- Large mixing bowl
- Wooden spoon or dough hook
- Measuring cups and spoons
- Loaf pan (9×5 inch)
- Kitchen towel
- Oven
Instructions:
- Yeast Activation: In your large mixing bowl, dissolve the sugar in warm water, then sprinkle the yeast over the top. Let this mixture sit for about 10 minutes, or until it becomes frothy. This step is crucial as it proves the yeast is active and ready to make your bread rise.
- Mix the Dough: To the yeast mixture, add the salt and oil, then start adding the flour one cup at a time, mixing well after each addition. When the dough has pulled together and becomes slightly sticky (yet manageable), it’s ready for kneading.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8 minutes, until it’s smooth and elastic. Add a little more flour if the dough is too sticky, but be careful not to add too much, as it can make the bread dense.
- First Rise: Place the kneaded dough back into the bowl (you might want to oil the bowl first to prevent sticking), cover it with a damp kitchen towel, and let it rise in a warm place until it has doubled in size, about 1 hour.
- Shape the Loaf: Once the dough has doubled, punch it down gently to release the air. Shape it into a loaf and place it into the lightly greased loaf pan. Cover it again with the towel and let it rise for another 30 minutes, or until it puffs up about 1 inch above the rim of the pan.
- Bake: Preheat your oven to 350°F (175°C). Once preheated, bake the bread for 30 to 35 minutes, or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. If the bread browns too quickly, you can tent it with aluminum foil.
- Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely before slicing.
Tips for Success:
- Temperature Matters: Ensure the water is at the right temperature to activate the yeast but not kill it. Too hot, and you’ll risk killing the yeast; too cold, and it won’t activate.
- Kneading: Proper kneading develops the gluten in the flour, giving the bread its structure and soft texture.
- Proofing: Be patient during the rise times. The dough should be in a warm, draft-free area. Rising times can vary depending on the temperature and humidity.
Conclusion:
Baking homemade bread is a rewarding experience that fills your kitchen with warmth and your heart with pride. This soft and fluffy bread recipe is versatile, perfect for sandwiches, toast, or simply enjoyed with a dab of butter. The key to great bread is not just in the ingredients but in the love and care you put into making it. Happy baking!