Homemade bread is one of life’s simplest and most satisfying pleasures. The smell of fresh bread filling your kitchen, the golden crust, and the soft, warm interior — all from just four basic ingredients. Whether you’re a beginner or a seasoned baker, this recipe is foolproof and delivers amazing results every time.
Ingredients Breakdown
- Warm Water (1½ cups / 370 ml)
Warm water activates the yeast, allowing the dough to rise. It should be warm to the touch but not hot — ideally between 100–110°F (37–43°C). Too hot and it will kill the yeast; too cold and it won’t activate properly.
- Dry Yeast (2 tablespoons / 10 g)
Yeast is a living organism that feeds on the sugars in the flour. As it ferments, it produces gas that helps the dough rise and gives bread its airy texture. This recipe uses active dry yeast, which needs to be activated in warm water before mixing with flour.
- All-Purpose Flour (4 cups / 500 g)
Flour provides the structure of the bread. All-purpose flour works perfectly, but bread flour can be used for a slightly chewier texture due to its higher protein content.
- Salt (1 teaspoon)
Salt enhances the flavor and helps control the fermentation process. It also strengthens the dough and regulates yeast activity.
Step-by-Step Preparation
Step 1: Activate the Yeast
In a large mixing bowl, combine the warm water and dry yeast. Stir and let it sit for 5–10 minutes until bubbles form. This means the yeast is alive and ready to use.
Step 2: Mix the Dough
Add flour and salt to the yeast mixture. Stir with a wooden spoon or spatula until a sticky dough forms. No kneading is required. It should look shaggy and moist.
Step 3: Let It Rise
Cover the bowl with a kitchen towel or plastic wrap. Let the dough rest in a warm area for 1 to 2 hours, or until it doubles in size. You can also place it in a slightly warmed (then turned off) oven.
Step 4: Shape the Dough
Once the dough has risen, transfer it to a lightly floured surface. Shape it into a round loaf or place it directly in a greased baking pan or Dutch oven.
Step 5: Optional Second Rise
For a fluffier bread, let the shaped dough rest again for 30–45 minutes before baking.
Step 6: Bake
Preheat your oven to 220°C (430°F). Place the dough in the oven and bake for 25–30 minutes, or until the crust is golden and the bottom sounds hollow when tapped.