After This Recipe, You Will No Longer Buy Bread – You Will Make It Yourself at Home!

There’s something incredibly satisfying about baking your own bread at home. The smell of freshly baked bread wafting through the house is enough to make anyone’s mouth water, and the feeling of slicing through a loaf you made yourself is unbeatable. Plus, it’s simpler than you think! With just a few basic ingredients and a bit of patience, you can create your very own homemade bread that’s healthier, tastier, and far more rewarding than anything you can buy at the store.

This recipe for homemade bread is a perfect starting point for anyone who has never baked bread before. It requires only a few essential ingredients, including olive oil, dry yeast, salt, warm water, and plain flour—ingredients that are easy to find in any kitchen. By following this step-by-step guide, you’ll soon be baking your own bread like a pro.

Let’s dive into the details of making this simple, delicious bread from scratch!

Ingredients You’ll Need:

  • 4 tablespoons (60 ml) olive oil

  • 1 tablespoon (10 g) dry yeast

  • 1 teaspoon salt

  • 1 1/3 cups (320 ml) warm water

  • 4 3/4 cups (570 g) plain flour

These are basic, pantry-friendly ingredients that come together to form the foundation of a soft, fluffy loaf with a slightly crispy crust. Now, let’s look at how to turn these ingredients into a delicious homemade loaf.

Step-by-Step Instructions for Homemade Bread:

Step 1: Activate the Yeast

To start making bread, the first thing you need to do is activate the yeast. Yeast is a living organism, and it needs a warm, moist environment to come alive and help the dough rise.

  1. Mix warm water and dry yeast: In a small bowl, pour in 1 1/3 cups of warm water (around 110°F or 43°C—warm, but not too hot to touch). Sprinkle 1 tablespoon of dry yeast over the water.

  2. Let it sit: Stir the mixture lightly, then let it sit for 5–10 minutes. During this time, the yeast will begin to bubble and foam, which means it’s been activated and ready to use. If the mixture doesn’t foam, your yeast might be old or the water too hot or too cold, and you’ll need to start over with fresh yeast and water.

Step 2: Mix the Dry Ingredients

While the yeast is activating, it’s time to combine the dry ingredients in a large bowl.

  1. Add flour and salt: In a large mixing bowl, add 4 3/4 cups of plain flour and 1 teaspoon of salt. Stir them together to make sure they are evenly mixed.

  2. Create a well in the center: With your hands or a spoon, create a well in the center of the flour mixture. This well will be where you add the wet ingredients.

Step 3: Combine the Wet Ingredients

Now that the yeast is ready, it’s time to mix everything together.

  1. Add the olive oil and activated yeast: In the well you created in the flour, pour in 4 tablespoons of olive oil followed by the foamy, activated yeast mixture. The olive oil will add moisture and richness to the bread, and the yeast will begin its magic.

  2. Stir the mixture: Use a spoon or your hands to gently mix the liquid ingredients into the flour. You will notice that the mixture will start to form into a rough dough.

Step 4: Knead the Dough

Kneading is the step that helps develop the gluten in the flour, which gives the bread its texture and elasticity. While it may seem intimidating at first, it’s actually quite simple.

  1. Turn the dough onto a floured surface: Once the dough has come together, transfer it to a clean, lightly floured surface.

  2. Knead the dough: With your hands, begin kneading the dough by folding it over itself and pushing it down with the heels of your hands. Rotate the dough a quarter turn and repeat. Continue kneading for about 8–10 minutes, or until the dough becomes smooth and elastic. If the dough feels sticky, sprinkle a bit more flour, but try not to add too much—just enough to prevent it from sticking.

Step 5: Let the Dough Rise

Once the dough is kneaded, it’s time to let it rise. Rising is a crucial part of the bread-making process because it allows the yeast to ferment and expand, giving your bread its soft, airy texture.

  1. Place the dough in a greased bowl: Lightly grease a bowl with olive oil or cooking spray, then place the dough inside. Turn it over once so that the top of the dough is also lightly coated with oil, which helps prevent it from drying out.

  2. Cover and let it rise: Cover the bowl with a clean kitchen towel or plastic wrap, and place it in a warm, draft-free area. Let the dough rise for 1 to 1.5 hours, or until it has doubled in size. This is the perfect time to clean up and prepare your baking area!

Step 6: Punch Down the Dough

After the dough has risen, you’ll need to "punch it down" to release any excess air. This step helps create a better texture and prepares the dough for shaping.

  1. Punch down the dough: Once the dough has doubled in size, remove the cover and gently punch down the center of the dough with your fist. This will release the air bubbles that formed during the rising process.

  2. Knead for a minute: After punching the dough down, transfer it back onto your floured surface and knead it for about 1 minute to remove any remaining air pockets.

Step 7: Shape the Dough

Now that the dough is ready, you need to shape it into a loaf or rolls.

  1. Shape the dough: Use your hands to shape the dough into a loaf or divide it into rolls, depending on your preference. If you’re making a loaf, shape the dough into a long oval or round shape that fits into a greased loaf pan.

  2. Let it rise again: Place the shaped dough on a baking tray or in a loaf pan. Cover it with a clean towel and let it rise for another 30-45 minutes, or until it has doubled in size again.

Step 8: Bake the Bread

Now comes the most exciting part—baking the bread!

  1. Preheat the oven: Preheat your oven to 375°F (190°C).

  2. Bake the bread: Place the risen dough in the preheated oven. Bake for 30–35 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom. You can also check the internal temperature of the bread—once it reaches around 190°F (88°C), it’s done.

  3. Cool: Remove the bread from the oven and let it cool on a wire rack for at least 20 minutes before slicing. This allows the bread to firm up and prevents it from becoming too soggy.

Enjoy Your Homemade Bread!

Congratulations! You’ve just made your very own loaf of homemade bread. The crust should be beautifully golden, with a soft, airy interior that’s perfect for slicing. You can enjoy it with butter, use it to make sandwiches, or even serve it with soups and salads.

Tips for Success:

  • Use fresh yeast: Always make sure your yeast is fresh and hasn’t expired. Old yeast can result in bread that doesn’t rise properly.

  • Don’t rush the rising process: Let the dough rise fully in both stages for the best texture. It’s tempting to speed things up, but taking your time will result in a fluffier loaf.

  • Experiment with flavors: Once you’re comfortable with the basic recipe, feel free to experiment! Add herbs like rosemary or garlic to the dough, or stir in a handful of seeds for extra crunch.

Conclusion

Making bread at home is a rewarding and cost-effective way to enjoy fresh, delicious bread without any preservatives or additives. With this simple recipe, you can start baking your own bread and be proud of the delicious result. The best part? You’ll never want to go back to store-bought bread once you’ve tasted the difference. Happy baking!