Soft, fluffy, and delicious homemade bread without complicated steps! This simple recipe makes 2 loaves that are perfect for sandwiches, toast, breakfast, or serving with your favourite meals.
Ingredients
- 4 cups (500 g) all-purpose/plain flour
- 2 cups (480 ml) warm water
- 1½ tablespoons instant yeast
- 1 tablespoon sugar
- 1½ teaspoons salt
- 2 tablespoons vegetable oil
Instructions
1. Activate the yeast
Add the warm water, sugar, and instant yeast to a large mixing bowl. Stir gently and leave for 5–10 minutes until the mixture becomes slightly foamy.
If using instant yeast, you can also mix it directly with the flour, but blooming it first works well for this recipe.
2. Make the dough
Add the flour, salt, and vegetable oil to the bowl. Mix with a wooden spoon or your hands until the ingredients come together into a soft dough.
If the dough feels extremely sticky, add a little extra flour, 1 tablespoon at a time. Avoid adding too much flour, as this can make the bread dense.
3. Knead
Transfer the dough to a lightly floured surface. Knead for approximately 5–8 minutes, until the dough becomes smoother and elastic.
4. First rise
Place the dough in a lightly oiled bowl. Cover with a clean tea towel or plastic wrap and leave in a warm place for approximately 45–60 minutes, or until doubled in size.
5. Shape the loaves
Gently press down the risen dough to remove excess air. Divide it into 2 equal portions.
Shape each portion into a loaf and place in two lightly greased loaf tins.
6. Second rise
Cover the loaf tins and let the dough rise again for approximately 20–30 minutes, until puffy.
7. Bake
Preheat your oven to 190°C (375°F).
Bake the loaves for 25–30 minutes, or until golden brown on top and the bread sounds hollow when tapped.
8. Cool and serve
Remove the loaves from the tins and place them on a wire rack. Allow them to cool for at least 15–20 minutes before slicing.
Enjoy warm with butter, use for sandwiches, or toast it for breakfast! 🍞❤️
Helpful Tips
- The water should be warm, not hot, or it may affect the yeast.
- For a softer crust, brush the hot loaves with a little melted butter immediately after baking.
- Store cooled bread in an airtight container or bread bag for up to 3 days at room temperature.
- The loaves can also be wrapped tightly and frozen for up to 3 months.
Makes: 2 loaves
Prep time: 15 minutes
Rising time: 1–1½ hours
Bake time: 25–30 minutes
Total time: Approximately 2 hours
