Ingredients
1½ cups (360 ml) warm water (105–110°F / 40–43°C—not hot!)
1 tablespoon active dry yeast
4 cups (500g) all-purpose flour, plus extra for dusting
1 teaspoon fine sea salt
Optional: 1 tbsp honey or sugar (to feed the yeast—optional but helpful in cool kitchens)
Step-by-Step Instructions
1. Activate the Yeast
In a large bowl, combine warm water and yeast. Let sit for 5–10 minutes until frothy and bubbly. If it doesn’t foam, your yeast may be expired—start over with fresh yeast.
2. Make the Dough
Add flour and salt to the yeast mixture. Stir with a wooden spoon or your hands until a shaggy dough forms. It will be sticky—that’s normal!
3. Knead the Dough
Turn dough onto a lightly floured surface. Knead for 8–10 minutes until smooth, elastic, and slightly springy. Add flour 1 tbsp at a time only if too sticky—avoid over-flouring.
4. First Rise (Bulk Fermentation)
Place dough in a lightly greased bowl, turning once to coat. Cover with a damp kitchen towel or plastic wrap. Let rise in a warm, draft-free spot for 1–2 hours, or until doubled in size.
5. Shape the Loaf
Gently punch down the dough to release air. Shape into a tight oval or round loaf. Place on a parchment-lined baking sheet (for a free-form boule) or in a greased 9×5-inch loaf pan.
6. Second Rise (Proofing)
Cover again and let rise for 30–45 minutes, until puffy and nearly doubled. It should spring back slowly when gently poked.
7. Bake to Golden Perfection
Preheat oven to 400°F (200°C).
Bake for 25–30 minutes, until deeply golden and the loaf sounds hollow when tapped on the bottom. Internal temperature should read 190–200°F (88–93°C).
8. Cool and Serve
Transfer to a wire rack and let cool at least 30 minutes before slicing. Cutting too soon traps steam and makes the crumb gummy.
Pro Tips for Perfect Bread
Softer crust: Brush melted butter over the loaf as soon as it comes out of the oven.
Crispier crust: Spritz the oven with water during the first 5 minutes of baking, or place a pan of water on the bottom rack.
Faster rise: Place dough in a turned-off oven with the light on, or near a warm stovetop.
Add-ins: Fold in 2 tbsp seeds (sunflower, sesame), herbs, or dried fruit during shaping.
Frequently Asked Questions
Q: Can I use instant yeast?
Yes! Skip the activation step—mix it directly with the flour and salt.
Q: How do I know if my yeast is alive?
Mix yeast with warm water + pinch of sugar. If it foams in 10 minutes, it’s active.
Q: Can I make this gluten-free?
Use a 1:1 gluten-free bread flour blend (like King Arthur or Bob’s Red Mill). Add 1 tsp xanthan gum if not included. Expect a denser loaf.
Q: Why is my bread dense?
Common causes: under-proofing, old yeast, or too much flour. Measure flour by weight (500g) for accuracy.
Q: Can I add seeds or nuts?
Absolutely! Stir in up to ½ cup during the final shaping.
How to Store Homemade Bread
Room temperature: Keep in a bread box or paper bag for 2–3 days. Avoid plastic—it softens the crust.
Freezing: Slice or freeze whole in a resealable bag for up to 3 months. Toast slices straight from frozen!
Reviving stale bread: Sprinkle with water and bake at 350°F for 5–10 minutes.
The Quiet Benefits of Homemade Bread
No preservatives or additives—just real, clean ingredients
Cost-effective: A loaf costs less than $1 to make
Mindful baking: Kneading is meditation; rising teaches patience
Customizable nutrition: Boost fiber with whole wheat, seeds, or oats
Making bread at home isn’t just about food—it’s about connection. To tradition. To your kitchen. To the simple magic of flour, water, and time transforming into something nourishing and beautiful.
This recipe is more than instructions—it’s an invitation. So roll up your sleeves, embrace the stickiness, and bake a loaf that fills your home with warmth, your heart with pride, and your table with love.
Your future self—butter knife in hand—will thank you.
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