Introduction: Easy Homemade Bread

Easy Fresh Baked Bread

Preheat oven 375 degrees

Prep time: 2 hrs

bake time: 30 minutes

Makes 2 loaves

Ingredients:

2 1/4 Cup Warm water

2 Tablespoons Sugar

1 Tablespoon Yeast

1 teaspoon Salt

2 Tablespoons Oil

5 1/2-6 Cup Flour

*butter for the top

****I DOUBLED MY RECIPE TO MAKE 4 LOAVES

Step 1: Yeast & Flour

Add yeast to a large glass bowl and add warm water.

Stir well

Next, add the sugar, salt and oil into bowl. Mix well

Last add the flour. I add about 4 to 5 cups and mix it well before adding the remainder of the flour.

Step 2: Knead & Let Rise

Sprinkle a layer of flour on a surface and lay the dough on top.

Using your hands knead the dough and place back into bowl and let rise for 60 minutes. I knead the dough for about 10 to 15 mins until it reaches a nice consistency.

I usually wet a towel with warm water and place over the top of the bowl.

While the bread is rising I grease the pans with Crisco and set to the side.

After 60 minutes I knead the dough again and then break it into 2 smaller balls of dough and place in greased pan.
Let rise for 30 more minutes in bread pans.

Step 3: Bake

Preheat oven 375 degrees
Bake time: 30 minutes

Preheat oven to 375 degrees

Brush butter on top of dough and place in the oven.

Bake for 30 minutes until top is golden brown.

Remove bread from oven and pan.

Let cool for a few minutes before serving.

Step 4: Mini Loaves With Sauce

I baked 3 loaves of bread and used the last of the dough to make smaller loaves to dip in the sauce.

I hand rolled the dough into 6 smaller loaves.

I placed the bread on my pizza stone/stoneware which I sprinkled with cornmeal.

I used canned sauce and just reheated it in the microwave for dipping sauce.

I also brushed buttered these as they cooked.

Comments

author
nunezsky (author)2015-08-11

I forgot to add sugar... :( will my bread not rise. This is making me feel sad.... I really wanted home made bread. and I'm out of flour...

author
mday9 (author)2015-04-10

This was really easy to make and very good! I'm going to make it again. :)

author
Darkfish made it! (author)2015-03-18

This is the very first time I have ever made bread. I followed your 'ible to the letter and I have 2 perfect loaves! thank you !

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author
thepete (author)2015-03-08

Is the sugar integral to the recipe or can it be left out?

author
Thur (author)thepete2015-03-16

I've successfully used homemade no-sugar-added applesauce as a replacement for sugar in bread recipes.

There are roughly 25 grams of sugar in 2 tablespoons (give or take a gram) and there's roughly that much sugar in a cup of unsweetened applesauce (depends on apple variety, but it's a good ballpark measurement) so it's not too hard to replace.

Instead of using the sugar, warm up a cup of the unsweetened applesauce (homemade or store-bought, your preference) and reduce the warm water in the recipe down to 1 and 1/4 cup, because applesauce is plenty wet. The yeast will eat the natural sugar from the apples, and you don't have to worry about processed sugars in your good, wholesome bread.

author
thepete (author)Thur2015-03-17

Wow--that's great! Thanks!

author
akaiaki (author)thepete2015-03-08

Sugar is important because it feeds the yeast, making the bread rise and have a good texture. If you don't want to use refined sugar, you could always use honey. That will work too. :)

author
bearwithme (author)akaiaki2015-03-12

The yeast mostly feeds on the flour; sugar might only be necessary if you plan on baking with a poolish (kind of a "pre-dough") that is kept in the fridge for days to achieve a more aromatic bread. The sugar is needed there because of the cold temperatures the yeast tends to slow down, so the sugar helps the reproduction in the beginning. But normally you don't need any sugar in the dough.

author
thepete (author)akaiaki2015-03-10

Honey is a great idea--thanks!

author
miked2001 (author)thepete2015-03-10

Most of the sugar gets eaten by the yeast. Besides 2 TBSPs for two loaves is only 20 calories of sugar per loaf, half of which is consumed by the yeast. You are getting 100 times that from the carbs in the bread. Make your life simpler, use the sugar, the yeast will thank you. :)

author
thepete (author)miked20012015-03-10

Yeah, but my body won't thank me. It's not about the calories, it's about refined sugar not existing in nature. It's impossible to avoid completely, but I do my best. See, my life is more simple when my diet is, too. But thanks for your opinion.

author
Jennprice33 (author)thepete2015-03-08

I'm not sure because I've always use sugar, but the other day when I made these I wondered the same thing. I don't taste the sugar in the bread so I wouldn't think that it would affect it, but I am just a home baker :) If you try it please let me know.

author
thepete (author)Jennprice332015-03-10

If I find time to try the recipe, I probably will try it without the sugar, as I like to avoid sugar when I can. It's quite a challenge but have been successful enough that I am very sensitive to sweet things now. My tastebuds have changes a lot. Thanks for your reply!

author
Passing You (author)thepete2015-03-08

You can leave the sugar out. It may take a little more time to rise. Most of my breads I do not use sugar.

author
thepete (author)Passing You2015-03-10

OK, cool--thanks for the reply. Good to know.

author
DavidM15 (author)thepete2015-03-10

There are only 3 things that are required to make a basic bread.

flour, water and yeast. adding things like salt and sugar will change the basic texture, color and taste. It will also take much longer for your bread to proof (rise) using just the flour, water and yeast. The end product will be a more dense and chewy bread with a crumb with many air bubbles through out. Think of a Chibatta or English muffin texture.

author
thepete (author)DavidM152015-03-10

Interesting and good to know. Thanks. Maybe I'll try both ways and compare.

author
bearwithme (author)2015-03-12

Baking is a very exact craft. Often the difference between a lump of "bread" with inferior texture and very little "shelf life" and a bundle of gustatory and olfactoric joy lies in differences of grams.
So measuring vital ingredients such as flour in volume (which can vary 30% and more, weight-wise, see here why: http://www.seriouseats.com/2015/03/how-to-measure-wet-dry-ingredients-for-baking-accurately-best-method.html => tl;dr: Measuring volume for things other than liquids — and even then — is a pretty much futile task to achieve reproducable outcoumes) is doomed to produce mediocre bread.

Furthermore: Yeast can not only feast on sugar; the flour in the dough is more than sufficient. Sugar changes the texture of the final bread. You just might have to wait a little longer. Using this much yeast also changes the taste heavily, and can be hard on the stomach.

Good bread needs care and time. Once you tried a loaf that had more than 12 hours to develop, with as little as 1% yeast in the dough you never want to go back — not only it tastes incredible but also is so much easier to digest and stays fresh much longer. It's not even more work, mostly just more waiting!

This site is a good start to baking better bread, and it has a super-easy recipe!
http://www.seriouseats.com/2014/08/bread-making-basics-everything-you-need-to-know-to-start-baking-awesome-bread.html

(I am in no way affiliated with seriouseats.com, i just thing it's an awesome foodblog!)
bake on, everyone.

author
gridha (author)2015-03-08

good night

please indicate quatity of ingredients in grams i dont understand what are T-t-C....

many thanks

gridha

author
woodNfish (author)gridha2015-03-09

google will convert measurements for you. Just enter what you need such as "1 cup = ? grams", and it will convert it for you.

author
bottom-dragger (author)woodNfish2015-03-11

it converts volume to mass?

author
gridha (author)woodNfish2015-03-10

merci beaucoup

author
DavidM15 (author)gridha2015-03-10

T = tablespoon

t = teaspoon

C = cup

author
gridha (author)DavidM152015-03-10

many thanks

author
auntiemono (author)2015-03-10

Hi! I cook for one, is it okay to freeze the dough? Should I let it rise first? Thanks!

author
Jennprice33 (author)auntiemono2015-03-10

Yes, you can freeze it before it rises. I have made 5 batches at a time and froze the loaves. when I am ready to use a loaf, I just leave it out to thaw and rise during the day.

author
Muskrat-Jim (author)2015-03-08

What temperature is "warm"? You show a thermometer in the measuring cup but don't mention the temperature. Also you show the dough rising in a warm oven. What temperature would that be?
BTW your loaves look delicious!

author
acoleman3 (author)Muskrat-Jim2015-03-08

when it comes to bread, "warm" is understood to be relaxing bath water temperature. for the oven, i'd keep it around 100°f, unless the author says otherwise.

author
Muskrat-Jim (author)acoleman32015-03-09

Thank you!

author
acoleman3 (author)Muskrat-Jim2015-03-10

sure thing mate.

author
Jennprice33 (author)Muskrat-Jim2015-03-08

I usually try to get the water temp around 110 degrees and I place it in the oven just to hold the temp and let the dough rise.

author
Muskrat-Jim (author)Jennprice332015-03-09

Thank you. I will try again!

author
LesB (author)2015-03-08

This looks really yummy.

One caution. You say "1 packet" of yeast. Yeast customarily comes in 1/4 ounce packets. So this one time a long time ago on Thanksgiving I went to make croissants from a recipe that specified "1 packet". Murphy's Law had it that the yeast I bought, for whatever reason, came in 1 ounce packets. The croissants came out looking beautiful, which only added to the pain, as they tasted awful and had to be tossed.

So for amateur cooks like me I would suggest you specify the size of the packet.

author
Michael013 (author)LesB2015-03-10

One of my pet peeves. Also one "stick" of butter... Where I live butter doesn't come in sticks.

author
DavidM15 (author)Michael0132015-03-10

a stick of butter is 8 tablespoons or 1/2 cup

author
DavidM15 (author)LesB2015-03-10

a package of yeast sold in most store is approx 2 1/2 teaspoons. When I make bread I use 1 tablespoon (3 teaspoons) instant yeast for every two loafs being made.

author
araczynski (author)2015-03-09

good stuff. i could give up all the meat in the world, but never a good bread.

author
Jennprice33 (author)araczynski2015-03-10

I agree!

author
DavidM15 (author)2015-03-10

This was made using the basic given recipe, but I added 2 tablespoons pizza seasoning mix to it.

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author
Jennprice33 (author)DavidM152015-03-10

Looks great! great idea, I will have to try it!

author
Rakma Suppiah (author)2015-03-08

author
kilroy_50 (author)2015-03-08

Where did you find that big bag of yeast? All that I can find around here are those tiny little, VERY expensive packets.

author
Jennprice33 (author)kilroy_502015-03-08

Sam's Club sells the large bags of yeast as a 2 pack. They're reasonable too!

author
klindner made it! (author)2015-03-08

I read this in the morning, and am enjoying fresh bread as I type.

Bread.jpg
author
Jennprice33 (author)klindner2015-03-08

Looks Great!

author
WhatknotAnna (author)2015-03-08

You don't mention how long to knead for. And how do you tell if you've kneaded enough?

Thanks for the instructable.

author
acoleman3 (author)WhatknotAnna2015-03-08

this will help http://www.seriouseats.com/2014/09/breadmaking-101-how-to-mix-and-knead-dough-step-by-step.html

author
Running Wolf (author)2015-03-08

The bread flour does make a difference, and using a different type of flour effects the texture of the bread.Most big stores (in the baking isle) has wheat gluten. That can help with the 'stretchiness' of the dough, it is also good for thickening up soups and gravy.


I also suggest (if you are an old fart like me) to buy a bread maker (I can luck out and find them in a GoodWill Store every few months). Otherwise you're hands and wrists will get a work out and be sore from kneading.

Also don;t get discouraged if you screw up a few loafs at first. It takes a while to get used to working with yeast.

If you have a pizza stone try baking rolls on it with this recipe. The "hassle" of making homemade bread is so worth it for the taste, texture and the great smell :)

author
smokeysam (author)2015-03-08

The sugar causes the bread to brown. If you think of caramelization this is what happens to the outside of the bread as the sugar is caramelized. The sugar also plays some role in the flavor profile but removing it could be a positive in that respect. Also if removing the sugar is not just about the calories, replacing sugar with honey is a pretty nice experience and it also browns like sugar.

author
tkjtkj (author)2015-03-08

Hi .. good simple method!

And thanks for using the standard abbreviations for T, t, and c ... If it makes it easier for you and we who have at least boiled an egg , then we're all happier.... well, perhaps not aLL of us ;)))

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