Welcome to The Only Bread Recipe You’ll Ever Need, the type of recipe that transforms your kitchen into a bakery and fills your entire home with the intoxicating aroma of freshly baked bread. This is the ultimate loaf that’s delightfully soft on the inside, perfectly golden on the outside, and entirely achievable whether you’re a seasoned baker or just getting started. With just a few pantry staples and a little patience, you’ll have yourself a bread that’s gorgeous sliced fresh, ideal for sandwiches, fabulous as toast, and certain to make you wonder why you ever bought bread from a store in the first place.
Ingredients You’ll Need
Each ingredient in The Only Bread Recipe You’ll Ever Need serves a particular purpose, making this loaf foolproof and flavorful. Simple as they are, these components lay the foundation for perfectly textured bread with just the right amount of chew and a beautiful crumb every single time.
- All-purpose flour (3 ½ cups): The backbone of your loaf, guaranteeing ideal structure and tenderness.
- Salt (2 teaspoons): Lifts up all the flavors, while subtly strengthening the gluten structure for an even rise.
- Sugar (1 teaspoon): Just a touch, which helps feed the yeast and brings out the bread’s natural sweetness.
- Active dry yeast (1 packet/2 ¼ teaspoons): The magic behind that airy, pillowy crumb—check the expiration for best results!
- Warm water (1 ½ cups, about 110°F): Hydrates your dough and activates the yeast, creating the perfect texture.
- Olive oil (1 tablespoon, plus more for greasing): Adds moisture, tenderness, and a subtle depth of flavor—trust me, don’t skip it.
How to Make The Only Bread Recipe You’ll Ever Need
Step 1: Mix the Dry Ingredients
Begin by adding the flour, salt, and sugar into a large mixing bowl. Stir them together until everything looks uniformly combined. This seemingly simple step sets up your dough for a perfectly even rise, distributing all those flavors evenly from the start.
Step 2: Activate the Yeast
In a small bowl or measuring cup, dissolve the active dry yeast in your warm water. Let it sit for 5 to 10 minutes until it’s nice and foamy. This is when the magic happens, as the yeast comes alive and starts working its bubbly wonders for your future loaf.
Step 3: Make the Dough
Pour the proofed yeast mixture and olive oil into the bowl with your dry ingredients. Give everything a good stir with a wooden spoon or spatula until a shaggy dough comes together. Don’t stress if it looks a little rough—this is exactly what you want at this point.
Step 4: Knead for a Smooth, Elastic Dough
Turn that rough dough out onto a lightly floured surface. The kneading process takes 8 to 10 minutes, but it’s an incredibly satisfying rhythm—push, fold, turn, and repeat! You’ll know it’s ready when the dough feels soft, elastic, and springs back when poked.
Step 5: First Rise
Lightly oil a clean bowl and nestle your dough inside. Cover with a damp towel and tuck it away in a warm, draft-free spot. Give the dough patience—it needs 1 to 1 ½ hours to double in size. Watching this transformation is one of the quiet joys of bread baking.
Step 6: Shape and Second Rise
Punch down your risen dough gently (so satisfying!) to release air. Shape it into a loaf and place it in a well-greased 9×5-inch pan. Cover and let it rise one more time, about 30 to 45 minutes. This is where the loaf gets its final shape and airy lift.
Step 7: Bake to Perfection
Preheat your oven to 375°F (190°C). Slide the loaf pan in and bake for 30 to 35 minutes, or until the bread is golden and sounds hollow when tapped on top. The scent at this stage is pure happiness!
Step 8: Cool and Slice
Once baked, cool the bread in its pan for 5 minutes. Carefully transfer to a wire rack and let it cool completely before slicing—this helps hold in moisture and makes for those perfect slices.
How to Serve The Only Bread Recipe You’ll Ever Need
Garnishes
The beauty of this bread lies in its simplicity, but a little finishing touch can make it shine even brighter. Try brushing the warm loaf with a touch of olive oil and a sprinkle of flaky sea salt, or dust the top with a whisper of flour before baking for a rustic look.
Side Dishes
The Only Bread Recipe You’ll Ever Need pairs perfectly with everything from hearty soups and vibrant salads to creamy scrambled eggs or a classic chicken salad. It’s truly a blank canvas, letting all your favorite flavors take center stage.
Creative Ways to Present
For a special touch, slice the bread thick and turn it into spectacular French toast, or cube it for a homemade crouton upgrade. Toast slices and serve with compound butters, or use it as the base for open-faced sandwiches—you’ll be amazed how versatile this loaf can be.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your bread in an airtight container or bread box at room temperature for up to three days. This keeps it wonderfully soft and fresh, perfect for sandwiches and toast throughout the week.
Freezing
If you want to extend the bread’s life, simply slice the loaf and freeze the pieces in a tightly sealed freezer bag. This way, you can pull out exactly the amount you need; it’ll taste as good as the day it was baked.
Reheating
To revive that just-baked flavor, gently warm slices in a toaster or in a low oven for a few minutes. If reheating from frozen, let the slices thaw at room temperature or pop them straight into the toaster.
FAQs
Can I use instant yeast instead of active dry yeast?
Absolutely! If you swap in instant yeast, you can skip the proofing step and add it directly to the dry ingredients—just be sure to use the same amount.
Can I make this recipe by hand or do I need a stand mixer?
You can easily make The Only Bread Recipe You’ll Ever Need with nothing more than a bowl, a spoon, and your own two hands—no mixer required!
What can I substitute for all-purpose flour?
Feel free to experiment by swapping up to half the all-purpose flour with whole wheat flour for extra flavor and fiber. Bread flour also works and gives a slightly chewier texture.
How do I know when my bread is baked through?
Your loaf should have a beautiful golden crust and sound hollow when tapped on top. For extra reassurance, use a thermometer—the internal temperature should be about 200°F.
Can I double this recipe?
Yes! Just double all the ingredients and divide the dough between two loaf pans. You’ll have twice the deliciousness and maybe a loaf to share (or freeze for later).
Final Thoughts
Baking bread from scratch is always an adventure, and The Only Bread Recipe You’ll Ever Need is here to make it a guaranteed success. Whether it’s your first loaf or your hundredth, this recipe never fails to deliver warm, soft, homemade comfort. Give it a try and discover just how satisfying your own fresh-baked bread can be!
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The Only Bread Recipe You’ll Ever Need Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 2 hours 15 minutes
- Yield: 1 loaf (8–10 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This homemade bread recipe is the only one you’ll ever need. With simple ingredients and easy steps, you can enjoy fresh, delicious bread straight from your oven.
Ingredients
Dry Ingredients:
- 3 ½ cups all-purpose flour
- 2 teaspoons salt
- 1 teaspoon sugar
Wet Ingredients:
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ½ cups warm water (about 110°F)
- 1 tablespoon olive oil (plus more for greasing)
Instructions
- Combine Dry Ingredients: In a large mixing bowl, combine the flour, salt, and sugar.
- Activate Yeast: Dissolve the yeast in warm water and let it sit until foamy.
- Mix Dough: Combine yeast mixture and oil with dry ingredients, then knead until smooth.
- Rise Dough: Let the dough rise until doubled in size.
- Shape and Bake: Shape dough, let it rise again, then bake until golden.
Notes
- For added flavor, try using half whole wheat flour.
- This dough is versatile and can be used for rolls or flatbreads.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 160
- Sugar: 1g
- Sodium: 290mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
