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Homemade Classic Bread Recipe

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4 from 10 reviews

This homemade bread recipe yields soft, golden loaves with a slightly sweet flavor and a tender crumb. Made with simple ingredients like yeast, honey, oil, and flour, the dough is kneaded and left to rise twice to develop flavor and texture. Perfect for sandwiches or serving alongside your favorite meals, this classic bread is a satisfying baking project that results in delicious fresh bread at home.

  • Total Time: 3 hours 45 minutes
  • Yield: 24 servings (2 loaves)

Ingredients

Dough Ingredients

  • 2 cups warm water (105-115 degrees F / 474g)
  • 1 tablespoon active dry yeast
  • 1/4 cup honey or sugar (85g honey or 50g sugar)
  • 2 teaspoons salt
  • 2 tablespoons oil (canola or vegetable, 30 ml)
  • 4 to 5 1/2 cups all-purpose or bread flour (500g to 688g)

Instructions

  1. Prepare the dough: In a large bowl or stand mixer, combine the yeast, warm water, and a small pinch of sugar or honey. Let it rest for 5-10 minutes until the mixture becomes foamy and bubbly, indicating the yeast is active.
  2. Mix remaining ingredients: Add the rest of the sugar or honey, salt, oil, and 3 cups of flour to the yeast mixture and mix until just combined.
  3. Add more flour: Gradually add 1 more cup of flour and mix. With the mixer running, add additional flour ½ cup at a time until the dough pulls away from the sides of the bowl and feels smooth, elastic, and slightly sticky but manageable.
  4. Knead the dough: Knead the dough in the mixer on medium speed for 4-5 minutes, or knead by hand on a lightly floured surface for 5-8 minutes until smooth and elastic.
  5. First rise: Lightly grease a large bowl with oil or cooking spray. Place the dough inside, turning to coat all sides. Cover with a towel or plastic wrap and let it rise in a warm place until doubled in size, about 1 1/2 hours.
  6. Prepare pans: Spray two 9x5 inch bread pans generously with cooking spray, optionally lining bottoms with parchment paper.
  7. Shape the loaves: Punch down the risen dough to remove air bubbles. Divide it into two equal parts and shape each into a loaf. Place the loaves into the prepared pans.
  8. Second rise: Cover the pans with a lightweight towel or lightly sprayed plastic wrap. Let the dough rise for 45 minutes to 1 hour until it rises about 1 inch above the pans.
  9. Bake: Preheat the oven to 350°F (175°C). Bake the bread for 30-33 minutes until the tops are golden brown and sound hollow when tapped.
  10. Cool and finish: Remove the loaves from the pans and invert onto a wire rack. Brush tops with butter and allow to cool for at least 10 minutes before slicing.
  11. Storage: Store cooled bread in an airtight container or bag at room temperature for 2-3 days, or refrigerate up to 5 days.

Notes

  • If the yeast mixture does not foam during proofing, your yeast may be inactive. Start over with fresh yeast for best results.
  • Use warm water between 105-115°F to activate the yeast without killing it.
  • Adjust the amount of flour as needed; the dough should be slightly sticky but workable.
  • Rising times may vary depending on the warmth of your environment; a warmer place will speed up rising.
  • Brushing the loaves with butter after baking adds flavor and a nice sheen to the crust.
  • Lining pans with parchment paper is optional but helps with easy removal of bread.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 33 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/homemade-classic-bread-recipe/