Homemade Bread Recipe… The Best You’ll Ever Have…
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This is truly the best, from-scratch, bread recipe you will ever have. I have full intentions of at some point building this post out more thoroughly, but for now, I just need a place to have this recipe live instead of searching through hundreds of text messages to try to find the original recipe.
I honestly have no idea who created this recipe. To be fair, bread is pretty simple and when made traditionally has the same few ingredients in every recipe out there…
…however, I would love to give credit to the genius who put these measurements together. Literally as I sit here, the bread was just pulled out of the oven and the whole house smells like warm, gluten-y goodness.
I have long heard stories about my great grandmother and how the smell of her house on Sunday’s is permanently imprinted on my mom and dad’s brain…the smell of fresh baked bread. Recently, while visiting them, I pulled out a loaf of homemade bread (this very recipe, friend) and slathered butter on it and handed them each a slice. What came next, I truly don’t think they have any idea how much it meant to me…
My mom and dad took a bite and then eyes rolled back and they looked at each other and said, “tastes like Memere’s bread….”
Holy shit. Thank you and good night. You made my world.
Enjoy this recipe… it makes two huge loaves of pillow-y soft sandwich bread. I know that making homemade bread the first and second time can feel super intimidating… but honestly, I make it 1-2 times a week now and it really is such a simple process.
You will need a food scale as this recipe is measured out in grams. I really love that about this recipe… it takes all the guess work right out of it.
Ingredients
- 700g warm water
- 1.5 TBL yeast
- 60g sugar
- 1150g all purpose flour (I have been using this flour)
- 20g salt
- 40g oil (I have used avocado oil and olive oil)
Directions
- Combine water, yeast and sugar and let bloom for ten minutes. I try to keep my warm water around 110-113 degrees.
- Combine the salt and flour. After the yeast has bloomed (usually around 10-15 minutes- looks almost foamy on top), I add the oil to the dry ingredients and mix. Then pour the yeast mixture into the dry ingredients and mix.
- Knead for 5 minutes by hand or 3 minutes in your stand mixer with a dough hook.
- Let proof (or let rise- I put a tea towel over the bowl and let my bowl sit in a warm place) for 1 hour.
- After the hour, punch down the dough. Literally… punch it.
- Knead for 2 more minutes. PS: if the dough gets really sticky, add more flour, to your work surface and for your hands. But only use as much as you need, not more.
- Divide into two pieces, flatten into a rectangle, roll and tuck the edges. Here is a great video to show you how to do this!
- Put each pieces into parchment lined pans.
- Proof for another 30 minutes. I have been setting my time for 15 minutes and after that goes off I preheat my oven, and then let proof for the remaining 15 minutes.
- Bake at 350 for 30-35 minutes. I love it right at 30 (almost a tiny bit chewy…. yum!!)
Please comment and let me know how this turned out for you! I’d love to hear what you think!
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