The Simple Joy of Classic Homemade Bread

The scent of newly-made bread filling one's home is not only one of life's simplest pleasures, but it is also truly magical. This warm, comforting aroma holds the promise that all your efforts will have a well-deserved reward. The result is a loaf that is sturdy on the outside yet soft and tender inside. The process is easy, fulfilling in the extreme, and produces a loaf so versatile it can be used for sandwiches, toast, or simply spread with butter. Get set to be finally content when baking your own bread from scratch.

Why This Recipe is Worth Making

In a world of elaborate artisan breads, this classic homemade bread recipe is renowned for its elegant simplicity and trustworthiness. It is the ideal place to start for someone just getting into baking because it teaches the basic rhythm of bread making: mixing the dough, kneading it and allowing it to rise, and then baking. There are no tricks or hard-to-get ingredients to deal with at this stage, just everyday equipment that has been transformed by time and a bit of your attention. What makes this recipe so good is its texture. The dough, which contains a dash of butter and some milk, produces a tight crumb that is strong enough for a hefty sandwich, but soft as milk in your mouth. Unlike most breads that are commercially baked, this loaf keeps for days and is a decent size but won't feed your family for weeks on end. You decide exactly what goes in it. The process itself is almost therapeutic - the feel of kneading the dough, watching it expand to twice its size then taking that loaf with its flaky golden-brown crust out of the oven. That is one successful and welcome accomplishment for taste and appetite alike. This is the foundation recipe you'll keep coming back to.

Ingredients

For Beautiful Loaf #1

The ingredients used in this recipe are simple and easy to find in regular supermarkets. Just reach out to your own kitchen cupboards to gather everything in advance!

For the best results, make sure your milk and butter are at room temperature.

• 1 cup (240ml) whole milk, lukewarm
• ? cup (80g to 100g) granulated sugar
• 11 tbsp (157g) unsalted butter, melted and slightly cooled, plus more for greasing
• 3 1/2 teaspoons (23.5g) salt
• 3 to 3 ½ cups (360g) all-purpose flour, plus more for dusting it on the board
• 1 large egg for optional egg wash

Step-by-Step Directions

By following the following sequence of simple steps you will be able to replace basic ingredients with a loaf of homemade bread par excellence. Don't worry about making a mistake. Just have fun!

Step 1: Activate the Yeast

First, we should check whether your yeast is ready for action. Put the milk in a large mixing bowl or the bowl of a stand mixer; both work equally well. The milk should be only as warm as a comfortable bath in which to immerse oneself—not too hot or cold (about 40-46°C or 104-115°F). If it's too hot, the yeast may die and putting it in turns out to have been indirect child abuse all along. Sprinkle your yeast and a tablespoon of sugar over the milk. Stir to start. Let sit for five to ten minutes. When this gets foamy and smells like bread, the yeast has indeed become alive. If nothing changes after five minutes, then your yeast is gone and you have to start again with a new batch.

Step 2: Making the Dough

Add the remaining tablespoon of sugar, the melted butter, and the salt to the bowl after your yeast is bubbly. Stir everything together. So it's time to add the flour. First, throw in 3 cups of flour to the slurry. If you are using a stand mixer, attach the dough hook and mix on low speed until a shaggy, sticky dough begins to form. If you are mixing by hand, then use a wooden spoon or spatula to combine everything until you can't stir it about any longer. At this point the dough will look rough, and it's intended to be that way.

Step 3: Kneading the Dough for Gluten Development

Kneading is the most important step in developing gluten, which gives bread its form and chewy texture.

If Using a Stand Mixer: Turn the speed to medium-low and knead the dough for 6 to 8 minutes. The dough will begin pulling away from the sides of the bowl, and become smooth and elastic. If it is still very sticky after a few minutes, then add a little more flour—one tablespoon at a time. The final dough should be soft and slightly tacky to touch, but not excessively doughy on your fingers.

With your hands: Scatter some flour across a thoroughly clean work surface. Carefully tip the dough out from the bowl gently onto this floured surface, then flour your hands for good measure—the dough will be sticky. Using the fleshy heel of your hands, push the dough away from you; then fold it over. At the bowl, give the dough a quarter turn, and do push-fold-turn same motion again. It takes about 10-12 minutes (you'll feel the texture change). It will be messy at first, but as you work it, the dough will come together into a smooth and elastic ball. At the same time, its texture softens enough to feel. A good test for doneness is to poke the dough gently with your fingertip; if it springs back slowly, it's done.

Step 4: The First Rising

Place your beautifully kneaded dough into a smooth ball. Take a large clean bowl, and butter or oil it lightly. Put the dough in the bowl, and turn over once to coat lightly with the fat—this keeps a dry crust from forming! Then cover tightly with a clean kitchen towel or plastic wrap. Find a warm, draft-free spot in your kitchen for the dough to rise. A good place is usually a turned-off oven with the light on. Let it rise for 1 to 2 hours, or until the dough has doubled in size.

Step 5: Shape the Loaf and Allow to Rise

Once it has doubled in bulk, lightly punch down the dough to release the air. Transfer it to a lightly floured surface and press it gently into a rough rectangle about 8 inches (20 cm) wide. Roll up the dough tightly into a log, starting at one of short sides. Pinch the seam on the bottom, and tuck the ends under to make a neat, oblong loaf.

You can use butter to apply a bit of extra flavor to your standard 9x5 inch loaf pan. Place the shaped dough into the pan, seam-side down. Cover the pan loosely with the kitchen towel or plastic wrap and let it rise again in a warm place for another 45 to 60 minutes. The dough must rise about 1 inch above the rim of the pan. Preheat your oven to 375°F (190°C) about 20 minutes before it's done rising.

Step 6: Bake to Golden Perfection

If you prefer a shiny gold-brown crust at the end of the loaf, now is the time for an egg wash! Beat one egg with a tablespoon of water and lightly brush it over the top of your risen loaf. This is optional but gives a lovely finishing touch.

Put the loaf pan (now transformed to a bread pan) in the center rack of a preheated oven. It bakes for 30 to 35 minutes. Around the 20-minute mark, check the loaf. If the top is browning too quickly, you can loosely tent it with aluminum foil for the remainder of the baking time. When the bread is done, the crust is a deep golden brown and internal temperature reaches 190-200°F (88-93°C) on an instant-read thermometer. Another way to test for doneness is by taking the loaf out of the pan carefully and tapping on its bottom so that it's hollow.

Step 7: Cool and Enjoy

Remove the bread from the oven and immediately turn it out of the pan onto a wire cooling rack. It's hard, but resist! You may be tempted to slice it while it's still hot. Let the bread cool—the structure inside needs time to set, otherwise it will be gummy or too waxy. Let your loaf rest for at least an hour before cutting with a serrated bread knife.

Common Mistakes to Avoid

Whether using a complex or simply fashioning loaf, sure as heck there are a few pitfalls you should avoid.

• Killing the Yeast: It is common to make the yeast dead. Use water or milk that is too hot and a live organism will die. If its temperature rises above 120°F (49°C), it can harm anything! Test the liquid; it should feel pleasantly warm, not too hot. If your yeast doesn't foam after 10 minutes, you'd better start over.
• Adding Too Much Flour: With flour, if the dough feels sticky it's easy to add a bit more. But too much flour will give a heavy, dry and solid loaf. Fight the temptation to heap a lot of extra flour during kneading on it. A slightly sticky dough is best. Use only enough flour on your hands and board to prevent major sticking.
• Under-Kneading: Kneading is not just about mixing; it's also building the gluten network. If you stop short of this stage, your bread won't have the strength to rise properly and will be weak and crumbly. Knead until the dough is smooth, elastic, and passes the poke test.
• Slicing While Hot: The smell of hot bread is delicious enough to be almost overpowering, but all in good time. Slicing into a loaf as soon it comes out of the oven will release steam and cause the inside to be gum-like and heavy. Let it cool on a wire rack in order to make its whole crumb well.

Tips for Perfect Results

• Measuring Correctly: Flour with a measuring cup directly from the bag to scoop, is not accurate measuring. Use a spoon to fluff flour up and spoon it into the cup. Then use a straight edge to level it off. In this way you won't pack the flour and use extra. For ultimate accuracy use a kitchen scale (360g is a good starting point). This allows you to measure ingredients which are difficult to measure using volume, such as a big block of cheese or smaller amounts of spices. The kitchen scale is a helpful tool for any home baker especially if they are making pastry from scratch.
• Create A Warm Environment for Rising: If your kitchen is cool, simply create a proofing box. Place the covered bowl of dough inside an oven that has been turned off. Put a pan of steaming hot water on the rack below it in order that some steam and gentle heat will help your flour to rise nicely.
• For Doneness: The most reliable way to know if your bread has been perfectly baked is by using an instant-read thermometer. When the internal temperature reaches 190-200°F (88-93°C), you know it's done.

Storage and Leftovers

The best time to taste homemade bread is when it is freshly baked, but later it also stores well. When the loaf has cooled completely, put it in a bread box or an optional paper bag at room temperature for up to 3 days. Do not put it in a plastic bag on the counter, because that traps moisture and makes the crust soft.

For longer storage, freezing is the best solution. You can freeze the whole loaf or slice it first for convenience. Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer-safe bag. It will keep this way for up to 3 months. To serve, simply take out as many slices as you need and let them thaw at room temperatures or put them in the toaster. Leftover stale bread makes perfect croutons, French toast, or bread pudding.

Conclusion

It was not until you followed these steps that a most lovely and delicious bread emerged in the end. Nothing can go up against the joy of seeing others enjoy something which you've made with your own hands. So enjoy it, whenever you eat a slice and even have a go at changing some bits around doubtlessly. We'd love to know how it turned out for you - please share your thoughts on making bread or any other ways that come up in the comments.