Introduction: Bread Recipe

This is honestly one of the most fool proof and tasty bread recipes I've ever come across. This recipe yields a really soft bread with a crunchy exterior. It's perfect for french toast and sandwiches, bread puddings and grilled cheeses. :D

This is also a great bread recipe for beginners - because we'll be weighing all the crucial ingredients, there's less chance of things going awry.

P.S. Want something super yummy to put on your bread? Try my strawberry butter!

Step 1: Ingredients + Tools

ingredients:
  • 500 grams all purpose flour
  • 2 teaspoons salt
  • 7 grams of active dry yeast
  • 3 T olive oil
  • 300 mL warm water
  • 1 tablespoon sugar
tools:
  • small kitchen scale
  • mixing bowls
  • parchment paper
  • probe thermometer

Step 2: Initial Mixing

Dissolve the sugar and yeast in the warm water and set it aside. Then combine the flour and salt together - I just mix these together with a fork. :)

Step 3: Forming a Dough

This is a very loose and sticky dough - don't be alarmed! :D

Make a well in the flour, and pour in the water/yeast/sugar mix and the olive oil. Use a wooden spoon or a spatula to mix it all together. It will begin to clump up and pull away from the sides of the bowl. Make sure you're stirring so you're pulling the flour from the bottom up - otherwise you'll be left with lots of flour on the bottom!

I don't recommend adding any extra water at this time - you might think you need it, but I promise it will pull together.

Step 4: Kneading

This bread kneads up really quickly - I can't speak about doing it in a food processor or stand mixer because I only do it by hand.

I'd say it takes 4-5 minutes, normally.

Flour your work surface, and knead the dough until it becomes smooth and elastic. Keep adding more flour as it gets sticky. You can see in the first photo how smooth the dough should be when you're ready to go!

Step 5: First Rise

Form your dough into a ball. Sprinkle some flour in you mixing bowl and set the dough in on top. Cover with a towel or some plastic wrap and set in a warm spot.

Let the dough rise for at least 30 minutes until it's doubled in size. At that point, you'll want to punch it down by pressing on it. Don't go all out - you just want to get the major air bubbles. :)

Step 6: Forming + Second Rise

You'll want to preheat the oven to 400 F/200 C and line a baking sheet with parchment paper.

Brush off the excess flour and form your dough into a loaf - either oval or round. Sometimes you might need to knead it a little to make it do what you want. :D

Once it's formed, score down the middle of the loaf with a sharp knife.

Cover with a towel and let it rise again until it's doubled - 30 minutes or more!

Step 7: Baking

Bake at 400 F for 30 minutes, or until the bread reaches an internal temperature of 200 F.  I use a probe thermometer to test this. It works much better than tapping the bottom or judging it by the color of the outside. :D

The loaf will rise more while baking - this bread always turns into a bit of a monster and that's why I love it! It's nice and crusty on the outside and soft inside.

Comments

author
Fluff Cat (author)2017-06-25

P.S. This is amazing with butter

author
Fluff Cat (author)2017-06-24

can I us baking paper instead of parchment paper?

author
Fluff Cat (author)Fluff Cat2017-06-24

*use

author
MooMeat42 (author)2014-06-14

Hello. It looks like a great recipe. The only thing about it is that in the US, a scale is not a common thing to have in the kitchen (our measurement system is just ridiculous) so I have no way of measuring how many grams something is. Could you pretty please add to the instructable how much flour in cups we need? We americans would appreciate it a lot, as this seems to be the only recipe for bread on the site :)

author
Fluff Cat (author)MooMeat422017-06-24

When ever I need to convert things I use google. I'm too lazy to search it up in my cook book ;)

author
RhondaG41 (author)MooMeat422016-11-27

We Americans are behind the times and you need to learn to use a kitchen scale for your baking.

author
doubledecker made it! (author)2017-01-13

Made this today, it turned into a monster loaf, l was really proud! It was yummy !!

Thank you for the recipe!

DSC_0415.JPGDSC_0420.JPG
author
Beekeeper (author)2016-11-27

Sorry to contradict you Rhonda, but I still want to follow the 'be nice' police, so please don't take offence and consider this a discussion rather than a comment and definitely not a criticism.

Old fashioned yeasts could often use a 'kick' from the addition of a little sugar, but modern yeast strains have been bred to be extremely vigorous and don't need additional sugar. Flour contains an enzyme called amylase that converts the starch to maltose and glucose, a simple sugar that yeasts can easily ferment. It is the same maltose that is developed in barley when it is allowed to germinate which is used in beer making. Sometimes you may find poor quality flour that has very little amylase which results in poor rising or more likely a very pale crust on baking which is indicative of little caramelizing to give colour to the crust. From the internet - "The vast majority of enzymes are simple proteins. In bread making, we are mostly concerned with the enzyme amylase. The main function of amylase in wheat flour is to break down complex starches into simple sugars. The simple diagram above shows a maltose molecule being separated into two glucose molecules. Without this important process occurring in the dough, fermentation would not occur as yeast requires simple sugars in order to produce carbon dioxide. A proper balance of naturally occurring amylase in wheat flour is desirable in order to produce bread that is properly fermented with richly coloured crust and well developed flavour " I never add sugar or honey or any other sweetener for that matter and have never had a problem. I grind my own flour from organic wheat so I know it is good and fresh.

Happy baking

David

author
RhondaG41 (author)Beekeeper2016-11-27

Yeah...so you've now "schooled" me. I guess I'll just throw my culinary education out the window and delete my other comment and never post on here again. Goodie for you for grinding your own oranic wheat...hipster. Don't bother to reply because I will not see it.

author
RhondaG41 made it! (author)2016-11-27

It didn't rise while baking like it was supposed to. I did brush the top with some beaten egg before I baked it. We will have to see how it turns out. If it turns out ok, I amy make it in a loaf pan next time or make rolls.

homemade bread 11-27-16.jpg
author
CigarSmoker2 made it! (author)2015-09-01

This is the first time I have made bread. Turned out great! Thank you for this instruct able. As you can see in the picture we didn't wait to start eating it. I had no problems with conversions, we have a scale at home with both pounds and grams. I made a quick dip for it with what I had. Sour cream, heavy cream, garlic, onion, salt, pepper, and Italian seasoning. Yum. Thank you again.

JOHNNIE - WIN_20150901_093158.JPG
author
rgardner10 (author)2015-03-09

for those of us in the us who uses cups not grams here is the conversions

4 heaping cups of flour

2 teaspoons salt

1.4 teaspoons yeast or 1 small packet

3 tablespoons olive oil

1 and 1/4 cup warm water

1 tablespoon sugar

author
JarethMightLoveSarah (author)2015-02-21

Conversions yaaayyy:

About 2 heaping cups of flour

2 teaspoons salt

1.4 teaspoons yeast

3 tablespoons olive oil

1 and 1/4 cup warm water

1 tablespoon sugar

If I messed a conversion up just correct me in a comment.

author

its 4 cups of flour your conversions are for liquid

author
ElCabong made it! (author)2015-01-18

Took an extra 10 minutes. Glad you included the done temperature.

Done.jpg
author
tbissinger made it! (author)2014-06-18

I didn't cut a good enough slit in it so it kinda exploded up, still turned out though

temp_-723903724.jpg
author
jcanche (author)2014-01-18

Can you tell me the measurements in cups please? Thank you I am trying to star baking for my wife

author
Mihsin (author)2013-07-26

Russian, Romanian, or Arminian bread, I love it and was always eager to learn how to make it. Many thanks and best regards.

author
billbillt (author)2013-07-07

great

author
mshak (author)2013-07-05

Very nice instructable, but I would go with this instead of kneading.
from here http://modern-baking.com/workbench/workbench-june-2013
Q: What is autolyse?
Desiree, via email
A: Autolyse is a technique for improving gluten development without heavy kneading. Combine the flour and water from your formula in a bowl, and mix until the flour is fully hydrated. Cover the bowl and let the flour continue hydrating for 20 minutes, then mix in the remaining ingredients. The result is development comparable to a dough that has been kneaded for 5 or 10 minutes with less oxidation, which may lead to a yellow crumb.

author
nickitzi (author)2013-06-30

Make you cut just before you bake it and toss a 1/4 cup of water on the oven floor as you close the oven door, Just an old Italian baker's opinion. (When you make the eye cut before it rises you are making blind loafs, cutting just before, you are creating a crisper crust because more moisture can escape and by tossing water causes more steam and it will keep the bread from getting to brown).

author
klixtopher (author)nickitzi2013-07-02

I thought the cut was usually made just before baking, but I never knew it had a purpose. I am enlightened, thanks.

author
nanaverm (author)2013-07-02

This is the first I've ever heard about taking a bread's internal temperature. Makes sense. Thanks!

author
agis68 (author)2013-07-02

lovely home taste!!!

author
Beekeeper (author)2013-07-02

This certainly looks like a very nice loaf of bread - perhaps a little dense but that's OK too. For beginner breadmakers out there you don't actually need oil or sugar in your dough, all you really need is flour, yeast, water and a little salt to improve the flavour. As I always say, you don't need oil/butter in the bread as well as on the bread - we mostly have too many calories in our diets already. The oil does seem to make a silkier dough though, and sugar gives a darker crust as it caramelizes during baking.

IMG_5624 - Version 2.JPG
author
czarnian (author)2013-07-02

Thank you. I don't know how to make bread, I will try this recipe.

author
MsJaxFla (author)2013-06-30

I am keeping this. I can't make it yet, cause no scale, but I so think all should be weighed in baking. At least for me, like you said a beginner baker. I have never ate bread much, but it is nice to know you could make a good, from scratch loaf. Also, what is a good, but inexpensive probe thermometer for me to look forward to purchasing?

Thank you for the recipes and all the help.

author
nikoala3 (author)2013-06-30

This was SO GOOD. Seemed pretty easy to make too! Can't wait to try it at home :D

author
M.C. Langer (author)2013-06-30

Absolutely delicious!! I loved it! And with your strawberry butter, was amazing! :-)

author
HollyMann (author)M.C. Langer2013-06-30

I'm so jealous! I want to try it! :) My lovely oven is still broken! :)

author
M.C. Langer (author)HollyMann2013-06-30

Oh, it was fantastic!!!

author
HollyMann (author)2013-06-30

Wow - that bread looks absolutely amazing. I love that it's dense enough to cut thinly - as in your pictures. Yum looks too good right now!

author
TheMrCOOLguy2 (author)2013-06-30

Awsome yummy yummy

author
Tarun Upadhyaya (author)2013-06-30

It seems like people at instructables get to taste all your recipes :).
Shouting loud: I want to work at instructables, Jessy brings awesome food :[)
Thanks

About This Instructable

42,054views

746favorites

License:

Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
More by jessyratfink:12 Recipes for Homemade Slime How to Make Color Changing Slime How to Press and Dry Flowers (and Leaves!)
Add instructable to: