Essential Equipment
• Large mixing bowl - For combining ingredients and initial mixing
• Kitchen scale - For precise measurements (recommended)
• Measuring cups and spoons - Alternative to scale
• Clean kitchen towels - For covering dough during rises
• 9x5 inch loaf pan - Standard bread pan size
• Wire cooling rack - For proper cooling after baking
Ingredients
For One Standard Loaf
• 3 cups (360g) bread flour - High protein content for better structure
• 1 packet (2¼ tsp) active dry yeast - Or 1¾ tsp instant yeast
• 1 tablespoon granulated sugar - Feeds yeast and adds slight sweetness
• 1 teaspoon salt - Enhances flavor and controls yeast activity
• 1 cup (240ml) warm water - Temperature should be 105-110°F (40-43°C)
• 2 tablespoons vegetable oil or melted butter - For moisture and texture
Baking Information
Baking Information
Oven Temperature 375°F (190°C)
Baking Time 30-35 minutes
Internal Temperature 190°F (88°C) when done
Total Recipe Time 3-4 hours (including rising)
Recipe Instructions
1Activate the Yeast (10 minutes)
In a small bowl, combine warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and bubbly. If it doesn't foam, your yeast may be dead or water too hot/cold.
2Mix the Dough (5 minutes)
In a large mixing bowl, combine flour and salt. Create a well in the center and pour in the activated yeast mixture and oil. Using a wooden spoon or your hands, mix until a shaggy dough forms.
3Knead the Dough (8-10 minutes)
Turn the dough onto a lightly floured surface and knead vigorously. Push the dough away from you with the heel of your hand, fold it back over itself, and rotate 90 degrees. Repeat this process for 8-10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
4First Rise (1 hour)
Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover with a damp towel or plastic wrap. Let rise in a warm, draft-free place for 1 hour or until doubled in size.
5Shape the Loaf (5 minutes)
Punch down the risen dough to release air bubbles. Turn onto a lightly floured surface and shape into a loaf by flattening into a rectangle, then rolling tightly from one short end to the other. Pinch the seam closed and place seam-side down in a greased 9x5 inch loaf pan.
6Second Rise (30-45 minutes)
Cover the shaped loaf with a towel and let rise for 30-45 minutes until the dough crowns about 1 inch above the rim of the pan.
7Prepare for Baking (5 minutes)
Preheat your oven to 375°F (190°C). If desired, brush the top of the loaf with beaten egg for a golden crust, or lightly dust with flour for a rustic appearance.
8Bake (30-35 minutes)
Place the loaf in the preheated oven and bake for 30-35 minutes until the top is golden brown and the bread sounds hollow when tapped. The internal temperature should reach 190°F (88°C).
9Cool (1 hour minimum)
Remove from oven and immediately turn the loaf out of the pan onto a wire cooling rack. Allow to cool for at least 1 hour before slicing to prevent the bread from becoming gummy.
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour produces better texture due to higher protein content. If using all-purpose flour, the bread may be slightly less chewy and have a more tender crumb.
How do I know if my yeast is still active?
The proofing step in the recipe tests this. Active yeast will create a foamy, bubbly mixture within 10 minutes. If nothing happens, your yeast is likely expired or the water temperature was incorrect.
Why didn't my bread rise properly?
Common causes include dead yeast, water that was too hot (killed yeast) or too cold (slowed activation), insufficient kneading, or rising in too cold an environment. Ideal rising temperature is 75-80°F (24-27°C).
Can I make this bread without a stand mixer?
Absolutely. Hand-kneading works perfectly well, though it requires more effort and time. The dough is ready when it passes the "windowpane test" - you can stretch a small piece thin enough to see through without tearing.
How should I store homemade bread?
Store completely cooled bread in an airtight container or plastic bag at room temperature for up to 3 days. For longer storage, slice and freeze for up to 3 months.
Why is my bread dense or heavy?
This usually results from too much flour, insufficient kneading, or not allowing proper rising time. Measure flour carefully and ensure full rises before proceeding to the next step.
Tips for Success
Tips for Success
Before You Start
Measure ingredients precisely - Baking is a science, and accurate measurements matter significantly
Check yeast expiration date - Expired yeast won't provide proper rise
Use lukewarm water - Test on your wrist; it should feel neither hot nor cold
During Preparation
Create a warm environment for rising - Place dough near a warm oven, on top of the refrigerator, or in a slightly warmed (then turned off) oven
Don't rush the process - Good bread takes time, and proper rising is crucial for texture and flavor
Test dough readiness - Poke the dough lightly with your finger during the second rise; if the indentation springs back slowly, it's ready to bake
Kneading Techniques
Use the heel of your hand - More effective than fingertips for developing gluten
Add flour sparingly - The dough should be slightly tacky but not sticky
Listen to your dough - Well-kneaded dough has a smooth, satiny appearance and elastic feel
Baking Excellence
Preheat thoroughly - Give your oven at least 20 minutes to reach proper temperature
Use the tap test - A fully baked loaf sounds hollow when tapped on the bottom
Don't skip cooling time - Cutting too early results in gummy texture as the interior hasn't set
Troubleshooting
If dough isn't rising - Move to a warmer location or create a proofing box by placing a bowl of hot water in your oven alongside the dough
If crust browns too quickly - Tent with aluminum foil during the last 10-15 minutes of baking
For extra-soft crust - Brush the hot loaf with melted butter immediately after removing from oven
