Easy Homemade Bread
There’s something quietly satisfying about Easy Homemade Bread. No fancy gear, no rare ingredients, just a bowl, your hands, and a warm kitchen. This loaf is soft inside, golden at the edges, and perfect for toast, sandwiches, or that first slice with butter while it’s still a little warm. The process is simple and forgiving, which is exactly what makes it a great starting point if you’re new to bread… and a trusty standby if you’re not.
Ingredients
- 3 1/2 cups (420 g) all-purpose or bread flour, plus extra for dusting
- 1 cup plus 2 tablespoons (270 ml) warm water, about 105 to 110°F (40 to 43°C)
- 2 1/4 teaspoons (1 packet, 7 g) active dry yeast
- 1 tablespoon granulated sugar or honey
- 1 1/2 teaspoons fine salt
- 2 tablespoons unsalted butter, melted (or 2 tablespoons neutral oil)
- Optional: 1 egg beaten with 1 tablespoon water for a shinier crust
- Optional toppings: sesame seeds, poppy seeds, or a sprinkle of oats
Instructions
- Proof the yeast. In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the top, stir once, and let it sit for 5 to 10 minutes until foamy. If nothing happens, your yeast may be old or the water temperature might be off — try again with fresh yeast.
- Make the dough. Add 3 cups of the flour, the salt, and the melted butter. Stir with a wooden spoon until a shaggy dough forms. If it’s very sticky, add the remaining flour a little at a time until the dough pulls away from the sides of the bowl.
- Knead. Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes, until smooth and elastic. It should feel soft and slightly tacky, not wet. If you pinch a small piece and gently stretch it, you’ll see a thin, almost translucent membrane (that’s the windowpane test). Using a stand mixer with a dough hook works too — about 6 to 8 minutes on medium-low.
- First rise. Lightly oil a clean bowl, place the dough inside, and turn it once to coat. Cover with a clean towel or plastic wrap and let it rise in a warm, draft-free spot until doubled in size, about 60 to 90 minutes. A slightly warm oven (turned off) or a sunny counter works well.
- Shape the loaf. Gently deflate the dough and pat it into a rectangle, about the length of your loaf pan. Tightly roll it up from the short end, tucking the seams as you go. Pinch the seam closed. Place seam-side down in a greased 9 x 5-inch (23 x 13 cm) loaf pan.
- Second rise. Cover and let the dough rise again until it crowns about 1 inch above the rim of the pan, 30 to 45 minutes depending on your kitchen temp. Near the end of this rise, preheat the oven to 375°F (190°C). If using, brush the top with the egg wash and sprinkle seeds.
- Bake. Bake for 30 to 35 minutes, until the top is deep golden and the loaf sounds hollow when tapped on the bottom. If you have an instant-read thermometer, you’re looking for 200 to 205°F (93 to 96°C) in the center.
- Cool. Turn the loaf out onto a rack and let it cool for at least 45 minutes before slicing. I know, it’s hard to wait. But this rest sets the crumb so your slices are tender and neat. The first slice with a pat of butter… worth the patience.