Description
This homemade bread recipe yields a soft, fluffy loaf perfect for sandwiches and toast. Made with simple ingredients like all-purpose flour, yeast, and butter, this beginner-friendly bread has a golden crust and tender crumb, ideal for all skill levels seeking fresh, warm bread from scratch.
Ingredients
Scale
Dry Ingredients
- 3 1/4 cups all-purpose flour (plus more as needed)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
Wet Ingredients
- 1 cup warm water (about 110°F)
- 1/4 cup warm milk
- 2 tablespoons unsalted butter (softened)
Other
- 1 tablespoon olive oil (for greasing)
Instructions
- Activate the yeast: In a large bowl, combine the warm water, warm milk, sugar, and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating the yeast is active.
- Form the dough: Add the softened butter, salt, and 2 1/2 cups of the all-purpose flour to the yeast mixture. Stir until a shaggy dough forms. Gradually add the remaining flour, about 1/4 cup at a time, kneading either by hand for 8 to 10 minutes or with a stand mixer for about 5 minutes, until the dough is smooth and elastic.
- First rise: Lightly grease a large bowl with olive oil. Place the dough inside, cover it with a clean towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until it has doubled in size.
- Shape the loaf: Punch down the risen dough to release the air. Shape it into a loaf and place it into a greased 9×5-inch loaf pan. Cover loosely and allow it to rise again for 30 to 40 minutes, until the dough is puffy and just over the edge of the pan.
- Bake the bread: Preheat the oven to 375°F. Bake the loaf for 30 to 35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped. Remove from the oven and let the bread cool in the pan for 10 minutes.
- Cool and serve: Transfer the bread to a wire rack to cool completely before slicing to ensure the best texture.
Notes
- Brush the top with melted butter after baking for a softer crust.
- For whole wheat bread, substitute half of the all-purpose flour with whole wheat flour and increase the water slightly to maintain dough consistency.
