Sure, I’d be happy to provide a detailed bread recipe for you. Here’s a classic recipe for homemade bread that’s simple and yields a delicious, crusty loaf.
Classic Homemade Bread Recipe
Ingredients:
- 3 1/4 cups (410g) all-purpose flour
- 1 1/2 cups (360ml) warm water (about 110°F or 45°C)
- 2 1/4 teaspoons (7g) active dry yeast (or 1 packet)
- 2 tablespoons sugar
- 2 teaspoons salt
- 2 tablespoons olive oil (optional, for a softer texture)
Equipment:
- Large mixing bowl
- Wooden spoon or spatula
- Bread pan (9×5 inches) or a baking sheet
- Kitchen towel or plastic wrap
- Cooling rack
Instructions:
- Prepare the Yeast:
- In a small bowl, combine the warm water and sugar. Stir until the sugar dissolves.
- Sprinkle the yeast over the water. Let it sit for about 5-10 minutes, or until it becomes frothy. This step ensures that the yeast is active and will help your bread rise properly.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour and salt. If you’re using olive oil, add it to the flour mixture.
- Combine Ingredients:
- Make a well in the center of the dry ingredients and pour in the yeast mixture.
- Using a wooden spoon or spatula, stir until a rough dough forms. The dough will be sticky and shaggy but should come together.
- Knead the Dough:
- Turn the dough out onto a floured surface. Knead for about 8-10 minutes, adding a bit of flour if necessary, until the dough becomes smooth and elastic. If you’re using a stand mixer, you can knead the dough with the dough hook attachment for about 5 minutes on medium speed.
- First Rise:
- Shape the dough into a ball and place it in a lightly oiled bowl. Turn the dough in the bowl so that it’s coated in oil, which helps prevent sticking.
- Cover the bowl with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free place for about 1-2 hours, or until it has doubled in size.
- Shape the Dough:
- After the dough has risen, punch it down to release any air bubbles. Turn it out onto a lightly floured surface and shape it into a loaf. If using a bread pan, place the shaped dough into the greased pan. For a rustic loaf, place it on a baking sheet.
- Second Rise:
- Cover the loaf with the towel or plastic wrap again and let it rise for another 30-60 minutes, or until it has puffed up and nearly doubled in size.
- Preheat the Oven:
- While the dough is rising, preheat your oven to 375°F (190°C).
- Bake the Bread:
- If you like, you can make a few slashes on top of the dough with a sharp knife or a bread lame for a decorative touch.
- Bake the bread for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. The internal temperature of the bread should be about 190°F (88°C).
- Cool the Bread:
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Transfer it to a cooling rack to cool completely before slicing.
Tips:
- For added flavor, you can mix in herbs, seeds, or cheese into the dough.
- Make sure your water isn’t too hot, as it can kill the yeast. It should be comfortably warm to the touch.
- Proper cooling is essential to get the best texture in your bread. Slicing too early can result in a gummy interior.
Enjoy your homemade bread! It’s perfect for sandwiches, toast, or just with a bit of butter.
