One Loaf Bread Recipe: The Easiest Homemade Bread You’ll Ever Bake!

Imagine the aroma of freshly baked bread filling your kitchen, a warm, crusty loaf ready to be sliced and enjoyed. Forget complicated recipes and endless kneading – this one loaf bread recipe is designed for simplicity and guaranteed success, even for beginner bakers. We’re talking about a loaf that’s perfectly sized, incredibly flavorful, and requires minimal effort. This isn’t just bread; it’s a slice of homemade happiness.

Why This Recipe Works

This recipe is all about simplicity and understanding the fundamentals of bread baking. Here’s why it’s so successful:

• Optimized for One Loaf: Many recipes are designed for two loaves, leaving you with either an overwhelming amount of bread or the hassle of halving the recipe (which can be tricky with yeast!). This recipe is perfectly scaled for a single, standard-sized loaf.
• Simple Ingredients: We’re using pantry staples – flour, water, yeast, salt, and a touch of sugar. No fancy flours or hard-to-find ingredients required.
• Foolproof Method: The instructions are clear and concise, guiding you through each step with ease. We’ve eliminated unnecessary steps to streamline the process.
• Hydration Balance: The water-to-flour ratio is carefully calibrated to create a dough that’s easy to work with and produces a moist, tender crumb.
• Rest and Rise: Allowing the dough to rise properly is crucial for developing flavor and texture. We’ve included specific resting times to ensure optimal results.

Ingredients

• 3 cups (360g) All-Purpose Flour, plus more for dusting
• 1 ½ cups (360ml) Warm Water (about 105-115°F / 40-46°C)
• 1 teaspoon (3g) Active Dry Yeast
• 1 teaspoon (6g) Salt
• 1 tablespoon (12g) Sugar
• 1 tablespoon Olive Oil (optional, for greasing the bowl)

Instructions

1. Activate the Yeast: In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top. Let it sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is alive and active. If the yeast doesn’t foam, it may be expired and you’ll need to start with fresh yeast.
2. Combine Dry Ingredients: Add the flour and salt to the bowl with the yeast mixture.
3. Mix the Dough: Use a wooden spoon or your hands to mix the ingredients until a shaggy dough forms. The dough will be slightly sticky.
4. Knead the Dough (or Not!): This recipe is forgiving. You can either knead the dough for 5-7 minutes on a lightly floured surface until it becomes smooth and elastic, OR you can use the “no-knead” method. For the no-knead method, simply cover the bowl with plastic wrap and let it rest for 30 minutes. After 30 minutes, give the dough a few folds in the bowl (pull up a section of the dough and fold it over onto itself, repeating around the bowl). Cover and repeat this folding process 2-3 more times over the next hour. This develops gluten without the effort of kneading.
5. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
6. Shape the Dough: Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Shape it into a loaf. You can do this by gently stretching and folding the dough, then tucking the ends underneath to create a smooth surface.
7. Second Rise: Place the shaped loaf in a greased 9×5 inch loaf pan. Cover with plastic wrap or a clean kitchen towel. Let it rise again for 30-45 minutes, or until almost doubled in size.
8. Preheat the Oven: Preheat your oven to 375°F (190°C).
9. Bake the Bread: Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. If the top is browning too quickly, you can loosely tent it with foil during the last 10-15 minutes of baking.
10. Cool Completely: Remove the bread from the loaf pan and let it cool completely on a wire rack before slicing. This is crucial! Slicing warm bread will result in a gummy texture.

Tips for Success

• Use a Kitchen Thermometer: Ensuring your water is the correct temperature is vital for activating the yeast. Too hot, and you’ll kill the yeast. Too cold, and it won’t activate.
• Don’t Over-Knead (or Over-Fold): Over-kneading can result in a tough loaf. If you’re kneading, stop when the dough is smooth and elastic. If you’re using the no-knead method, don’t overdo the folds.
• Proper Rising Environment: A warm, draft-free environment is essential for rising. You can place the dough in a slightly warmed oven (turned off!), a sunny spot, or even in your microwave (also turned off!).
• Don’t Rush the Cooling Process: Patience is key! Allowing the bread to cool completely allows the crumb to set, resulting in a much better texture.
• Experiment with Add-ins: Once you’ve mastered the basic recipe, feel free to experiment! Add herbs, cheese, nuts, or seeds to customize your loaf.

Storage Instructions

To keep your bread fresh:

• Room Temperature: Store the cooled loaf in a bread box or wrapped tightly in plastic wrap at room temperature for up to 3 days.
• Freezer: For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying.

FAQ

Q: Can I use instant yeast instead of active dry yeast?

A: Yes! If using instant yeast, you can skip the step of activating it in water. Simply add it directly to the flour and salt.

Q: Can I use bread flour instead of all-purpose flour?

A: Yes, bread flour will result in a slightly chewier loaf. You may need to adjust the amount of water slightly, as bread flour absorbs more liquid than all-purpose flour.

Q: My dough didn’t rise. What happened?

A: Several factors can affect rising. Make sure your yeast is fresh, your water is the correct temperature, and the rising environment is warm enough. Also, check the expiration date on your flour.

Q: My bread is dense and gummy. What did I do wrong?

A: This is usually caused by not allowing the bread to rise long enough or by slicing it before it’s completely cooled.

Q: Can I make this recipe in a Dutch oven?

A: Absolutely! Preheat your Dutch oven in the oven while it preheats. Carefully place the shaped dough into the hot Dutch oven, cover, and bake for 20 minutes. Then, remove the lid and bake for another 10-15 minutes, or until golden brown.

Conclusion

This one loaf bread recipe is your ticket to homemade bread bliss. It’s simple, straightforward, and yields a delicious loaf that’s perfect for sandwiches, toast, or simply enjoying with a pat of butter. So, gather your ingredients, preheat your oven, and prepare to be amazed by the magic of homemade bread!