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Homemade Yeast Bread Recipe

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3.8 from 6 reviews

This homemade bread recipe produces soft, fluffy loaves with a golden crust, perfect for sandwiches or toast. Using simple pantry staples and a straightforward process of mixing, kneading, and two rises ensures delicious, fresh bread from your own oven.

  • Total Time: 3 hours 45 minutes
  • Yield: 24 servings (2 loaves, approx. 12 slices per loaf)

Ingredients

Wet Ingredients

  • 2 cups warm water (105-115°F) (474g)
  • 1/4 cup honey or sugar (85g honey or 50g sugar)
  • 2 tablespoons oil (canola or vegetable) (30 ml)

Dry Ingredients

  • 1 tablespoon active dry yeast
  • 2 teaspoons salt
  • 4 to 5 1/2 cups all-purpose or bread flour (500g-688g)

Instructions

  1. Prepare the dough: In a large bowl or stand mixer, combine the yeast, warm water, and a pinch of the sugar or honey. Let it rest for 5-10 minutes until it becomes foamy and bubbly, proving the yeast is active. If it doesn’t foam, discard and use fresh yeast.
  2. Mix initial ingredients: Add the remaining sugar or honey, salt, oil, and 3 cups of flour to the yeast mixture. Stir to combine thoroughly.
  3. Add more flour: Add an additional cup of flour and mix well. While mixing, gradually add more flour 1/2 cup at a time until the dough begins to pull from the bowl sides. The dough should be smooth, elastic, and slightly sticky but not overly so.
  4. Knead the dough: Use a mixer on medium speed to knead for 4-5 minutes, or knead by hand on a lightly floured surface for 5-8 minutes until the dough is elastic and smooth.
  5. First rise: Lightly grease a large bowl and place the dough inside, turning to coat it with oil. Cover with a dish towel or plastic wrap and let rise in a warm place until doubled in size, about 1.5 hours.
  6. Prepare loaf pans: Generously spray two 9×5-inch bread pans with cooking spray. Optionally, line the bottoms with parchment paper to prevent sticking.
  7. Shape and divide dough: Punch down the risen dough to remove air bubbles. Divide into two equal portions and shape each into a loaf log. Place each log into a prepared bread pan.
  8. Second rise: Cover the pans loosely with a dry towel or lightly sprayed plastic wrap. Let the dough rise again until it has risen about 1 inch above the pans, around 45 minutes to 1 hour.
  9. Bake the bread: Preheat the oven to 350°F. Bake the loaves for 30-33 minutes or until golden brown on top. Check doneness by tapping the top, it should sound hollow.
  10. Cool and finish: Remove the loaves from pans and place on a wire rack. Brush the tops with butter and allow to cool for at least 10 minutes before slicing.
  11. Storage: Once cooled, store the bread in an airtight container or bag for 2-3 days at room temperature or up to 5 days refrigerated.

Notes

  • Make sure water is between 105-115°F to activate yeast properly; too hot can kill it.
  • If yeast does not foam during proofing, discard and try with new yeast.
  • Adjust flour amounts slightly depending on humidity and brand; dough should be elastic and only slightly sticky.
  • Rising times may vary depending on room temperature; dough should double in size for the first rise and increase about 1 inch over the pan in the second rise.
  • Brushing with butter after baking adds flavor and softness to the crust.
  • Leftover bread can be frozen for longer storage.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 33 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/homemade-yeast-bread-recipe/