Homemade Easy Bread Recipe - Perfect for Beginners

5 from 1 vote

Homemade Easy Bread Recipe - Perfect for Beginners

This simple yeast bread recipe is perfect for bakers of all levels. With just five ingredients and straightforward instructions, you'll be crafting soft, golden-brown loaves in no time.

Prep Time20

Cook Time20

Proving Time1 45

Total Time2 25

Course: Bread

Cuisine: American

Servings: slices (2 loaves)

Calories: 198kcal

Author: Ruth Grindeland

Cost: $2

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) active dry yeast
4.5 to 5 cups (540g-600g) all-purpose flour

US Customary - Metric

Instructions

Activate the yeast

In a large mixing bowl, combine the warm water, sugar, and salt. Sprinkle the yeast over the top of the water and let sit for 7-10 minutes until foamy.

Mix the dough

Add the flour to the activated yeast mixture. Stir with a wooden spoon until a shaggy dough forms.

Knead the dough:

By Hand:
Lightly oil or flour a clean work surface.
Turn the dough onto the work surface and knead until the dough is smooth and elastic, about 10 minutes. To knead, form the dough into a rough ball and push it away from you with the heel of your hand. Fold the dough back over itself, turn it 90 degrees, and repeat until the dough is smooth and elastic.
By Stand Mixer:
Attach the dough hook to your stand mixer.
Add the dough to the mixer bowl and knead on low-medium speed for 7-10 minutes, or until the dough forms a ball on the dough hook and pulls away from the sides of the bowl.

First rise:

Place the dough in a lightly oiled bowl.
Cover the bowl with plastic wrap or a damp towel and let rise in a warm place for 1 hour or until doubled in size.

Shape the dough:

Line a baking sheet with parchment paper. Sprinkle with cornmeal, if desired.
Gently punch down the dough to release air bubbles.
Divide the dough in half. Shape each half into a loaf or boule.
Place the loaves on the prepared baking sheet.
Cover the loaves with lightly greased plastic wrap and let rise for 45 minutes.

Slash and preheat the oven:

Preheat the oven to 450°F (230°C).
Use a sharp knife to make 3-4 shallow slashes on top of each loaf.
Bring 1-2 cups of water to a boil in a roasting pan, cast iron pan, or other oven-safe container.

Bake the bread:

Carefully place the pan of boiling water on the bottom rack of the preheated oven.
Quickly place the baking sheet with the loaves on the rack above the water.
Bake for 20-25 minutes or until the crust is golden brown and the loaves sound hollow when tapped on the bottom.

Cool and serve:

Remove the loaves from the oven and let cool on the baking sheet for 30 minutes before slicing and serving.

Notes

General Tips

Let the dough rise in a warm place, free from drafts. A warm oven with the light turned on is a great place to let the dough rise.
Always preheat the oven before baking the bread. This will ensure that the crust is golden brown and crispy.
Tap the bottom of the baked loaves and if there is a hollow sound the bread is fully baked.
Allow the bread to cool completely before slicing. This will help prevent the bread from tearing.

Baked Bread Storage

Room temperature: Place the cooled bread in an airtight container and store it on the counter for up to three days. The crust will soften slightly over time.
Refrigerator: Place the cooled bread in an airtight container and store it in the refrigerator for up to five days. The bread will be firmer when chilled.

Dough Storage

Refrigerator: If you plan on baking the bread later, follow the instructions up to the first rise. Place the dough in a lightly oiled bowl, cover it with plastic wrap, and refrigerate for up to one day. When ready to bake, remove the dough from the refrigerator and let it come to room temperature (2-3 hours). Once at room temperature, punch down the dough and follow the instructions from step 3 (shape and second rise).
Freezer: Follow the instructions through shaping before the second rise. Wrap the shaped dough tightly in plastic wrap and place it in an airtight container. Freeze for up to three months. To thaw, place the frozen dough in the refrigerator overnight. Then, let it sit at room temperature for 2-3 hours to complete the second rise. Continue with the instructions starting at step 4 (bake).

Nutrition