Traditional Recipe for Homemade Bread

 

🥖 Why Make Bread at Home?

In a world full of store-bought shortcuts, homemade bread stands out for its:

• Freshness: No preservatives or additives

• Flavor: Rich, slightly yeasty taste you can’t get from a plastic bag

• Texture: A soft crumb and crisp crust you control

• Simplicity: Just a few pantry staples needed

---

🧾 Ingredients (Makes 1 loaf)

• 3 ½ cups all-purpose flour (or bread flour)

• 1 cup warm water (about 110°F / 43°C)

• 2 ¼ tsp (1 packet) active dry yeast

• 1 tbsp granulated sugar

• 1 tsp salt

• 2 tbsp vegetable oil (or olive oil)

---

🍞 Instructions

1. Activate the Yeast

In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes, until it becomes foamy. This means the yeast is alive and active.

Tip: If it doesn’t foam, the yeast may be expired or the water was too hot or cold. Try again with fresh yeast.

2. Mix the Dough

In a large mixing bowl, combine the flour and salt. Add the foamy yeast mixture and the oil. Stir until a shaggy dough forms.

3. Knead the Dough

Transfer the dough to a floured surface and knead for 8–10 minutes, until it becomes smooth, elastic, and slightly tacky (but not sticky). You can also use a stand mixer with a dough hook for 5–6 minutes.

4. First Rise

Place the dough in a lightly oiled bowl, turning it once to coat the top. Cover with a clean towel or plastic wrap and let it rise in a warm, draft-free place for about 1 to 1.5 hours, or until doubled in size.

5. Shape the Dough

Punch down the dough to release air bubbles. Turn it onto a floured surface and shape it into a loaf. Place it into a greased 9x5-inch loaf pan or shape it free-form on a baking sheet.

6. Second Rise

Cover the shaped dough with a towel and let it rise again for 30–45 minutes, until it has puffed up noticeably.

7. Bake the Bread

Preheat your oven to 375°F (190°C). Bake the bread for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.

Optional: Brush the top with melted butter right after baking for a soft, shiny crust.

8. Cool and Slice

Remove the bread from the pan and cool on a wire rack for at least 30 minutes before slicing. (Yes, it’s hard to wait—but this step helps lock in moisture and improves texture!)

---

🛠️ Troubleshooting Tips

• Bread didn’t rise? Check yeast freshness and proofing temperature.

• Crust too hard? Cover the bread with foil in the last 10 minutes of baking or brush the crust with butter.

• Too dense? Under-kneading or not enough rising time could be the cause.

---

🥪 Serving Ideas

• Warm with butter and honey

• Toasted with jam or avocado

• Sandwiches and grilled cheese

• French toast or croutons with leftovers

---

🧺 Storage

• Store cooled bread in an airtight container or bag at room temperature for 3–4 days.

• For longer storage, slice and freeze. Toast slices straight from the freezer when needed.

---

🧡 Final Thoughts

Baking traditional homemade bread is more than just a kitchen task—it’s a comforting ritual that connects us to generations of bakers before us. With this simple recipe, you can create a beautiful loaf that fills your home with the smell of warmth and satisfaction.