Homemade bread is such a comforting staple, and this simple recipe transforms basic pantry ingredients into soft, fluffy bread perfect for sandwiches or a cozy meal accompaniment. Using a mix of milk and water, along with easy-to-find dry yeast and vegetable oil, this loaf develops a tender crumb and lovely golden crust with minimal fuss. It’s ideal for home cooks looking to skip store-bought loaves without complicated steps. Plus, its straightforward ingredient list means it fits well into everyday balanced eating, providing energy and satisfaction.
Why This Recipe Is Helpful
- Requires common kitchen ingredients and simple steps, making bread baking accessible.
- Produces multiple sandwich-sized breads from 1 kilogram of flour, ideal for families.
- The dough rests twice for better texture without lengthy preparation times.
Best For
This recipe appeals to anyone wanting fresh homemade bread quickly and easily. It’s great for lunches, snacks, or serving alongside soups and salads.
Be Careful If
People with dairy allergies should note the milk and yogurt in this recipe. Also, those reducing refined carbs may want to enjoy this bread in moderation.
Ingredients
- 1 cup plus 3 tablespoons (300 ml) milk, warm
- 2 cups plus 2 tablespoons (500 ml) water, warm
- 2 teaspoons (6 g) dry yeast
- 8 cups (1 kg) all-purpose flour, sifted
- 1 tablespoon (12 g) sugar
- 1½ teaspoons (8 g) salt
- 2 tablespoons (30 ml) vegetable oil
For brushing the bread:
- 2 tablespoons (30 g) plain yogurt
- 1 egg yolk
- 2–3 tablespoons (30–45 ml) water
Ingredient Notes
- Dry yeast is the preferred leavening here; if you have fresh yeast, increase to 12 g.
- Warm milk and water activate the yeast but avoid hot liquids to prevent killing it.
- Vegetable oil adds moisture and softness, but you can substitute with mild olive oil if preferred.
- The yogurt-egg yolk mixture used for brushing lends a beautiful golden finish and slight tang.
Kitchen Tools Needed
- Large mixing bowl
- Measuring cups and spoons
- Sieve for flour
- Oven-safe baking tray
- Pastry brush
- Kitchen towel or plastic wrap for covering
Step-by-Step Instructions
- In a large bowl, dissolve 1 tablespoon dry yeast and 1 tablespoon sugar in 1 cup plus 3 tablespoons (300 ml) warm milk. If using fresh yeast, use 12 g instead.
- Add 2 cups plus 2 tablespoons (500 ml) warm water and stir well until sugar and yeast are fully dissolved.
- Gradually sift in 8 cups (1 kg) flour with 1½ teaspoons salt, stirring as you go.
- Begin kneading the dough by hand or with a stand mixer until it starts to come together.
- Add 2 tablespoons (30 ml) vegetable oil and continue to knead until the dough is smooth and elastic, about 8–10 minutes.
- Cover the dough with a kitchen towel and let it rest in a warm spot for 30 minutes.
- After resting, knead it briefly again, shape into a ball, cover, and allow a second 30-minute rest to rise.
- Preheat your oven to 250°C (480°F). Place a baking tray inside to heat.
- Divide the dough into equal portions and shape each into small bread pieces.
- Mix 2 tablespoons yogurt, 1 egg yolk, and 2–3 tablespoons water to create the brushing glaze.
- Brush each bread piece generously with the glaze and place them on the hot baking tray.
- Bake for 10–15 minutes, until the breads are puffed and golden brown.
- Remove from oven and allow to cool slightly before serving.
Pro Tips
- Ensure liquids are warm, not hot, to properly activate the yeast.
- Double resting makes the bread softer and more flavorful.
- Use a hot baking tray for an initial oven spring to get better rise and crust.
- Brushing with the yogurt-egg mix adds color but can be omitted for a more rustic finish.
Lighter Swaps
This bread relies on its original ingredients for texture and softness, so no lighter substitutes are recommended without altering the final quality.
Common Mistakes
- Using water or milk that’s too hot may kill the yeast, preventing the dough from rising.
- Not allowing the dough to rest twice will produce a denser, less fluffy bread.
- Skipping the brushing step leads to paler crusts that lack appealing color and shine.
Serving Suggestions
Serve these breads fresh with your favorite sandwich fillings or as a warm side with soups and stews. They can also be enjoyed simply with butter or olive oil.
Storage Instructions
Store leftover bread in an airtight container or plastic bag at room temperature for up to 2 days. For longer storage, freeze the breads wrapped well to preserve freshness.
Reheating Tips
Reheat frozen or stored bread in a warm oven (around 160°C/320°F) for 5–10 minutes to refresh softness and warmth.
Nutrition Estimate
- Calories: Approx. 220 per bread piece
- Protein: 6 g
- Carbohydrates: 40 g
- Fat: 3 g
Values are estimates and may vary by ingredients and portion size.
Recipe Summary
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 1 hour 15 minutes (including rest)
- Servings: Approximately 12 breads
- Cuisine: International
- Course: Snack / Side
- Calories: 220 per serving
Frequently Asked Questions
Q: Can I make this bread dairy-free?
A: You can replace milk with a plant-based milk and omit yogurt, but the texture will be different and possibly less tender.
Q: How long does the bread stay fresh?
A: It stays fresh for about 2 days at room temperature; freezing extends shelf life for weeks.
Q: Can I use whole wheat flour instead?
A: You can substitute up to half the flour with whole wheat, though the bread will be denser and less fluffy.
This straightforward homemade bread recipe fills the kitchen with warm aromas and offers soft breads perfect for any mealtime. It’s a reliable, simple method that brings bakery-quality bread to your home without fancy ingredients or techniques. For other easy artisan bread options, you might enjoy this rustic no-knead rosemary garlic bread recipe, which complements this loaf’s simplicity with handheld herb-infused flavor.
Making bread at home doesn’t need to be complicated — this recipe shows how simple ingredients and just a bit of patience can yield delicious results worth sharing.