How to Bake a Basic Bread

Baking is an ancient art and although our lives today are moving at a frantic pace, there is something very rewarding about taking time out to bake a loaf of bread. If you have never baked yeast bread, start with a simple recipe. As you gain experience, try experimenting with different types of flour. You can change the flavor by adding herbs. Add 2 teaspoons of seasoning for a loaf that is savory or sweet. The process is simple and infinitely variable. Experiment by adding fruits, vegetables or extra fiber in 1/2 cup portions.

Try this basic bread recipe for an all-natural, simple loaf that has a delightful taste and texture. Does this Spark an idea?

Print this article

Loaf pan (7 inches by 4 inches)
2 large mixing bowls
Wooden spoon or spatula
Whisk
Paper towel
Plastic wrap
Cooling rack
1 1/2 cups warm water
1 1/2 teaspoons sugar
1 1/2 teaspoons salt
5 cups bread flour
2 1/4 teaspoons yeast (or 1 packet)
Olive oil

Instructions

- 1
  
  Dip a paper towel into olive oil and wipe the inside of a loaf pan until it is coated. Set the pan aside. Combine flour and salt in a large mixing bowl. Stir the flour mixture and make a well in the center.
- 2
  
  In a second bowl, pour 1/2 cup of warm water. Add sugar and then sprinkle yeast over the water and whisk until it is well mixed. Gradually whisk in remaining water and set this aside in a warm place for 20 minutes to allow the yeast to proof.
  
  Proofing is the process of activating the yeast. The mixture will become thicker and frothy as the yeast grows.
- 3
  
  Slowly pour the yeast mixture into the well in the center of the flour. Mix until the flour is completely incorporated, adding sprinkles of extra water if needed. Place this in a warm place to rise for 20 minutes.
- 4
  
  Dry the mixing bowl, coat it with olive oil and set it aside. Place the dough on a clean, lightly-floured work surface to knead it. This is done by pushing the dough away from you with the palm of your hand. Fold the dough and press again. Knead for about 10 minutes or until the dough is smooth and elastic. Place the dough in the oiled bowl and cover with plastic wrap. Leave in a warm place to rise until it has doubled in size (about 1 1/2 to 2 hours).
- 5
  
  Punch down the dough and again turn it out onto a clean, lightly-floured work surface. Shape the dough into a rectangle by rolling it up lengthwise and tucking the ends under. Place it in a baking pan, smooth side up. Cover and let it rise for 30 minutes or until doubled.
- 6
  
  Set the oven to 450 degrees. Slash the loaf down the center with a sharp knife and let it sit for 15 minutes.
- 7
  
  Bake the loaf for 15 minutes, and then turn oven temperature down to 400. Bake 20 minutes more or until the loaf is golden brown. Turn it out to cool on a rack.