Fabulous Homemade Bread

Freshly baked homemade bread, straight from your own oven – is there anything more satisfying?

With just a few simple ingredients, you can create a deliciously soft and crusty loaf that’s perfect for snacking, sandwich-making, or simply savoring on its own.

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 1/2 teaspoons salt
• 3 tablespoons sugar
• 4 1/2 cups all-purpose flour
• 1 cup warm water
• 2 tablespoons unsalted butter, melted

Instructions

In a large mixing bowl, combine yeast, salt, and sugar. Mix well until yeast is activated and foamy, about 5-7 minutes.

Add flour, one cup at a time, until a dough forms.

You might not need all of the flour, so add it gradually and be prepared to stop adding flour when the dough comes together in a sticky ball. Add melted butter to the dough and mix until the dough is smooth and elastic, about 10 minutes.

You can use a stand mixer with a dough hook attachment or do this by hand.

Knead the dough on a floured surface for 5-10 minutes, until the dough is smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Preheat your oven to 375°F (190°C).

Punch down the dough and shape it into a round or oblong loaf. Place the loaf on a baking sheet lined with parchment paper, cover it with a clean towel, and let it rise for another 30-45 minutes, or until it has doubled in size again.

Bake the bread for 35-40 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom.

Let the bread cool on a wire rack for at least 10 minutes before slicing and serving.

Notes

Make sure to use warm water, not hot or cold, for the yeast to activate properly.

Yeast is a living organism, so handle the dough gently to help it rise well.

Use a stand mixer with a dough hook attachment if you have one, it will make mixing and kneading easier and faster.

Otherwise, be prepared to get a workout kneading the dough by hand! Don’t overmix the dough, it will lead to a dense bread.

Stop adding flour when the dough comes together in a sticky ball.

You might not need all of the flour, so add it gradually.

Keep an eye on the rising time, as the time it takes for the dough to double in size can vary depending on the temperature and yeast activity.

To ensure even baking, rotate the baking sheet halfway through the baking time.

If you want a crispy crust, bake for the full 40 minutes, if you prefer a softer crust, bake for 35 minutes.

Store any leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Nutrional Value

• Calories: 232
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 292mg
• Total Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 6g