Bread recipe

Listen to me! If you are still buying that processed, soul-crushing supermarket sponge, wake up! A real Bread recipe is the backbone of any professional kitchen, and frankly, your current effort is probably lacking. We are talking about honest, simple ingredients transformed into something magnificent. Whether you are looking for a classic sourdough loaf or a sweet Banana bread recipe, the technique remains paramount. Stop making excuses about your busy schedule and get your hands in the flour. This Bread recipe will give you a golden, crusty exterior and a crumb so light it will make you weep. Don't touch that dial; let's get to work!

Ingredients for Bread recipe

• Flour: 3 cups (360g) Unbleached All-Purpose Flour
• Milk: 1/2 cup (113g) milk (any fat percentage)
  
• Water: 1/2 to 2/3 cup (113g to 152g) lukewarm water (adjust for a soft dough)
• Butter: 4 tablespoons (57g) melted butter (or 1/4 cup vegetable oil)
• Sugar: 2 tablespoons (25g) granulated sugar
• Salt: 1 1/4 teaspoons (8g) table salt
• Yeast: 1 packet active dry yeast (dissolved in 1 tbsp warm water) OR 2 teaspoons instant yeast

Instructions to prepare Bread recipe

1. Mix the Dough: In a large mixing bowl, combine the flour, milk, lukewarm water, melted butter, sugar, salt, and yeast. Stir until the dough starts to leave the sides of the bowl.
2. Knead: Transfer the dough to a lightly greased surface. Knead by hand for about 6 to 8 minutes, or use a stand mixer with a dough hook on medium-low speed for 5 to 7 minutes, until the dough is smooth and supple.
3. First Rise: Place the dough in a lightly greased bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot until puffy (about 1 to 2 hours).
4. Shape: Gently deflate the dough and transfer it to a lightly oiled work surface. Shape the dough into an 8-inch log.
5. Second Rise: Place the log into a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover loosely with greased plastic wrap and let it rise for about 60 minutes, or until the dough has domed about 1 inch above the edge of the pan.
6. Preheat: Towards the end of the rise, preheat your oven to 350°F (175°C).
7. Bake: Bake the bread for 30 to 35 minutes until the crust is a light golden brown. The internal temperature should reach 190°F at the center, and the loaf should sound hollow when tapped on the bottom.
8. Cool: Remove the bread from the oven and immediately turn it out of the pan onto a wire rack. Let it cool completely before slicing to maintain the internal structure.

Bread recipe Details

Prep Time: PT2H15M

Cook Time: PT35M

Total Time: PT2H50M

Servings: 12

Expert Tips

Substitutions for Bread recipe

If you don't have butter, use a high-quality extra virgin olive oil for a different depth of flavor. You can swap the all-purpose flour for bread flour if you want a chewier, more professional texture, but keep an eye on the hydration as bread flour absorbs more liquid.

Errors to Avoid with Bread recipe

The biggest mistake is using water that is too hot; you'll kill the yeast and end up with a brick! Also, stop rushing the rise. If your kitchen is cold, it will take longer. Patience is a key ingredient that you cannot buy in a store.

Alternative Cooking of Bread recipe

If you want a rustic, crusty finish, bake this in a preheated Dutch oven instead of a loaf pan. For a softer crust, brush the top of the loaf with melted butter immediately after it comes out of the oven. It adds a stunning shine and a rich flavor.

Frequently Asked Questions about Bread recipe

Q1: Why did my bread not rise properly?

Usually, it is either dead yeast or the water was too hot. Always check your yeast's expiration date and use lukewarm water, never boiling. If it doesn't foam during the blooming stage, throw it out and start over!

Q2: Can I use whole wheat flour in this recipe?

You can, but don't swap it 100%. Whole wheat is much denser. Start by replacing one cup of all-purpose with whole wheat and add a tablespoon more water to ensure the dough stays supple and doesn't turn into a dry mess.

Q3: How do I know when the bread is perfectly baked?

Don't just look at the color! Tap the bottom of the loaf; it should sound hollow. For absolute precision, use a digital thermometer. When the center hits 190°F, it is done. Take it out before you ruin it!