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Homemade Classic Bread Recipe

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4 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour 50 minutes
  • Yield: 2 loaves

Description

This homemade bread recipe produces two soft, golden brown loaves with a fluffy interior and a slightly chewy crust. Using active dry yeast and bread flour ensures a perfectly risen and textured bread that is ideal for sandwiches or toast. The step-by-step instructions guide you through proofing the yeast, kneading the dough, letting it rise twice, and baking it to perfection in a conventional oven.

Ingredients

Yeast Mixture

  • 1 package (1/4 ounce) active dry yeast
  • 2-1/4 cups warm water (110° to 115°)
  • 1/2 teaspoon sugar

Dough

  • 3 tablespoons plus 1 teaspoon sugar (divided: 1/2 teaspoon for yeast proofing, 3 tablespoons for dough)
  • 1 tablespoon salt
  • 6-1/4 to 6-3/4 cups bread flour
  • 2 tablespoons canola oil

Instructions

  1. Proof the yeast: Add the active dry yeast to the warm water (110° to 115°F) in a small bowl. Stir in 1/2 teaspoon of sugar. Let the mixture stand for about 5 minutes until it becomes frothy, indicating the yeast is activated and ready.
  2. Make the bread dough: In the bowl of a stand mixer or a large mixing bowl, whisk together 3 tablespoons sugar, 1 tablespoon salt, and 3 cups of bread flour. Add the canola oil and the yeast mixture. Beat with a dough hook or wooden spoon until smooth. Gradually add the remaining flour, a half-cup at a time, until a soft dough forms.
  3. Knead the dough: Turn the dough out onto a lightly floured surface. Knead by folding, pushing with the palms, and turning the dough for 5 to 10 minutes until smooth and elastic. Use the windowpane test by stretching a small piece of dough thinly without tearing to ensure gluten development.
  4. Let the dough rise: Lightly oil a large container and place the dough inside. Cover with a damp cloth and let it sit in a warm environment (at least 70°F) for about 90 minutes or until it doubles in size.
  5. Punch down and shape: Once doubled, gently press the dough to release air bubbles. Divide the dough in half and shape each portion into a loaf. Place each loaf into a greased loaf pan.
  6. Proof again: Cover the loaf pans with a towel and let the dough rise in a warm, humid spot for another 60 to 90 minutes, until the dough fills the pans.
  7. Bake: Preheat the oven to 375°F. Bake the loaves for 30 to 35 minutes until golden brown. Confirm doneness by checking the internal temperature, which should reach about 185°F. Remove from oven and cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Use a quick-read thermometer to ensure water temperature is between 105° to 110°F to avoid killing the yeast.
  • Substitute all-purpose flour if bread flour is unavailable, but bread flour will yield better texture due to higher gluten content.
  • Use a proofing container or mark the dough’s initial height to monitor doubling in size accurately.
  • Do not over-knead by hand; fatigue usually prevents overworking the dough.
  • If your oven has a proofing setting, use it for consistent dough rising.
  • If the dough is sticky during kneading, add flour sparingly to avoid drying out.
  • Use an instant-read thermometer for checking bread doneness instead of guessing by color only.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/homemade-classic-bread-recipe/