Easy Homemade Bread

Ingredients

• 500 g All‑purpose flour (room temperature)
• 300 ml Warm water (about 38°C to activate yeast)
• 7 g Active dry yeast (1 packet)
• 1 tbsp Sugar (helps yeast activation)
• 1 tsp Salt (fine sea salt)
• 2 tbsp Olive oil (extra‑virgin)

Instructions

1. Combine dry ingredients

   In a large bowl whisk together the flour, yeast, sugar, and salt until evenly distributed.

   Time: PT2M

2. Add wet ingredients and form dough

   Add the olive oil and warm water to the dry mix, whisking until a shaggy dough forms.

   Time: PT2M

3. Knead the dough

   Turn the dough onto a lightly floured surface and knead for about 5 minutes until it becomes smooth and elastic.

   Time: PT5M

4. First rise (proof)

   Place the dough back in the bowl, cover with a damp cloth, and let it rest in a warm spot until it bubbles and roughly doubles in size, about 30 minutes.

   Time: PT30M

5. Divide dough into thirds

   Punch down the risen dough and divide it into three equal portions.

   Time: PT2M

6. Shape into balls

   Roll each portion into a smooth ball, pulling the surface taut as you turn it.

   Time: PT2M

7. Flatten, roll, and seal

   Gently flatten each ball, roll it into a cylinder, and seal the ends by pinching them together.

   Time: PT5M

8. Arrange on baking sheet

   Place the shaped loaves on a parchment‑lined baking sheet, leaving space between them.

   Time: PT2M

9. Moisture and flour dust

   Lightly spray the loaves with water, then dust with a thin layer of flour.

   Time: PT1M

10. Score the loaves

    Using a scoring blade or sharp knife, make a shallow slash on top of each loaf for an attractive finish.

    Time: PT1M

11. Bake

    Bake in a pre‑heated oven at 190°C for 20 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.

    Time: PT20M

    Temperature: 190°C

12. Cool

    Remove the breads from the oven and transfer to a wire rack to cool for about 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

200

Protein

6g

Carbohydrates

40g

Fat

2g

Fiber

2g

Ingredient Substitutions

• Instead of All‑purpose flour: whole‑wheat flour, bread flour
• Instead of Warm water: milk, plant‑based milk
• Instead of Active dry yeast: instant yeast, fresh yeast
• Instead of Sugar: honey, maple syrup
• Instead of Salt: kosher salt
• Instead of Olive oil: vegetable oil, melted butter

Equipment Needed

• Large mixing bowl
• Whisk
• Dough scraper or spatula (optional)
• Rolling pin
• Baking sheet
• Parchment paper
• Spray bottle
• Flour dusting sieve (optional)
• Scoring blade or sharp knife
• Oven

Critical Steps — Do Not Skip

• Kneading until the dough is smooth and elastic
• First rise until the dough bubbles and doubles
• Sealing the ends of the rolled dough
• Scoring before baking
• Baking at the correct temperature (190°C)

Chef Tips from the Video

• For a softer crumb, replace 50 g of the flour with bread flour.
• Add a tablespoon of honey to the dough for a subtle sweetness and better browning.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly and freeze for up to 2 months.

Room temperature: Best eaten fresh; can stay soft for up to 1 day at room temperature.

Make-Ahead Tips

• After shaping, you can refrigerate the loaves for up to 12 hours before baking.
• Freeze unbaked loaves wrapped tightly; bake from frozen, adding 5‑7 minutes to the bake time.