An easy homemade bread recipe that always turns out great, uses simple pantry ingredients and makes your house smell amazing. The bread is so fluffy, delicious and is perfect for sandwiches.
Author:Olga's Flavor Factory
Prep Time:1 hour 20 mins
Cook Time:25 mins
Total Time:1 hour 45 minutes
Yield:1 loaf of bread 1x
1 cup warm water, (110–115 degrees F)
2 1/4 teaspoon dry yeast
2 Tablespoons sugar (or honey)
2 Tablespoons oil (olive oil, avocado, vegetable, etc.) (plus more oil for brushing the bowl)
3 – 3 1/4 cups flour (unbleached all purpose flour or bread flour)
1 teaspoon salt
butter, optional, for brushing on top of bread
Warm up the water until it’s a nice, bath water temperature. Sprinkle in the yeast and half the sugar. Mix it until the yeast and sugar dissolve. The yeast should get foamy within a few minutes.
Pour all the liquid ingredients (water, yeast, sugar and oil) into a large bowl of a stand mixer and mix to combine.
Add half the flour to the bowl and start on low speed and mix the dough with a dough hook attachment, until the it comes together. Ad the remaining flour and salt, gradually increasing the speed and knead the dough for 5-10 minutes.
Brush the bowl and coat the dough in a little bit of oil, cover the bowl with plastic wrap and set aside to rise until it doubles in size 30-90 min.
Preheat the oven to 375 degrees.
When the dough has doubled, place the dough on the counter and shape it into a rectangle. It should be about the width of your bread pan. (I use a 9 X 5 inch bread pan.)
Roll it up tightly, starting with the short side and then place it seam side down into a greased loaf pan.
Brush the top of the bread with oil. Cover loosely with plastic wrap or a towel and set aside until the dough doubles once again, 30 minutes to an hour.
Bake in the preheated oven for 23-27 minutes.
Take the bread out of the bread pan within 5 minutes and let it cool on a rack. Brush the top of the bread with butter to make it more glossy and to make the crust softer.
Store the bread, wrapped or in a bag, at room temperature, for 3-4 days. Store in the refrigerator if you need it to last 5-9 days. Bread can also be frozen for 1-3 months.