Description
Grandma’s Perfect Homemade Bread is a classic, soft, and fluffy loaf made from simple ingredients. This recipe involves proofing yeast, kneading dough, allowing it to rise twice, and baking to golden perfection. The result is a delicious, tender bread perfect for sandwiches or toast, capturing nostalgic homemade flavors with a cozy texture.
Ingredients
Scale
Dough Ingredients
- 2 ½ cups warm water
- ¼ cup sugar
- 1 ¼ teaspoon salt
- 1 Tablespoon dry active yeast
- 5 cups all-purpose flour
- 2 Tablespoons olive oil
Instructions
- Proof the Yeast: In a stand mixer bowl, combine 2 ½ cups warm water, ¼ cup sugar, 1 ¼ teaspoon salt, and 1 Tablespoon dry active yeast. Allow the yeast mixture to proof until it bubbles, about 5 minutes, indicating the yeast is active and ready.
- Mix the Dough: Using the dough hook attachment, add 5 cups all-purpose flour one cup at a time into the yeast mixture until the dough forms a soft, cohesive mass. This ensures gradual incorporation and proper hydration.
- Knead the Dough: Transfer the dough onto a floured surface and knead it until smooth and elastic. Shape it into a ball. Lightly oil a large bowl with 2 Tablespoons olive oil, place the dough inside, and cover it. Let it rise in a warm place until it doubles in size, about 1 to 1 ½ hours.
- Shape and Second Rise: Grease and flour two 9×5 inch loaf pans. Punch down the risen dough to release air. Place the dough on a flat surface, cut it into two equal parts, shape each into a loaf by rolling, and put each loaf into the prepared pans. Cover and let rise again until doubled, approximately 1 to 1 ½ hours.
- Bake the Bread: Preheat the oven to 350°F (175°C). Bake the loaves for 30 to 35 minutes or until the tops are golden brown. Once baked, remove from oven and let cool in pans for 10 minutes before slicing to ensure clean cuts and a perfected crumb.
Notes
- Make sure the water is warm, not hot, to activate the yeast without killing it.
- Allow ample rising time for the dough to properly double in size; rising can be longer in cooler environments.
- Use all-purpose flour or bread flour for best texture.
- For a crustier loaf, place a pan of water in the oven while baking to create steam.
- Store bread in a sealed container or bread box to maintain freshness for up to 3 days.
