Simple Homemade Bread
This is my go-to bread. It is simple and great for beginners. I make this once a week, providing two loaves of bread. I keep the second dough ready in the fridge for quick homemade bread; my family loves it!
Equipment
- 1 loaf pan 9 x 5
Ingredients
7 cups of bread flour
3 cups water (lukewarm)
2 tablespoons instant yeast (2 packages)
3 teaspoons salt
2 tablespoons oil
Instructions
1. Using a large mixing bowl, add water & yeast, and mix until combined and yeast dissolves.
2. Add 7 cups of flour, salt, and oil.
3. Mix until the flour and water are combined.
4. Add a sprinkle of flour to a wood cutting board or countertop and place flour to start kneading.
5. Knead flour for about 8 minutes. Then cover the flour with a cloth and let the flour rest for 3 minutes.
6. Cut dough in half, place in a bowl, cover with a cloth and place in the fridge (will last up to 1 week). Using the 2nd half of the dough, dust the top of the dough and surface. Now we are going to start to shape it.
7. Start pulling the outer part of the dough into the middle, forming a ball. Keep working on the dough until you are happy with the shape and consistency. The dough should be slightly sticky but not stick to your hands.
8. Shape the dough similar to the bread pans. Oil your bread pans. Let dough rest for another 15 min. Add dough to the bread pan, and let rise for 1 hour before baking.
9. Preheat the oven to 400 degrees, and bake for 35 – 40 minutes. The top of the loaf should be golden brown. Once completed, take it out of the oven and let cool completely before slicing. I like to let it cool for at least 1 hour, I find it's easier to slice but it can be sliced while hot as well.
Notes
- Scrapper is helpful when working the dough.
- This will make great sandwich bread.
- Add a little melted butter once baked to moisten the bread.
- When shaping the bread, the shape is similar to a pan by folding it in half, then rolling it to create tension.
- Let the bread cool for at least 1 hour; if you slice it into a hot loaf, you'll end up with a gummy center that will seem underbanked. I like to let it cool for at least 3 hours; I find it easier to slice, but it can be cut while warm.
- Optional - You can brush your loaf with butter when it comes out of the oven; this will soften the crust.