Description
Grandma’s Perfect Homemade Bread is a classic, soft, and fluffy white bread made from scratch using simple ingredients like active dry yeast, warm water, sugar, olive oil, salt, and all-purpose flour. This comforting recipe requires minimal prep time and uses a straightforward kneading and baking technique to achieve a golden crust and tender crumb, making it an ideal choice for sandwiches, toast, or alongside any meal.
Ingredients
Scale
Yeast Mixture
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 cup warm water (110°F/45°C)
- 1 tablespoon sugar
Dough
- 3 tablespoons olive oil (or vegetable oil)
- 1 1/2 teaspoons salt
- 3 cups all-purpose flour (plus more for kneading)
- 1 tablespoon honey (optional, for extra flavor)
For Greasing
- 1 tablespoon butter (for greasing the pan)
Instructions
- Activate Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare Dough: In a large mixing bowl, combine the flour, salt, olive oil, and honey if using. Pour in the activated yeast mixture and stir until a shaggy dough forms.
- Knead Dough: Transfer the dough onto a lightly floured surface and knead for about 8 to 10 minutes until the dough is smooth, elastic, and slightly tacky. Add more flour as needed to prevent sticking but avoid over-flouring.
- First Rise: Lightly grease a large bowl with olive oil, place the dough inside, and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm, draft-free spot for 1 to 2 hours, or until doubled in size.
- Shape Bread: Punch down the risen dough to release air bubbles. Shape the dough into a loaf by folding and tucking it into a rectangle or oval shape.
- Second Rise: Grease a loaf pan with butter. Place the shaped dough into the pan, cover loosely, and let it rise again for about 30 to 45 minutes until it nearly doubles in size.
- Bake Bread: Preheat the oven to 375°F (190°C). Bake the bread for 25 to 30 minutes or until the crust is golden brown and sounds hollow when tapped on the bottom.
- Cool Bread: Remove the bread from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it onto a wire rack to cool completely before slicing.
Notes
- Ensure the water is warm but not hot to avoid killing the yeast.
- The optional honey adds a subtle sweetness that enhances flavor and crust color.
- Kneading develops gluten giving the bread structure — do not skip or shorten this step.
- You can substitute olive oil with vegetable oil if preferred.
- Allow the bread to cool completely before slicing to maintain crumb texture.
- Store in an airtight container or plastic bag to keep bread fresh for up to 3 days.
