Freshly Baked Bread

There’s nothing quite like the aroma of freshly baked bread filling the kitchen. This simple, no-fuss bread recipe gives me a golden crust and a soft, fluffy interior every time. Whether I’m slicing it for breakfast, dipping it in soup, or using it for sandwiches, homemade bread adds warmth and heart to every meal.

Why You’ll Love This Recipe

I love how easy and satisfying this bread is to make. With just a few pantry staples and a little patience, I get a rustic, bakery-style loaf that’s perfect for any occasion. It’s far more flavorful than store-bought, and I can customize it however I like—with herbs, cheese, or even seeds. Plus, the process is calming and rewarding.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour (or bread flour for a chewier texture)

• Warm water

• Active dry yeast

• Sugar or honey (to feed the yeast)

• Salt

• Olive oil (optional, for added softness)

Directions

1. I begin by mixing warm water, yeast, and sugar in a bowl and letting it sit for 5–10 minutes until foamy—this tells me the yeast is active.

2. I stir in the flour and salt, mixing until a shaggy dough forms. I knead it by hand or with a mixer until smooth and elastic, about 8–10 minutes.

3. I place the dough in a lightly oiled bowl, cover it with a towel or plastic wrap, and let it rise in a warm place for 1 to 1½ hours until doubled in size.

4. After the first rise, I punch down the dough, shape it into a loaf or round, and place it on a parchment-lined baking sheet or in a greased loaf pan.

5. I let the dough rise again for 30–45 minutes until puffed up.

6. Meanwhile, I preheat the oven to 375°F (190°C). If I want an extra crispy crust, I place a pan of water on the bottom rack for steam.

7. I bake the bread for 30–35 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom.

8. I let it cool on a wire rack before slicing, even though it’s tempting to cut in right away.

Servings and timing

This recipe makes 1 loaf, yielding about 10–12 slices depending on thickness. It takes around 2½ to 3 hours from start to finish, including rise times, but only about 15 minutes of actual hands-on work.

Variations

I sometimes add chopped herbs, garlic, or shredded cheese to the dough for extra flavor. For a heartier loaf, I mix in whole wheat flour or rolled oats. A touch of honey or brown sugar makes it slightly sweet, perfect for toast. I also like shaping the dough into rolls or braids for special occasions.

Storage/reheating

I store the cooled bread in a paper bag or wrapped in a kitchen towel for up to 2 days at room temperature. For longer storage, I wrap it tightly and freeze it. When I want to reheat it, I place slices in the toaster or warm the whole loaf in a 300°F (150°C) oven for 10 minutes.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, I can. I usually skip the proofing step and mix it directly into the flour, adjusting the rise time slightly if needed.

Why didn’t my dough rise?

If the water was too hot, it may have killed the yeast. I also make sure my yeast isn’t expired and that I allow enough time for rising in a warm environment.

Can I make this bread without kneading?

Yes, I sometimes use a no-knead method by mixing the ingredients and letting the dough rest for a longer time (usually overnight) before baking.

How can I get a crustier top?

To get a crisp crust, I bake the bread with steam by placing a pan of hot water in the oven or misting the dough with water during baking.

Can I double the recipe?

Absolutely. I just make sure to divide the dough into two loaves and adjust the baking time slightly if needed.

Conclusion

Freshly baked bread is one of the simplest and most rewarding things I can make in my kitchen. The smell, the taste, and the satisfaction of slicing into a homemade loaf make it worth every minute. Once I start baking my own bread, it’s hard to go back to anything else.