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