Homemade Bread
User Reviews
5
Homemade Bread
Description
This Homemade Bread recipe starts with lukewarm water, instant yeast, sugar, melted butter, and vegetable oil combined to feed the yeast and create dough richness. Bread flour and salt are added gradually, mixing until the dough pulls away from the bowl but remains slightly tacky to prevent a dense, dry crumb.
Kneading develops gluten, resulting in elasticity and a good crumb structure. The dough is coated lightly with oil, covered loosely, and allowed to rise in a warm place until doubled in volume, typically between one and one and a half hours.
The recipe notes mention a method for warming the oven and then turning it off to provide a warm rising environment, helping the dough ferment properly. After rising, the dough can be shaped and baked according to further instructions (not provided here).
This bread can be stored wrapped tightly at room temperature for up to four days, preserving its freshness for several uses.
Ingredients
- 1 3/4 cups water 110 degrees, lukewarm
- 1 tablespoon instant yeast or rapid rise yeast
- 2 tablespoons granulated sugar
- 2 tablespoons butter melted and cooled, salted
- 2 tablespoons vegetable oil
- 4 1/4 – 5 cups bread flour
- 1/2 teaspoon salt
Instructions
- In a large bowl or in a stand mixer, add in the water, yeast, sugar, butter, and vegetable oil. Give it a quick stir.
- Add in 4 cups of bread flour and the salt. Mix with a bread hook if using a stand mixer until combined.
- Begin adding the additional flour 1/4 cup at a time and mix until the dough starts to pull away from the sides of the bowl but is still tacky. I typically only need 1/4 to 1/2 cup. Adding too much flour will result in a dry, dense bread.
- To knead the dough, mix in the stand mixer for 5 to 6 minutes until an elastic dough forms. If kneading by hand, knead on a lightly floured surface for 7 minutes.
- Place the dough in a large bowl with 1 tablespoon of vegetable oil in it. Roll the dough around to coat it in oil and cover loosely with plastic wrap. Let rise in a warm space for about 1 hour to 1 hour and 30 minutes until the dough has doubled. I like to bring my oven up to 350 degrees, immediately turn it off once it’s preheated, and sit the bowl of dough on the stove top to rise. The heat from the oven provides a nice amount of warmth to help with the rise.
- Punch the dough down to remove the air bubbles.
- Press the dough out on a clean work surface. I like to use my hands to do that, but you can use a rolling pin. Press the dough into a rectangle, keeping the dough only 10 inches wide so it fits in the pan and about 25 to 30 inches long. The length doesn’t need to be exact.
- Start at the side that’s 10 inches wide, begin tightly rolling up the dough. Press the edge of the rolled up dough down into the dough that’s laying on the counter every couple of rolls to help seal it along the way.
- Once it’s completely rolled into a loaf, pinch the seams together to connect the end of the dough and the roll of dough.
- With the seam side of the loaf facing down, push the ends of the dough into the roll of dough, pinch the end seams together, and fold it underneath the loaf.
- Preheat the oven to 350 degrees and spray a 10×5-inch loaf pan with nonstick baking spray.
- Place the dough seam side down into the prepared loaf pan.
- Loosely cover with plastic wrap and let rise for 30 minutes or until the dough is doubled in size.
- Remove the plastic wrap and place in the preheated oven. Bake for 30 to 35 minutes or until the top is golden brown. Tap on the top of the bread, it will sound hollow if it’s done.
- Carefully invert onto a cooling rack to cool completely. If you leave it in the pan, the sides will become soggy.
- While the bread is still hot, brush the top with melted butter. You can also just rub a tablespoon or 2 of butter on top and it will melt on its own.
Notes
- Wrap the bread tightly in plastic wrap or store it in an airtight container at room temperature to keep fresh for up to 4 days.
- Add flour slowly during mixing to avoid a dry, dense loaf.
- Use lukewarm water and allow the dough to rise in a warm spot until doubled, about 1 to 1.5 hours.
- Knead either by hand or with a stand mixer until elastic to develop dough structure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 4722 kcal
% Daily Value*
| Calories | 4722kcal | 236% |
| Carbohydrates | 864g | 288% |
| Protein | 140g | 280% |
| Fat | 70g | 108% |
| Saturated Fat | 40g | 200% |
| Cholesterol | 60mg | 20% |
| Sodium | 1388mg | 58% |
| Potassium | 1194mg | 25% |
| Fiber | 29g | 116% |
| Sugar | 28g | 56% |
| Vitamin A | 700IU | 14% |
| Calcium | 173mg | 17% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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