Don’t have a bread machine nearby? No problem! Here’s the best homemade bread recipe
Making homemade bread may sound like something only an expert chef would do, but it's actually easier than you think. You only need a few ingredients, a little patience, and maybe some music to make kneading more fun. Even if your dough isn't perfect on the first try, don’t worry! Every attempt brings you closer to that golden, fluffy bread that makes your whole house smell amazing. Ready to become the bread-baking hero of the day?
Tips for making good bread
Making bread at home is a rewarding experience, but there are some key details that can make the difference between an average loaf and a spectacular one. With a few small adjustments to your process, you can ensure that every loaf is soft on the inside and crispy on the outside. Here are four essential tips to keep in mind when making bread:
Precise measurements: Use a scale to weigh ingredients, especially the flour, since cups can vary in quantity and affect the final texture. Small differences in the amount of flour or water can make the bread too dry or too sticky.
Water temperature: Warm water (not hot) is crucial for properly activating the yeast without killing it. If the water is too cold, the fermentation will be slow, and if it’s too hot, it can destroy the yeast and ruin the dough.
Rest time: Let the dough rest in a warm place until it doubles in size to ensure a light and airy texture. A good fermentation time is key to developing flavors and ensuring the bread has a good structure.
What type of flour do we need to make bread?
Wheat flour: The most commonly used in baking because it contains gluten, which provides elasticity and volume to the bread. It’s ideal for light and fluffy loaves and adapts well to various recipes and kneading techniques.
Whole wheat flour: Rich in fiber and nutrients, this flour offers a more robust flavor and a denser loaf. It requires more water and resting time since the bran particles absorb more moisture. It’s perfect for those looking for a healthier bread option.
Alternative flours (rye, spelt, etc.): These flours provide intense flavors and unique textures, but they tend to produce more compact bread. Rye, for example, creates dark and dense loaves, perfect for rustic bread lovers.
For our homemade bread recipe, we’ll be using wheat flour, as it’s the most versatile and easiest to handle for achieving a soft texture and well-structured loaf.
Kneading techniques for a fluffy and perfect bread
Kneading is one of the most important parts of making bread because it develops the gluten, giving the bread its soft texture. Here are three key kneading techniques you can use to achieve perfect dough:
- Traditional kneading: This technique involves stretching and folding the dough repeatedly for 10-15 minutes. This helps activate the gluten and incorporate air into the dough, contributing to its elasticity and volume.
- Folding knead: Ideal for wetter dough, this technique involves gently stretching the edges of the dough and folding them towards the center, repeated several times. It develops the gluten without the need for vigorous kneading, perfect for artisan breads.
- Machine kneading: If you have a stand mixer with a dough hook, you can let the machine do the work. Just be careful not to over-knead, as this can cause the gluten to overdevelop and result in tough bread.
Baking tricks for perfect bread
Baking is the final stage where all the effort you’ve put into your bread comes to fruition. However, there are some tricks to help ensure it comes out perfectly baked:
Preheat the oven properly: Make sure the oven is at the right temperature before placing the bread inside. A well-preheated oven ensures a crispy crust and even cooking throughout the loaf.
Use steam in the oven: Place a container with water at the bottom of the oven for the first 10-15 minutes of baking. The steam helps create a crispy crust and prevents the interior from drying out.
Grease or flour the mold: Before placing the dough in the mold, make sure to grease it with butter or oil, or dust it with flour. This will prevent the bread from sticking and make it easier to remove from the mold once baked.
Tap the base to check if it’s done: A simple trick to know if your bread is ready is to tap the base gently. If it sounds hollow, the interior is fully cooked and ready to cool outside the oven.
How to make homemade artisan bread in 5 steps
Making homemade artisan bread is easier than it seems, and with the right ingredients and a few basic tools, you can enjoy delicious freshly baked bread right at home. Follow these steps and enjoy soft bread with a crispy crust, perfect for any occasion. Plus, you can personalize your bread with optional toppings to give it a unique touch.
Ingredients:
- 500 g of wheat flour
- 300 ml of warm water
- 10 g of salt
- 5 g of sugar
- 15 g of fresh yeast or 7 g of dry yeast
- 30 ml of olive oil (optional)
- Optional toppings: Sesame seeds, oats, dried herbs, or grated cheese.
Tools:
- A large mixing bowl
- A clean kitchen towel
- Bread pan (optional)
- Oven
- Cooling rack
- Mixer with dough hook (optional)
Instructions:
- Mix the ingredients:
Start by measuring 500 g of wheat flour and placing it in a large bowl. Then, dissolve 15 g of fresh yeast or 7 g of dry yeast in 300 ml of warm water (no more than 38°C, as water that’s too hot can kill the yeast). Add 5 g of sugar to help activate the yeast and let the mixture sit for 5 minutes until it starts to foam.
In the bowl with the flour, add 10 g of salt, making sure it doesn’t come into direct contact with the yeast at this point. If you choose to use olive oil, add it now (about 30 ml) for a richer flavor and a softer texture. Mix everything until the ingredients are well incorporated and you start to see a dough form.
- Knead the dough (by hand or with a mixer):
Place the dough on a lightly floured surface and start kneading. If you prefer, you can use a mixer with a dough hook and let it do the work for you for 10 minutes on low speed. If kneading by hand, use the palms of your hands to stretch and fold the dough repeatedly for 10-15 minutes.
The dough is ready when it is smooth, elastic, and slightly sticky to the touch. If you can stretch it and see a thin layer without tearing (the "windowpane" test), it means the gluten is well developed. Place the dough in a lightly greased bowl, cover it with a damp towel, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- Let the dough rise:
After kneading, the dough needs time to rise. This process allows the bread to develop air inside, giving it that fluffy texture we all love. The ideal place to let the dough rise is in a warm spot in the kitchen, away from drafts. If your kitchen is cold, you can place the dough in the oven (turned off) with the light on to create a warm environment.
Depending on the temperature in your kitchen, this process will take about 1 hour. You’ll know the dough is ready when it has doubled in size and, when pressed lightly with your finger, the dough slowly springs back. This is an important step, so don’t skip it, as it ensures the bread will be light and airy.
- Shape and add toppings:
Once the dough has risen and doubled in size, place it back on a floured surface. Gently punch down the dough to release the larger air bubbles. Then, shape the dough as you prefer: it can be a loaf, a round ball, or any shape you like. If you are using a bread pan, be sure to grease it lightly to prevent sticking.
This is the perfect time to add the optional toppings. If you prefer a crunchy or aromatic touch, you can sprinkle sesame seeds, oats, dried herbs, or even grated cheese over the surface of the dough before baking. To help them stick, lightly moisten the top of the dough with water or brush it with a bit of olive oil before adding the toppings.
- Bake and cool:
Preheat the oven to 220°C (428°F) about 15-20 minutes before baking the bread. Place the shaped dough in the greased pan or directly on a baking sheet and put it into the preheated oven. Bake for 25-30 minutes, until the crust is golden and crispy. If you have a kitchen thermometer, the internal temperature of the bread should be about 90-95°C when fully baked.
Once the bread is done, remove it from the oven and place it on a cooling rack. It’s important to let it cool for at least 20 minutes before slicing, as this allows the bread to retain its internal moisture and finish setting. Now, all that’s left is to enjoy your homemade artisan bread!
How can we serve our homemade bread?
A good homemade bread deserves to be paired with delicious accompaniments that enhance its flavor and make it even more special. Here are some classic and creative ideas to make the most of your freshly baked bread:
Butter and homemade jam: There’s nothing better than spreading a generous portion of butter on a warm slice of homemade bread. Add a sweet touch with homemade strawberry, blueberry, or any seasonal fruit jam for a perfect breakfast.
Olive oil and herbs: Dip your bread in extra virgin olive oil with a pinch of sea salt and herbs like rosemary or thyme. This simple yet elegant accompaniment enhances the flavor of the bread and is ideal as an appetizer or served alongside soup or salad.
Cheese and cold cuts: Turn your bread into a cheese and charcuterie board. Combine different types of cheese like brie, gouda, or manchego with serrano ham, salami, or chorizo. It’s an excellent option for sharing at a gathering or as a light dinner.
How long can homemade bread be stored?
Homemade bread, without preservatives, has a shorter shelf life than commercial bread. However, if stored properly, it can stay fresh for several days. In general, homemade bread can last 2 to 3 days at room temperature if stored in a cloth or paper bag, which allows the bread to breathe and maintain its crispy crust. Avoid storing it in plastic bags, as this can make the bread soggy and lose its texture.
If you want to preserve your bread for longer, you can freeze it. Slice the bread and place the slices in airtight bags. Frozen bread can last up to 3 months and still be delicious once thawed. To enjoy it as if it were freshly baked, simply heat it in the oven or toast it lightly before serving.
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