Basic Homemade Bread
Total TimePrep: 20 min. + rising Bake: 30 min.
Makes2 loaves (16 slices each)
- 1 package (1/4 ounce) active dry yeast
- 2-1/4 cups warm water (110° to 115°)
- 3 tablespoons sugar plus 1/2 teaspoon sugar
- 1 tablespoon salt
- 2 tablespoons canola oil
- 6-1/4 to 6-3/4 cups bread flour
- In a large bowl, dissolve yeast and 1/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together remaining 3 tablespoons sugar, salt, and 3 cups flour. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1/2 to 2 hours.
- Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1/2 hours.
- Bake at 375° until golden brown and bread sounds hollow when tapped or has reached an internal temperature of 200°, 30-35 minutes. Remove from pans to wire racks to cool.
Nutrition Facts1 slice: 102 calories, 1g fat (0 saturated fat), 0 cholesterol, 222mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 3g protein.
Feb 13, 2020
The amount of flour is a SUGGESTION. I used to make bread every Friday and just getting back to it so I knew that. Depending upon the humidity sometimes I use 6c or 6.5c or 5.75c. Finish adding the flour during the hand kneading process and you'll never go wrong
Feb 9, 2020
Absolutely one of the best, lightest, tastiest white breads I have ever made (and there's been a few). Thank you to Steve for the suggestion regarding flour, started out with 6 cups and added as needed/kneaded ended up with the whole 6 3/4 cups. The only thing I did different was I used a couple of tips I had from various cinnamon roll recipes that work. The first one being heat liquid for yeast in the microwave, starting with 1 minute then add 10 to 20 more seconds until you reach 110-115 deg f., then add yeast and 1/2 tsp sugar. While mixing ingredients for dough heat oven to 200 deg f. then turn off and allow to cool slightly, then put the dough in there to raise (door closed). I use a metal bowl and cover with a damp towel. Left in there for full 2 hrs and when it came time to put into pans I covered them and put back in the oven until it was time to preheat for baking. I haven't had an issue with dough rising since I started using this method, as long as yeast is before "best by" date.
Jan 30, 2020
To anyone who has trouble making bread where it comes our hard or too dry. Making bread is not an exact science. The amount of flour you use isn't going to exactly match what is in this recipe. (or any recipe) The amount varies depending on temperature and humidity. If it's cool and/or dry in your house, you will use less flour. You will have to adjust by feel and texture as you knead the dough. Don't add all the flour at once. It also helps to have a small pan with some water on the rack below the bread pan. This adds additional humidity while you bake the bread. (Giving a nicer crust)
Jan 28, 2020
Love this bread! My wife and family also love this delicious sandwich bread. Definitely doesn't require all of the flour. I used around 5 cups. Everything else is spot on though. To quote Holly- I felt like an instant bread expert. I have already made this recipe 2xs. The first time with all purpose flour, came out dry and spongy. The second time I used baking flour, and the bread was perfect. Crisp yet chewy. Thank you.
Jan 27, 2020
Sorry but the recipe is wrong for those above Sea level.... Reason is not enough water which will evaporate the ratio should be 1 cup of water to 2 cups of flour per loaf of bread. Oil can be higher ratio. The bread when it rises will create its own heat. SO if you have dry flower that is why... change the ratio of water to flower for number of loafs.
Jan 2, 2020
My dough turned out hard and feels like the 6 cups of flour is too much. The video looks like its super easy and runny. Mine is hard and like a puzzle comes off pieces by pieces. Am I doing it wrong? I followed the recipe..
Dec 31, 2019
This is the first bread recipe I have made that did not come out rubbery or extremely dense. I was impressed. After watching the video, I realized my dough was not the proper consistency according to the flour and liquid ratio in the recipe. I only used 5 1/4 cups of flour, as 6 was far too much and did not mix well. I will make this again as it was delicious. I feel like an instant bread expert. Thank you!
Dec 30, 2019
used olive oil instead
Dec 30, 2019
Turned out pretty good for my first time making bread ..I’ve made bread before but it never worked out ..I basically mad bricks until now ?? .and this recipe turned out pretty good
Dec 29, 2019
I had to add some water and a little bit more oil to the recipe. I was not getting the soft dough consistency with the amount of water in the recipe. I added warm water a little bit at a time until a soft dough formed. It ended coming out great though. My boyfriend loved it. He made a sandwich with it and said it was perfect.