James
Ingredients
- 3 cups (360 g) all-purpose flour (or bread flour if available)
- 1 cup (240 ml) warm water (about 38–43°C / 100–110°F)
- 2 teaspoons instant yeast (about 6 g)
- 1 tablespoon sugar (helps feed the yeast, but can be omitted)
- 1 teaspoon salt
- 2 tablespoons cooking oil (vegetable, sunflower, or canola)
Equipment
- Large mixing bowl
- Spoon or spatula
- Clean kitchen towel
- Bread pan (8×4 or 9×5 inch), or use a round cake pan or baking tray
- Oven
Step 1: Prepare the Yeast
If using instant yeast, you can mix it directly with the flour. However, checking that it’s active is helpful.
- Pour 1 cup warm water into a bowl.
- Add the sugar.
- Sprinkle the yeast on top.
- Stir gently.
- Wait 5–10 minutes.
If the mixture becomes foamy and bubbly, the yeast is active.
Step 2: Mix the Dough
- Put the flour into a large bowl.
- Add the salt.
- Mix the dry ingredients.
- Add the oil.
- Pour in the yeast mixture.
- Stir with a spoon until a rough dough forms.
If the dough is:
- Too dry: add 1 tablespoon water at a time.
- Too sticky: sprinkle in a little flour.
The dough should be soft and slightly tacky, not wet.
Step 3: Knead
Turn the dough onto a lightly floured surface.
Knead for 8–10 minutes.
How to knead:
- Push the dough away with the heel of your hand.
- Fold it back.
- Turn it slightly.
- Repeat.
The dough is ready when:
- Smooth
- Soft
- Stretchy
- Springs back when gently pressed
Step 4: First Rise
- Lightly oil a bowl.
- Put the dough inside.
- Turn it once so it’s lightly coated with oil.
- Cover with a towel.
Let it rise for 1–1½ hours until doubled in size.
In cold weather:
- Place it inside an unheated oven with the oven light on.
- Or keep it in a warm place.
Step 5: Shape the Bread
Punch the dough gently to remove large air bubbles.
Shape it by:
- Flattening into a rectangle.
- Rolling it tightly.
- Pinching the seam closed.
Place it in a lightly greased loaf pan.
If you don’t have a loaf pan:
- Shape it into a round loaf.
- Place it on a baking tray lined with baking paper or lightly greased.
Step 6: Second Rise
Cover again.
Let rise 30–45 minutes.
The dough should become puffy and rise about 2–3 cm above the edge of the loaf pan.
Step 7: Bake
Preheat the oven to 190°C (375°F).
Bake for 30–35 minutes.
The bread is done when:
- The top is golden brown.
- Tapping the bottom sounds hollow.
- The internal temperature is about 93°C (200°F), if you have a thermometer.
If the top browns too quickly, loosely cover it with aluminum foil for the last 10–15 minutes.
Step 8: Cool
Remove from the pan immediately.
Cool on a wire rack for at least 1 hour before slicing.
Cutting it while hot can make the inside gummy.
Storage
- Keep in a sealed bag or container at room temperature for 2–3 days.
- Refrigeration is not recommended because it dries the bread out faster.
- Freeze slices for up to 2 months. Thaw at room temperature or toast directly from frozen.
Tips for Soft Bread
- Don’t add too much flour. A slightly sticky dough makes softer bread.
- Knead well to develop the gluten.
- Don’t skip either rise.
- Brush the hot loaf with a little oil or melted butter after baking for a softer crust.
Approximate Cost
This recipe is one of the cheapest breads you can make at home:
- Flour: about 3 cups
- Yeast: 2 teaspoons
- Sugar: 1 tablespoon
- Salt: 1 teaspoon
- Oil: 2 tablespoons
It typically makes 1 loaf (10–12 slices) and usually costs much less than buying a loaf from a bakery or supermarket, depending on local ingredient prices.
You can also double the recipe to make 2 loaves and freeze one for later.
