minutes until slightly puffed.
- Bake:
- Preheat oven to 375°F (190°C).
- Optional: Brush the top with water or an egg wash for a glossy crust.
- Bake for 25–30 minutes (loaf) or 20–25 minutes (round), until golden brown and hollow-sounding when tapped.
- Cool:
- Let bread cool on a wire rack for at least 20 minutes before slicing to avoid a gummy interior.
💡 Tips for perfect bread:
- For a crispier crust, place a small pan of water in the oven to create steam.
- You can add herbs, garlic, or cheese to the dough for flavor variations.
- Using bread flour gives a chewier texture; all-purpose flour gives a softer crumb.
If you want, I can also give a no-knead, ultra-easy bread recipe that takes almost no hands-on work but gives bakery-style results.
Do you want me to share that version?
