Fluffy Homemade Bread

Ingredients

• 450 ml Warm water (Should be around 38‑40°C (100‑105°F) to activate yeast)
• 1 tbsp Granulated sugar (Helps feed the yeast)
• 7 g Active dry yeast (One standard 7 g packet)
• 30 ml Vegetable oil (For a tender crumb; can use any neutral oil)
• 3 cups All‑purpose flour (Sifted; about 360 g total)
• 1 tsp Salt (Enhances flavor)
• 1 tsp Vegetable oil (for greasing bowl) (Prevents dough from sticking)

Instructions

1. Activate the yeast

   In the large mixing bowl combine 450 ml warm water, 1 tbsp sugar and 7 g dry yeast. Stir until the yeast dissolves, then cover the bowl with a clean cloth and let it sit for 5 minutes until foamy.

   Time: PT5M

2. Add oil and dry ingredients

   Add 30 ml vegetable oil to the yeast mixture. Sift in 1 cup flour and 1 tsp salt, mix with the spatula until smooth. Repeat the sifting and mixing two more times with the remaining 2 cups flour, mixing after each addition.

   Time: PT5M

3. Knead the dough

   Dust a clean countertop with flour. Transfer the dough onto it and knead by hand until the dough is medium‑soft and no longer sticks to your hands—about 10 minutes.

   Time: PT10M

4. First rise

   Grease the original mixing bowl with a teaspoon of oil, place the kneaded dough inside, cover with plastic wrap and then a cloth. Set the bowl in a warm spot for 1 hour, or until the dough has doubled in size.

   Time: PT0M

5. Fold and rest

   Turn the risen dough onto a floured surface. Roll it out by hand to about 2 cm thickness, fold the edges inward, then fold the edges inward again. Cover with plastic wrap and a cloth, let rest for 30 minutes.

   Time: PT10M

6. Shape the loaf

   After the rest, roll the dough into a cylinder, pinch the seam to seal, and place it on a parchment‑lined baking sheet. Cover again with cloth and let it proof for 20 minutes.

   Time: PT5M

7. Prepare the surface

   Lightly spray the top of the dough with water, dust with a little flour, and make several slits on the surface with a sharp knife.

   Time: PT5M

8. Bake

   Preheat the oven to 180°C (350°F). Bake the loaf for 30‑35 minutes, until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.

   Time: PT35M

   Temperature: 180°C

9. Cool and serve

   Remove the bread from the oven, let it cool on a wire rack for about 5 minutes before slicing.

   Time: PT5M

Nutrition Facts

Calories

312

Protein

9 g

Carbohydrates

55 g

Fat

4 g

Fiber

2 g

Ingredient Substitutions

• Instead of Warm water: Milk (use 1/2 cup for richer flavor)
• Instead of Granulated sugar: Honey (1 tsp), Maple syrup (1 tsp)
• Instead of Active dry yeast: Instant yeast (same amount)
• Instead of Vegetable oil: Canola oil, Melted butter (25 ml)
• Instead of All‑purpose flour: Bread flour (gives slightly chewier texture)
• Instead of Salt: Sea salt, Kosher salt (use 1 ½ tsp)
• Instead of Vegetable oil (for greasing bowl): Cooking spray, Butter

Equipment Needed

• Large mixing bowl
• Spatula or wooden spoon
• Measuring cups and spoons
• Kitchen cloth or clean kitchen towel
• Plastic wrap
• Parchment paper
• Baking sheet or tray
• Oven
• Spray bottle (water) (optional)
• Rolling pin or hands (optional)
• Dough scraper (optional) (optional)

Critical Steps — Do Not Skip

• Activate the yeast properly
• Knead to a medium‑soft texture
• Allow full 1‑hour first rise
• Proper folding technique
• Scoring the loaf before baking

Chef Tips from the Video

• For extra flavor, replace 10 ml of the oil with melted butter.
• Brush the crust with melted butter right after baking for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight bag for up to 5 days.

Freezer: Wrap tightly and freeze for up to 3 months.

Room temperature: Keep in a bread box for 2 days.

Make-Ahead Tips

• The dough can be refrigerated after the first rise for up to 24 hours; shape and bake when ready.
• Baked bread freezes well; slice before freezing for easy toast.