The smell of fresh bread baking is a kind of magic that fills the kitchen and seeps into the corners of your home. It’s the smell that pulls you away from your phone or the afternoon’s to-do list, reminding you to slow down. This classic homemade bread with bread flour is exactly that kind of magic—crusty on the outside, pillowy soft inside, with a subtle chew that speaks of hours well spent.
I remember the first time I made this bread—somewhere between impatient and hopeful, I kept peeking through the oven window, wondering if it was going to rise properly. The dough was a bit sticky, and I wasn’t sure if I’d added too much flour or not enough water. But when it finally came out golden and warm, the first slice was still a little uneven because I cut it too quickly. That imperfect slice, still steaming, was the best thing I’d tasted all day.
Why You’ll Love It:
- The crust has just the right snap without being too hard; it’s the kind of bread that holds sandwiches but also toasts beautifully.
- Using bread flour gives it that perfect balance of soft and chewy crumb, but it’s still simple — and that’s kind of the point.
- It’s straightforward enough for a beginner, yet satisfying for anyone who’s spent time with dough before.
- Because it takes a bit of time to rise, you get to enjoy the anticipation, whether it’s the quiet morning or a lazy afternoon.
If you’re a little nervous about kneading or timing the rises, don’t worry. This bread is forgiving, and it’s fine if your dough feels a little sticky or if you’re not exact with your timing. It’s all part of the process that makes homemade bread so rewarding.
PrintClassic Homemade Bread with Bread Flour
A simple and delicious homemade bread recipe using bread flour to achieve a perfect crust and soft, airy crumb. Ideal for sandwiches, toast, or enjoying fresh from the oven.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 1 loaf (about 12 slices)
Ingredients
3 1/2 cups bread flour, plus extra for dusting
1 1/4 cups warm water (about 110°F / 43°C)
2 1/4 teaspoons active dry yeast (1 packet)
2 teaspoons granulated sugar
2 teaspoons salt
1 tablespoon olive oil
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let sit for 5-10 minutes until the mixture is frothy.
In a large mixing bowl, combine the bread flour and salt. Make a well in the center.
Pour the yeast mixture and olive oil into the well of the flour mixture.
Using a wooden spoon or your hands, mix until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Add small amounts of flour as needed to prevent sticking.
Place the dough in a lightly oiled bowl, turning once to coat the dough with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free place for about 1 to 1 1/2 hours, or until it has doubled in size.
Punch down the dough to release air. Turn it out onto a lightly floured surface and shape it into a loaf.
Place the shaped dough into a greased 9×5-inch loaf pan. Cover and let rise again for 30-45 minutes until it has risen about 1 inch above the pan.
Preheat the oven to 375°F (190°C).
Bake the bread for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes.
Transfer the bread to a wire rack and cool completely before slicing.
Kitchen Notes: This recipe doesn’t require fancy equipment—just a sturdy bowl and a loaf pan you can trust. I usually enjoy this bread with a smear of butter while it’s still slightly warm, but it also pairs beautifully with jam or as the base for any sandwich. Sometimes I add a handful of herbs to the dough for a subtle twist, or swap olive oil for melted butter to change the flavor a bit, but honestly, the classic version is hard to beat. If you’re short on time, letting the dough rise in a warm spot like near a radiator works well enough.
FAQ:
Can I use all-purpose flour instead of bread flour? You can, but the texture might be a little less chewy and the crust not quite as crisp.
What if my dough is too sticky to knead? Dust your hands and surface with a bit more flour, but avoid adding too much at once to keep the bread light.
How do I store leftover bread? Keep it wrapped at room temperature for a couple of days or slice and freeze for longer. Toast slices straight from frozen.
Give this bread a try when you want to fill your kitchen with warmth and your day with a little homemade comfort. It’s worth the wait—and the small imperfections along the way.