Easy Homemade Bread
Make a simple yeast-based bread at home.
Equipment
- 1 oven
Ingredients
Dry Ingredients
- 400 g all-purpose flour
- 100 g wholewheat flour (wholemeal flour)
- 1/8 teaspoon salt
Wet Ingredients
- 8 g instant yeast
- 1 tbsp honey
- 1 tbsp olive oil
- 300 g warm water
Instructions
- Heat up oven to 180℃ or 375℉.
- Sift all-purpose flour and wholewheat flour and salt together in a bowl.
- In another bowl, mix 2 tbsp warm water with a bit of sugar/honey and yeast. Ensure the yeast mixture bubbles within 5 minutes. Make a well in the bowl with flour, pour in the yeast mixture.
- Pour in the rest of the water, olive oil and honey/sugar.
- Mix the dough well. If it's too dry, it will be unable to clump well. Add some water to it. If it's too wet, coat with a sprinkle of plain flour and continue to mix.
- Knead for 10 minutes until smooth. Then cover to rise.
- After 30 minutes, knead the dough, fold into a log shape and place into pan that has been greased or laid with parchment paper. Let it rest another hour.
- Coat the top of the loaf with water/milk then place into oven and bake for 40 minutes at 180℃.
- Once the tester stick comes out clean and bread is baked on top with a golden hue, it is ready to come out of the oven. Take bread out of pan and place on cooling rack.
- Wait until cold to serve.
Notes
- You can substitute greasing the pan with butter/shortening/olive oil or use parchment paper to line the sides with overhang so that it will be easy to pull out the finished loaf.
- You can add nuts, seeds, dried fruit or herbs to the recipe, but no more than 100 gm in total.
- Want it wholemeal or fully white flour? Ensure flour amount is 500gm.
- Use a 1 pound or large cake loaf pan to get the round top bread or a bread box pan to get a square bread.
- After proofing, the bread dough must be able to bounce back into shape once pressed lightly to prove it's ready for baking.