Traditional Recipe for Homemade Bread

 

Here’s a traditional homemade bread recipe — simple, rustic, and perfect for beginners or seasoned bakers alike.

---

Traditional Homemade Bread

Ingredients (for 1 large loaf or 2 smaller ones):

• 500 g (4 cups) all-purpose or bread flour
• 300 ml (1 1/4 cups) warm water (about 40°C / 105°F)
• 2 tsp active dry yeast (or 15 g fresh yeast)
• 1 ½ tsp salt
• 1 tsp sugar (optional, helps activate the yeast)
• 2 tbsp olive oil or melted butter (optional, for a softer crumb)

---

Instructions:

1. Activate the yeast:
   In a bowl, mix the warm water with sugar and sprinkle in the yeast. Let it sit for 5–10 minutes, until frothy.

2. Mix the dough:
   In a large bowl, combine the flour and salt. Add the yeast mixture (and oil if using). Stir until a rough dough forms.

3. Knead the dough:
   Transfer to a floured surface and knead for 8–10 minutes, until smooth and elastic. Add flour as needed, but don’t overdo it.

4. First rise:
   Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and let rise in a warm place for 1 to 1.5 hours, until doubled in size.

5. Shape the loaf:
   Punch down the dough and shape into a round or oval loaf (or divide into two smaller ones). Place on a baking sheet or in a greased loaf pan.

6. Second rise:
   Cover and let rise again for 30–45 minutes.

7. Preheat oven:
   Preheat your oven to 220°C (425°F). Optionally, place a pan of water on the bottom rack for a crustier loaf.

8. Score and bake:
   Score the top of the loaf with a sharp knife. Bake for 25–35 minutes, until golden brown and it sounds hollow when tapped on the bottom.

9. Cool:
   Let the bread cool on a wire rack before slicing.

---

Optional Variations:

• Add seeds, herbs, or garlic to the dough
• Use a mix of whole wheat and white flour
• Substitute milk for water for a richer loaf

Would you like a sourdough version or something faster like no-knead bread?