What is yeast bread?<\/h2>\n
Simply put, yeasted breads use yeast<\/a>. Pretty straightforward, right? When activated with warm water and a little sugar, yeast (a small organism) grows and expels carbon dioxide. This gas gives bread its light, fluffy consistency and the air holes you see when you slice open a loaf.<\/p>\n Yeast bread, unlike quick bread<\/a>, also requires some kneading to help the dough come together and develop gluten. Gluten gives bread the right texture and helps it hold its shape. Even if you make gluten-free bread recipes<\/a>, you’ll find that gluten-free breads that use yeast require similar techniques.<\/p>\n All you need to make yeasted bread at home are a few basic ingredients and some patience. We recommend starting with this simple bread recipe before moving on to more complex breads, like braided loaves<\/a>.<\/p>\n Proofing yeast is the first step to any yeast bread recipe. To do this, add the package of yeast to the warm water. Stir in a half-teaspoon of sugar. The warm water helps activate the yeast and the sugar feeds this microorganism. Let the mixture stand for about 5 minutes. When it looks a bit frothy, you know your yeast is ready for bread baking.<\/p>\n Editor’s Tip: <\/em>Be sure that your water is the right temperature\u2014aim for 105 to 110\u00baF. Any hotter and you’ll kill the yeast and have to begin again. This is where a quick-read thermometer comes in handy!<\/p>\n Next, in the bowl of your stand mixer (or in a very large mixing bowl), whisk together the remaining sugar, salt and three cups of flour. Then add the canola oil and yeast mixture and beat until smooth. You can use the dough hook of your stand mixer or a wooden spoon and a lot of elbow grease. You can even use one of these fancy dough whisks<\/a> to get the job done.<\/p>\n Once the dough is smooth, add in the remaining flour a half-cup at a time until you have a soft dough.<\/p>\n Editor’s Tip: <\/em>This recipe calls for bread flour<\/a>. You can find it in the baking aisle of any grocery store. Bread flour has a bit more gluten in it than traditional all-purpose flour, which makes it ideal for this type of baking. But if you don’t have any on hand, you can easily sub in all-purpose flour.<\/p>\n Remove the dough from your mixing bowl and place it on a lightly floured surface like a countertop or table. Make sure you have plenty of room to work.<\/p>\n Now roll up your sleeves because it’s time to knead! Start by folding the top of the dough toward you. With your palms, push with a rolling motion away from you. Turn the dough a quarter turn and repeat, folding, pushing and turning until the bread dough is smooth and elastic. If you find the dough is really sticky, add a bit more flour to your surface as needed.<\/p>\n Kneading a batch of dough should take about 5 to 10 minutes. You’ll know your bread dough is properly kneaded when you can stretch a bit of dough between your fingers and get it thin enough to see through it without it breaking\u2014that’s the windowpane test and it means enough gluten has developed in the dough. If the dough tears, keep going.<\/p>\n Editor’s Tip: <\/em>When kneading by hand, you don’t need to worry about over-kneading your dough. You will tire yourself out long before you overwork it.<\/p>\n After kneading, it’s time to let the dough rest while the yeast does its thing. To proof bread dough, grease your container with a bit of oil or cooking spray and cover the dough with a damp cloth. Let it sit in a warm (at least 70\u00ba) environment until the dough doubles in size.<\/p>\n It should take about 90 minutes for this recipe, but the timing can vary depending on factors including the temperature of the room. If your home is on the cooler side, check if your oven has a proofing setting (many newer models do) or follow our tips for proofing bread dough in the cold<\/a>.<\/p>\n Editor’s Tip: <\/em>Knowing when the bread has doubled in size can be tough for new bakers. It may help to take a photo of your dough at the start of the process. Or use a handy proofing container<\/a>: The geometric shape makes it easy to mark where your bread starts (use a dry-erase marker or sticky note) so you can see exactly how much it has grown.<\/p>\n Once the dough has doubled in size, give it a quick check with your fingertips. When you poke the dough, it should slowly spring back. If the dough still feels firm, it needs a bit more time to rise.<\/p>\n Next, it’s time to punch down. That means taking your fist and pressing it into your bread dough to release some of the air.<\/p>\n Then remove the dough from its proofing container and divide it in half. You can eyeball this if you like, or use a scale to get the proportions exact.<\/p>\n After dividing the dough, shape each portion into a loaf. Then place each loaf into a greased loaf pan.<\/p>\n Once shaped and in the pan, it’s time to proof the bread for a second time. Just like last time, cover the dough with a towel and place in a warm, humid part of your kitchen. Let the bread proof and grow for about another 60 to 90 minutes until it fills the pans.<\/p>\n Finally, it’s time to bake! Pop the loaves into a 375\u00ba oven and bake for 30 to 35 minutes. The loaves should be golden brown. If you want to be sure they’re baked through, use your thermometer to check the internal temperature of the bread. You’re looking for about 185\u00ba.<\/p>\n Once baked, remove from the oven and let the pans cool on a wire rack. After 10 minutes, you can remove the bread from the pan and let the loaves cool completely.<\/p>\n The smell of homemade bread is so tempting, we wouldn’t be surprised if you ate up a whole loaf in a day or two. However, if you need to store it, the best way to store fresh bread<\/a> is by keeping it in a zip-top bag at room temperature (don’t put it in the fridge!).<\/p>\n If you want to keep your bread for longer, you can freeze it. Wrap the bread in plastic wrap and then in a layer of foil. This will provide extra protection from any freezer burn and prevent the loaf from drying out. Label the bread with when it was baked and try to eat it within six months of that date.<\/p>\n Yeast can be tricky at first, but once you learn\u00a0how to proof yeast<\/a>, you should be all set. The trick is to make sure the water is not too hot. Don’t go higher than about 110 degrees.<\/p>\n Kneading bread\u00a0is simple. Flour your worktop, then push, pull and stretch the dough until it’s nice and smooth. When it’s properly kneaded, the dough should be stretchy and smooth.<\/p>\n Proofing bread allows the yeast to do its work to help the dough grow. To proof bread, place the bread in a greased bowl and let rest in a warm, humid environment until it doubles in size.<\/p>\n","protected":false},"excerpt":{"rendered":" Here’s a step-by-step guide to kneading, shaping and baking yeast bread for the freshest, fluffiest homemade loaves.<\/p>\n","protected":false},"author":7075,"featured_media":1582481,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304158,305616,305615,304993,305487,304988,303887,305669,305020,324623,304150,303883,305028,305031],"categories-v2":[310461,309438,310897,310890,308988,308940,310796,308935,308478,310938,308960,309177,309434,308476,308974,308975],"coauthors":[39610],"recommended_recipes":[{"post_title":"98 Recipes for Homemade Bread","post_link":"\/collection\/recipes-for-homemade-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/Basic-Homemade-Bread_EXPS_TOHcom20_32480_C01_26_2b.jpg"},{"post_title":"28 Easy Bread Recipes for Beginner 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For","post_link":"\/article\/make-this-easy-sourdough-bread-recipe-and-leave-store-bread-behind\/","post_image":"\/wp-content\/uploads\/2017\/10\/Country-Crust-Sourdough-Bread_EXPS_GHTJM17_15245_C01_11_6b-1.jpg"},{"post_title":"Simple White Bread","post_link":"\/recipes\/simple-white-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8367_TH2499C13.jpg"},{"post_title":"Our Absolute Best Homemade Bread Recipes","post_link":"\/collection\/best-homemade-bread-recipes\/","post_image":"\/wp-content\/uploads\/2017\/09\/Country-White-Bread_EXPS_HCA17_208_B12_15_5b.jpg"},{"post_title":"Home-Style Yeast Bread","post_link":"\/recipes\/home-style-yeast-bread\/","post_image":"\/wp-content\/uploads\/2017\/09\/Home-Style-Yeast-Bread_EXPS_MRR16_12013_A09_01_3b.jpg"},{"post_title":"Peasant Bread","post_link":"\/recipes\/peasant-bread\/","post_image":"\/wp-content\/uploads\/2017\/10\/Peasant-Bread_EXPS3025_C1583C51D_RMS-1.jpg"},{"post_title":"Homemade Whole Wheat 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Bread","post_link":"\/recipes\/home-style-white-bread\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13204_QC10140C6A.jpg"}],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Basic-Homemade-Bread_EXPS_TOHcom20_32480_C01_26_2b.jpg","long_pin_file":false,"override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/basic-homemade-bread\/","name":"Homemade Bread Recipe","datePublished":"2018-01-01","dateModified":"2024-08-23","prepTime":"PT20M","cookTime":"PT30M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Basic-Homemade-Bread_EXPS_TOHcom20_32480_C01_26_2b.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Here's a step-by-step guide to kneading, shaping and baking yeast bread for the freshest, fluffiest homemade loaves.","recipeIngredient":["1 package (1\/4 ounce) active dry yeast","3 tablespoons plus 1\/2 teaspoon sugar","2-1\/4 cups warm water (110° to 115°)","1 tablespoon salt","6-1\/4 to 6-3\/4 cups bread flour","2 tablespoons canola oil"],"recipeInstructions":[{"@type":"HowToStep","name":"Proof the yeast","text":"Proofing yeast is the first step to any yeast bread recipe. To do this, add the package of yeast to the warm water. Stir in a half-teaspoon of sugar. The warm water helps activate the yeast and the sugar feeds this microorganism. Let the mixture stand for about 5 minutes. When it looks a bit frothy, you know your yeast is ready for bread baking. Editor's Tip: Be sure that your water is the right temperature\u2014aim for 105 to 110\u00baF. Any hotter and you'll kill the yeast and have to begin again. This is where a quick-read thermometer comes in handy!","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/GHTJS17_4217_D07_25_9b.jpg?fit=696,1024"},{"@type":"HowToStep","name":"Make the bread dough","text":"Next, in the bowl of your stand mixer (or in a very large mixing bowl), whisk together the remaining sugar, salt and three cups of flour. Then add the canola oil and yeast mixture and beat until smooth. You can use the dough hook of your stand mixer or a wooden spoon and a lot of elbow grease. You can even use one of these fancy dough whisks to get the job done. Once the dough is smooth, add in the remaining flour a half-cup at a time until you have a soft dough. Editor's Tip: This recipe calls for bread flour. You can find it in the baking aisle of any grocery store. Bread flour has a bit more gluten in it than traditional all-purpose flour, which makes it ideal for this type of baking. But if you don't have any on hand, you can easily sub in all-purpose flour.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2019\/12\/BW19_47666_C10_04_1b.jpg?fit=696,800"},{"@type":"HowToStep","name":"Knead","text":"Remove the dough from your mixing bowl and place it on a lightly floured surface like a countertop or table. Make sure you have plenty of room to work. Now roll up your sleeves because it's time to knead! Start by folding the top of the dough toward you. With your palms, push with a rolling motion away from you. Turn the dough a quarter turn and repeat, folding, pushing and turning until the bread dough is smooth and elastic. If you find the dough is really sticky, add a bit more flour to your surface as needed. Kneading a batch of dough should take about 5 to 10 minutes. You'll know your bread dough is properly kneaded when you can stretch a bit of dough between your fingers and get it thin enough to see through it without it breaking\u2014that's the windowpane test and it means enough gluten has developed in the dough. If the dough tears, keep going. Editor's Tip: When kneading by hand, you don't need to worry about over-kneading your dough. You will tire yourself out long before you overwork it.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/11\/BW20_22631_B09_29_7b-horizontal.jpg?fit=696,800"},{"@type":"HowToStep","name":"Let the dough rise","text":"After kneading, it's time to let the dough rest while the yeast does its thing. To proof bread dough, grease your container with a bit of oil or cooking spray and cover the dough with a damp cloth. Let it sit in a warm (at least 70\u00ba) environment until the dough doubles in size. It should take about 90 minutes for this recipe, but the timing can vary depending on factors including the temperature of the room. If your home is on the cooler side, check if your oven has a proofing setting (many newer models do) or follow our tips for proofing bread dough in the cold. Editor's Tip: Knowing when the bread has doubled in size can be tough for new bakers. It may help to take a photo of your dough at the start of the process. Or use a handy proofing container: The geometric shape makes it easy to mark where your bread starts (use a dry-erase marker or sticky note) so you can see exactly how much it has grown.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/11\/BW20_22631_B09_29_8b-horizontal.jpg?fit=696,800"},{"@type":"HowToStep","name":"Punch down and shape","text":"Once the dough has doubled in size, give it a quick check with your fingertips. When you poke the dough, it should slowly spring back. If the dough still feels firm, it needs a bit more time to rise. Next, it's time to punch down. That means taking your fist and pressing it into your bread dough to release some of the air. Then remove the dough from its proofing container and divide it in half. You can eyeball this if you like, or use a scale to get the proportions exact. After dividing the dough, shape each portion into a loaf. Then place each loaf into a greased loaf pan.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/11\/BW20_22631_B09_29_5b.jpg?fit=696,800"},{"@type":"HowToStep","name":"Proof again","text":"Once shaped and in the pan, it's time to proof the bread for a second time. Just like last time, cover the dough with a towel and place in a warm, humid part of your kitchen. Let the bread proof and grow for about another 60 to 90 minutes until it fills the pans.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/06\/ps32480_MC163887C03_15_5b.jpg?fit=696,800"},{"@type":"HowToStep","name":"Bake","text":"Finally, it's time to bake! Pop the loaves into a 375\u00ba oven and bake for 30 to 35 minutes. The loaves should be golden brown. If you want to be sure they're baked through, use your thermometer to check the internal temperature of the bread. You're looking for about 185\u00ba. Once baked, remove from the oven and let the pans cool on a wire rack. After 10 minutes, you can remove the bread from the pan and let the loaves cool completely.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/11\/slide2.A-bread-TMBBP19_32480_B06_20_5b.jpg?fit=696,800"}],"recipeYield":"2 loaves (16 pieces each)","author":[{"@type":"Person","name":"Lisa Kaminski"}],"nutrition":{"@type":"NutritionInformation","calories":" 102 calories","fatContent":"1g fat (0 saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"222mg sodium","carbohydrateContent":"20g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.715942,"reviewCount":345,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Basic Homemade Bread","description":"Check out this video for how to make Basic Homemade Bread","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/qjfqVMiz\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/qjfqVMiz-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ashley748"},"reviewBody":"This came out fabulous! Love this recipe, both loaves were fluffy and the crust was perfect. Thank you so much!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jessica802"},"reviewBody":"Perfect bread starter. I do add ins black garlic, onion flakes, pepper, powdered onion and garlic. Also used as base for raisin bread. The options are endless.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Brenda290"},"reviewBody":"I use this recipe for my jalepeno cheese bread also I love this recipe","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-06-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Marcie284"},"reviewBody":" I've been making this bread for years with very good results. Recently, I came across a review that suggested using milk instead of water for a softer crumb. I tried it that way with my most recent batch and it turned out even better!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Paula441"},"reviewBody":" Made this recipe twice during an ice storm we just had, which kept us at home and unable to get to the grocery store. The bread turned out amazingly even with a 4 and 8 year old helper in the mix! I had to substitute avocado oil for the canola. I microwaved a cup of water, then set the dough to rise in that warm, moist closed-in microwave environment to speed the rising. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-03-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"gaylene2"},"reviewBody":"I\u2019ve made bread before so nothing was new. But it was fun to have hot bread as part of our meal. The family loved it and it made me realize how really easy it is. Just THINK AND PLAN AHEAD and you can give real treat to the ones you love!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jen209"},"reviewBody":"This is a great recipe. I use high end garlic flavored EVOO instead of Canola oil to give it a garlic flavor and I use Caputo Italian Chef's Flour 00 and the bread is super light and fluffy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-11-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Donna468"},"reviewBody":"This bread is great. I haven't made anything \"yeasty\" in a very long time..... Easy and TASTY. Several reviews stated it was salty so I decreased the salt, MISTAKE, use 1 T as the recipe states and I used a lot less flour also. I live in assisted living and the residents liked the bread! Slathered pieces in real butter.....YUM! Make this bread!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kathleen504"},"reviewBody":" I used all-purpose flour and created a sponge with the water, 300g of flour, 1 teaspoon sugar , and yeast, which I let rise for about an hour. I then added the remaining ingredients and let the dough rise once. Divided the dough, panned it, and let it rise about one hour. This recipe is fantastic and so easy! Just the right amount of oil, sugar, and salt. The crust and texture is just right for my grandchildren<\/p> <\/p> A few years ago I bought The Bread Bible by Rose Berenbaum and studied it and learned her techniques, but this recipe beats hers by a country mile. <\/p> <\/p> Another thing is did with this recipe is converted the cups of flour to grams ( a tip I learned from Rose), which is a much more reliable measure. The sponge technique I learned from her and apply it to almost all of my yeast recipes.<\/p> <\/p> Next time I'm going to use half to make dinner rolls or hamburger buns.<\/p> <\/p> Jack 1541 must have been expecting an artisan loaf, which this is not. It's a great and glorified \"Wonder Bread\"<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jack108"},"reviewBody":"It came out much better than I thought. It was a little to wet at first so I added more flour when kneading. It was delicious. I am no baker but this recipe gave me hope","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-02-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Marianne855"},"reviewBody":" I have made this a few times, going to make it again tomorrow. I make 1 loaf as is, except I use Olive Oil. The other loaf I play with!!!!! Sometimes: Cheese and sausage. Sometimes Everything Bagel seasoning. Works for ME!!!! :)<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-09-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Sean407"},"reviewBody":"I like this recipe because it\u2019s easy to keep up with and isn\u2019t written in a convoluted story format and the website doesn\u2019t make you click next page and next page. This website is less clickbait than the other top of google bread recipes. \n\nThe bread comes out good, if you like a hard crust and soft spongy center. My girlfriend says it\u2019s too salty so I\u2019m trying it with half the recipe recommended amount of salt. I thought the salt was fine but I want her to eat the bread too so, less salt. And I tried it with honey instead of sugar, but it didn\u2019t look like the yeast reacted to the honey the same way as sugar. The yeast kind of climbed on to the honey but wasn\u2019t bubbling, so I put sugar in there with the honey too. I will probably try using more yeast and seeing if that makes the bread more fluffy too next time.\u00a0\n\nThis recipe is a good baseline to go off of and you\u2019ll probably want to make adjustments to your taste.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ivy225"},"reviewBody":"First bread I ever baked without a machine. It came out great. I\u2019m glad I had years of the bread machine experience so that I knew what the consistency was supposed to be during the 7-minute kneading.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MikeyW"},"reviewBody":"Despite my relative novice level this turned out good! What made me select this recipe is the homemade bread tips that Taste Recipes provided. I enjoyed the simplicity, which made the recipe more approachable. My first attempt was a fail and was completely my fault because I didn't check the expiration date on my yeast (which I knew after reading the Tips). The second attempt was so much better and gives me hope that I can get even better results. I didn't have bread flour so I just used regular all-purpose flour. My family enjoyed the bread as well!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-02-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Clare380"},"reviewBody":"I made this, delicious but gets dry pretty fast and crumbles.\nI will try adding an extra Tbls of oil","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nick175"},"reviewBody":" I added 1\/4 cup of my sourdough starter. Superb!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-08-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Phoenix276"},"reviewBody":"This is a great recipe! My boyfriend loves home made bread, so I thought I'd try this one, and it turned out great! I'm very happy with the end results!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-07-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Candice078"},"reviewBody":"Has anyone tried letting it finish the final rise overnight in the fridge before baking in the morning?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-01-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Teresa352"},"reviewBody":" I've made this recipe a few times now and I love it so much! Thank you for sharing!!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-04-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Raa031"},"reviewBody":" Worked great. I used this recipe on its own and to make pepperoni rolls!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Brit745"},"reviewBody":"Is there anything better than homemade fresh warm bread smothered with butter? Definitely not. This bread is so delicious and so easy! Sure to impress any guests and yourself!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-05-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"alicia886"},"reviewBody":"A great recipe! They came out beautifully!! Will use recipe again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Basic Homemade Bread","description":"Check out this video for how to make Basic Homemade Bread","url":"http:\/\/content.jwplatform.com\/videos\/qjfqVMiz-Uot7Fvi8.mp4","duration":"1m27s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/burh866ih2m40b1vqa3ymy87ft745v48.jpg","advertising":"","jw_id":"qjfqVMiz","jw_url":"http:\/\/content.jwplatform.com\/videos\/qjfqVMiz-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/qjfqVMiz\/poster.jpg?width=720","jw_publish_date":"2018-06-12T00:00:00"},"rms_legacy_id":"32480","romance_copy_dek":"Here's a step-by-step guide to kneading, shaping and baking yeast bread for the freshest, fluffiest homemade loaves.","enhanced_recipe_title":"Basic Homemade Bread","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 package (1\/4 ounce) active dry yeast","IngredientText":"1 package (1\/4 ounce) active dry yeast"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 tablespoons plus 1\/2 teaspoon sugar","IngredientText":"3 tablespoons plus 1\/2 teaspoon sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/4 cups warm water (110° to 115°)","IngredientText":"2-1\/4 cups warm water (110° to 115°)"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon salt","IngredientText":"1 tablespoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6-1\/4 to 6-3\/4 cups bread flour","IngredientText":"6-1\/4 to 6-3\/4 cups bread flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons canola oil","IngredientText":"2 tablespoons canola oil"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Basic-Homemade-Bread_EXPS_TOHcom20_32480_C01_26_2b.jpg","RecipeId":32480,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Basic Homemade Bread Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"28642\" ol-id=\"T073O4P\"]","RecipeAttachmentFileName":"Basic-Homemade-Bread_EXPS_TOHcom20_32480_C01_26_2b.jpg","ContributorId":null,"Firstname":"Sandra","Lastname":"Anderson","City":"New York","StateDescription":"New York","IsCommunityCook":false,"TimeCallout":"Prep: 20 min. + rising Bake: 30 min.","MinimumServingQuantity":32,"MaximumServingQuantity":32,"Yield":"2 loaves (16 pieces each).","DigitalTitle":"Basic Homemade Bread","SubmittedTitle":"Homemade Bread","RecipeTypeId":1,"AverageRating":4.72,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHcom20_32480_C01_26_2b.jpg","PreparationTimeInMinutes":20,"CookTimeInMinutes":30,"TotalTimeInMinutes":50,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Basic Homemade Bread","OriginalSourceProject":"Basic Homemade Bread","ContestPlacement":"","Trailer":"Bread Ingredients<\/strong><\/h2>\n
![\"Toh](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/11\/TOHcom20_32480_C01_26_2b.jpg?fit=696%2C464\")
Taste Recipes<\/span><\/span><\/p>\n\n
Directions<\/h2>\n
Step 1: Proof the yeast<\/h3>\n
![\"\"](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/GHTJS17_4217_D07_25_9b.jpg?fit=696%2C464\")
Taste Recipes<\/span><\/span><\/p>\nStep 2: Make the bread dough<\/h3>\n
![\"Mixing](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2019\/12\/BW19_47666_C10_04_1b.jpg?fit=696%2C464\")
Taste Recipes<\/span><\/span><\/p>\nStep 3: Knead<\/h3>\n
![\"Kneading](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/11\/BW20_22631_B09_29_7b-horizontal.jpg?fit=696%2C464\")
Taste Recipes<\/span><\/span><\/p>\nStep 4: Let the dough rise<\/h3>\n
![\"Show](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/11\/BW20_22631_B09_29_8b-horizontal.jpg?fit=696%2C464\")
Taste Recipes<\/span><\/span><\/p>\nStep 5: Punch down and shape<\/h3>\n
![\"Punching](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/11\/BW20_22631_B09_29_5b.jpg?fit=696%2C464\")
Taste Recipes<\/span><\/span><\/h4>\nStep 6: Proof again<\/h3>\n
![\"Proofing](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/06\/ps32480_MC163887C03_15_5b.jpg?fit=696%2C464\")
Taste Recipes<\/span><\/span><\/p>\nStep 7: Bake<\/h3>\n
![\"Amish](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2020\/11\/slide2.A-bread-TMBBP19_32480_B06_20_5b.jpg?fit=696%2C464\")
Taste Recipes<\/span><\/span><\/p>\nHow to Store Homemade Bread<\/h2>\n
How to Freeze Homemade Bread<\/h2>\n
![\"Marble](\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/11\/TOHcom19_PU4295_B02_20_5b.jpg?fit=696%2C464\")
Taste Recipes<\/span><\/span><\/p>\nBread Tips<\/h2>\n
How do you use yeast?<\/h3>\n
How do you knead bread?<\/h3>\n
How do you proof bread?<\/h3>\n
Homemade Bread Tips<\/h2>\r\n
How do you use yeast?<\/h3>\r\nYeast can be tricky at first, but once you learn how to proof yeast<\/a>, you should be all set. The trick is to make sure the water is not too hot. Don't go higher than about 110 degrees.\r\n
How do you knead bread?<\/h3>\r\nKneading bread<\/a> is simple. Flour your worktop, then push, pull and stretch the dough until it's nice and smooth. When it's properly kneaded, the dough should be stretchy and smooth.\r\n
How do you proof bread?<\/h3>\r\nProofing bread<\/a> allows the yeast to do its work to help the dough grow. To proof bread, place the bread in a greased bowl and let rest in a warm, humid environment until it doubles in size. If you're having trouble getting the dough to proof, use these proofing tricks<\/a>.\r\n
How do you store homemade bread?<\/h3>\r\nYou can store homemade bread<\/a> in a plastic bag or a bread box for maximum freshness. If you don't think you can finish it in a few days' time, you can also freeze bread<\/a>. Just wrap it up in plastic and pop in the freezer. It'll keep for a few months.\r\nIf your bread has gone a bit stale, you can always use it to make homemade croutons<\/a>, French toast<\/a> or bread pudding<\/a>.","Metadescription":null,"DigitalHeadnotes":"If you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. \u2014Sandra Anderson, New York, New York","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large bowl, dissolve yeast and 1\/2 teaspoon sugar in warm water; let stand until bubbles form on surface. Whisk together salt, 3 cups flour and remaining 3 tablespoons sugar. Stir oil into yeast mixture; pour into flour mixture and beat until smooth. Stir in enough remaining flour, 1\/2 cup at a time, to form a soft dough. ","SequenceNo":1},{"Direction":" Turn out onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, 1-1\/2 to 2 hours.","SequenceNo":2},{"Direction":" Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in 2 greased 9x5-in. loaf pans. Cover and let rise until doubled, 1 to 1-1\/2 hours.","SequenceNo":3},{"Direction":" Bake at 375\u00b0 until loaf is golden brown and sounds hollow when tapped or a thermometer reads 200\u00b0, 30-35 minutes. Remove from pans to wire racks to cool.","SequenceNo":4}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[{"Name":"Cooking Style","ID":0},{"Name":"Baking Recipes","ID":111650},{"Name":"Bread Baking","ID":111685}],"Course":[{"Name":"Course","ID":0},{"Name":"Bread Recipes","ID":94254},{"Name":"Vegetarian Bread Recipes","ID":95174},{"Name":"Vegetarian Recipes","ID":94306},{"Name":"Yeast Bread Recipes","ID":94458}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Comfort Food Bread Recipes","ID":89548},{"Name":"Comfort Food Recipes","ID":89540},{"Name":"Comfort Food Vegetarian Recipes","ID":89584},{"Name":"Cuisine","ID":0}],"HealthyEating":[],"HolidaysAndCelebrations":[],"Ingredients":[],"Kids":[],"PartnerRecipes":[],"Publications":[],"WinningRecipes":[],"Tags":[{"Name":"Dishes & Beverages","ID":305487},{"Name":"Bread Recipes","ID":305616},{"Name":"Breads, Rolls & Pastries","ID":305615},{"Name":"Loaf","ID":305669},{"Name":"Health & Wellness","ID":304988},{"Name":"Dairy-Free","ID":304993},{"Name":"Low-Fat","ID":305020},{"Name":"Vegan","ID":305028},{"Name":"Vegetarian","ID":305031},{"Name":"Techniques","ID":304150},{"Name":"Baking Breads & Desserts","ID":304158},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"1 piece: 102 calories, 1g fat (0 saturated fat), 0 cholesterol, 222mg sodium, 20g carbohydrate (1g sugars, 1g fiber), 3g protein. ","NoOfRatings":345,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Basic-Homemade-Bread_EXPS_TOHcom20_32480_C01_26_2b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Basic-Homemade-Bread_EXPS_TOHcom20_32480_C01_26_2b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_TOHcom20_32480_B01_26_1b.jpeg","https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_TOHcom20_32480_C01_26_2b.jpeg","https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_TMBBP19_32480_B06_20_5b.jpeg"],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"","TipText":"
Homemade Bread Tips<\/h2>
How do you use yeast?<\/h3> Yeast can be tricky at first, but once you learn how to proof yeast<\/a>, you should be all set. The trick is to make sure the water is not too hot. Don't go higher than about 110 degrees.
How do you knead bread?<\/h3> Kneading bread<\/a> is simple. Flour your worktop, then push, pull and stretch the dough until it's nice and smooth. When it's properly kneaded, the dough should be stretchy and smooth.
How do you proof bread?<\/h3> Proofing bread<\/a> allows the yeast to do its work to help the dough grow. To proof bread, place the bread in a greased bowl and let rest in a warm, humid environment until it doubles in size. If you're having trouble getting the dough to proof, use these proofing tricks<\/a>.
How do you store homemade bread?<\/h3> You can store homemade bread<\/a> in a plastic bag or a bread box for maximum freshness. If you don't think you can finish it in a few days' time, you can also freeze bread<\/a>. Just wrap it up in plastic and pop in the freezer. It'll keep for a few months. If your bread has gone a bit stale, you can always use it to make homemade croutons<\/a>, French toast<\/a> or bread pudding<\/a>."}]},"breadcrumb":[{"term_id":310890,"name":"Breads, Rolls & Pastries","slug":"breads-rolls-pastries","term_group":0,"term_taxonomy_id":310825,"taxonomy":"categories-v2","description":"Learning how to make bread and pastries from scratch is so satisfying for any home baker. We've got the tips and recipes you need.","parent":310796,"count":4133,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/"},{"term_id":310897,"name":"Bread Recipes","slug":"bread-recipes","term_group":0,"term_taxonomy_id":310832,"taxonomy":"categories-v2","description":"Whether you like quick breads or yeast bread recipes, our Test Kitchen has hundreds of recipes for you to explore.","parent":310890,"count":3600,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/bread-recipes\/"},{"term_id":310938,"name":"Loaf","slug":"bread-loaves","term_group":0,"term_taxonomy_id":310873,"taxonomy":"categories-v2","description":"Looking for a classic bread loaf recipe? Get baking with our collection of the loveliest loaves, and have these recipes ready for the dinner table.","parent":310897,"count":991,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/breads-rolls-pastries\/bread-recipes\/bread-loaves\/"}],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Basic Homemade Bread"}},"analytics":[],"yoast_head":"\n