Walking you through making a basic white yeast bread at home, with tips and step-by-step photos. This easy homemade white bread is made with milk, for a lovely soft crumb. It makes two loaves (or halve the recipe to just make one loaf) and freezes beautifully!
Since homemade bread making is something I do a lot, I figured it might be helpful to anyone wanting to learn how to make bread at home, to share a basic homemade white bread recipe and to walk you through the process of making it.
This simple 6-ingredient bread recipe will make two 1 lb. loaves of bread. The recipe has lots of flexibility in terms of ingredient options and doesn’t use a ton of flour to make two loaves. I love this loaf as it’s a nice sturdy loaf, that slices well and easily to any size slice.
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This bread freezes beautifully, so you can enjoy one right away and freeze the other for later. It also features an easy, no-rolling-needed shaping method, that’s great for beginners.
I have use a stand mixer fitted with a kneading hook, but if you don’t have a mixer, simply get yourself a big bowl and a wooden spoon and do your kneading on the counter instead.
Store your baked bread at room temperature, wrapping the cut end with plastic wrap. I like to store it on a cutting board, wrapping just the cut end, but placing the cut side down, to keep the plastic secure against the cut end, to keep the moisture in the bread.
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Baked and cooled bread can be tightly wrapped and frozen for up to 3 months, though it will be best if used within the first month after freezing.
Be sure to read the notes and have a look at the step-by-step photos above the recipe card, for more tips on making this bread.
Store your baked bread at room temperature, wrapping the cut end with plastic wrap. I like to store it on a cutting board, wrapped, but cut side down, to keep the plastic secure against the cut end, to keep the moisture in the bread.
Country Bread (using All Purpose Flour And Dry Yeast) |
Serving: 1 serving , Calories: 127 kcal , Carbohydrates: 22 g , Protein: 4 g , Fat: 2 g , Saturated Fat: 2 g , Cholesterol: 2 mg , Sodium: 301 mg , Potassium: 66 mg , Fiber: 1 g , Sugar: 2 g , Vitamin A: 20 IU , Vitamin C: 1 mg , Calcium: 28 mg , Iron: 1 mg
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!No bread flour? No problem! Learn how to make artisan sourdough bread with all purpose flour instead, naturally leavened with active sourdough starter. This post includes a practical, no-nonsense guide with step-by-step photos, instructions and baking schedule.
Bakers all over the world insist on using bread flour to create incredible homemade sourdough bread. It’s prized for its high protein and gluten content, which typically gives sourdough bread recipes a lofty, high rise. But what if you don’t have any bread flour? Can you make crusty, artisan sourdough with all purpose flour instead?
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The answer is yes, you most certainly can! But in my experience, you’ll have to make additional adjustments as you go along- you can’t just swap one flour for another.
In this post, I’ll explain the process step-by-step. You’ll gain the tools and confidence you need to make incredible sourdough bread with all purpose flour (and for my UK & Aussie readers that’s “plain flour” for you!).
I typically use King Arthur flour for bread baking. Their bread flour contains 12.7% protein, and their all purpose flour contains 11.7%.
Recipe For Single Loaf Of Bread
This recipe was formulated to work with KAF all purpose flour and Trader Joe’s all purpose flour (which in my opinion, is comparable). I talk more about flour in this post.
TIP: Protein content will vary across the board. This means you’ll get different results from brand to brand. I highly recommend sticking with ONE BRAND at first. This way, you’ll get a feel for how that specific flour performs; it will be your reference point for future adjustments.
You’ll have to play around with the texture of the dough, adjusting the flour/water until it “feels right, ” which can be frustrating if you just don’t have the experience.
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A Few Notes: This recipe makes a small sourdough loaf, perfect for 2-4 people. I prefer smaller loaves for beginners as they are more manageable to handle.Instructions for a larger, standard size are included in the recipe at the end of this post. For baking tools, please visit my shop. You will need a digital kitchen scale to weigh your ingredients (for accuracy and best results) and a Dutch oven for baking (or another oven-safe pot with lid).
Heads up: this is your last chance to significantly adjust the texture of the dough. So take note of how it feels!
TIP: If the dough feels too wet (and this can happen depending on the brand of flour you’re using), add 1 tbsp. of flour after the first 30 minute rest. Mix thoroughly by hand, adding more flour as needed. If you think it’s too dry, add 1 tbsp. of water and see how you go. Not so bad right? Just a little back and forth until it “feels right.”You can’t really mess it up.
Plain Flour Bread Recipe (bread Without Yeast)
Cover the bowl and let rise overnight, about 10-12 hrs. at room temperature (68 F). The dough is ready when it has doubled in size.
TIP: If using a standard 8-inch mixing bowl (pictured above), the dough should rise to about 1/2- 2/3’s up the sides when ready (remember, this is a small loaf).
Grab a portion of the dough and stretch it upwards. Then fold it over towards the center of the dough. Give the bowl a one-quarter turn and repeat (stretching the dough upwards and then folding it over) until you have come full circle to complete 4 folds or 1 set. Do another set about 30 minutes to 1 hour later.
Easy Gluten Free Bread Recipe
Fold the dough over toward the center. Give it a turn and fold over the next section. Repeat until you have come full circle.
Using a bench knife, scoop up the dough and flip it over (the smooth side should be facing up). Cover and rest for 20-30 minutes.
After the dough has rested, flip it over again (the smooth side should be facing down now). Shape it again following the steps above. Flip it back over.
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Rest at room temperature for 30 minutes to 1 hour; the dough is ready when it has puffed up and looks plump. It does not double in size.
Using a bread lame or a small serrated knife (I used my UFO lame), score the dough at 12, 3, 6 and 9 o’clock, turning the parchment paper as you go. Make quick, decisive cuts using the tip of the blade.
Lift up the dough while still on the parchment paper, and place it into a Dutch oven. Pop the lid on top.
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Bake the dough, with the lid on for 20 minutes. Then, remove the lid and bake for an additional 30-35 minutes or until golden brown.
Unfortunately, you’ll have to wait at least an hour my friends. The texture might be gummy and wet if you jump the gun.
To maximize freshness, cool completely and store at room temperature wrapped in plastic, reusable beeswax wrap or a bread bag for 1-2 days.
Sourdough Bread With All Purpose Flour
Here’s what I do: I’ll make the dough in the evening to rise overnight (start the night before). It will be ready to bake the following morning. If it’s warmer than 68 F, I’ll start later in the evening to avoid over proofed dough. The timing is flexible.
No bread flour? No problem! My artisan sourdough with all purpose flour is an excellent substitute. This recipe yields a smaller sized loaf (perfect for up to 4 people) with a crisp crust and a smooth, interior crumb.
This recipe was formulated to work with King Arthur & Trader Joe’s all purpose flour, which contains 11.7% protein. If using another brand, please see my tip in the recipe below for adjusting the texture of the dough, if needed.
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*Note: I use 50 g of starter for both the small AND standard size loaf. Using a smaller amount of starter with an long, overnight rise will help to prevent over proofed dough in the morning.
In the evening, whisk the starter and water together in a large bowl. Add the flour and salt. Mix with a fork until a stiff dough forms, then finish by hand to fully incorporate the flour. It will feel rough and shaggy, and slightly sticky. Cover with a damp towel or plastic wrap and let rest at room temperature (68 F) for 30 minutes.
After the dough has rested, work the dough into a ball. To do this, grab a portion of the dough and fold it
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