Best 4 Basic Homemade Bread Recipes

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Creating a perfect homemade bread can be a daunting task for novice bakers, as it requires precision, patience, and attention to detail. However, with the right guidance, a few simple ingredients, and some practice, anyone can master the art of crafting delicious, aromatic loaves at home. This comprehensive guide will take you through every step of the process, from selecting the appropriate flour and yeast to kneading, shaping, and baking the dough. Additionally, it will provide troubleshooting tips to help you overcome common challenges and achieve consistently successful results. Whether you're a seasoned baker or just starting out, this article will equip you with the knowledge and techniques necessary to create a variety of basic homemade breads that are sure to impress friends and family alike.

Here are our top 4 tried and tested recipes!

SUPER EASY BREAD RECIPE FOR BEGINNERS



Super Easy Bread Recipe for Beginners image

Discover an incredibly easy one-loaf bread recipe for beginners. It uses just a few common ingredients and is a perfect introduction to homemade bread.

Provided by Elizabeth Yetter

Categories     Bread

Time 2h40m

Number Of Ingredients 7

3/4 cup warm water
1 package active dry yeast (2 1/4 teaspoons)
1 teaspoon salt
1 1/2 tablespoons sugar
1 tablespoon vegetable shortening
1/2 cup milk
3 cups all-purpose flour (approximately)

Steps:

  • Gather the ingredients.
  • Pour the warm water into a large bowl.
  • Slowly stir in the yeast until it is dissolved.
  • Add the salt, sugar, and milk to the bowl. Stir until everything is thoroughly combined.
  • Mix in the shortening and the first 2 cups of flour. The shortening will continue to integrate into the dough while kneading, so it may be small lumps at this stage.
  • If needed, begin adding more flour, 1 tablespoon at a time, until the dough chases the spoon around the bowl.
  • Turn the dough out onto a floured board and knead for about 10 minutes. Add small spoonfuls of flour as necessary, until the dough is soft and smooth (not sticky to the touch). You may not need all of the flour, or you may need a little more. Keep the surface floured to prevent the dough from sticking to the board and your hands.
  • Put the dough in a greased or buttered bowl and turn the dough over so the other side is also greased.
  • Cover and let the dough rise in a warm, draft-free spot, such as an oven with the light on, for about 1 hour, or until doubled.
  • Punch down the dough.
  • Turn the dough out onto a floured board and knead for 5 minutes.
  • Form the dough into a loaf (here are some helpful tips) and set it gently into a greased bread pan .
  • Cover and let rise for about 30 minutes, or until doubled. If your kitchen is chilly or drafty, place the pan in a cool oven with the light on for this step, or you may not get a proper rise. Preheat the oven to 375 F.
  • Score the risen dough by cutting three slashes across the top with a sharp knife. While not essential, this step controls the direction in which the bread expands as it bakes. (If you forget to do it, the bread will taste the same.)
  • Place the bread in the oven and bake for about 35 to 45 minutes or until golden brown.
  • Turn out the loaf of bread and let it cool completely on a rack or clean dish towel before slicing.
  • Serve and enjoy.

Nutrition Facts : Calories 136 kcal, Carbohydrate 26 g, Cholesterol 1 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 182 mg, Sugar 2 g, Fat 2 g, ServingSize 1 loaf (serves 12), UnsaturatedFat 0 g

BASIC HOMEMADE BREAD



Basic Homemade Bread image

If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread recipe bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. -Sandra Anderson, New York, New York

Provided by Taste of Home

Time 50m

Yield 2 loaves (16 pieces each).

Number Of Ingredients 6

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar plus 1/2 teaspoon sugar
2-1/4 cups warm water (110° to 115°)
1 tablespoon salt
6-1/4 to 6-3/4 cups bread flour
2 tablespoons canola oil

Steps:

  • In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours., Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours., Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.

Nutrition Facts : Calories 102 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 222mg sodium, Carbohydrate 20g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

SIMPLE WHITE BREAD



Simple White Bread image

Easy to make.

Provided by George

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Time 2h55m

Yield 24

Number Of Ingredients 8

2 (.25 ounce) packages active dry yeast
2 ½ cups warm water (110 degrees F/45 degrees C)
½ cup nonfat dry milk powder
½ cup vegetable oil
2 tablespoons white sugar
1 tablespoon salt
8 ½ cups all-purpose flour
1 tablespoon butter, melted

Steps:

  • In a large mixing bowl, dissolve yeast in 1/2 cup warm water. Add remaining water, dry milk, oil, sugar, salt, and 3 cups of flour; beat with an electric mixer on medium speed for 3 minutes, or until smooth. Stir in enough remaining flour to form a soft dough.
  • Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease surface. Cover the bowl with a damp cloth. Let rise in a warm place until doubled in size, about 1 hour.
  • Punch the dough down, and divide in half. Shape into loaves. Place in two greased 9 X 5 x 3 inch loaf pans. Grease the tops of the loaves, and cover with a damp cloth. Let rise until doubled, about 1 hour.
  • Bake at 375 degrees F (190 degrees C) for 35 minutes, or until golden brown. Remove bread from pans to cool on wire racks. Brush with melted butter or margarine.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 36.3 g, Cholesterol 1.8 mg, Fat 5.5 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 1 g, Sodium 308.6 mg, Sugar 2.5 g

VERY BASIC BREAD



Very Basic Bread image

Provided by Alton Brown

Categories     side-dish

Time 13h30m

Yield 1 loaf bread

Number Of Ingredients 10

1 pound bread flour, plus extra for shaping
1 teaspoon instant rapid rise yeast
2 teaspoons honey
10 ounces bottled or filtered water
2 teaspoons kosher salt
2 quarts hot water
Vegetable oil, for greasing the rising container
2 tablespoons cornmeal
1/3 cup water
1 tablespoon cornstarch

Steps:

  • Combine 5 ounces of the flour, 1/4 teaspoon of the yeast, all of the honey, and all of the bottled water in a straight-sided container; cover loosely and refrigerate for 8 to 12 hours.
  • Place the remaining 11 ounces of flour, remaining yeast, and all the salt into the bowl of a stand mixer, and add the pre-ferment from the refrigerator. Using the dough hook attachment, knead the mixture on low for 2 to 3 minutes just until it comes together. Cover the dough in the bowl with a kitchen towel and allow to rest for 20 minutes. After 20 minutes, knead the dough on medium speed for 5 to 10 minutes or until you are able to gently pull the dough into a thin sheet that light will pass through. The dough will be sticky, but not so sticky that you can't handle it.
  • While the dough is kneading, pour half of the hot water into a shallow pan and place on the bottom rack of your oven.
  • Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of water. Allow to rise until doubled in size, approximately 1 to 2 hours.
  • Once the dough has doubled in size, turn it onto a counter top, lightly dust your hands with flour, and press the dough out with your knuckles; then fold 1 side in towards the middle of the mass and then the other, as if you were making a tri-fold wallet. Repeat the folding a second time. Cover the dough with a kitchen towel and allow to rest for another 10 minutes.
  • Flatten dough again with your knuckles and then fold the dough in onto itself, like you are shaping something that looks like a jellyfish. Turn the dough over and squeeze the bottom together so that the top surface of the dough is smooth. Place the dough back onto the counter and begin to roll gently between your hands. Do not grab the dough but allow it to move gently back and forth between your hands, moving in a circular motion. Move the dough ball to a pizza peel or the bottom of a sheet pan that has been sprinkled with the cornmeal. Cover with the kitchen towel and allow to bench proof for 1 hour, or until you poke the dough and it quickly fills back in where you poked it.
  • Place an unglazed terra cotta dish upside down into the oven and heat the oven to 400 degrees F.
  • Combine the 1/3 cup of water and the cornstarch in a small bowl. Uncover the dough and brush the surface with this mixture. Gently slash the top surface of the dough ball in several places, approximately 1/3 to 1/2-inch deep. Add more of the hot water to the shallow pan if it has evaporated. Slide the bread onto the terra cotta dish in the oven and bake for 50 to 60 minutes. Once the bread has reached an internal temperature of 205 to 210 degrees F, remove to a cooling rack and allow to sit for 30 minutes before slicing.

Tips:

  • Use the right ingredients: Fresh, high-quality ingredients will make a big difference in the taste of your bread. Make sure to use active dry yeast, not instant yeast, and use bread flour instead of all-purpose flour for a chewier texture.
  • Knead the dough properly: Kneading the dough develops the gluten, which gives bread its structure and elasticity. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
  • Let the dough rise in a warm place: The ideal temperature for rising dough is between 75 and 85 degrees Fahrenheit. If your kitchen is too cold, you can place the dough in a warm oven with the light on.
  • Bake the bread at a high temperature: A high baking temperature will give your bread a crispy crust and a fluffy interior. Bake the bread at 450 degrees Fahrenheit for the first 15 minutes, then reduce the temperature to 375 degrees Fahrenheit and continue baking for 30-35 minutes.
  • Let the bread cool before slicing: Slicing the bread too soon will cause it to crumble. Let the bread cool for at least 10 minutes before slicing.

Conclusion:

Baking bread at home is a rewarding experience. With a little practice, you can make delicious, fresh bread that your family and friends will love. So what are you waiting for? Get baking!

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