Homemade Bread Recipe
User Reviews
5
Homemade Bread Recipe
Description
The recipe begins by activating active dry yeast in warm water with a pinch of sugar until foamy. Sugar, salt, vegetable oil, and some flour are mixed in, followed by more flour added to create a soft dough. After kneading to a smooth, slightly tacky consistency, the dough is shaped and left to rise twice until doubled, once in a bowl and once in bread pans.
This process develops gluten for structure and a light crumb, while the warm rising environment encourages yeast fermentation. The shaped loaves are baked until golden and set. The subtle sweetness from sugar complements the flavor.
The bread is versatile for sandwiches or toasting. The notes suggest using vital wheat gluten when substituting all-purpose flour for better texture, freezing shaped dough after the first rise to bake later, and storing baked bread wrapped at room temperature or frozen for longer life.
Ingredients
- 2¼ teaspoons active dry yeast 1 packet
- 2¼ cups water warm
- ¼ cup sugar plus 1 pinch
- 1 tablespoon salt
- 2 tablespoons vegetable oil
- 5½ - 6½ cups bread flour
- butter optional, for topping
Instructions
- In a large bowl or the bowl of a stand mixer, dissolve the yeast in warm water with a pinch of sugar. When the yeast is bubbly and foamy, add the sugar, salt, oil, and 4 cups flour, and mix until smooth.
- Add remaining flour, ½ cup at a time, to form a soft, smooth dough. The dough should stick just slightly to your finger when touched, but not be overly sticky. Knead for 5-7 minutes, until smooth, then roll into a ball.
- Place the dough in an oiled bowl, turn over once to coat the top with oil, and cover with plastic wrap. Let rise for one hour, or until doubled.
- When the dough has risen, punch it down gently and divide it in half. Roll each half of the dough into a long rectangle about 8 inches wide. Roll the dough up, starting at the short edge, to form a cylinder that is approximately 8 inches wide. Repeat with the remaining dough.
- Place the dough, seam side down, into lightly greased bread pans, and cover with plastic wrap. Let rise for one hour, or until the dough is ½ - 1 inch higher than the top of the pan.
- Preheat the oven to 375°F. Bake for 30-35 minutes or until the loaves are golden brown and sound hollow when tapped. Brush with melted butter, if desired. Remove to a cooling rack and cool before slicing. MAKES 2 LOAVES.
Notes
- Adding 1 teaspoon of vital wheat gluten per cup improves dough strength if using all-purpose flour instead of bread flour.
- Dough can be frozen after the first rise shaped into loaves; thaw thoroughly and allow a second rise before baking.
- Store cooled bread at room temperature wrapped for 2-3 days or freeze up to 3-4 months for best freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 351mg | 15% |
| Potassium | 42mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
