Are you looking for an easy bread recipe to make at home? This is a simple vegan bread recipe made with only five ingredients! This easy recipe is ideal for bakers of all skill levels. If this is your first time, have no fear, I will walk you through step-by-step how to make this easy homemade white bread.
Homemade - fresh out of the oven bread - might be the best thing. This simple white bread recipe has a soft fluffy texture and a gentle flavor. It is perfect for any occasion, from breakfast toast to sandwich bread, to holiday dinner bread.
If you are new to baking bread, this is the easiest recipe to start with. Made from scratch, the dough is made with only five simple ingredients. I will walk you through each step of bread making, and I have provided step-by-step instructions.
Also, the kneading technique is straightforward; you need a little patience while the dough transforms from a sticky mess to a smooth ball. Let's get started.
Table of Contents
Bread Making Fundamentals
If you are new to bread making and a bit intimidated, don't be. First, I want you to know that while science is involved, making bread does not have to be scary.
In modern times we overcomplicated bread-making to the point it almost feels elitist. However, I want that to stop. Traditionally bread making has been a part of daily life for thousands of years.
The art of bread making was learned from experience. That knowledge was passed down from generation to generation. Remember that when it feels overwhelming.
Yeast
Types of Yeast - The home baker might use three types of yeast: active dry, instant, and sourdough starter.
- Active Dry Yeast - Needs to be proved before making.
- Instant Yeast - Also known as 'Bread Machine Yeast". This yeast does not need to be proved before baking.
- Sourdough Starter - This is a culture of wild yeast and bacteria. The culture is kept alive through daily feedings. Sourdough starter is a world in itself and not used in easy bread making.
Packet Measurement - This recipe calls for 2 and ¼ teaspoons of instant yeast, the same as one packet of instant yeast. Yeast is a fungus that can convert sugar into alcohol and carbon dioxide. What does that mean? It means that yeast is an alive culture that can expire. If you are using yeast that has been in your pantry for a while, check the expiration date before starting. You might need to run to the store for some new yeast.
Placement - Place yeast and salt apart before mixing with water. These two do not get along, and the salt will kill the yeast if they come in direct contact. However, the yeast and salt can co-mingle once mixed with other ingredients.
Water Temperature - Yeast is like Goldie Lox, and the water temperature needs to be just right to activate it. The perfect temperature range is between 95 - 105. However, if you do not have a thermometer, just run the water until it is warm on your wrist.
Flour
There are several different types of flour on the market; the main three are all-purpose flour, cake flour, and bread flour. Gluten is the difference, with bread flour having the most gluten and cake having the least gluten.
Bakers can get specific about which flour to use. However, you only need all-purpose flour (APF) in most instances. APF falls in the middle of the gluten spectrum, thus making it the perfect flour for any purpose.
Measurements
If possible, I recommend using a kitchen scale for accuracy. Leveling all measurements with a knife is the best practice if you do not have a kitchen scale.
Wet Hands
Before kneading, fill a small bowl with water. Just before handling the dough, dip your fingers in the water. This simple step makes kneading a lot less messy.
Always Slash
Slashing the top of the bread is more than aesthetics. Slashing the top of a bread loaf allows the steam to escape. This stops cracking and helps your bread retain its shape.
Ingredients
Instant Yeast - 2 and ¼ teaspoons (7g) (this is the same measurement as one standard yeast packet).
Sugar - 1 tablespoon (11g) - granulated white sugar works best.
Salt - 2 and ½ teaspoons (15g) - I recommend using ordinary table salt.
Warm Water - 1 and ⅔rd cups (370g) - between 95 - 105F. If you do not have a thermometer, run the water over your wrist. It is a good temperature to activate the yeast when it feels warm.
All-Purpose Flour - 4 and ½ cups (540g) - I like all-purpose flour. Bread flour also works with this recipe.
Cornmeal - 1 tablespoon (10g)- Optional for dusting the bottom of bread before baking.
Instructions
Time needed: 2 hours and 20 minutes.
Follow these steps to bake to loves of delicious homemade bread
- Mix Ingredients
In a large bowl mix warm water, sugar, and salt. Sprinkle the yeast on top of the water and let sit for 7 - 10 minutes to activate the yeast. After the yeast has been activated, add the flour to the water one cup at a time. The dough will be shaggy and very messy.
- Knead
By Hand: Lightly flour a flat work surface. Turn the dough onto the lightly floured surface and knead until the dough is shiny and smooth.
To knead, form the dough into a rough ball, and use your palm to push the dough away from you. Form back into a ball, turn 90 degrees and repeat until the dough is smooth and shiny. This takes between 7 - 10 minutes.
By Stand Mixer: Place ingredients in a mixer fitted with a dough hook. Turn the mixer on low-medium speed and mix until the dough forms a ball on the dough hook and the sides of the bowl are clean from the dough. This takes about 7 -9 minutes.
After kneading: Place the dough in a greased bowl and cover it with a damp towel for one hour or until it has doubled. This is the first rise or also called the first prove.
- Shape and Second Rise (Prove)
Line a baking sheet with parchment paper and sprinkle with cornmeal (optional). Insert your fist into the center of the dough to gently knock the air out. Divide the dough into two sections. Shape into a baguette (long), a boule (round), or another desired shape. Place oil plastic wrap over the bread and let the dough rise for 45 minutes. Partway through this step, preheat your oven to 450F/225C.
To test if the dough is ready for the next step, gently poke your finger into one of the loaves. If the indentation springs back, your dough needs to rest longer. If your dough slowly rises back with some of the indent remaining, your bread is ready for the next step.
- Slash
Use a sharp knife to make 3 or 4 slashes in the bread, and let the dough rest for five minutes. While the dough is resting, Bring 1 - 2 cups of water to a boil (I use the microwave). Place the water in a roasting pan, cast iron pan, or other oven-safe option. Then very quickly open the oven door, and place the pan with the boiling water on the bottom rack.
- Bake
Place the bread in the oven and bake for 20 - 25 minutes or until the crust is golden brown and the loaf sounds hollow when you tap it on the bottom. Cool for 30 minutes before serving.
* Always open and close the oven door quickly, so the oven stays very hot. I have people stand out of the way due to the heat. If wearing glasses, take them off to keep them from fogging.
How to Shape Bread
There are two common shapes for this type of bread, a baguette and a boule (round loaf).
How to Shape a Baguette
Prep: Pat the dough into a rectangular shape.
Shape: Grab two corners of the same side of the rectangle, lift the dough and fold it into the center. Grab two corners of the other side of the rectangle, lift the dough, and fold it into the center. Gently tuck the sides of the dough in.
Roll: Roll the dough back and forth to tighten and smooth it out the dough.
How to Shape a Boule
Prep: Pat the dough into a rectangular shape.
Shape: Imagine the dough as having six sides. Grab one of the six sides, lift and pull it into the center. Repeat with all sides until the dough begins to take a round shape.
Tighten: Flip the dough over. Place your hands on each side of the dough. Slice the dough under your hands and turn. Repeat until a tight circle shape forms.
Frequently Asked Questions
The definition of artisan bread is not clearly defined. It varies from baker to baker. Generally speaking, artisan bread uses traditional bread-making techniques. This bread could be considered artisan, but I would classify it as a loaf of basic bread.
The rise time for dough can vary due to the house's temperature, humidity, and countertops. For example, when I have the AC cranked in the summer, my dough takes closer to 1.5 hours to rise. When I have the heat on in the winter, my dough rises in an hour. Because I have cold stone countertops, I often place a folded towel under the bowl.
Give it a little more time if your dough is rising but has not doubled. It will get there.
Yes, this recipe can use whole wheat flour instead of all-purpose flour. However, it will impact the overall formula. First, the bread will not rise as much, and second, the texture will be very chewy. For these reasons, only substitute up to 50% whole wheat flour.
Because there are so many factors in bread making, I cannot give you a simple answer. If you are using the recipe above, the ratio is ½ teaspoon of yeast to one cup of flour. To match the amount of increased flour, I would add 1 full teaspoon of yeast.
One package of yeast contains 2 ¼ teaspoons.
Storing Instructions
Baked Storage Instructions: Place in an airtight container and store on the counter for up to three days or in the refrigerator for up to five days. The crust will soften while storing.
Dough Refrigerator Instructions: If you plan on making the bread later, follow the instructions before the first rise. The dough can be stored this way for one day. When ready, remove from the refrigerator and bring to room temperature (2 -3 hours). Once the dough has risen, punch it down and pick it up at step 3, shape and second prove.
Baked Freezer Instructions: Allow baked bread to cool thoroughly. Tightly wrap in plastic wrap and store in an airtight container for up to three months.
Dough Freezer Instructions: Follow instructions through shape before the second prove. Wrap the shaped dough in plastic wrap and store it in an airtight container for up to three months. Thaw the dough overnight in the refrigerator. Then sit on the counter for 2 - 3 hours at room temperature to complete the second rise. Continue with the instructions starting at step four.
Recipe
Homemade Easy Bread Recipe - Perfect for Beginners
Equipment
- 1 Large bowl
- 1 Baking sheet
- Parchment paper
- Wooden spoon
Ingredients
- 1 and ⅔ cups (370g) warm water between 95F and 105F
- 1 tablespoon (11g) sugar
- 2 and ½ teaspoons (15g) salt
- 2 and ¼ teaspoons (7g) instant yeast
- 4.5 to 5 cups (540g-600g) all-purpose flour
- 2 tablespoons (10g) cornmeal (optional)
Instructions
- Mix Ingredients: In a large bowl mix warm water, sugar, and salt. Sprinkle the yeast on top of the water and let sit for 7 - 10 minutes to activate the yeast. After the yeast has been activated, add the flour to the water one cup at a time. The dough will be shaggy and very messy.2 and ¼ teaspoons (7g) instant yeast, 2 and ½ teaspoons (15g) salt, 1 tablespoon (11g) sugar, 1 and ⅔ cups (370g) warm water between 95F and 105F
- Knead: By Hand: Lightly oil or flour a flat work surface. Turn the dough onto the work surface and knead until the dough is shiny and smooth. To knead, form the dough into a rough ball, and use your palm to push the dough away from you. Form back into a ball, turn 90 degrees and repeat until the dough is smooth and shiny. This takes between 7 - 10 minutes. By Stand: Place ingredients in a mixer fitted with a dough hook. Turn the mixer on low-medium speed and mix until the dough forms a ball on the dough hook and there is no dough on the sides. This takes about 7 minutes.After kneading: Place the dough in an oiled bowl and cover it with a damp towel for one hour or until the dough has doubled. This is the first prove or also called the first rise.4.5 to 5 cups (540g-600g) all-purpose flour
- Shape and Second Prove: Line a baking sheet with parchment paper and sprinkle with cornmeal (optional) on top of the parchment paper. Insert your fist into the center of the dough to gently knock the air out. Divide the dough into two sections. Shape the dough into your desired shape (see below for pictures on how to shape a baguette or boule). Place oil plastic wrap over the bread and let the dough rise for 45 minutes. Part way through this step preheat your oven to 450F/225C. To test if the dough is ready for the next step, gently poke your finger into one of the loaves. If the indentation springs back, your dough needs to rest longer. If your dough slowly rises back with some of the indent remaining, your bread is ready for the next step.2 tablespoons (10g) cornmeal (optional)
- Slash: Use a sharp knife to make 3 or 4 slashes in the bread and let the dough rest for five minutes. While the dough is resting, Bring 1 - 2 cups of water to a boil (I use the microwave). Place the water in a roasting pan, cast iron pan, or other oven-safe option. Then very quickly open the oven door, and place the pan with the boiling water on the bottom rack.
- Bake: Place the bread in the oven on the rack above the water and bake for 20 - 25 minutes or until the crust is golden brown and the loaf sounds hollow when you tap it on the bottom. Cool for 30 minutes before serving. * Always open and close the oven door quickly so the oven stays very hot. I have people stand out of the way due to the heat. If wearing glasses, take them off to prevent fogging.
Shaping Picture Steps
- Boule (Round)
- Baguette
Notes
Storing Instructions
Baked Storage Instructions: Place in an airtight container and store on the counter for up to three days or in the refrigerator for up to five days. The crust will soften while storing. Dough Refrigerator Instructions: If you plan on making the bread later, follow the instructions before the first rise. The dough can be stored this way for one day. When ready, remove from the refrigerator and bring to room temperature (2 -3 hours). Once the dough has risen, punch it down and pick it up at step 3, shape and second prove. Baked Freezer Instructions: Allow baked bread to cool thoroughly. Tightly wrap in plastic wrap and store in an airtight container for up to three months. Dough Freezer Instructions: Follow instructions through shape before the second prove. Wrap the shaped dough in plastic wrap and store it in an airtight container for up to three months. Thaw the dough overnight in the refrigerator. Then sit on the counter for 2 - 3 hours at room temperature to complete the second rise. Continue with the instructions starting at step four.Nutrition
Julie M. Tuttle
Looks great! I'll have to try it out