- 1 package (1/4 ounce) active dry yeast
- 2-1/4 cups warm water (110° to 115°)
- 3 tablespoons sugar
- 1 tablespoon salt
- 2 tablespoons canola oil
- 6-1/4 to 6-3/4 cups all-purpose flour
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. 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, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
- Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes.
- Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
Reviews forBasic Homemade Bread
"Literally the worst bread I have ever made. I can't believe it got so many positive reviews. I made this twice. The first time I thought it was my oven that had ruined it, or maybe the yeast wasn't good enough. However the second time through I had the right ingredients, fixed the oven and I had the worst results. It is best to try another recipe."
"I have made this twice and after the first rise don't knead the dough. It makes it VERY dense. On my second bake It was half as dense, but it was still dense. If you don't knead it enough before the first rise the glutton won't build enough to become light and fluffy."
"Worked out great"
"Surely something was left out of this recipe. Followed recipe exactly and it was terrible!! Don't know how it got any stars. Wasted ingredients"
"Love this simple recipe This is my 1st time baking white bread at home. I have baked spelt flour recipes a couple of times and came out good. Love the taste, Instead of adding only all purpose flour I added 3-1/2 cups all purpose and the rest spelt flour, also added a tblspoon of flax seed powder. I have never loved white bread like this before. Next time I will definitely use all ... all purpose flour :). I am a beginner in bread baking, this recipe really made me confident abt my bread baking skills. Thank you."
"I've made this bread several times already! The first time was good, and has only gotten better each time! I concur with Ryan below about using bread flour (I used King Arthur), but I use my wife's beloved Kitchenaid stand mixer which more than meets and exceeds the challenge of kneading. I also divide the dough into thirds (and can even go for four small loaves), and it does keep for a few days, IF it lasts that long! :-D The final bread product, when made with bread flour, is a good crumb, nice chew and wonderfully crispy, yet soft, crust.A WONDERFUL beginner's recipe! I'll experiment with adding herbs and other flavors to this dough!"
"When you say 1/4 ounce of yeast, does that equal to 7grams of yeast? I have access to dry yeast by the packets. Each packet contains 1 g of dry yeast. Do I use 7?"
"Making this bread right now not sure if it will turn out because I used olive oil not canola oil used pizza crust yeast Its what I had available at the time ."