{"id":9968,"date":"2020-04-15T10:53:50","date_gmt":"2020-04-15T05:23:50","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=9968"},"modified":"2025-07-31T14:20:14","modified_gmt":"2025-07-31T08:50:14","slug":"easy-everyday-bread","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/easy-everyday-bread\/","title":{"rendered":"Easy Everyday Bread"},"content":{"rendered":"\n

Making bread at home doesn\u2019t have to be complicated. This soft and golden, easy everyday bread<\/strong> is proof! Quick to make, beginner-friendly, and super versatile, this recipe is a keeper! <\/p>\n\n\n\n

\"Sliced<\/figure>\n\n\n\n

A good loaf of everyday bread doesn\u2019t require fancy equipment, exotic ingredients, or a lot of thought. All it asks for is a bit of your time to lead you into the wonderful world of yeasty things - golden on the outside and soft in the middle!<\/p>\n\n\n\n

This everyday bread is an old favorite of ours. I\u2019ve been making it for years, the recipe uses basic pantry items, and is ready in 3-4 hours (in the bread world, that's fast!).<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

\u2728 This bread is perfect for anyone to try out. For beginners, it's a simple one with basic ingredients and an easy technique for bread making. <\/p>\n\n\n\n

\u2728 This recipe is wonderful for seasoned bakers, too. It is a blank canvas for experimenting with flavors!<\/p>\n\n\n\n

\u2728 This simple homemade bread recipe is easily customizable. Add herbs, spices, cheese, seeds, nuts - make it your own every time!<\/p>\n\n\n\n

\u2728 It delivers that bakery-style texture every single time! Soft on the inside with a golden crust, so satisfying!<\/p>\n\n\n\n

\u2728 No complicated steps, no equipment, you can easily knead the dough by hand or simply let your stand mixer do the job. <\/p>\n\n\n\n

\u2728 Versatile for every meal- use it to make sandwiches, dip it in soup, or just enjoy with butter and jam!<\/p>\n\n\n\n

\u2728 You can use the leftover bread to make crostini<\/a>,  classic French toast<\/a>, or veggie breakfast casserole<\/a>!<\/p>\n<\/div><\/div>\n\n\n\n

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Reader Love \u2764\ufe0f<\/h2>\n\n\n\n
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I made this both with AP and AP + WW flour, both times was really good! This is my new favorite bread recipe, thank youuu - Matt<\/p>\n\n\n\n

I make this weekly, following your recipe to the T! Best bread, ever. Thank you so much for sharing! - Sandra<\/p>\n\n\n\n

I made this with 100% AP flour, turned out so good! Thanks for the recipe, really simple to follow - Ayesha<\/p>\n<\/blockquote>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
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Flour:<\/strong> I use a combination of all-purpose and whole wheat flour in this recipe. But you can use 100% of either of the flours with great results!<\/p>\n\n\n\n

Yeast:<\/strong> You can use active dry yeast or instant yeast to make this easy bread. Always test it to make sure it's fresh, though. Dissolve 1\/2 a teaspoon in 1\/2 cup of warm water. If it becomes frothy and bubbly, in 5 -10 minutes, the yeast is good to go!<\/p>\n\n\n\n

Water:<\/strong> The ideal temperature at which yeast blooms is 105\u00b0F (40.5 \u00b0C). So, use warm water\u2014not hot, not cold. Hot water will kill your yeast. Cold water will not activate it.<\/p>\n\n\n\n

Salt:<\/strong> To add flavor to this artisanal bread!<\/p>\n\n\n\n

Olive oil:<\/strong> I have used a small quantity of olive oil here for better flavor and to make a softer bread.  <\/p>\n\n\n\n

Please see the recipe card below for full information about ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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Variations<\/h2>\n\n\n\n

This recipe is fabulously versatile!<\/p>\n\n\n\n

You can add shredded cheese and chopped garlic to the dough. Or maybe some red chili flakes. Add some fresh herbs or even dried ones. Chop some olives and sundried tomatoes and mix them in.<\/p>\n\n\n\n

How about some seeds and finely chopped nuts? This bread holds up very well and produces great results every single time.<\/p>\n\n\n\n

Note:<\/strong> Please add the nuts, cheese, olives, sundried tomatoes, or jalapenos after<\/em> the first dough rise. But you can add the spices and herbs at the time of kneading the dough the first time.<\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Easy Everyday Bread<\/h2>\n\n\n\n
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\"Bubbly<\/figure>\n\n\n\n

Step 1:<\/strong> In a small bowl, dissolve the yeast and sugar in the water. Let it stand for 10 minutes until foamy.<\/p>\n<\/div>\n\n\n\n

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\"Yeast<\/figure>\n\n\n\n

Step 2:<\/strong> In a large bowl, mix the flours and salt. Make a well in the center and add olive oil and the bubbly yeast mixture.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Bread<\/figure>\n\n\n\n

Step 3:<\/strong> Mix well with a fork or a dough whisk till a rough dough forms. Flour your work surface well, turn out the dough onto it.<\/p>\n<\/div>\n\n\n\n

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\"Kneaded<\/figure>\n\n\n\n

Step 4:<\/strong> Knead for 10-12 minutes until you get a smooth, soft, slightly sticky dough. Form the dough into a ball and transfer to a lightly oiled bowl.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Proofed<\/figure>\n\n\n\n

Step 5: <\/strong> Cover and leave the dough to rise in a warm, draft-free spot for  1 -2 hours or until it doubles.<\/p>\n<\/div>\n\n\n\n

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\"Rolled<\/figure>\n\n\n\n

Step 6:<\/strong> Once it's doubled, punch the dough down and knead it again for about a minute on a lightly floured surface. Pat the dough to make a 12\" square. <\/p>\n<\/div>\n<\/div>\n\n\n\n

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\"Bread<\/figure>\n\n\n\n

Step 7:<\/strong> Roll the dough into a tight log to make a baguette shape. Crimp the edges to seal. You can also use a rolling pin to roll out the dough. Place it on a baking paper-lined tray. <\/p>\n<\/div>\n\n\n\n

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\"Scored<\/figure>\n\n\n\n

Step 8:<\/strong> Cover the loaf loosely with a kitchen towel and let it rise in a draft-free spot for 30-40 minutes until it doubles in size. Make 4-5 slashes with a sharp knife on the loaf.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\"Baked<\/figure>\n\n\n\n

Step 9:<\/strong> Bake the loaf for 30-40 minutes or until it is golden brown and sounds hollow when tapped on the bottom. Cool the bread for at least 1 hour before slicing.<\/p>\n<\/div><\/div>\n\n\n\n

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Top Tips<\/h2>\n\n\n\n