Description
Grandma’s Perfect Homemade Bread is a classic, easy-to-follow recipe that yields a soft, flavorful loaf with a slightly crispy crust. This bread is perfect for sandwiches, toast, or as a side for any meal, made from simple ingredients and traditional baking methods.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm water (110°F/45°C)
- 1 tablespoon sugar
Dough
- 3 cups all-purpose flour (plus more for kneading)
- 3 tablespoons olive oil (or vegetable oil)
- 1 1/2 teaspoons salt
- 1 tablespoon honey (optional, for extra flavor)
For Baking
- 1 tablespoon butter (for greasing the pan)
Instructions
- Activate the Yeast: In a small bowl, combine the warm water with the active dry yeast and sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
- Prepare the Dough: In a large mixing bowl, combine the flour, salt, and honey (if using). Add the activated yeast mixture along with the olive oil. Stir until the ingredients come together into a rough dough.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. Add small amounts of flour as needed to prevent sticking, but avoid adding too much to keep the bread soft.
- First Rise: Lightly grease a large bowl with some olive oil or butter, place the dough inside, and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free area for about 1 to 1.5 hours until it doubles in size.
- Shape the Loaf and Second Rise: Punch down the risen dough to release air bubbles and shape it into a loaf. Lightly butter a loaf pan and place the shaped dough inside. Cover again and let rise for another 30-45 minutes until it puffs up.
- Preheat the Oven: While the dough is on its second rise, preheat your oven to 375°F (190°C).
- Bake the Bread: Place the loaf pan in the preheated oven and bake for 30-35 minutes until the bread is golden brown on top and sounds hollow when tapped.
- Cool the Bread: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This ensures a better crust texture.
Notes
- Warm water should not exceed 110°F (45°C) to avoid killing the yeast.
- Adding honey is optional but gives a slightly sweeter, richer flavor.
- Ensure the dough is kneaded properly to develop gluten for a good texture.
- Letting the dough rise in a warm place accelerates yeast activity.
- You can substitute olive oil with vegetable oil or melted butter.
- For a softer crust, brush the top of the loaf with melted butter right after baking.
