There’s nothing quite like the aroma of freshly baked bread wafting through your home. This foolproof bread recipe has been tested countless times to ensure success, even for complete beginners. Whether you’re new to bread baking or looking to perfect your technique, this recipe will guide you through creating a beautiful, golden loaf with a tender crumb and crispy crust.
Ingredients
For one standard loaf (approximately 1.5 pounds/680g):
Main Ingredients
- 3½ cups (440g) all-purpose flour, plus extra for dusting
- 1 packet (2¼ teaspoons/7g) instant yeast
- 1½ teaspoons (8g) salt
- 1 tablespoon (12g) sugar
- 1¼ cups (300ml) warm water (110°F/43°C)
- 2 tablespoons (30ml) olive oil
Step-by-Step Instructions
Preparation Time
- Active prep time: 25 minutes
- First rise: 1-2 hours
- Second rise: 30 minutes
- Baking time: 25-30 minutes
- Total time: approximately 3 hours
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Clean kitchen towel
- Baking sheet
- Parchment paper
- Bread knife for scoring
- Cooling rack
Detailed Steps
- Activate the Yeast (5-10 minutes)
- Check water temperature using a thermometer or test on your wrist – it should feel warm but not hot
- Combine warm water (110°F/43°C) with sugar in a small bowl
- Sprinkle yeast over the water-sugar mixture
- Let stand for 5-10 minutes until frothy and aromatic
- If mixture doesn’t foam, your yeast might be dead – start over with fresh yeast
- Make the Dough (10 minutes)
- In a large mixing bowl, whisk together flour and salt
- Create a well in the center of the dry ingredients
- Pour in the activated yeast mixture and olive oil
- Mix using a wooden spoon until a shaggy dough forms
- If dough seems too dry, add water 1 tablespoon at a time
- If too sticky, add flour 1 tablespoon at a time
- Knead the Dough (8-10 minutes)
- Turn dough onto a lightly floured surface
- Knead using the heel of your hands, folding and turning
- Continue kneading for 8-10 minutes until smooth and elastic
- Test for readiness using the windowpane test
- Dough should spring back when lightly pressed
- First Rise (1-2 hours)
- Lightly oil a clean large bowl
- Place dough in the bowl, turning to coat with oil
- Cover with a damp kitchen towel or plastic wrap
- Place in a warm, draft-free spot (ideal temperature 75-85°F/24-29°C)
- Let rise until doubled in size (1-2 hours)
- Shape the Dough (5 minutes)
- Gently punch down dough to release air bubbles
- Turn onto a lightly floured surface
- For a loaf: shape into an oval or rectangle
- For rolls: divide into 12 equal portions
- Place on parchment-lined baking sheet
- Score top with diagonal slashes using a sharp knife
- Second Rise (30 minutes)
- Cover shaped dough with a clean kitchen towel
- Let rise in a warm place for 30 minutes
- Meanwhile, preheat oven to 375°F (190°C)
- Place a shallow pan of water on the bottom rack for steam
- Bake the Bread (25-30 minutes)
- Place bread in preheated oven
- Bake loaf for 25-30 minutes
- For rolls, bake 20-25 minutes
- Bread is done when golden brown
- Should sound hollow when tapped on bottom
- Internal temperature should reach 190°F (88°C)
- Cool and Store
- Remove from oven
- Transfer to a wire rack immediately
- Let cool for at least 30 minutes before slicing
- Store in paper bag or bread box once completely cool
Nutritional Information
Per slice (based on 12 slices per loaf):
- Calories: 140
- Protein: 4g
- Carbohydrates: 26g
- Fiber: 1g
- Fat: 2.5g
- Sodium: 290mg
Pro Tips and Tricks
- Temperature Matters
- Use warm water (110°F/43°C) to activate yeast
- Cold water slows yeast activity
- Hot water kills yeast
- Room temperature ingredients work best
- Flour Power
- Measure flour by spooning into measuring cups and leveling off
- Don’t pack flour or scoop directly with measuring cup
- Keep extra flour handy for adjusting dough consistency
- Kneading Knowledge
- Proper kneading develops gluten structure
- Use the windowpane test: stretch a small piece of dough – it should stretch thin enough to see light through without breaking
- Under-kneading results in dense bread
- Over-kneading makes tough bread
- Rising Success
- Create a warm environment by preheating oven for 1 minute, then turning off
- Place bowl of hot water in oven with dough for humidity
- Don’t rush the rising process
- Dough should double in size during first rise
Variations and Substitutions
- Flour Options
- Bread flour for chewier texture
- Whole wheat flour (use 50/50 with all-purpose)
- Rye flour (use 25% maximum)
- Oil Alternatives
- Melted butter
- Coconut oil
- Vegetable oil
- Flavor Additions
- Herbs: rosemary, thyme, basil
- Garlic and onion powder
- Seeds: sesame, poppy, sunflower
- Cheese: grated parmesan or cheddar
Common FAQs
Q: Why didn’t my dough rise?
A: Common causes include dead yeast, water too hot/cold, or cold room temperature. Test yeast freshness and ensure warm environment for rising.
Q: Why is my bread dense?
A: Usually caused by under-kneading, insufficient rising time, or too much flour. Follow measuring instructions carefully and allow full rising time.
Q: Can I make this bread without a stand mixer?
A: Absolutely! Hand-kneading works perfectly and helps develop better feel for dough consistency.
Q: Can I freeze this bread?
A: Yes! Slice cooled bread, wrap well in plastic wrap and foil, freeze up to 3 months. Thaw at room temperature.
Storage and Make-Ahead Tips
Fresh Storage
- Room temperature: 2-3 days in paper bag or bread box
- Avoid refrigerating as it speeds staling
- Refresh stale bread in 350°F (175°C) oven for 5-10 minutes
Freezer Storage
- Wrap cooled bread tightly in plastic wrap
- Place in freezer bag or foil
- Label with date
- Store up to 3 months
- Thaw wrapped bread at room temperature
Make-Ahead Options
- Prepare dough through first rise
- Punch down and shape
- Cover and refrigerate overnight
- Allow to come to room temperature
- Complete second rise and bake
This foolproof bread recipe is your gateway to becoming a confident bread baker. With practice, you’ll develop an intuition for dough consistency and timing. The result is a versatile loaf perfect for sandwiches, toast, or simply enjoying with butter while still warm from the oven. Happy baking!