Easy Homemade Bread Recipe – Perfect Loaf for Beginners

Last Updated on 4 months by Neha Deshmukh

Easy Homemade Bread Recipe – Perfect Loaf For Beginners

Hey everyone! There’s just something so satisfying about the smell of freshly baked bread wafting through the house, isn’t there? I remember the first time I successfully baked a loaf – it felt like a real accomplishment! This easy homemade bread recipe is perfect for beginners, and it consistently turns out beautifully. It’s a simple recipe, but the results are incredible. Let’s get baking!

Why You’ll Love This Recipe

This recipe is all about simplicity and flavour. It doesn’t require any fancy equipment or complicated techniques. Just a little patience and a few basic ingredients. You’ll love how soft and fluffy this bread is, and the aroma alone is worth the effort. Plus, homemade bread just tastes better, doesn’t it?

Ingredients

Here’s what you’ll need to create this delightful loaf:

• 1 teaspoon instant yeast (about 3g)
• 1 tablespoon sugar (about 12g)
• 1 cup lukewarm water (240ml)
• 3 cups all-purpose flour (360g)
• 1 teaspoon salt (6g)
• 1 tablespoon oil (15ml)

Ingredient Notes

Let’s talk ingredients! A few little things can make all the difference.

Yeast Types & Usage

I use instant yeast because it’s super convenient – you can add it directly to the dry ingredients. If you’re using active dry yeast, you’ll need to activate it in the lukewarm water with sugar for about 5-10 minutes until it gets foamy.

Flour Varieties – All-Purpose vs. Bread Flour

All-purpose flour works perfectly well for this recipe, making it accessible to everyone. Bread flour has a higher protein content, which results in a chewier texture. Feel free to experiment with bread flour if you prefer a more robust loaf!

The Role of Oil in Bread Making

The oil adds tenderness to the bread and helps keep it soft. You can use any neutral-flavored oil like vegetable, canola, or even melted coconut oil.

Water Temperature – Achieving the Right Proofing Environment

Lukewarm water is key for activating the yeast. It should be around 105-115°F (40-46°C). Too hot, and you’ll kill the yeast. Too cold, and it won’t activate properly.

Step-By-Step Instructions

Alright, let’s get down to business!

First, let’s proof the yeast. In a bowl, combine the instant yeast, sugar, and lukewarm water. Give it a gentle stir and let it sit for about 5 minutes. You’ll know it’s working when it gets nice and frothy.

Next, in a large mixing bowl, whisk together the flour and salt. Add the oil and the yeast mixture. Now, it’s time to mix! Start by stirring with a wooden spoon until a sticky dough forms.

Turn the dough out onto a lightly floured surface. This is where the fun begins! Knead the dough for 8-10 minutes. It will start off sticky, but it will become smooth and elastic as you knead. To check if it’s ready, perform the windowpane test (more on that later!).

Once the dough is smooth, place it in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45 minutes to 1 hour, or until doubled in size.

Now, gently punch down the risen dough to release the air. Shape it into a loaf and place it in a greased 9×5-inch loaf pan. Cover it again and let it rise for another 20-30 minutes.

Preheat your oven to 190°C (375°F). Before baking, use a sharp knife to score the top of the loaf. This helps control how the bread expands in the oven.

Bake for 30-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.

Finally, let the bread cool on a wire rack before slicing and enjoying!

Expert Tips

Want to take your bread-making to the next level? Here are a few tips I’ve learned along the way.

Achieving the Perfect Rise

A warm, draft-free environment is crucial for a good rise. I often preheat my oven to the lowest setting, then turn it off and place the dough inside.

Kneading Techniques for Optimal Gluten Development

Kneading develops the gluten, which gives the bread its structure. Push the dough away from you with the heel of your hand, then fold it back over itself. Repeat this motion rhythmically.

Checking for Doneness – Beyond the Hollow Sound

While the hollow sound is a good indicator, you can also check the internal temperature with a thermometer. It should read around 190-200°F (88-93°C).

Scoring Bread – Purpose and Techniques

Scoring allows steam to escape during baking, preventing the bread from cracking randomly. A sharp knife or lame works best.

Variations

Let’s get creative! Here are a few ways to customize this recipe.

Vegan Bread Adaptation

Simply substitute the oil with vegan butter or applesauce.

Whole Wheat Bread Variation

Replace 1-1.5 cups of all-purpose flour with whole wheat flour. You might need to add a little extra water as whole wheat flour absorbs more liquid. My family loves this version!

Herb & Cheese Bread

Add 1/2 cup of shredded cheese and 2 tablespoons of chopped fresh herbs (rosemary, thyme, or oregano) to the dough during the kneading process.

Spice Level – Adding Flavored Oils

Infuse your oil with garlic, chili flakes, or other spices for an extra flavour boost.

Festival Adaptations – Christmas/New Year Bread

Add dried fruits, nuts, and a touch of cinnamon or nutmeg for a festive loaf.

Serving Suggestions

This bread is delicious on its own, but it’s even better with a smear of butter, jam, or your favourite spread. It’s perfect for sandwiches, toast, or simply enjoying with a bowl of soup.

Storage Instructions

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze it.

FAQs

Got questions? I’ve got answers!

What type of flour is best for this bread recipe?

All-purpose flour works great! But feel free to experiment with bread flour for a chewier texture.

Can I make this bread without a stand mixer?

Absolutely! Kneading by hand is perfectly fine and gives you a great workout.

How do I know when the dough is properly proofed?

The dough should have doubled in size and feel light and airy.

What if my bread isn’t rising?

Make sure your yeast is fresh and your water is lukewarm. Also, ensure the dough is in a warm, draft-free environment.

Can I freeze this homemade bread?

Yes! Slice the bread before freezing for easy thawing.

What does ‘windowpane test’ mean and why is it important?

Stretch a small piece of dough thinly. If you can stretch it enough to see light through it without tearing, it’s ready. This indicates the gluten is well-developed.

Happy baking! I hope you enjoy this recipe as much as I do. Let me know how it turns out in the comments below!