Description
Grandma’s perfect homemade bread brings warmth and nostalgia to kitchen counters with its golden crust and inviting aroma. Hearty slices promise comfort and memories of cherished family moments you’ll savor with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 5 cups all-purpose flour
- 2 1/2 cups warm water
- 1 tablespoon yeast
Sweeteners:
- 1/4 cup sugar
Additional Ingredients:
- 1 1/4 teaspoons salt
- 2 tablespoons olive oil
Instructions
- Activate the yeast by whisking it with warm water, sugar, and salt in a stand mixer. Allow the mixture to bloom and become frothy, indicating the yeast is alive and active.
- Gradually incorporate flour into the yeast mixture using the dough hook, mixing until a cohesive, soft dough forms that pulls away from the mixer’s sides.
- Transfer the dough onto a lightly dusted work surface and knead thoroughly, developing gluten and creating a smooth, elastic texture. Shape the dough into a compact, rounded ball.
- Thoroughly coat a large ceramic bowl with olive oil, then gently place the dough inside. Drape a clean kitchen towel over the bowl, creating a warm environment for rising until the dough substantially increases in volume.
- Prepare two loaf pans by generously greasing and flouring the interior surfaces. Deflate the risen dough by pressing down firmly, releasing trapped air bubbles.
- Divide the dough into two equal portions. Carefully roll each section into a neat, elongated loaf shape, ensuring consistent width and smooth surface.
- Position the formed loaves into the prepared pans, allowing adequate space for secondary fermentation. Cover and let the dough rise again until it visibly expands.
- Heat the oven to 350°F (175°C). Bake the loaves until they develop a rich, golden-brown crust and emit a fragrant, yeasty aroma.
- Extract the baked bread from the oven and let it rest momentarily in the pans. Gently transfer to a wire rack, allowing complete cooling before slicing to maintain structural integrity.
Notes
- Ensure water temperature is between 105-110°F to activate yeast without killing it, creating perfect bread rise.
- Knead dough thoroughly to develop gluten, which gives bread its soft, chewy texture and helps it rise beautifully.
- Use bread flour for higher protein content, resulting in a stronger gluten structure and more robust bread with better texture.
- For gluten-free version, substitute bread flour with a gluten-free blend and add xanthan gum to improve texture and binding.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast, Snacks, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 150
- Sugar: 1.2 g
- Sodium: 110 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg