Bread for Beginners
I’ve always been a baker (cakes, cupcakes, cookies, etc.) but when I decided to start making breads I was TERRIFIED.
Breads can be so intimidating.
This is the first ever bread recipe I tried and not only is it CRAZY easy but it’s absolutely delicious.
I make loaves in bulk and freeze for later, especially since this recipe yields TWO LOAFS!! 😬
Ingredients:
2 Cups of Warm Water
1 Tablespoon of Yeast (I use instant yeast)
1/4 Cup of Honey (or sugar if you don’t have honey but I strongly recommend honey)
2 Teaspoons of Salt
2 Tablespoons of Oil (canola or vegetable)
4-5 Cups of All Purpose Flour
A Few Tablespoons of Melted Butter
Instructions:
Preheat oven to 350 degrees.
1. In a small bowl mix together your water, honey & yeast.
2. You’ll let this mixture sit for around 5 min or until foamy.
*if this doesn’t foam your yeast is no good*
3. In a large bowl add your flour (all except 1 cup) & salt and mix.
4. Add in your oil & yeast mixture.
5. Mix to combine. Slowly add in the last cup of flour.
6. You’ll want to mix this until the dough starts to pull away from the side of your bowl.
7. Continue mixing for about 5 minutes.
8. Oil a large bowl and transfer your dough to this bowl.
9. Cover with a dish towel or plastic wrap and let sit until it doubles in size.
*timing will depend on room temperature*
10. Once your dough has doubled in size transfer to a clean floured surface.
11. Kneed your dough a few times and then split in half.
12. Oil 2 bread pans. (I put a little parchment paper on the bottom but that’s just preference)
13. Form your two doughs to fit in your bread pans and transfer them over to your pans.
14. Cover your pans and let rise until dough is at the top of your bread pan.
*timing for this will also depend on room temperature*
15. Bake for about 30-33 minutes. Your loaf should sound hallow once cooked fully.
16. Once out of the oven transfer loaves to a cooling rack and spread your melted butter on the stop.
Enjoy!!
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Okay, so you've tried my super easy bread recipe – isn't it amazing how something so simple can yield such delicious results? If you're anything like I was, stepping into the world of bread making can feel a bit daunting, but trust me, it's incredibly rewarding! I wanted to share a few extra tips and insights that I've picked up along my journey to making those perfect golden-brown loaves right at home. First off, let's talk about yeast. My recipe uses instant yeast because it's a dream for beginners – no need to proof it separately, just mix it in! But what if you have active dry yeast? You'd typically dissolve it in warm water (around 105-115°F or 40-46°C) with a pinch of sugar for 5-10 minutes until it gets foamy. If it doesn't foam, your yeast might be expired. Instant yeast, like the one I use, is designed to be added directly to dry ingredients, making the process even quicker and less intimidating. The honey (or sugar) in the recipe isn't just for taste; it's food for the yeast, helping it activate and produce that lovely airy texture, ensuring you get super fluffy bread every time. Now, about kneading! Some recipes boast "no-knead" methods, but a little kneading, like we do here, is actually beneficial and not as hard as it sounds. Kneading develops the gluten in the flour, which is essential for creating the structure that traps the carbon dioxide produced by the yeast. This is what gives your bread that wonderful rise and chewy, yet soft, texture. If you don't knead enough, your bread might be dense. Over-kneading is rare by hand, so don't stress too much! Just aim for a smooth, elastic dough that springs back slightly when poked. And that beautiful, buttery finish? It's not just for looks! Brushing your freshly baked loaves with melted butter straight out of the oven adds incredible flavor, keeps the crust soft, and gives it that inviting sheen. I often add a tiny pinch of salt to my melted butter for an extra pop. Remember seeing those gorgeous pictures of fresh baked bread loaf cooling? Cooling is crucial! It might be tempting to slice into it immediately, but allowing your bread to cool completely on a wire rack lets the internal structure set and prevents a gummy texture. Plus, the aroma filling your kitchen is just part of the experience! Finally, since this recipe yields two loaves, you might be wondering about storage. Once completely cool, you can wrap one loaf tightly in plastic wrap and then foil, and freeze it for up to a month. Thaw it at room temperature, and you can warm it in a low oven for that 'freshly baked' feel again. The other loaf can be stored at room temperature in an airtight container or bread bag for a few days. Making fresh bread at home doesn't have to be complicated, and with a little practice, you'll be a pro in no time. As they say, 'THE SECRET INGREDIENT IS ALWAYS love' – and I truly believe that when you put a little love into your baking, it always shines through!
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