There's something uniquely comforting about the aroma of freshly baked bread wafting through your home. This Traditional Home-Fresh Bread recipe is straightforward and rewarding, offering a warm, golden loaf perfect for any occasion.
Flour is the backbone of our bread. All-purpose flour gives the bread a balanced texture, making it soft yet sturdy enough to hold up as a sandwich base.
The sugar isn't just for sweetness; it helps activate the yeast by providing the necessary food to kickstart the fermentation process.
Salt enhances the flavor of the bread and strengthens the gluten network, giving it structure.
Yeast is our leavening agent, making the bread rise and giving it that airy, fluffy texture.
Warm water is crucial as it activates the yeast. It should be just warm to the touch, like a soothing bath.
Butter adds richness and a subtle buttery flavor, making every slice a little more indulgent.
This bread is a versatile staple. Serve it warm with a smear of butter or your favorite jam for breakfast. It's also fantastic as the base for sandwiches or to accompany a hearty soup or stew. For a gourmet touch, brush slices with olive oil, sprinkle with garlic, and toast them for a homemade garlic bread.
Start by combining your warm water, sugar, and yeast in a large bowl. Give it a gentle stir and let it sit for about 5 minutes. You'll know it's ready when it becomes frothy and bubbly on the surface — that's the yeast waking up and getting to work!
Next, add your melted butter, salt, and 2 cups of flour into the yeast mixture. Stir this until you have a thick, shaggy dough. Gradually incorporate the remaining flour, about 1/2 cup at a time, mixing well after each addition. This gradual approach helps you achieve the right dough consistency.
Once your dough is together and slightly sticky but manageable, turn it out onto a floured surface. Now comes the fun part: kneading. Work the dough with your hands for about 8-10 minutes until it's smooth and elastic. You’ll know it’s ready when it springs back when poked lightly.
Place your kneaded dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm place. In about an hour, it should double in size. Once it has risen, punch down the dough to release trapped air. Shape it into a loaf and place it in a greased loaf pan, then cover it again for a second rise, about 30 minutes.
While waiting, preheat your oven to 375°F (190°C). Once your dough has had its second rise, it's time to bake. Pop it in the oven for 30-35 minutes. You’ll know it’s done when it’s golden brown and sounds hollow when you tap it on the bottom.
Let the bread cool on a wire rack before slicing. This cooling phase is crucial as it finishes the cooking process and prevents a gummy texture.
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