Ingredients:

• Warm water: 1 ½ cups (370 ml)
• Dry yeast: 2 tablespoons (10 g)
• Flour: 4 cups (500 g)
• Salt: 1 teaspoon

Step-by-Step Instructions:

Step 1: Prepare the Yeast

1. Activate the Yeast: Begin by dissolving the yeast in warm water. Ensure the water is warm (around 110°F or 45°C) but not too hot, as this could kill the yeast. Let it sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is active and ready to work.

Step 2: Mix the Dough

1. Combine Dry Ingredients: In a large mixing bowl, combine the flour and salt. Mix them well to distribute the salt evenly through the flour.
2. Add the Yeast Mixture: Slowly pour the activated yeast and water mixture into the flour. Stir with a wooden spoon or your hands until the dough begins to come together. It should be slightly sticky, but if it’s too sticky, add a little more flour, a tablespoon at a time.

Step 3: Knead the Dough

1. Kneading Process: Transfer the dough to a lightly floured surface and begin kneading it. Knead for about 8-10 minutes until the dough becomes smooth and elastic. If the dough sticks too much to your hands, sprinkle some flour over it, but be careful not to add too much.
2. Test for Readiness: You’ll know the dough is ready when it holds its shape and springs back when poked gently with your finger.

Step 4: First Rise

1. Let it Rise: Place the kneaded dough into a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.
2. Check the Rise: To test if the dough has risen enough, gently poke it. If the indentation stays, the dough is ready for the next step.

Step 5: Shape the Dough

1. Punch Down the Dough: After the first rise, punch the dough down to release the built-up air.
2. Shape the Loaf: Transfer the dough back to the floured surface and shape it into your preferred loaf shape—whether it’s a round boule or a classic rectangular loaf. Place it in a lightly greased loaf pan if desired.

Step 6: Second Rise

1. Second Rise: Cover the shaped dough again and allow it to rise for another 30-45 minutes, or until it has almost doubled in size.

Step 7: Bake the Bread

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Bake: Place the risen dough into the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
3. Cool: Remove the bread from the oven and let it cool on a wire rack. Wait at least 15-20 minutes before slicing to let the bread set.

Cooking Tips:

• Check the Water Temperature: When dissolving yeast, ensure the water temperature is between 105°F and 110°F (40°C and 45°C). Too cold, and the yeast won’t activate; too hot, and the yeast will die, leading to a dense loaf.
• Kneading: Don’t skip the kneading process. Kneading helps develop gluten, which gives the bread its structure and texture. Knead until the dough is elastic and smooth.
• Rising Time: Be patient with the rise times. The dough should double in size during the first rise. This allows the yeast to develop flavor and texture.
• Don’t Overbake: Check the bread in the last few minutes of baking. A perfectly baked loaf should be golden brown on top, and when tapped on the bottom, it should sound hollow.
• Add Seeds or Herbs: To customize your loaf, consider adding seeds (sunflower, sesame, etc.) or herbs to the dough for extra flavor and texture.

Storage:

• At Room Temperature: Store the bread in a bread bag or airtight container at room temperature for up to 3-4 days.
• Freezing: This bread freezes well. Once completely cooled, wrap the loaf or slices tightly in plastic wrap and place in a freezer-safe bag. It will last in the freezer for up to 3 months. To reheat, simply thaw at room temperature or warm in the oven for a few minutes.
• Refrigeration: While you can store bread in the fridge, it tends to dry out faster. It’s best to keep it at room temperature or freeze it.

Nutritional Facts (Per Slice, based on 12 slices):

• Calories: 130-150 kcal
• Protein: 4 g
• Carbohydrates: 25 g
• Fat: 1 g
• Fiber: 1 g
• Sodium: 200 mg
• Sugar: 0 g

FAQs:

1. Why didn’t my dough rise?
   • The dough may not have risen because the yeast was not active. Make sure your yeast is fresh and that the water was warm (not hot) when activating it.
2. Can I use whole wheat flour?
   • Yes, you can substitute part or all of the all-purpose flour with whole wheat flour. However, whole wheat flour absorbs more water, so you may need to add a bit more water to your dough. Additionally, the texture will be denser.
3. Can I make this bread without kneading?
   • Yes, no-knead bread recipes use a longer rising time to develop gluten instead of kneading. You can let the dough rise overnight in the refrigerator to achieve a similar result without kneading.
4. How can I tell if the bread is fully baked?
   • A fully baked loaf will have a golden-brown crust and will sound hollow when tapped on the bottom. You can also use a thermometer to check the internal temperature, which should be around 190-200°F (88-93°C).
5. What can I add to the dough for more flavor?
   • You can experiment by adding herbs like rosemary or thyme, seeds such as sesame or flax, or even cheese for a more flavorful loaf.

Conclusion: Baking your own bread at home is a rewarding experience that fills your kitchen with the irresistible aroma of fresh bread. This classic homemade bread recipe is simple, requiring only four basic ingredients, and delivers a light and fluffy loaf with a golden crust. Whether you’re a beginner or an experienced baker, this recipe is versatile, forgiving, and sure to become a staple in your kitchen. From sandwiches to toast or simply slathered with butter, nothing beats the taste of homemade bread fresh from the oven. Enjoy the satisfaction of creating this timeless, comforting staple from scratch!