Homemade Bread Recipe with Instant Yeast
Ready to make fresh homemade bread using 5 simple ingredients, including instant yeast? Look no further that this recipe, which has never once failed me. You'll be able to taste the delight that is Homemade Bread with Instant Yeast in no time at all.
Equipment
- 1 Large Mixing Bowl - I use a metal bowl, large enough to mix all the ingredients and to allow the loaf to rise in.
- 1 Dutch Oven - I use a 5 quart Lodge Cast Iron Dutch Oven to bake this loaf in.
- 1 Dough Whisk - This is optional, as you can use a metal fork or wooden spoon to mix the ingredients together instead.
- 1 Saran Wrap - This is to cover the dough while it rises in the mixing bowl, to maintain it's moisture content and not harden unnecessarily.
- 1 Parchment Paper - Ensure that your parchment paper is suited for baking at high temperatures. I look for parchment paper that can go to 500℉ minimally.
- 1 Cooling Racks - You'll want to place your finished loaf on a cooling rack to allow the loaf to cool before cutting into it.
- 1 Bread Bag - This is optional, but you will want something to store your loaf in once it has cooled. I buy simple paper bags on Amazon to allow the loaf to still breathe while we store it.
Ingredients
- 2 tsp Instant Yeast (You can use active dry yeast, but you will have to dissolve it in the warm water first, before adding to the other dry ingredients.)
- 2 tsp Sugar
- 3 ½ cups Bread Flour
- 1 ½ cups Warm Water (Make sure it is heated to 105℉ but not over 110℉.)
- 2 tsp Salt (I don't fill the measuring spoon all the way for each teaspoon. But, salt to taste.)
Instructions
- Start with adding your 2 tsp Instant Yeast, 2 tsp Sugar, and 3 ½ cups Bread Flour to the large mixing bowl of your choice, and mix them together to spread the yeast and sugar throughout the flour.2 tsp Instant Yeast, 2 tsp Sugar, 3 ½ cups Bread Flour
- Next, measure out your 1 ½ cups Warm Water and warm it up, ensuring it is warm to the touch, but not overly hot. If your water is too hot, it will kill the yeast, and if it is too cold, it won't activate the yeast.1 ½ cups Warm Water
- Once the water is warmed, you will add the 2 tsp Salt and water to your dough mix, and mix thoroughly. You should have a tacky (sticky) dough.2 tsp Salt
- On a flat surface, like a counter top, sprinkle a bit of extra flour, and spread it around. Then, move your dough from the mixing bowl, onto the counter top.
- Next, you will knead the dough for no more than 10 minutes.
- Shape the dough into a ball and then place the dough back into your mixing bowl, and cover with the saran wrap.
- Let the dough rise for 45 minutes.
- Punch the air out of the dough and remove the dough from the mixing bowl. It should have doubled in size. Place it back onto a lightly floured counter once more.
- Knead the dough for 5-10 minutes. This step varies, as once the dough is springy as you poke it, it is ready for the final resting/rising stage.
- Before placing the dough back into the mixing bowl, grab your parchment paper, and lightly dust the middle where the dough will be placed with flour. Place the dough (shaped like a ball again) onto this spot, and place the parchment paper and dough back into your mixing bowl and cover with saran wrap. (I use the same piece.)
- Place your Dutch Oven into your oven, and preheat the oven to 450℉ for 30 minutes while your loaf rises for the second time.
- Once heated, remove your loaf and parchment paper from the mixing bowl, and score (cut) a cross into the loaf. The cut should be no more than an inch in depth. The cut will allow the dough to expand and rise nicely while baking.
- Once scored, place the dough on the parchment paper into the pre-heated Dutch Oven, and cover with the lid. Bake for 30 minutes at 450℉.
- After 30 minutes, remove the lid from the Dutch Oven, and bake for an additional 7 minutes for a perfectly golden brown crust on your loaf of bread.
- After the 7 minutes are up (or until your loaf is golden brown), remove from the Dutch Oven and place on the cooling rack.
- Cool the loaf of bread for at least 20 minutes before cutting into it.
- Cut into your loaf of bread and enjoy!
Notes
- For sugar, I use the Sugar in the Raw brand, instead of normal white granulated sugar. This is simply a personal preference.
- If you want the crust on the bottom of your loaf to be softer, place your loaf into the pre-heated Dutch Oven as soon as the oven itself is to temperature. However, you'll want to start the pre-heating process later than you would in the recipe, because you'll want your loaf to have time to do it's second rise.
- You can do this recipe without any kneading, and simply allow it to rise for 2 hours before baking. I've done this method, and while the loafs don't look as pretty, they're still just as tasty. I find that if you knead your dough however, that the crust is a bit flakier, and the inside is a little more airy than without kneading.
- When measuring out your water, be sure your eyes are on level with the marker for the water. I've put in far too little water before, by standing up straight and not really gauging the water measurement correctly. The dough is a lot easier to work with when there is the correct amount of water in the mixture.
- When kneading the dough, be sure to place some flour on your hands so the dough doesn't stick to them as much. Same with the surface you are using to knead the dough on. Use flour as needed. (As kneaded? Lol)
- Try to not fuss the dough too much after the second rise, to maintain as much of the air that is trapped inside as possible. This is why I place it on the parchment paper before allowing it to rise a second time.
- There are no preservatives in this bread, and it will start to go stale after day 3.
- Have fun and thank God that you're able to create something delicious for yourself and others to enjoy!