Ingredients You’ll Need
Makes 1 loaf (about 16 slices)
- 3–3 1/2 cups all-purpose flour (or bread flour for chewier texture)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F–115°F, or warm to the touch but not hot)
- 1 tbsp sugar (or honey, for feeding the yeast)
- 1 1/2 tsp salt
- 2 tbsp olive oil (or melted butter, for softness)
Step-by-Step Instructions
Step 1: Activate the Yeast
- In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes , until the mixture becomes frothy. This means the yeast is alive and ready to work its magic.
Step 2: Mix the Dough
- In a large mixing bowl, combine 3 cups of flour and salt.
- Add the yeast mixture and olive oil to the bowl. Stir with a wooden spoon or your hands until a rough dough forms.
Step 3: Knead the Dough
- Turn the dough onto a lightly floured surface and knead for 8–10 minutes , adding small amounts of flour as needed to prevent sticking. The dough should be smooth, elastic, and slightly tacky but not sticky.
- Alternatively, use a stand mixer with a dough hook on low speed for 5–7 minutes .
Step 4: Let It Rise
- Shape the dough into a ball and place it in a lightly oiled bowl, turning it to coat all sides. Cover with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm, draft-free spot for 1–2 hours , or until it has doubled in size.
Step 5: Shape the Loaf
- Punch down the risen dough to release air bubbles. Turn it onto a lightly floured surface and shape it into a loaf by flattening it into a rectangle, then rolling it tightly into a log.
- Place the shaped dough into a greased loaf pan (9×5 inches).
Step 6: Second Rise
- Cover the loaf pan with a towel and let the dough rise again for 30–45 minutes , until it puffs up above the rim of the pan.
Step 7: Bake
- Preheat your oven to 375°F (190°C) .
- Bake the loaf for 25–30 minutes , until golden brown and hollow-sounding when tapped on the bottom.
- Optional: Brush the top with melted butter for a soft crust.
Step 8: Cool & Slice
- Let the bread cool completely on a wire rack before slicing. This helps the crumb set and prevents the bread from being gummy.
Why This Recipe Works
- Yeast Activation : Ensures the dough rises properly for a light, airy texture.
- Kneading Magic : Develops gluten, giving the bread structure and chewiness.
- Double Rise : Allows the dough to develop flavor and achieve maximum fluffiness.
Variations to Try
- Whole Wheat Bread : Substitute half or all of the all-purpose flour with whole wheat flour for a nuttier flavor and added fiber.
- Herb Bread : Add dried rosemary, thyme, or garlic powder for savory loaves.
- Sweet Bread : Add 2–3 tablespoons of sugar and a pinch of cinnamon for a lightly sweetened loaf.
- Seeded Bread : Sprinkle sesame seeds, poppy seeds, or oats on top before baking for extra crunch.
Gluten-Free Option : Use a gluten-free flour blend and xanthan gum for a gluten-free version.
Tips for Success
- Measure Accurately : Use a kitchen scale for precise measurements, especially for flour. Too much flour can make the bread dense.
- Warm Spot for Rising : Place the dough near a warm oven or on top of the fridge to encourage rising.
- Storage : Store cooled bread in a paper bag for a crisp crust or a plastic bag for a softer crust. Freeze slices for longer storage.
Serving Suggestions
- Breakfast Classic : Toast slices and top with butter, jam, or avocado.
- Lunch or Dinner : Use for sandwiches, grilled cheese, or bruschetta.
- Snack Idea : Serve warm slices with olive oil and balsamic vinegar for dipping.
Final Thoughts
This Homemade Bread for Pennies is proof that you don’t need fancy ingredients or equipment to enjoy fresh, delicious bread. With its soft interior, golden crust, and irresistible aroma, it’s sure to become a staple in your home. Plus, making your own bread saves money and reduces waste—what’s not to love?
Your turn! Have you ever tried baking bread from scratch? Share your favorite tips or variations below.