Transform Your Kitchen With This Must Try Homemade Bread Loaf Recipe

To make a homemade bread loaf, first activate the yeast by combining it with warm water and sugar until frothy. Mix flour, salt, melted butter, and the yeast mixture to form a dough, then knead for 8-10 minutes until smooth. Let the dough rise in a warm place for 1-2 hours until doubled in size. Shape the dough into a loaf and allow it to rise again in a greased loaf pan for 30-45 minutes. Bake at 375°F for 30-35 minutes until golden brown. Once baked, brush with melted butter and cool before slicing.

Ingredients:

• 3 ½ cups (450g) all-purpose or bread flour (plus extra for dusting)
• 1 packet (2 ¼ tsp or 7g) active dry yeast
• 1 ¼ cups (300ml) warm water (about 110°F/45°C)
• 2 tbsp sugar
• 2 tbsp unsalted butter (melted)
• 1 ½ tsp salt
• Extra butter for brushing (optional)

Instructions

Step 1: Activate the Yeast

• In a small bowl, combine the warm water (ensure it’s not too hot to avoid killing the yeast) with sugar. Stir until the sugar dissolves.
• Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes frothy and bubbly. This indicates that the yeast is active and ready.

Step 2: Mix the Dough

• In a large mixing bowl, combine flour and salt.
• Once the yeast is frothy, pour the yeast mixture into the flour mixture.
• Add the melted butter and stir using a wooden spoon or a stand mixer with a dough hook attachment. Mix until the dough comes together.
• If the dough seems too dry, you can add a tablespoon of water at a time. If it’s too wet, add a little more flour (but only a teaspoon at a time) until the dough is soft but not sticky.

Step 3: Knead the Dough

• Transfer the dough onto a lightly floured surface.
• Knead the dough by hand for about 8-10 minutes (or use a stand mixer for about 5-6 minutes). Knead until the dough is smooth, elastic, and slightly springy. The dough should no longer be sticky to the touch.
• Kneading tip: Fold the dough over itself, push down with the heels of your hands, turn it 90 degrees, and repeat.

Step 4: First Rise (Proofing)

• Grease a large bowl with oil or butter and place the kneaded dough into the bowl. Turn the dough over so it’s lightly coated in oil on all sides.
• Cover the bowl with a damp cloth or plastic wrap and let the dough rise in a warm, draft-free spot for 1-2 hours, or until the dough has doubled in size.
• Tip: A good warm place for rising dough is the oven with just the light on (not heated) or near a sunny window.

Step 5: Shape the Dough

• Once the dough has risen, gently punch it down to release the trapped air.
• Turn the dough onto a lightly floured surface and shape it into a rectangle about 8 inches wide (the length of your loaf pan).
• Roll the dough tightly into a log, tucking the ends under, and place it into a greased 9×5-inch loaf pan seam-side down.

Step 6: Second Rise

1. Cover the loaf with a cloth or plastic wrap and let it rise for another 30-45 minutes until it has doubled in size and puffed up above the edges of the loaf pan.

Step 7: Preheat the Oven

1. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.

Step 8: Bake the Bread

• Once the bread has risen for the second time, place the loaf in the preheated oven.
• Bake for 30-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom. You can also use a food thermometer  the internal temperature should reach about 190°F (88°C).
• Tip: If the top is browning too quickly, you can cover it loosely with aluminum foil halfway through baking.

Step 9: Cool the Bread

• Remove the bread from the oven and immediately brush the top with melted butter for a soft, glossy finish (optional but recommended).
• Let the bread rest in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely before slicing.

Serving and Storing

• Once completely cooled, slice the bread with a serrated knife and enjoy with butter, jam, or any spread.
• Store the bread at room temperature in an airtight container or wrapped in plastic wrap for up to 3 days. For longer storage, freeze slices wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months.

Tips for Success:

• Check the yeast: Make sure your yeast is fresh. Expired yeast won’t rise well.
• Water temperature: Ensure the water is warm (about 110°F/45°C) to properly activate the yeast.
• Kneading: Kneading is key to building the gluten structure, which gives the bread its texture.
• Patience during rising: Allow the dough to rise in a warm environment to achieve the perfect texture.

This method creates a soft, fluffy loaf with a golden crust, perfect for sandwiches, toast, or snacking.