BASIC BREAD RECIPE
This basic bread recipe is versatile and beginner-friendly, yielding a soft crumb and golden crust. Yeast can be activated in water or added straight to the flour, making it flexible and easy to follow.
INGREDIENTS
All-purpose flour: 500 g / 4 cups
Warm water: 300 ml / 1¼ cups
Active dry yeast: 7 g / 2¼ tsp (1 packet)
Salt: 10 g / 2 tsp
Sugar: 15 g / 1 tbsp
Butter (melted): 70 g / 5 tbsp (¼ cup)
Olive oil (optional): 15 ml / 1 tbsp
PREP TIME
15 minutes (plus 1–2 hours rising)
COOKING TIME
25–30 minutes
STEP-BY-STEP COOKING INSTRUCTIONS
1. Option A – Activate yeast: Mix warm water, sugar, and yeast in a bowl. Let sit for 5–10 minutes until foamy.
2. Option B – Add yeast directly: Mix flour, salt, sugar, and yeast together in a bowl. Add warm water and olive oil, then stir until dough forms.
3. Knead dough – Knead on a floured surface for 8–10 minutes until smooth and elastic.
4. First rise – Place dough in a greased bowl, cover, and let rise for 1–2 hours until doubled in size.
5. Shape loaf – Punch down dough, shape into a loaf, and place in a greased tin or on a baking sheet.
6. Second rise – Cover and let rise for 30–45 minutes until puffy.
7. Bake – Bake at 200°C / 400°F for 25–30 minutes until golden brown and hollow-sounding when tapped.
8. Cool – Remove from oven and cool on a wire rack before slicing.
HELPFUL COOKING TIPS
1. Choose your yeast method – Activate in water for reliability, or add straight to flour for convenience.
2. Use warm water (not hot) – Too hot will kill yeast, too cold will slow rising.
3. Knead thoroughly – Proper kneading develops gluten for structure and chew.
4. Steam in oven – Place a pan of water in the oven for a crisp crust.
5. Cool completely before slicing – Cutting too early makes bread gummy.
NUTRITIONAL INFORMATION (PER SLICE, ~50 G)
Calories: ~130 kcal
Carbohydrates: ~25 g
Protein: ~4 g
Fat: ~1.5 g
Fiber: ~1 g
DIETARY TAGS
Vegetarian
Nut-free
ALLERGEN INFORMATION
Contains gluten (from flour)
May contain traces of yeast sensitivity
Contains dairy - butter