Homemade Bread Recipe Easy Baking From Scratch

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Introduction

Homemade bread, a staple enjoyed across cultures, offers a unique satisfaction that store-bought loaves simply cannot match. The aroma of freshly baked bread filling a home is an experience in itself, and the process of creating it from scratch, while seemingly daunting, is surprisingly accessible. This guide focuses on an easy homemade bread recipe, designed for bakers of all skill levels, emphasizing simplicity and delicious results. From its humble beginnings as a basic sustenance to its current status as a comfort food, homemade bread remains a beloved culinary tradition.

Ingredients

The beauty of homemade bread lies in its simplicity. The core ingredients are few and readily available:

• All-Purpose Flour: 3 cups (approximately 360g). Bread flour can be substituted for a chewier texture.
• Active Dry Yeast: 2 1/4 teaspoons (one packet). Instant yeast can also be used; add it directly to the flour without proofing.
• Warm Water: 1 1/4 cups (approximately 300ml), ideally between 105F and 115F (40C-46C). Too hot, and it can kill the yeast; too cold, and it won’t activate.
• Salt: 1 1/2 teaspoons. Salt controls the yeast and adds flavor.
• Sugar or Honey: 1 tablespoon (optional). This provides a little extra food for the yeast and adds a touch of sweetness. Honey gives a richer flavor.
• Olive Oil or Melted Butter: 2 tablespoons (optional). Adds moisture and flavor.

Preparation Steps

Before baking begins, proper preparation is essential for a successful loaf. First, proof the yeast (if using active dry yeast). In a small bowl, combine the warm water and sugar (or honey). Sprinkle the yeast over the water and let it sit for 5-10 minutes, until it becomes foamy. This step ensures the yeast is alive and active. In a large bowl, whisk together the flour and salt. If using instant yeast, add it to the flour mixture at this stage. Once the yeast is proofed (or the dry ingredients are combined), create a well in the center of the flour mixture and pour in the yeast mixture and olive oil or melted butter (if using). Begin mixing the ingredients. A stand mixer with a dough hook is helpful, but the dough can easily be mixed by hand. If mixing by hand, use a wooden spoon or your hands to gradually incorporate the flour into the wet ingredients. Once the dough starts to come together, turn it out onto a lightly floured surface. Kneading is crucial for developing the gluten, which gives the bread its structure. Knead the dough for 8-10 minutes until it becomes smooth and elastic. If using a stand mixer, knead on medium speed for 5-7 minutes. A good test to see if the dough is ready is the windowpane test: stretch a small piece of dough; if it stretches thin enough to see light through it without tearing, it’s ready.

Cooking Instructions

Once the dough is prepared, the baking process unfolds in two stages:

1. First Rise: Place the kneaded dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This allows the yeast to ferment and develop flavor.
2. Shaping and Second Rise: Gently punch down the risen dough to release the air. Turn it out onto a lightly floured surface and shape it into a loaf. Place the loaf in a greased 9×5 inch loaf pan. Cover the loaf pan with plastic wrap or a clean kitchen towel and let it rise again for 30-45 minutes, or until it has almost doubled in size.
3. Baking: Preheat the oven to 375F (190C). Once the oven is preheated, bake the bread for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200F (93C). To prevent the crust from browning too quickly, tent the loaf with aluminum foil during the last 10-15 minutes of baking.
4. Cooling: Once baked, remove the bread from the oven and let it cool in the loaf pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bottom crust from becoming soggy.

Serving Suggestions

Freshly baked homemade bread is incredibly versatile. Enjoy it warm with a pat of butter or a drizzle of olive oil. It’s also perfect for sandwiches, toast, or as an accompaniment to soups and salads. For a more decadent treat, spread with nut butter, jam, or honey. Serve alongside a cheese board for a delightful appetizer. Consider using it to make garlic bread or croutons for added flavor and texture in other dishes.

Tips and Common Mistakes

Achieving the perfect homemade loaf is within reach with these helpful tips:

• Water Temperature: Ensure the water used to proof the yeast is not too hot or too cold. The optimal temperature range is 105F-115F (40C-46C).
• Kneading Time: Kneading is essential for gluten development. Under-kneading will result in a dense loaf, while over-kneading can make the bread tough. Aim for 8-10 minutes of kneading by hand or 5-7 minutes with a stand mixer.
• Rising Environment: Provide a warm, draft-free environment for the dough to rise. This can be achieved by placing the bowl in a slightly warmed oven (turned off) or a sunny spot in the kitchen.
• Oven Temperature: Accurate oven temperature is crucial for even baking. Use an oven thermometer to ensure the oven is preheated to the correct temperature.
• Cooling Time: Allow the bread to cool completely before slicing to prevent a gummy texture.
• Common Mistake: Skimping on salt. Salt balances the flavors and controls the yeast’s activity.

Explore More Cooking Guides

Learning to bake homemade bread from scratch is a rewarding experience, offering a delicious and comforting result that rivals any store-bought loaf. This easy recipe provides a foundation for endless variations and customizations, allowing for experimentation with different flours, flavors, and additions. Its simplicity and practicality make it a staple for any home cook. Embrace the joy of baking and explore more cooking guides at foodrecipestory.com to expand your culinary horizons.