Easy and Best Homemade Bread Recipe – This easy bread recipe is perfect and bakes up deliciously golden brown. Happiness is when you bake a loaf of bread at home and it comes out looking perfectly cooked. However, the Moment of Truth is when you cut and slice the bread, to check its texture and flavor inside 🙂 You know the bake is perfect, when you see those beautiful holes just like your store bought bread !!
Like it or hate it, it is gluten which when comes in contact with air, that makes the bread soft and fluffy. Bread has been the staple diet for many centuries, was mostly baked at home and consisted of just 3 basic ingredients – flour, sugar and salt. These days when you buy bread from the store, you find almost more than 10 ingredients listed and then we complain it’s the gluten that is harming us. It is best to bake at home and I can assure you or your family can never be harmed by eating homemade bread. If you are a beginner, start baking homemade bread recipe using all purpose flour. Later, when you are confident, you can try experimenting the recipe with whole wheat flour.
Making Easy and Best Homemade Bread Recipe is simple to follow. However you need to do a bit of work while kneading but once you achieve that perfect dough, you will get a lovely, aromatic, soft and fluffy bread.
If you live in a cold climate, you might find it difficult to rise the bread on the kitchen counter. You can turn on the oven at 350 degree F and when it is preheated, turn it off. Let the bowl of dough rest on the top of the oven and rise in there. The oven traps the heat for a longtime and the indirect heat, provides the perfect atmosphere for rising dough.
When the bread is completely baked, take it out from the oven and let it rest in the pan for 5-10 minutes. Then overturn pan and turn loaf out onto a cooling rack or folded kitchen towel, to finish cooling. If you leave the bread in the pan for longer time, you may result in a soggy bottom bread!!
How can you tell if the bread is fully baked ? When it comes to bread, there are actually a few ways to make sure your lovely loaf is perfectly baked, every time :
- Visually – For the most part, the crust should be dry, very firm, and a deep golden brown color with darker spots here and there. If the crust is very pale, give it a few more minutes.
- Tap the Bottom of the loaf with your fingers. The bread will ring hollow when it is done. Otherwise return it to the oven, and let it bake for another 5 to 10 minutes.
- If you’re ever in doubt, it’s better to cook the loaf a little longer than to under-cook it. An extra five minutes isn’t going to burn the crust, and the worst that will happen is that your bread will be a bit on the dry side. But better dry than un-baked!
- Perfectly baked bread crackles when it comes out of the oven, just like the chicken and fish when they are baked completely, when cooked in oven.
Follow the simple but detailed recipe below and share Easy and Best Homemade Bread Recipe cooking experience in the comments section. You can also rate the Easy and Best Homemade Bread Recipe and give feedback.
- 2 cups + ¼ cup + 1 tbsp unbleached all-purpose flour
- 5 tbsp milk mawa powder( you can use milk powder also, milk mawa powder enriches the bread)
- ½ cup + 2 tbsp Lukewarm milk
- ¼ cup lukewarm water
- 2 tsp active dry yeast
- 1 tsp salt
- 1 tsp granulated sugar
- 1 tbsp dark brown sugar ( you can use white sugar also but brown sugar has molasses which helps in making the bread softer)
- 4 tbsp + 2 teaspoon olive oil
- Cooking oil spray
- Dissolve the yeast, a tablespoon of flour and a teaspoon of white sugar in lukewarm water. Keep it aside for 15-30 minutes till you see bubbles foaming up.
- Combine flour, milk mawa powder, remaining sugar and salt in a big bowl. Mix it using a fork so that the salt and sugar is distributed evenly in the flour.
- Pour all the dissoved yeast mixture into the dry flour mixture. Slowly mix in all the dry ingredients until all the yeast mixture is soaked up.
- Next pour the milk, oil into the bowl and gradually bind all the ingredients to make a moist dough. The dough will appear to be sticky and not smooth.
- Now, using your hands. knead the mixture. This is the best bit, just rolling, pushing and folding the dough over and over for 15-20 minutes, until it forms a soft, smooth but firm dough. This procedure activates the gluten and develops the structure of the dough.
- Lightly flour both your hands and make the dough into a roundish shape. When you squeeze the round and push your finger into it, it springs back beautifully. This is a small test to check if your dough is of right consistency.
- Grease a container with a couple of tablespoons of vegetable oil. Pop the dough into it and roll it around in the oil. Make light gashes into the dough with a knife - this allows it to relax and prove more quickly.
- Cover the container with a clingfilm to speed up the proving process. Leave the container in a warm place. Basically, we want the dough to double in size. This proving process helps to develop the flavor of the flour and should take approximately 40 minutes to an hour and a half, depending on the conditions.
- Once the bread is double its size, it will have an elastic texture to it. Pop the dough onto a lightly floured surface, knead and punch the dough, knocking all the air out of it.
- Roll the dough in the shape of a log and keep it in the loaf tin that you will be using to bake the bread. Cover it again and leave for another half hour to rise.
- Preheat the oven at 400 degrees F or 200 degrees C and bake the Bread for 20-25 minutes, until evenly golden brown.
- Take out the bread and allow it to cool completely on a wire rack. Cut and slice only when the loaf has cooled down completely.