Looking for more bread recipes? Try this quick and easy recipe for Beer Bread or Irish Soda Bread.
Easy Homemade Bread Recipe
Let’s be honest – fresh baked bread has a smell that can win over just about anyone’s grumbling stomach! With more time on their hands, many people have taken to making more homemade foods during these crazy times. Fresh home, baked bread has been one recipe that many people have had their hand in. However, you need the right recipe to make it happen!
With this simple recipe for easy homemade bread in a bag, you will be wondering why you haven’t made bread at home before! This recipe is so easy, that even my kids love to help with making it. We used this perfect homemade bread recipe to make the best PB&J sandwiches and now it’s a staple we have been making every week.
What Equipment Do I Need? gallon size resealable plastic bag rolling pin loaf pan tea towel (or a thin/light weight kitchen towel) thermometer
This is an easy bread recipe that doesn’t require any fancy or massive equipment – no need for a stand mixer with special attachments! This just requires a few basic ingredients and a resealable gallon plastic bag.
You will also need a place to roll out the dough, like on your counter top or a cutting board. And lastly, you will need a thermometer, I use a candy thermometer that clips to the side of the pan, to make sure you heat your milk and oil to the correct temperature.
Homemade Bread Ingredients all-purpose flour fast acting dry yeast granulated sugar salt whole milk vegetable oil
This easy bread recipe uses milk instead of water. The fat in the milk makes the bread more tender and I think it gives the bread a better flavor than using just water. However, if you only have water, you can use it instead.
Lastly, this recipe uses fast acting dry yeast. Your yeast will need to be fresh, because the recipe below does not call for proofing the yeast. You add it straight from the package to keep things easy.
How to make homemade bread?
1. In a 1-gallon resealable plastic bag, combine yeast, sugar, salt and 1 cup of flour. Seal bag and shake to combine.
2. In a small saucepan, heat the milk and oil over medium-high heat, until it reaches 120°F to 130°F degrees. It should NOT boil – you can touch the liquid at this point, but it should be warm to the touch. You do not want to kill the yeast with too hot of liquid.
3. Open the zip-top bag and pour the warmed milk and oil into the bag. Reseal the bag and use your hands to work the bag to combine the ingredients.
4. Add the flour, about ½ cup at a time, working the bag with your hands between each addition, until a soft dough forms and pulls away from the sides of the bag.
5. Sprinkle a clean countertop generously with extra flour and remove the dough from the bag. Knead the dough on the counter for 5 minutes, with your hands. Add additional flour as you knead, just until the dough is smooth and elastic.
6. Cover the dough with a clean kitchen towel and let it rest for 10 minutes.
7. Using a rolling pin, roll the dough into a 12×7-inch rectangle. Beginning from one short end, roll the dough up tightly into a log.
8. Place the dough into a 8.5 x 4.4 inch loaf pan that has been greased with non-stick cooking spray. Cover with a clean kitchen towel and set aside in a warm place to rise until doubled, about 1 hour.
9. Bake the bread at 375°F for 30 minutes or until done. Cool the bread for 5 minutes in the pan, then remove and cool completely on a wire cooling rack.
Why is this the best homemade bread recipe?
This bread recipe is my favorite because it makes one beautiful soft loaf of bread, has very little clean up, uses no extra supplies or machines and is easy enough my kids can make it almost all on their own. Just wipe down the counters and you’re practically done!
Besides that, this bread recipe uses milk instead of water. The fat in the milk makes the bread more tender and I think it is a better flavor than using just water. Milk also has natural sugar in it, which helps the yeast grow and makes the bread a perfect after school snack bread – tasty, warm and homemade!
Tips for making the best homemade bread Use whole milk instead of water. As I mentioned, the fat in the milk makes the bread more tender and gives it a better overall flavor. Make sure your yeast is fresh. This bread recipe does not call for proofing the yeast. You add it straight from the package, so your yeast needs to be fresh. While it is still warm, allow a tablespoon of butter to melt over the top of the crust. Do this before cutting the homemade bread and you will barely need any butter when you slice into it! It will absorb a little and the taste goes a long way. Can I make this bread ahead?
Yes! Of course you can! If you want to double or triple this recipe to have leftovers, you can store the leftover bread in an airtight container for up to 3 days on the counter. If you store it in the refrigerator instead, it will stay fresh a little bit longer.
Alternatively, you can freeze it! Wrapt the bread airtight with saran wrap and then place in a freezer friendly ziploc bag. Freeze for up to a month. Thaw by placing on the counter at room temperature.
Warm homemade bread is definitely a comfort food for many! Whether you’re wanting a nice slice of bread to go with dinner, or something to welcome in visitors, this easy bread recipe doesn’t require a lot of work and creates perfect soft sandwich bread without a bread maker!
Easy Homemade Bread Yield: 1 loaf Prep Time: 25 minutes Cook Time: 30 minutes Additional Time: 1 hour 30 minutes Total Time: 2 hours 25 minutes
It is so simple to make, even the kids will love helping!
Print Ingredients 2 ½ to 3 cups all-purpose flour 1 envelope (.25 ounce or 2 ½ teaspoons) fast acting dry yeast 3 tablespoons granulated sugar 1 teaspoon salt 1 cup whole milk 3 tablespoons vegetable oil Instructions In a 1-gallon resealable plastic bag, combine yeast, sugar, salt and 1 cup of flour. Seal bag and shake to combine. In a small saucepan, heat the milk and oil over medium-high heat, until it reaches 120°F to 130°F degrees. It should NOT boil – you can touch the liquid at this point, but it should be warm to the touch. You do not want to kill the yeast with too hot of liquid. Open the zip-top bag and pour the warmed milk and oil into the bag. Reseal the bag and use your hands to work the bag to combine the ingredients. Add the flour, about ½ cup at a time, working the bag with your hands between each addition, until a soft dough forms and pulls away from the sides of the bag. Sprinkle a clean countertop generously with extra flour and remove the dough from the bag. Knead the dough on the counter for 5 minutes, with your hands. Add additional flour as you knead, just until the dough is smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for 10 minutes. Using a rolling pin, roll the dough into a 12x7-inch rectangle. Beginning from one short end, roll the dough up tightly into a log. Place the dough into a 8.5 x 4.4 inch loaf pan that has been greased with non-stick cooking spray. Cover with a clean kitchen towel and set aside in a warm place to rise until doubled, about 1 hour. Bake the bread at 375°F for 30 minutes or until done. Cool the bread for 5 minutes in the pan, then remove and cool completely on a wire cooling rack. Notes
This recipe uses fast acting dry yeast. Your yeast will need to be fresh, because the recipe below does not call for proofing the yeast and will not rise properly if your yeast is old.
Nutrition Information: Yield: 14 servings Serving Size: 1 serving
Amount Per Serving: Calories: 291Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 160mgCarbohydrates: 55gFiber: 2gSugar: 4gProtein: 8g © Jessica - The Novice Chef Cuisine: American / Category: Bread
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