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Recipe for Classic Homemade Bread


Recipe for Classic Homemade Bread





Making homemade bread is a rewarding experience that results in delicious, fluffy loaves perfect for sandwiches, toast, or enjoying on their own with a bit of butter.


Here’s a detailed recipe to help you bake classic homemade bread:



2 1/4 teaspoons (1 packet) active dry yeast

2 1/4 cups warm water (110°F/45°C)

2tablespoons granulated sugar


1tablespoon salt

2tablespoons unsalted butter, melted

6 1/2 cups all-purpose flour



Activate the Yeast:


In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy and bubbly. This indicates that the yeast is active.

Prepare the Dough:

Add the melted butter and salt to the yeast mixture, stirring to combine.

Gradually add the flour, one cup at a time, mixing well after each addition. The dough should be soft but not sticky.

Knead the Dough:


Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes until the dough is smooth and elastic. If the dough is too sticky, add a little more flour as needed.

First Rise:

Place the dough in a large, lightly greased bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free area for about 1-1.5 hours, or until doubled in size.

Shape the Loaves:

Punch down the risen dough to release any air bubbles. Turn the dough out onto a lightly floured surface and divide it into two equal portions.

Shape each portion into a loaf by flattening the dough into a rectangle, then rolling it up tightly from the short end. Pinch the seams to seal and tuck the ends under.

Second Rise:

Place the shaped loaves into two greased 9×5-inch loaf pans. Cover again with a kitchen towel or plastic wrap and let them rise for another 30-45 minutes, or until the dough has risen just above the edges of the pans.

Preheat the Oven:


While the loaves are rising, preheat your oven to 375°F (190°C).

Bake the Bread:

Bake the loaves in the preheated oven for 30-35 minutes, or until the tops are golden brown and the loaves sound hollow when tapped.

If the tops are browning too quickly, you can cover them loosely with aluminum foil during the last 10-15 minutes of baking.

Cool the Bread:

Remove the loaves from the oven and immediately brush the tops with melted butter for a soft crust.

Allow the bread to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.



Water Temperature: Ensure the water is warm, not hot, to avoid killing the yeast.

Kneading: Proper kneading is crucial for developing the gluten structure, which gives the bread its texture.

Storage: Store the cooled bread in an airtight container or bread box at room temperature. For longer storage, you can freeze the loaves.

Enjoy your homemade bread, fresh from the oven, with your favorite spreads, or use it to make delicious sandwiches!

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