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–+ servings

Homemade Bread

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This homemade bread has a beautifully golden crust with a soft, airy center. Made with simple pantry ingredients and two rises, it’s an easy everyday yeast bread that’s perfect for slicing, toasting, or serving warm with dinner.
Homemade bread sliced open to show the soft, airy crumb and golden crust
Servings: 1 large loaf
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Prep Time: 20 minutes
Cook Time: 1 hour
Rising Time 2 hours
Total Time: 3 hours 20 minutes

Ingredients 

  • 2 lb (900 g) all-purpose flour
  • 1 tsp dry yeast
  • 2 tsp granulated sugar
  • 50 g lukewarm water for activating the yeast
  • 2 cups lukewarm water plus up to 1/2 cup more if needed
  • 3/4 tbsp salt 2 1/4 tsp
  • 3 tbsp oil

For Brushing

  • 1 egg white
  • A small splash of water

Instructions

  • Stir the yeast and sugar into 50 g of lukewarm water. Cover and let stand for about 7 minutes, until the mixture becomes foamy and small bubbles appear on the surface.
  • Place the flour in a large mixing bowl and make a well in the center. Pour the activated yeast mixture into the well.
  • Add the salt and 2 cups of lukewarm water. Mix well and begin kneading until the flour is incorporated and the dough comes together. If the dough feels too dry, add a little extra water at a time, using up to another 1/2 cup only as needed.
  • Add the oil and continue kneading until it is fully worked into the dough and the dough feels smoother and more elastic.
  • Cover the bowl tightly with plastic wrap. Cover with a clean kitchen towel as well to help keep the dough warm, then leave it in a warm place for about 1 1/2 hours, or until noticeably risen, light, and puffy.
  • Gently transfer the risen dough to the baking dish or pan you will use for baking. Shape it into an even loaf without pressing out all of the air.
  • Let the dough rest in the baking dish for another 30 minutes, until it puffs up again.
  • Preheat the oven to 350°F (180°C). Mix the egg white with a small splash of water and gently brush it over the top of the dough.
  • Bake for about 1 hour, until the bread is deeply golden brown and baked through.
  • Let the bread cool before slicing so the soft crumb has time to set.

Notes

  • The exact amount of water can vary because different flours absorb moisture differently.
  • Add the extra water gradually rather than all at once.
  • The first rise may take a little longer than 1 1/2 hours in a cool kitchen.
  • Watch the dough rather than relying only on the clock.
  • For the best texture, allow the loaf to cool before cutting into it.
Homemade bread sliced open to show the soft, airy crumb and golden crust
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