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This homemade bread recipe yields two perfect loaves of soft, fluffy bread using a stand mixer and simple ingredients. The detailed step-by-step process makes it ideal for beginners and delivers consistent results every time.
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Measure 2 1/2 cups of water and warm it to between 110°F and 114°F. You can use a microwave and check the temperature with a digital thermometer.
In a medium bowl, combine the warm water, active dry yeast, and sugar. Stir briefly and let it sit for 5-10 minutes, until the yeast is dissolved and foamy on top.
In the bowl of a stand mixer, pour in the foamy yeast mixture and add the salt.
Using the paddle attachment, gradually add the bread flour one cup at a time, mixing on low speed until a shaggy dough forms.
Switch to the dough hook attachment and knead on low-medium speed for 8 minutes until the dough is smooth, elastic, and not sticky.
Grease a large bowl with avocado oil. Place the dough ball in the bowl and turn it to coat all sides with oil.
Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Once risen, punch down the dough and turn it out onto a clean surface. Cut the dough in half.
Shape each half into a loaf and place them into two greased bread pans.
Cover the pans with the kitchen towel and let the loaves rise again for 45-60 minutes, or until they have doubled in size.
Preheat the oven to 420°F.
Place the bread pans in the preheated oven and immediately lower the temperature to 375°F.
Bake for 20-25 minutes, until the loaves are golden brown.
Remove the loaves from the oven and transfer them to a cooling rack.
While the bread is still hot, rub a stick of butter over the tops of the loaves. Let cool completely before slicing.
Written automatically by CookOS, not by the creator.
Store cooled bread in an airtight container at room temperature for up to 3 days, or slice and freeze for up to 3 months; thaw at room temperature or toast from frozen.
stand mixer with paddle and dough hook attachments · digital thermometer · two bread pans · cooling rack
Written automatically by CookOS, not by the creator.
Between 110°F and 114°F. Use a digital thermometer to check; water that is too hot will kill the yeast.
The dough should roughly double during the first rise (about 1 hour) and again during the second rise (45-60 minutes). It's ready when visibly puffy and increased in volume.
Placing the pans in a 420°F oven then lowering to 375°F helps the bread rise quickly at the start, then bakes through evenly without over-browning the crust.
Yes, you can knead by hand for about 10 minutes instead of using the dough hook attachment, though a mixer saves time and effort.
Store cooled bread in an airtight container or bread box at room temperature for up to 3 days, or slice and freeze for up to 3 months.
