Homemade Bread
A basic yeasted white loaf baked at home, a practical staple where fresh bread can be costly or limited in stores.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 180 kcal
Equipment
- •loaf pan
- •mixing bowl
- •oven
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 2 g
- carbs
- 35 g
- protein
- 5 g
- calories
- 180
Instructions
- 1
In a large bowl, combine flour, yeast, sugar and salt.
- 2
Add oil and warm water, and mix until a shaggy dough forms.
- 3
Knead the dough for 8–10 minutes until smooth and elastic.
- 4
Place in a greased bowl, cover, and let rise until doubled, about 1 hour.
- 5
Punch down, shape into a loaf and place in a greased loaf pan.
- 6
Cover and let rise again for 30–40 minutes.
- 7
Bake at 190°C for 30–35 minutes until golden and hollow-sounding when tapped.
- 8
Cool on a rack before slicing.
Chef's tips
Warm water should feel comfortably warm, not hot, or it can kill the yeast.
Ingredient substitutions
- Instant yeast → active dry yeast, dissolved in the warm water first
Storage
Store wrapped at room temperature for up to 3 days, or freeze sliced for up to 2 months.
Reheating
Toast slices or warm briefly in the oven.
Common mistakes to avoid
- •Using water that's too hot and killing the yeast
- •Not kneading long enough, resulting in a dense loaf
Serving suggestions
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