Homemade bread recipe

This loaf uses readily available ingredients. Follow the proportions and steps below, with practical tips for shaping, baking and serving.

Ingredients

500 g bread flour
350 ml lukewarm water
7 g instant yeast
10 g salt
1 teaspoon sugar

Method

Mix the flour, yeast, salt and sugar. Add the water and knead for about 10 minutes, until elastic.
Cover and leave for about an hour, until doubled in size.
Shape into a loaf, place in a proving basket or tin and leave to rise again for 30-45 minutes.
Slash the top and bake at 220°C for about 35-40 minutes. Cool on a wire rack before slicing.

Time and servings

Time: 30 minutes of work, plus rising and baking. Makes 1 loaf.

Tips and variations

Use lukewarm water, not hot water.
Rising time depends on the temperature of the room.
Cooling on a rack keeps the base from becoming damp.

Kneading the dough

Measure the ingredients before starting. Mix the flour with the yeast, salt and sugar, then pour in the lukewarm water. Instant yeast can be added directly to the flour without making a separate starter. Add the water gradually and use a spoon to gather flour from the sides of the bowl so no dry patches remain.

Turn the dough onto a work surface and knead by stretching and folding it. It may be sticky at first, but will become smoother and more elastic as you work. Avoid adding too much flour, as this changes the proportions and can make a heavy loaf. If the dough sticks to your hands, use a scraper to lift it from the surface. You can also knead it with a mixer fitted with a dough hook.

Put the dough in a bowl and cover it. Leave it until visibly larger. An hour is a guide rather than a fixed limit: rising may take longer in a cool room. Choose a draught-free spot and do not put the bowl on a very hot surface. Well-risen dough will look noticeably puffy.

Shaping the loaf

After the first rise, turn the dough onto a lightly floured surface. Flatten gently to release some gas, then fold the edges into the centre. Turn it seam-side down and shape into a round or oblong loaf. Gently tighten the surface by moving the dough across the worktop. This helps the loaf hold its shape as it rises.

Place it in a tin or a floured proving basket. The basket supports the shape, but the loaf must be carefully turned out onto a baking tray before baking. A loaf in a tin can go straight into the oven. Cover and leave to rise again until lighter and visibly larger.

Do not wait until the dough begins to collapse. If a gentle press with a finger leaves an indentation that slowly springs back, the loaf is ready to bake. Slash the top with a sharp knife just before baking to direct where the crust splits. One lengthwise cut is enough.

Baking and cooling

Preheat the oven to the stated temperature. If baking without a tin, transfer the loaf to a baking tray lined with baking paper. Handle it gently so you do not press out all the air. Towards the end of baking, check the crust and the base. The loaf should be golden and sound hollow when tapped underneath.

After removing the bread from the oven, take it out of the tin and place it on a wire rack. Air can then reach the base and prevent steam from making it damp. Wait until cool before slicing. The crumb of a hot loaf is delicate and can stick together under the knife even when fully baked.

Storing and serving bread

Once completely cool, keep the loaf in a bread bin or a clean cloth bag. Cover the cut side to protect it from drying out. Slice only what you need to help keep the rest in good condition. Serve fresh slices with butter or egg spread, or alongside soup.

Extra bread can be frozen once cool. Slice the loaf and pack portions separately so you can take out only what you need. After defrosting, warm or toast the bread briefly. Stale slices can be cut into cubes and browned in a dry pan or oven for croutons.