Description
This Easy Homemade Bread recipe guides you through making soft, fluffy loaves with a golden crust. Using simple pantry ingredients and straightforward steps, you can enjoy fresh, warm bread perfect for sandwiches or as a side to any meal.
Ingredients
Scale
Yeast Starter
- 1 packet (10g) dry yeast
- 1 cup (200ml) warm water
- 1 cup (120g) flour for mixing
Dough
- 6 cups (720g) all-purpose flour
- 1 teaspoon (10g) salt
Egg Wash
- 1 egg yolk
- 1 tablespoon milk
Instructions
- Activate the yeast: In a small bowl, combine the warm water and dry yeast. Stir until the yeast dissolves completely. Let the mixture sit for about 15 minutes until it becomes foamy, indicating the yeast is active.
- Create the starter dough: Add 1 cup of flour to the yeast mixture and stir well to form a thick batter. Cover the bowl and allow it to rest for 15 minutes to begin fermentation.
- Make the dough: Add the remaining 6 cups of flour and salt to the starter dough. Knead the mixture for 3-4 minutes until the dough becomes soft and elastic but is not sticky to the touch.
- First rise: Place the dough into a greased bowl. Cover it with a clean towel or plastic wrap and leave it in a warm spot. Let it rise until it doubles in size, which should take approximately 1 hour.
- Shape the loaves: Once risen, punch down the dough to release air. Divide it into two equal portions. Shape each portion into a loaf and place them on a greased baking sheet. Cover and let rise again for 20 minutes.
- Prepare for baking: Preheat your oven to 400°F (200°C). Mix the egg yolk and milk to create an egg wash. Brush this mixture evenly over the tops of the two loaves to promote a shiny, golden crust.
- Bake the bread: Bake the loaves in the preheated oven for 25-30 minutes. The bread is done when the crust is golden brown and sounds hollow when tapped.
- Cool and serve: Remove the bread from the oven and allow it to cool slightly on a wire rack before slicing. Enjoy fresh or store for later use.
Notes
- Use warm water around 105°F (40°C) to activate yeast without killing it.
- Knead the dough sufficiently to develop gluten for better texture.
- Allowing the dough to rise in a warm environment speeds up fermentation.
- Brushing with egg wash enhances crust color and texture but can be omitted for a matte finish.
- Let the bread cool before slicing to prevent a gummy texture inside.
- You can store leftovers in an airtight container for up to 3 days or freeze for longer storage.
