Homemade Bread
There’s nothing quite like the aroma of freshly baked bread wafting through your kitchen, and this easy Homemade Bread recipe allows you to create that magic in just a few simple steps. Made with pantry staples like all-purpose flour, warm water, and olive oil, this classic recipe is perfect for beginners and seasoned bakers alike. Perfectly soft on the inside with a golden, crisp crust, this bread gets its airy texture from a double rise and a touch of active dry yeast. Whether you’re serving it alongside hearty soups, crafting the ultimate sandwich, or simply enjoying it with a smear of butter, this loaf is versatile and irresistibly delicious. With a hands-on kneading process and just two hours of prep time, this recipe proves that making bread from scratch can be both rewarding and approachable. Ideal for family meals or as a comforting treat, you’ll never look at store-bought bread the same way again!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 325 milliliters Warm water
- 7 grams Active dry yeast
- 10 grams Salt
- 5 grams Sugar
- 15 milliliters Olive oil
Instructions
In a cup, combine 100 milliliters of the warm water with the sugar and sprinkle the yeast on top. Let it sit for about 5-10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture, the remaining warm water, and olive oil.
Mix the ingredients together with a wooden spoon or your hand until they come together to form a dough.
Transfer the dough to a lightly floured surface and knead it for about 8-10 minutes until it is smooth and elastic.
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.
After the dough has risen, punch it down gently to release the air and transfer it back to the floured surface. Shape it into a loaf by folding it into thirds.
Place the shaped dough onto a baking sheet lined with parchment paper. Cover it loosely with a cloth and let it rise again for about 30-40 minutes.
Preheat your oven to 220°C (430°F) while the dough is undergoing its second rise.
Once risen, score the top of the loaf with a sharp knife and place it in the oven to bake for 25-30 minutes until it is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
1989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.0 g | 15% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 389.2 g | 142% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 6.1 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
