Classic Homemade Baked Bread (Printable Version)

Golden crust, fluffy crumb loaf perfect for sandwiches or enjoying warm with butter.

# What You'll Need:

→ Dough

01 - 3 1/4 cups bread flour (plus extra for dusting)
02 - 1 1/4 cups lukewarm water
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 2 tablespoons olive oil or melted butter
05 - 2 teaspoons granulated sugar
06 - 1 1/2 teaspoons salt

# Directions:

01 - In a small bowl, dissolve sugar in lukewarm water. Sprinkle yeast on top and let stand for 5 to 10 minutes until foamy.
02 - Combine bread flour and salt in a large bowl. Create a well in the center.
03 - Pour yeast mixture and olive oil (or melted butter) into the flour well. Mix using a wooden spoon or dough hook until just combined.
04 - Turn dough onto a floured surface and knead for 8 to 10 minutes until smooth and elastic, or knead using a stand mixer with dough hook for 6 to 8 minutes.
05 - Place dough in an oiled bowl, cover, and let rise in a warm spot for 1 to 1.5 hours until doubled in size.
06 - Punch down dough, shape into a loaf, and place in a greased 9x5-inch loaf pan. Cover and let rise for 30 to 40 minutes until slightly above pan rim.
07 - Preheat oven to 375°F (190°C).
08 - Bake for 30 to 35 minutes until crust is golden brown and loaf sounds hollow when tapped.
09 - Allow bread to cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • You get bakery-quality bread at home without any fancy equipment or intimidating techniques.
  • The whole process becomes meditative, and your kitchen fills with a smell that's basically bottled comfort.
  • One loaf feeds a family, costs pennies, and tastes infinitely better than store-bought.
02 -
  • Temperature matters more than you think—a cold kitchen adds hours to rising time, so find your warmest spot or use an oven with the light on.
  • Don't rely on time alone; watch the dough's size instead, because every kitchen is different.
  • Tapping the bottom of the loaf is your real test for doneness; it should sound hollow and feel light.
03 -
  • Use a spray bottle to mist the oven just after you put the bread in—this creates steam that gives you a crispier, more professional crust.
  • Shape your loaf tightly so you get an even rise and no air pockets surprise you when you slice.

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