Easy Recipe for Making Delicious Homemade Bread (Print version)
A beginner-friendly homemade bread recipe with a golden crust, soft chewy crumb, and simple pantry ingredients.
# Ingredients:
For the dough
01 -
4 1/2 to 5 cups (540-600 g) bread flour, plus more for dusting
02 -
2 1/4 teaspoons (7 g) instant yeast or active dry yeast
03 -
1 tablespoon (12 g) granulated sugar
04 -
2 teaspoons fine salt
05 -
1 2/3 cups (395 ml) warm water, 100°F to 110°F
06 -
2 tablespoons (30 ml) olive oil
For shaping
07 -
1 tablespoon olive oil, for the bowl
08 -
2 tablespoons yellow cornmeal, for the baking sheet
09 -
1 tablespoon bread flour, for dusting the tops
# Instructions:
01 -
In a large bowl, whisk together 4 1/2 cups flour, yeast, sugar, and salt. Add the warm water and olive oil, then stir until a rough, shaggy dough forms. Add more flour only if the dough is soupy.
02 -
Turn the dough onto a lightly floured surface. Knead for 6-8 minutes, until smooth, stretchy, and slightly tacky. If using a stand mixer, knead with the dough hook for about 6 minutes on medium-low speed.
03 -
Place the dough in a lightly oiled bowl and turn it once to coat. Cover and let rise in a warm spot until doubled, about 1-1 1/2 hours.
04 -
Gently deflate the dough and divide it in half. Shape each piece into a short log, tucking the edges under to create surface tension. Place on a cornmeal-dusted baking sheet.
05 -
Cover loosely and let rise until puffy, 35-45 minutes. Heat the oven to 425°F. Dust the loaves lightly with flour and cut 3 shallow diagonal slashes across each top.
06 -
Bake for 25-30 minutes, until deeply golden and hollow-sounding when tapped underneath. The center should read about 190°F. Cool on a wire rack for at least 20 minutes before slicing.
# Good to know:
01 -
Makes 2 rustic loaves, about 16 slices total.
02 -
Rise time is about 1 hour 45 minutes to 2 hours 15 minutes, depending on room temperature.
03 -
Best texture comes from cooling the loaf before slicing.