You can classify this under the DUH file, but there is nothing better than bread. Break me off any piece of sourdough, tuscan, focaccia, whole wheat, or pumpernickel and I will be your best friend. Dipped in olive oil, smothered with hummus, or submerged in saucy meatballs, there’s no wrong way to consume it. And, do you know the best type? Fresh homemade bread. Let me introduce to you the best homemade bread recipe. Your friends and family will be so impressed!
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I always thought you needed a culinary school degree from Paris or would have to be a direct descendant of Julia Child to make bread at home.
I used to think making bread at home was impossible. I always thought you needed a culinary school degree from Paris or you’d have to be a direct descendant of Julia Child to make bread at home. It turns out, neither is true. All you need is a bit of patience to let the dough rise and basic ingredients you likely have in your pantry.
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How to make homemade bread
As easy as this bread recipe is, the hardest part is waiting for the dough to rise. If you plan on making this for dinner, I suggest starting the bread at least 3 hours in advance. This way, by the time you serve it, it comes out warm and soft.
One key step in making this recipe is how you shape the bread the first time it rises. Your goal here is to shape it into a ball without flattening or letting any of the air out. Grab each corner of your dough and fold it in the center. After you do this on four sides, place it into your mixing bowl upside down for 30 minutes.
Before you know it, you’ll have this beautiful warm, soft, crusty loaf of bread to impress all your friends with.
Easy Homemade Bread Recipe
Ingredients
- 1 tsp sugar
- 1 tsp of dry active yeast
- 1 1/4 cups warm water
- 2 1/2 cups all-purpose flour or bread flour
- 1 1/2 tsp kosher salt
Instructions
- Combine sugar, dry active yeast, and warm water in the bowl of a stand alone mixer and let sit for about 5 minutes - or until the yeast starts to foam. If you don’t have a mixer, you can use a large mixing bowl and mix ingredients lightly with a spoon.
- Add your kosher salt.
- With your dough hook, put the mixer on low and slowly add your flour until it’s mixed in with the yeast. (If you're not using the mixer, knead the dough until smooth.)
- Turn off your mixer and lightly sprinkle a pinch of flour on the dough to keep it from sticking to the bowl but do not mix it in.
- Take a clean, damp kitchen towel, cover your bowl and let sit for 1 hour in a warm area of the house. After an hour, the dough should have doubled in size, if not, let it sit for a little longer.
- Lightly flour a cutting board. Once your dough has doubled in size, gently place it on your cutting board. (Tip: you want the dough as airy as possible, be gentle with the dough and don’t do anything to flatten it.)
- Now, this is where we shape it. Shape it into a ball and take each side and pull it up towards the middle. Keep doing this until you get it round.
- Lightly flour your empty mixing bowl and place your dough back in with the smooth side up. Grab your damp towel and cover it for another 30 minutes.
- While your dough continues to rise, pre-heat your oven to 460F and place your dutch oven inside (lid on) so it gets really hot – around 30 minutes.
- Once the 30-minutes is up, carefully take out the dutch oven, place the dough inside (right side up!) of your pre-heated dutch oven, sprinkle some flour on top, and place the dutch oven (lid on!) back into your oven for 30 minutes.
- After 30 minutes remove the lid from your dutch oven and cook for another 15 minutes – or until the outside is brown and flaky -- with the lid off.
- Let the bread sit for 15 minutes before cutting open. It will still continue to cook.
- Enjoy!
Notes
You want to make sure that your starter yeast is fresh. If it's old and stale, your dough won't rise as much.
Make sure you let the dough rise in a dry space that's not too cold. If your house is cold, place the dough in your oven that's off. Place a boiling hot bowl of water on the bottom of the oven and place dough inside to rise. Do not turn the oven on and close the door.