I’ve always found baking my own bread to be surprisingly satisfying, but it took a few tries to perfect a recipe that’s both simple and reliable. Using just a handful of basic ingredients, I discovered how to achieve a loaf that’s tender inside with the perfect crust. What made the difference wasn’t complexity, but understanding a few key steps along the way. Curious to see how it all comes together?
Recipe
There’s nothing quite like the smell of freshly baked bread filling your kitchen—trust me, this recipe is a game-changer.
It’s the kind of bread that’s soft and fluffy on the inside with a golden, slightly crisp crust that makes you want to tear into it straight from the oven.
What sets this recipe apart? It’s all about simplicity—no fancy equipment, just your hands, a little patience, and a handful of pantry staples.
My go-to tip? A pinch of sugar in the dough to deepen the flavor and a well-timed knead to create that perfect texture.
Whether you’re a bread-making beginner or a seasoned pro, this loaf will have you feeling like a bakery master.
One bite, and you’ll swear it’s the best bread you’ve ever made—promise.
Ingredients
When it comes to baking bread, the right ingredients make all the difference. Quality matters, but don’t stress—there’s room for flexibility too. Here’s what you’ll need to create a loaf that’s crusty, chewy, and full of homemade charm.
- Bread flour: Higher protein content means better structure and chew. Can’t find it? All-purpose flour works, but expect a slightly softer crumb.
- Active dry yeast: Fresh yeast can also be used, but dry yeast is reliable and shelf-stable. Proof it with warm water and a pinch of sugar to confirm it’s alive.
- Water: Use lukewarm water (about 110°F) to activate the yeast. Too hot and you’ll kill it; too cold and it won’t wake up.
- Salt: Non-negotiable. It controls yeast activity and enhances flavor. Skip it, and your bread will taste flat.
- Olive oil: Adds richness and keeps the bread moist. Sub with melted butter or coconut oil for a different twist.
- Sugar: Just a teaspoon to feed the yeast and balance the flavor. Honey or maple syrup are great alternatives.
- Optional add-ins: Fresh herbs, garlic, or seeds (like sesame or sunflower) can elevate your loaf. Experiment to make it your own.
How to Make the Best Simple Bread Recipe Steps
– Bake to perfection – Preheat the oven to 375°F and bake for 25–30 minutes until golden brown.
*Visual Cue: Tap the bottom—it should sound hollow. Watch Out: Underbaked bread will feel doughy inside.*
– Cool completely – Let the loaf cool on a wire rack for at least 20 minutes before slicing.
*Why? Cutting too soon releases steam, making the bread gummy.*
Nutrition
Nutritional values for homemade bread can vary based on ingredients and portion sizes. Below is a general estimate per slice:
| Nutrient | Amount |
|---|---|
| Calories | 90 kcal |
| Carbohydrates | 16 g |
| Protein | 3 g |
| Fat | 1 g |
| Fiber | 1 g |
| Sugar | 1 g |
Chef Tips
Making homemade bread can be simple if you follow a few key techniques.
I always use lukewarm water to activate the yeast—too hot and it’ll die, too cold and it won’t work.
Knead the dough until it’s smooth and elastic, then let it rise in a warm spot.
Don’t rush the process; patience is key.
Finally, tap the loaf—it should sound hollow when done.
