Homemade Bread
Create a delightful and fluffy homemade bread with crusty exterior and soft interior, perfect for any occasion.
Ingredients
For the dough
- 3 cups lukewarm water Warm enough to activate yeast, not hot.
- 1.5 tablespoons instant or active dry yeast Instant yeast preferred for reliable rise.
- 1.5 tablespoons coarse salt Enhances the flavor of bread.
- 6.5 cups all-purpose flour Can substitute half with whole wheat flour.
- Optional: herbs for flavoring Fresh or dried herbs like rosemary, thyme, or sun-dried tomatoes.
Instructions
Mixing the Ingredients
- In a very large mixing bowl, combine lukewarm water, yeast, and salt.
- If adding herbs, stir them in now.
Add Flour
- Add all-purpose flour all at once.
- Stir with a wooden spoon or use your hands until there are no visible streaks of flour.
First Rise
- Cover the bowl with plastic wrap or a kitchen towel and let the dough rise in a warm area for 2 to 4 hours.
- The dough should double in size.
Portioning
- If making the master recipe, pull away 1 quarter of the dough and refrigerate the remainder for later use.
- For the halved recipe, simply remove half of the dough.
Shape the Dough
- Dust your hands and work surface with flour or cornmeal.
- Shape the reserved dough into a boule and let it rest for 30 minutes.
Preheat Oven
- Preheat your oven to 450 degrees F and place a baking vessel inside to heat.
- Place a pan with water on the bottom rack to create steam.
Scoring and Baking
- Dust the top of your loaf with flour, then use a sharp knife to slash the top.
- Bake for 30 to 40 minutes or until golden brown and the internal temperature reaches around 200 degrees F.
Cooling
- Let the loaf cool on a wire rack for at least 15 minutes before slicing.
Notes
Using high-quality ingredients will elevate your bread. Ensure butter is at room temperature if used. The dough should be tacky but not too sticky—add flour gradually if needed.