Traditional Homemade Bread Recipe
This traditional homemade bread recipe is perfect for both beginners and experienced bakers. With just a few simple ingredients, you can create a light and airy loaf with a crispy, golden crust. Enjoy it fresh out of the oven, cooled down for sandwiches, toasted, or simply with a pat of butter.
Preparation Details:
– Prep Time: 20 minutes
– Cook Time: 25-30 minutes
– Rise Time: 2-3 hours
– Total Time: 3-4 hours
Ingredients:
– 1½ cups (370 ml) warm water (about 110°F or 43°C)
– 2 tablespoons (10 g) powdered yeast
– 4 cups (500 g) all-purpose flour
– 1 teaspoon salt
Instructions:
- Activate the Yeast:
– Pour 1½ cups (370 ml) of warm water into a large mixing bowl.
– Sprinkle 2 tablespoons (10 g) of powdered yeast over the water.
– Stir gently until the yeast dissolves completely.
– Let the mixture sit for 5 minutes, allowing it to become frothy and active. - Combine Dry Ingredients:
– In a separate bowl, whisk together 4 cups (500 g) of all-purpose flour and 1 teaspoon of salt. - Mix the Dough:
– Gradually add the dry ingredients to the yeast mixture.
– Stir with a wooden spoon or spatula until a shaggy dough forms, ensuring all the flour is incorporated. - Knead the Dough:
– Transfer the dough onto a lightly floured surface.
– Knead for about 10 minutes until it becomes smooth, elastic, and slightly tacky.
– If the dough is too sticky, sprinkle with a bit more flour. If it feels too dry, add a teaspoon of water at a time. - First Rise:
– Lightly oil a large bowl and place the dough inside.
– Turn the dough to coat it evenly with oil.
– Cover the bowl with a damp cloth or plastic wrap.
– Let it rise in a warm, draft-free place for 2-3 hours, or until it has doubled in size. - Shape the Dough:
– Gently punch down the risen dough to release excess air.
– Transfer it back to a lightly floured surface.
