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Homemade Bread

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Ingredients

Scale

  • 3 ½ cups (450g) all-purpose flour or bread flour

  • 1 packet (2 ¼ teaspoons) active dry yeast

  • 1 ¼ cups (300ml) warm water (about 110°F / 43°C)

  • 1 tablespoon granulated sugar or honey

  • 1 ½ teaspoons salt

  • 2 tablespoons olive oil or any neutral halal-friendly vegetable oil

Optional Toppings and Add-Ins:

  • 1 tablespoon sesame seeds or rolled oats (for sprinkling on top)

  • 2 tablespoons chopped fresh herbs (like parsley or thyme)

  • 1 clove garlic, finely minced (mix into dough for a savory variation)

  • ¼ cup chopped olives or sun-dried tomatoes (for Mediterranean flair)

Ingredient Highlights for Homemade Bread

  • Flour: Bread flour results in a chewier texture due to its higher protein content, but all-purpose flour will still yield an excellent loaf.

  • Yeast: Active dry yeast is easy to find and reliable for good rise and texture.

  • Water: Must be warm—not hot—to activate the yeast. Ideal temperature is around body heat (110°F/43°C).

  • Sugar or Honey: Feeds the yeast and adds a subtle sweetness that balances the salt.

  • Salt: Essential for flavor and to control yeast activity during proofing.

  • Olive Oil: Adds richness, extends shelf life, and contributes to a softer crumb.

Instructions

Step 1: Activate the Yeast

  1. In a small bowl, stir the sugar or honey into warm water.

  2. Sprinkle the yeast over the water and let it sit for 5–10 minutes until it becomes frothy. This means your yeast is active.

Step 2: Make the Dough

  1. In a large bowl, combine flour and salt.

  2. Add the frothy yeast mixture and olive oil.

  3. Mix with a wooden spoon or your hand until a rough dough forms.

Step 3: Knead the Dough

  1. Turn the dough out onto a lightly floured surface.

  2. Knead for about 8–10 minutes by hand or 5–6 minutes in a stand mixer, until the dough is smooth and elastic. It should bounce back when pressed with a finger.

Step 4: First Rise (Proofing)

  1. Form the dough into a ball and place it into a lightly oiled bowl.

  2. Cover with a clean towel or plastic wrap.

  3. Let rise in a warm spot for 1 to 1½ hours, or until doubled in size.

Step 5: Shape the Loaf

  1. Punch down the dough to release air.

  2. Shape it into a loaf by folding the dough over itself, then place it into a greased 9×5-inch loaf pan or shape into a round boule for a rustic style.

Step 6: Second Rise

  1. Cover again and let the dough rise a second time for 30–45 minutes, until it rises just above the pan.

Step 7: Bake the Bread

  1. Preheat the oven to 375°F (190°C).

  2. For a soft crust, brush the top with oil or milk.

  3. Bake for 30–35 minutes, until the top is golden and the loaf sounds hollow when tapped.

Step 8: Cool and Slice

  1. Remove from pan and cool on a wire rack for at least 30 minutes before slicing to avoid a gummy texture.

Nutrition

Find it online: https://lessistastier.com/homemade-bread/