Introduction:
The aroma of freshly baked bread wafting through your home is a timeless pleasure. Basic homemade bread, with its golden crust and soft interior, is a testament to the simple magic of flour, water, and yeast. For those new to the world of baking, this recipe is a perfect starting point. Not only is it straightforward, but the results are incredibly satisfying— a loaf that’s perfect for sandwiches, toast, or simply slathered with butter.
Prep Time: 2 hours 15 minutes (including proofing)
Cook Time: 30 minutes
Total Time: 2 hours 45 minutes
Ingredients:
- 4 cups all-purpose flour, plus more for dusting
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (about 110°F or 45°C)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 tablespoons olive oil or melted butter
Directions:
- In a small bowl, dissolve the sugar in warm water. Sprinkle the yeast over the top and let it sit for about 10 minutes, or until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Make a well in the center.
- Pour the yeast mixture and olive oil (or melted butter) into the well.
- Using a wooden spoon or your hands, gradually incorporate the flour into the wet ingredients until a dough forms.
- Transfer the dough onto a floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
- Form the dough into a ball. Place it in a bowl lightly greased with olive oil or butter. Cover with a damp cloth and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat your oven to 375°F (190°C).
- Punch down the risen dough to release any air bubbles. Shape it into a loaf and place it in a greased 9×5-inch loaf pan.
- Let the dough rise again in the pan for about 30 minutes.
- Once risen, place the loaf pan in the preheated oven and bake for 25-30 minutes, or until the bread has a golden-brown crust and sounds hollow when tapped on the bottom.
- Remove from the oven and let it cool on a wire rack for a few minutes before removing it from the pan.
Notes:
- The proofing time can vary depending on the ambient temperature and humidity. Make sure the dough has genuinely doubled in size before proceeding.
- You can add variations like herbs, nuts, or dried fruits to the dough for different flavors.
FAQ:
- Why is my bread too dense?
- Several factors can cause dense bread, including not allowing the dough to rise enough, over-kneading, or using old yeast.
- Can I use whole wheat flour instead of all-purpose flour?
- Yes, you can, but it will result in a denser loaf. For a lighter texture, consider using half whole wheat and half all-purpose flour.
- How do I store homemade bread?
- Store it in a bread box or wrapped in a cloth in a cool, dry place. Homemade bread does not contain preservatives, so it’s best consumed within 2-3 days.