There’s nothing quite like the aroma of freshly baked bread wafting through your home. If you’ve ever wondered how to achieve that perfect, bakery-style loaf with a crisp crust and fluffy interior, you’re in the right place. This recipe will show you how to make a loaf of bread at home that rivals anything from your favorite bakery.
Ingredients:
- 3 1/2 cups (440g) all-purpose flour: Provides the structure and texture of the bread.
- 1 1/4 cups (300ml) warm water: Helps activate the yeast and creates a soft dough.
- 2 tablespoons sugar: Feeds the yeast and adds a touch of sweetness.
- 2 teaspoons salt: Enhances the flavor and strengthens the dough.
- 2 1/4 teaspoons active dry yeast (1 packet): The leavening agent that makes the bread rise.
- 2 tablespoons unsalted butter, melted: Adds richness and flavor to the bread.
- 1 tablespoon olive oil: Provides a bit of extra moisture and flavor.
- Optional: 1 tablespoon milk: For a slightly softer crust.
Method:
- Activate the Yeast:
- In a small bowl, combine the warm water and sugar. Stir until the sugar is dissolved.
- Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes, or until it becomes frothy. If the mixture doesn’t foam, the yeast may be expired or the water too hot or cold.
- Mix the Dough:
- In a large mixing bowl, combine the flour and salt.
- Create a well in the center and pour in the yeast mixture, melted butter, and olive oil.
- Mix with a wooden spoon or dough scraper until the dough starts to come together. It will be sticky but should form a rough ball.
- Knead the Dough:
- Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes until the dough becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour, but be careful not to add too much.
- First Rise:
- Place the dough in a lightly oiled bowl and cover with a damp cloth or plastic wrap. Let it rise in a warm, draft-free area for about 1-1.5 hours, or until it has doubled in size.
- Shape the Dough:
- Once the dough has risen, punch it down to release the air.
- Transfer the dough to a lightly floured surface and shape it into a loaf. You can shape it into a standard loaf or place it in a greased 9×5 inch loaf pan for a traditional shape.
- Second Rise:
- Place the shaped dough on a baking sheet or in the loaf pan. Cover with a damp cloth or plastic wrap and let it rise for another 30-45 minutes, or until it has risen above the top of the pan.
- Preheat the Oven:
- While the dough is rising, preheat your oven to 375°F (190°C).
- Bake the Bread:
- If you like a soft crust, you can brush the top of the loaf with a little milk before baking.
- Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool the Bread:
- Remove the bread from the oven and let it cool on a wire rack. Allow it to cool completely before slicing to ensure the texture sets properly.
Tips for Success:
- Use Room Temperature Ingredients: Ingredients should be at room temperature for best results.
- Don’t Over-Knead: Kneading too long can make the bread tough. Aim for a smooth, elastic dough.
- Check for Doneness: Bread should have a hollow sound when tapped and a golden-brown crust.
Conclusion:
This bakery-style bread recipe is perfect for home bakers looking to achieve that professional touch. With its crispy crust and soft, airy interior, it’s a game-changer for anyone who loves fresh bread. Enjoy it plain, with butter, or as a base for sandwiches. Once you taste the difference, you’ll never want store-bought bread again!