Soft, fluffy homemade bread with a golden crust and a tender inside. This easy recipe uses simple ingredients and is perfect for sandwiches, toast, or serving warm with butter.
Ingredients
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3 cups (375 g) all-purpose flour or bread flour
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1 cup (240 ml) lukewarm water
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2¼ tsp (7 g) instant yeast
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2 tbsp sugar
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1 tsp salt
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2 tbsp oil or softened butter
Instructions
Combine flour, yeast and sugar in a large bowl. Add lukewarm water and oil or butter. Add salt and mix until a rough dough forms.
Transfer to a lightly floured surface. Knead by pushing the dough away with the heel of your hand, folding it back, and turning it. Repeat for 8–10 minutes until smooth, elastic and slightly tacky. Add flour sparingly; too much can make the bread dense.
Place the dough in a lightly oiled bowl, cover and leave in a warm spot for about 1–1½ hours, until doubled in size.
Gently press out the air, shape into a loaf and place in a greased loaf tin. Cover and let rise for another 30–45 minutes, until puffy.
Bake in a preheated oven at 190°C (375°F) for 30–35 minutes, until golden brown. Remove from the tin and cool on a rack before slicing.
How to know when the dough is kneaded enough
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Smooth: The surface becomes less rough and lumpy.
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Elastic: The dough springs back slowly when gently pressed.
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Windowpane test: Stretch a small piece gently. If it forms a thin, translucent membrane without tearing immediately, enough gluten has developed.
My best tip: A slightly tacky dough makes softer bread than a dry dough. Knead consistently rather than adding lots of extra flour.
