Ingredients
This recipe makes one loaf of 10 to 12 slices:
- 3 cups (375 g) all-purpose or bread flour
- 2¼ teaspoons (7 g) instant yeast
- 1½ teaspoons salt
- 1 tablespoon sugar or honey
- 1¼ cups (300 ml) warm water
- 2 tablespoons olive oil
- 1 tablespoon melted butter, for brushing
Ingredient Notes and Smart Swaps
Flour. Both all-purpose and bread flour work. Bread flour has a higher protein content, which builds more gluten and creates a chewier, taller loaf. All-purpose flour gives a slightly softer, more tender crumb. Whichever you use, weigh it if you can. Scooping a cup straight from the bag can add 20 to 30 grams of extra flour, which leads to dry, dense bread. If you only have measuring cups, spoon the flour into the cup and level it off with a knife.
Instant yeast. Instant yeast (also sold as rapid-rise or bread machine yeast) can be mixed directly into the dry ingredients. If you only have active dry yeast, use the same amount, but dissolve it in the warm water for 5 to 10 minutes until foamy, and expect the rises to take a little longer.
Salt. Salt adds flavor, strengthens gluten, and keeps yeast activity in check. Skipping it results in flat-tasting bread.
Sugar or honey. One tablespoon feeds the yeast, supports browning, and adds a hint of sweetness. Honey also adds a gentle floral flavor and helps keep the crumb moist.
Warm water. Aim for about 105°F to 115°F (40°C to 46°C), which feels comfortably warm to the touch. Water that is too hot can kill the yeast, and water that is too cold will slow the rise considerably.
Olive oil. Oil softens the crumb, adds flavor, and helps the bread stay fresh longer. You can substitute another neutral oil or melted butter.
Melted butter. Brushed on the hot loaf, butter softens the crust slightly and adds richness and shine. If you prefer a crunchier crust, skip it or brush on only a little.
Instructions
- A large mixing bowl
- A wooden spoon or dough whisk
- A clean work surface for kneading
- A lightly greased bowl for the first rise
- A parchment-lined baking tray or a 9×5-inch loaf pan
- A sharp knife or razor blade for scoring
- A pastry brush for the butter
- A wire cooling rack
- A kitchen scale (optional) for accurate measuring
- An instant-read thermometer (optional) to check doneness
How to Make Homemade Bread (Step by Step)
Step 1: Mix the Ingredients
In a large bowl, combine the flour, instant yeast, salt, and sugar. Whisk briefly so everything is evenly distributed. Add the warm water and olive oil, then stir until a soft, slightly sticky dough forms and no dry flour remains.
Step 2: Knead the Dough
Turn the dough out onto a lightly floured surface and knead by hand for 8 to 10 minutes. Push the dough away from you with the heel of your hand, fold it back over itself, rotate it a quarter turn, and repeat. The dough begins shaggy and sticky, then gradually turns smooth, elastic, and slightly tacky.
Add only a little extra flour if the dough is extremely sticky. Too much flour is the most common cause of dry, dense bread.
The windowpane test: Pinch off a small piece of dough and gently stretch it between your fingers. If it forms a thin, translucent sheet without tearing, the gluten is well developed. If it tears quickly, knead a few minutes longer.
Using a stand mixer? Knead with the dough hook on medium-low speed for about 6 to 8 minutes.
Step 3: Let the Dough Rise
Place the dough in a lightly greased bowl, turning it once to coat the surface. Cover with a clean towel or plastic wrap and let it rise in a warm place for 60 to 75 minutes, or until doubled in size.
Good rising spots include an oven with only the light switched on, a spot near (not on) a warm appliance, or a draft-free corner of the kitchen. In a cool kitchen the rise will take longer, so judge by the dough rather than the clock.
The poke test: Gently press a floured fingertip into the dough. If the dent springs back slowly and only partway, it’s ready. If it springs back immediately, give it more time. If it stays put and the dough sags, it may be over-proofed.
Step 4: Shape the Loaf
Gently press the dough down to release excess air. On a lightly floured surface, pat it into a rectangle, fold the sides toward the center, then roll it up tightly from the short end and pinch the seam closed. Place the loaf seam-side down on a parchment-lined baking tray, or in a greased loaf pan.
Step 5: Rest and Score
Cover the loaf and let it rise again for 25 to 30 minutes, until puffy. While it rests, preheat the oven to 400°F (200°C).
Just before baking, use a sharp knife to make 2 to 3 shallow cuts across the top, about ¼ inch deep. Scoring lets the loaf expand evenly in the oven rather than bursting open in random spots.
Step 6: Bake to Golden Perfection
Bake for 30 to 35 minutes, until the crust is deep golden brown and the loaf sounds hollow when you tap the bottom. An instant-read thermometer should read about 190°F to 200°F (88°C to 93°C) in the center.
If the top is browning too quickly, tent the loaf loosely with foil for the last 10 minutes.
Step 7: Cool Before Slicing
Transfer the loaf to a wire rack. If you like a softer, richer crust, brush the hot bread with the melted butter right away. For a crispier crust, skip the butter. Let the loaf cool for at least 30 minutes before slicing. The interior is still setting as it cools, and cutting too early can leave the crumb gummy.
The Science Behind Great Homemade Bread
A little baking science makes you a more confident baker.
Gluten development. When flour is mixed with water and kneaded, the proteins glutenin and gliadin link up to form gluten, a stretchy network that traps gas from the yeast. Kneading strengthens that network, which is why the dough turns from shaggy to smooth.
Yeast fermentation. Yeast eats the sugars in the dough and releases carbon dioxide and alcohol. The gas inflates the gluten network like tiny balloons, and the by-products add flavor.
Oven spring. In the first minutes of baking, trapped gases expand and the yeast gives a final burst of activity before it dies, making a well-proofed loaf puff up dramatically.
The Maillard reaction. The golden crust and toasty flavor come from the Maillard reaction between amino acids and sugars. A little sugar or honey helps the browning along.
Starch setting. As the loaf cools, starches finish gelatinizing and the crumb firms up. That’s why patience pays off with cleaner slices and better texture.