Easy Homemade Bread Recipe

I gotta say, after a few trials and a lot of messy counter space, this homemade bread recipe ended up being one of the coolest discoveries in my kitchen.

Start by mixing 1 cup of warm water (roughly 110°F), 2 tablespoons of sugar, and 2 1/4 teaspoons of active dry yeast in a small bowl. Let it sit for about 5 minutes until it gets frothy. In a large bowl, stir together 3 cups of all purpose flour and 1 teaspoon of salt. Then pour the yeast mixture and 2 tablespoons of olive oil into your flour mix. Stir it until everything starts to come together.

Next, sprinkle some extra flour on your work surface and knead the dough for about 8-10 minutes until it becomes smooth and elastic. Form the dough into a ball and transfer it to a lightly greased bowl, covering it with a cloth. Let it rise in a warm spot for about 1 hour, or until it has doubled in size.

After the dough has doubled, punch it down gently to get rid of air bubbles and then form it into a loaf shape by rolling it into a tight cylinder. Place it in a greased loaf pan or on a baking sheet sprinkled with a little extra flour. Cover it lightly with a cloth and let it proof for another 30 minutes until it puffs up a bit.

Preheat your oven to 375°F and then bake the bread for around 30 minutes. When the crust turns a light golden brown, take it out of the oven and let it cool before slicing. Enjoy, even if it isn’t perfect, coz that’s what makes homemade baking super fun!

I love making my Easy Homemade Bread using simple ingredients. I combine all purpose flour with warm water about 110°F, a bit sugar, active dry yeast, salt and olive oil to form a simple dough.

I dust extra flour on my work surface to ensure a perfect rise and texture.

Ingredients

• All Purpose Flour: It supplies carbohydrates and protein, forming the doughs main structure.
• Warm Water: Hydrates ingredients and activates yeast to help create a soft, airy dough.
• Sugar: Adds a touch of sweetness and kickstarts yeast fermentation for tasty rise.
• Active Dry Yeast: Causes the dough to rise, giving the bread a light, spongy texture.
• Salt: Enhances flavor and controls yeast activity, making sure taste stays balanced.
• Olive Oil: Adds moisture and richness for a tender crumb with good flavor.
• Extra Flour: Used for dusting the surface so the dough doesnt stick while working.

Ingredient Quantities

• 3 cups all purpose flour
• 1 cup warm water (about 110°F)
• 2 tablespoons sugar
• 2 1/4 teaspoons active dry yeast
• 1 teaspoon salt
• 2 tablespoons olive oil
• Extra flour for dusting your work surface

How to Make this

1. Start by mixing 1 cup of warm water (around 110°F), 2 tablespoons of sugar, and 2 1/4 teaspoons of active dry yeast in a small bowl. Let it sit for about 5 minutes until it gets frothy.

2. In a large bowl, stir together 3 cups of all purpose flour and 1 teaspoon of salt.

3. Pour the yeast mixture and 2 tablespoons of olive oil into the flour mixture. Mix until it starts to come together.

4. Sprinkle some extra flour on a clean work surface and knead the dough for about 8-10 minutes until it becomes smooth and elastic.

5. Shape the dough into a ball and put it in a lightly greased bowl, covering it with a cloth. Let it rise in a warm spot for about 1 hour or until doubled in size.

6. After the dough has doubled, punch it down gently to remove air bubbles.

7. Form the dough into a loaf shape by rolling it into a tight cylinder.

8. Place the shaped dough into a greased loaf pan or on a baking sheet sprinkled with a little extra flour.

9. Cover it lightly with a cloth and let it proof for another 30 minutes until it slightly puffs up.

10. Preheat your oven to 375°F then bake the bread for around 30 minutes. The crust should turn light golden brown; remove from the oven and let it cool before slicing.

Equipment Needed

1. Measuring cups and spoons – You’ll need these to accurately measure the water, flour, sugar, salt, olive oil, and yeast.
2. Small bowl – For mixing the warm water, sugar, and yeast.
3. Large bowl – To stir together the flour and salt, then combine with the yeast mixture and olive oil.
4. Stirring utensil – A spoon or spatula to mix the ingredients in both bowls.
5. Clean work surface – Lightly dust it with extra flour for kneading the dough.
6. Loaf pan or baking sheet – To shape and bake the dough after proofing.
7. Kitchen towel or cloth – To cover the dough during its rising and proofing stages.
8. Oven – Preheated to 375°F for baking the bread.

FAQ

• Q: Can i use cold water instead of warm water?
  A: No, its really important to use water around 110°F to activate the yeast correctly.
• Q: What happens if the dough is too sticky?
  A: If its too sticky, sprinkle in a bit more flour while kneading until it feels right.
• Q: How long do i need to let the dough rise?
  A: Let it rise in a warm spot for about 1 hour, or till its doubled in size. Sometimes room temperature might affect the time.
• Q: Can i add herbs or garlic to this bread?
  A: Yes, you can add herbs or garlic into the dough to give it extra flavor, just mix it in evenly with the other ingredients.
• Q: How should i store the bread once its baked?
  A: Once its cooled, wrap it in a clean cloth or store in an airtight container so it stays fresh for a couple of days.

Easy Homemade Bread Recipe Substitutions and Variations

• If you don’t have all purpose flour you can use bread flour or even whole wheat flour but you might need a bit more liquid when using whole wheat
• Instead of warm water you could use warm milk like 110°F milk which gives your bread a richer flavor
• Swap out sugar with honey or maple syrup, just use a bit less since they’re sweeter than sugar
• If you’re short on active dry yeast you can use instant yeast at the same measure but mix it in with the dry ingredients
• You can replace olive oil with vegetable oil or even melted butter though it could alter the taste a little

Pro Tips

Alright, here are some tips and a rewritten version of the recipe that feels real and down-to-earth:

1. When you mix the water, sugar, and yeast, make sure your water is really around 110°F so the yeast wakes up. If it’s too hot, you’ll kill the yeast and your bread won’t rise right.
2. Don’t be afraid to get your hands dirty when kneading. Putting in 8-10 minutes of real kneading can make all the difference in making your dough smooth and elastic. It might feel messy at first but trust me, it pays off.
3. Give the dough plenty of room and time to rise the first time. A warm, draft-free spot is key and letting it double in size really helps to develop flavor and texture.
4. Once out of the oven, let your bread cool down completely before slicing. This helps the crumb set and makes slicing cleaner without squishing the loaf.

Here’s a more casual take on the recipe:

Start by stirring together 1 cup of warm water (about 110°F), 2 tablespoons of sugar, and 2 1/4 teaspoons of active dry yeast in a small bowl. Let it sit for around 5 minutes until it gets all frothy and bubbly.
Next, in a big bowl, mix 3 cups of all purpose flour and 1 teaspoon of salt. Then pour this yeast mixture along with 2 tablespoons of olive oil straight into the flour. Mix it up until the dough starts to come together.

Dump the dough onto a clean, well-floured work surface. Knead it for about 8-10 minutes until it feels smooth and elastic; yeah it might get a bit sticky but keep at it. Once it’s ready, form the dough into a ball and pop it into a lightly oiled bowl. Cover it with a cloth and let it sit somewhere warm for about 1 hour or until it has doubled in size.

After the dough has puffed up nicely, punch it down gently to let the air out. Roll it into a tight cylinder to form a loaf shape and place it in a greased loaf pan or on a baking sheet that’s been lightly dusted with flour. Cover it with a cloth again and let it proof for another 30 minutes until it looks a bit puffy.

Preheat the oven to 375°F and bake for about 30 minutes. When the crust turns a light golden brown, take the bread out and give it some time to cool down before you start slicing. Enjoy your homemade loaf!