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There’s nothing quite like the smell of freshly baked bread filling your kitchen, and this easy yeast bread makes it possible with minimal effort. Whether you’re new to bread-making or a seasoned baker, this recipe delivers soft, fluffy loaves with a perfectly crisp crust—all without the need for special equipment.
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Cuisine: American
Prep Time: 2 hours
Cooking Time: 40 minutes
Total Time: 2 hours 40 minutes
Servings: 2 loaves
Why You’ll Love Making It
- Beginner-Friendly – Simple ingredients and step-by-step instructions make this an easy introduction to baking with yeast.
- No Fancy Equipment Needed – No stand mixer or special tools required—just a bowl, your hands, and an oven.
- Soft & Fluffy Inside, Crispy Crust Outside – The perfect balance of texture in every slice.
- Versatile – Use it for sandwiches, toast, or serve alongside soups and stews.
- Freezer-Friendly – Makes two loaves, so you can freeze one for later!
Ingredients
- 1 tablespoon active dry yeast – Activates the dough for a perfect rise.
- 1 tablespoon sugar – Feeds the yeast to help the dough rise.
- 1 tablespoon salt – Enhances flavor and strengthens the dough’s structure.
- 2 cups warm water (not over 110°F) – Warm enough to activate the yeast but not so hot that it kills it.
- 5 ½ to 6 cups all-purpose flour – Start with 5 ½ cups and add more if needed.
- Cornmeal or flour for dusting – Helps prevent sticking and adds a nice texture to the crust.
- Boiling water – Creates steam in the oven for a crispy, bakery-style crust.
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Instructions
Step 1: Activate the Yeast
In a large mixing bowl, combine the yeast, sugar, salt, and warm water. Stir to dissolve and let sit for about 5 minutes until foamy—this confirms that the yeast is active.
Step 2: Mix the Dough
Gradually add the flour, one cup at a time, stirring thoroughly after each addition. When the dough starts pulling away from the sides of the bowl and forms a sticky ball, it’s ready for kneading. If it’s too sticky, add a little more flour.
Step 3: Knead the Dough
Turn the dough onto a lightly floured surface. Knead by folding it over itself, pressing down with the heels of your hands, and pushing away. Rotate the dough 90° after each push and repeat for about 5 minutes until the dough is smooth and elastic. Let it rest while you lightly grease a mixing bowl with olive oil or non-stick spray. Knead for another 2 minutes, then transfer the dough to the greased bowl and turn it once to coat the top.
Step 4: First Rise
Cover the bowl with a damp towel and place in a warm, draft-free area. Let the dough rise until doubled in size, about 1 to 2 hours. If your kitchen is cold, place the bowl in an oven with the light on to create gentle warmth.
Step 5: Shape the Loaves
Punch down the dough to release air bubbles, then turn it onto a lightly floured surface. Briefly knead to smooth it out, then divide into two equal pieces. Shape each into a loaf (Italian- or French-style). Sprinkle a baking sheet generously with cornmeal and place the loaves on top. Let them rest for 5 minutes while you prepare the oven.
Step 6: Prepare the Oven
Using a sharp knife or bread lame, make 3 or more diagonal slashes across the top of each loaf. Lightly brush them with cold water. Place an aluminum roasting pan on the bottom rack of the oven and fill it with 1 inch of boiling water. This steam will help create a crisp crust.
Step 7: Bake the Bread
Place the loaves on a baking stone (or an inverted cookie sheet) in a cold oven. Set the oven to 400°F (204°C) and bake for 35 to 45 minutes until golden brown. The bread is done when it sounds hollow when tapped on the bottom. Let cool completely on a wire rack before slicing for the best texture.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes! If using instant yeast, you can skip the activation step and mix it directly with the flour. The rise time may be slightly shorter.
How do I store homemade bread?
Once completely cooled, store in a paper bag or bread box for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Reheat in the oven for a fresh-baked feel.
