Hi there! So you want to bake deliciously tasting and wonderfully textured bread but you are a bit intimidated by the process of it all? This blog post is going to be your good friend because my recipe for homemade bread is uncomplicated, quick, and one that is sure to impress your loved ones.
I have written baking directions for either using your hands + a bowl or an electric stand mixer with the dough hook attachment. There is no need to be overwhelmed by the options, I am just offering a baking method for those who have varying kitchen equipment.
A note on time:
The entire kneading and baking process will be between 1 hour and 1 hour + 15 minutes.
Take a deep breath, put on your apron, and start baking. You may just impress yourself.
Ingredients:
1 packet of quick-rise instant yeast
1 Tablespoon granulated sugar
1/4 teaspoon salt
1 1/2 cups water (110-120 °F)
3 1/2-4 1/2 cups all-purpose flour
Directions:
By hand
In a large bowl, add the yeast, sugar, and salt. Pour in the water and whisk together to well incorporate. Cover the bowl with a tea towel and let sit for 15 minutes to allow the yeast to bloom. You will know the yeast is ready once it looks like a thick layer of foam.
Add the flour 1/2 cup at a time until a sticky dough forms. Combine the ingredients into a dough ball and then turn out onto a floured work surface. Knead for 8-10 minutes until the dough become smooth and elastic.
Form into a loaf shape. Place the loaf onto a nonstick baking sheet or into a greased (non-stick) loaf pan.
Cover and let rise for 30 mins or until doubled in size. During this time, preheat the oven to 400 °F.
Uncover the dough and slice 3-4 slits into the top of the loaf. Bake in the oven for 20 mins or until a toothpick inserted into the center comes out clean.
Remove from the oven and transfer the loaf to a wire rack for cooling. Allow it to cool completely before slicing.
Directions:
In an electric mixer + dough hook attachment
In the bowl of a stand mixer, add the yeast, sugar, and salt. Pour in the water and whisk together to well incorporate. Cover the bowl with a tea towel and let sit for 15 minutes to allow the yeast to bloom. You will know the yeast is ready once it looks like a thick layer of foam.
With the dough hook attachment of the mixer, set the mixer to a low-medium speed and add the flour 1/2 cup at a time until a sticky dough forms. I suggest pausing halfway through the kneading process to scrape down the sides of the bowl with a spatula in case any extra flour gets stuck at the bottom. Knead in the mixer for 2 minutes or until the dough begins to pull away and no longer stick to the sides of the bowl.
Turn out the dough onto a floured work surface and form into a loaf shape.
Place the loaf onto a nonstick baking sheet or into a greased (non-stick) loaf pan. Cover and let rise for 30 mins or until doubled in size. During this time, preheat the oven to 400 °F.
Uncover the dough and slice 3-4 slits into the top of the loaf. Bake in the oven for 20 mins or until a toothpick inserted into the center comes out clean.
Remove from the oven and transfer the loaf to a wire rack for cooling. Allow it to cool completely before slicing.
Nicole Ciuppa, RDN
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