Grandma’s Perfect Homemade Bread
This homemade bread recipe is a tribute to the warm, comforting loaves your grandma used to bake. It yields a soft, golden crust with a fluffy interior, perfect for sandwiches or enjoying with butter.
Equipment
- 1 large mixing bowl
- 1 measuring cups and spoons
- 1 wooden spoon or dough scraper
- 1 loaf pan (9x5 inches)
- 1 kitchen towel or plastic wrap
- 1 oven
Ingredients
- 4 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon salt
- 1 tablespoon active dry yeast
- 1.5 cups warm water About 110°F
- 2 tablespoons unsalted butter Melted
Instructions
- In a large mixing bowl, combine 2 cups of flour, sugar, salt, and active dry yeast. Mix well.
- Gradually add the warm water to the dry ingredients, stirring with a wooden spoon until the mixture is combined.
- Add the melted butter and continue adding the remaining flour, one cup at a time, until a soft dough forms.
- Once the dough comes together, turn it out onto a floured surface. Knead the dough for about 8-10 minutes until smooth and elastic.
- Place the kneaded dough back into the bowl and cover with a kitchen towel or plastic wrap. Let it rise in a warm area for about 1 hour, or until it has doubled in size.
- Preheat your oven to 350°F (175°C).
- Punch down the risen dough and transfer it to a lightly floured surface. Shape the dough into a loaf and place it into the greased loaf pan.
- Cover the loaf pan with a towel and let the dough rise for another 30 minutes, or until it’s puffed up.
- Bake the bread in the preheated oven for about 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Remove from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Notes
For a richer flavor, you can add herbs or spices to the dough before baking.
Store any leftover bread wrapped tightly in plastic wrap at room temperature for up to 3 days.
This bread can be frozen. Slice before freezing for easy portioning.