Traditional Recipe for Homemade Bread

 

traditional homemade bread 

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Ingredients:

• 4 cups (500g) all-purpose or bread flour (plus extra for kneading)
• 1 packet (2 1/4 teaspoons) active dry yeast or instant yeast
• 1 1/2 cups (360ml) warm water (about 110°F or 45°C)
• 2 tablespoons sugar (or honey for a natural touch)
• 1 1/2 teaspoons salt
• 2 tablespoons vegetable oil, olive oil, or melted butter

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Instructions:

1. Activate the Yeast:

   • In a bowl, dissolve the sugar in warm water.
   • Sprinkle the yeast over the water and let it sit for 5–10 minutes until it becomes frothy (if using instant yeast, you can skip this step and mix directly with flour).

2. Mix the Dough:

   • In a large mixing bowl, combine the flour and salt.
   • Add the activated yeast mixture and oil. Mix until a sticky dough forms.

3. Knead the Dough:

   • Transfer the dough to a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic.
   • If the dough is too sticky, add a little flour, one tablespoon at a time.

4. First Rise:

   • Place the dough in a lightly greased bowl, cover with a damp towel, and let it rise in a warm place for about 1-2 hours or until doubled in size.

5. Shape the Dough:

   • Punch down the risen dough and shape it into a loaf or rolls.
   • Place it in a greased loaf pan or on a baking sheet.

6. Second Rise:

   • Cover again and let it rise for another 30-45 minutes until it puffs up.

7. Bake the Bread:

   • Preheat your oven to 375°F (190°C).
   • Bake for 25-30 minutes until golden brown and the loaf sounds hollow when tapped.

8. Cool and Serve:

   • Let the bread cool on a wire rack before slicing.
   • Brush the top with melted butter for a softer crust if desired.

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Tips for Success:

• Use bread flour for a chewier texture, but all-purpose flour works well too.
• Ensure the water isn't too hot, as it can kill the yeast.
• Store in an airtight container for up to 3 days or freeze for longer storage.

Would you like a whole wheat variation?