Easy Everyday Bread -

Sliced bread with butter and jam on a wooden board.

5 from 6 votes

Easy Everyday Bread

Making bread at home doesn’t have to be complicated. This soft and golden, easy everyday bread is proof! Quick to make, beginner-friendly, and super versatile, this recipe is a keeper!

Prep Time3

Cook Time30

Total Time3 30

Course: Bread

Cuisine: World

Servings: Slices

Calories: 77kcal

Author: Natasha Minocha

Ingredients

1.5 tsp Active dry yeast
1 tsp Sugar
1 cup Warm water at 45C or 105F You may need more
1 cup Wholewheat flour
1 1/4 cup All-purpose flour
1 tsp Salt
1 tbsp Olive oil You can use melted butter or any neutral tasting oil
Extra flour for dusting the surface

US Customary - Metric

Instructions

In a small bowl, dissolve the yeast and sugar in the water. Let it stand for 10 minutes until foamy.
1.5 tsp Active dry yeast, 1 cup (240 ml) Warm water at 45C or 105F
In a large bowl, mix both the flours and salt.
1 cup (130 g) Wholewheat flour, 1 1/4 cup (156 g) All-purpose flour, 1 tsp Salt
Make a well in the center and add olive oil and the bubbly yeast mixture.
1 tbsp Olive oil
Mix well with a fork or your hand till a rough, shaggy dough forms.
Flour your work surface well, turn out the dough onto it. Use the heels of your hands to push the dough away from you, then fold it over halfway, press it down, and push it away again.
Turn the dough sideways and repeat this process. Keep turning and kneading until the dough is soft, supple, and just a tad sticky. This will take about 10-12 minutes.
You can also knead the dough in a stand mixer for 8-10 minutes.
Form the dough into a ball and transfer to a lightly oiled bowl. Cover and leave the dough to rise in a warm, draft-free spot for 1 -2 hours or until it doubles.
Once it's doubled, punch the dough down and knead it again for about 1 minute.
Roll out the dough into a rough 12" square. Roll it up tightly to make a baguette shape. Pinch the edges to seal.
You can also shape it into a ball. You can also place the dough in a round baking pan.
Place the shaped dough on a baking paper-lined tray.
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.
Preheat your oven to 250C/ 482 F. Make 4-5 slashes with a sharp knife on the loaf.
Put the tray in the oven and lower the heat to 220C/ 430 F. Bake the loaf for 30-40 minutes or until it is golden brown and sounds hollow when tapped on the bottom.
Brush the top with butter or olive oil to keep the crust soft. Let the bread cool on a cooling rack for at least an hour before slicing.

Video

Notes

Don’t use hot water. You want it slightly warm at about 105°F or 40.5 °C.

Make sure the yeast you are using is active. How to check if it's active? Dissolve ½ tsp of yeast in half a cup of warm water with half a teaspoon of sugar. Stir and let it sit in a draft-free place for 10 minutes. If it's bubbly and foamy, it’s good to use!

Do knead the dough for 10-12 minutes. The more you knead, the more gluten strands develop. A well-kneaded dough will give you a well-risen, softer, and fluffier bread.

Avoid adding too much extra flour while kneading. Add just enough that will give a dough that is soft, supple, and slightly sticky to the touch.

If you are kneading by hand and getting tired, you can cover the dough with a damp towel about halfway through and take a 5-6 minute break. Continue kneading till the dough is ready.

You can also knead this dough in a stand mixer for 8-10 minutes.

The bread dough is done when you poke it, and it springs back gradually. If the indentation stays, you need to keep kneading.

This dough is supple and pliable enough to shape into any shape you like. For this bread, we like the baguette shape; however, you can shape it into a boule or even bake it in a 9-inch round baking tin.

Please use a kitchen scale to measure the ingredients. It’s a more accurate way to bake bread and will help you get better and consistent results every time.

Nutrition