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Easy Homemade Bread with Instant Yeast Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 4 reviews
  • Author: Sue
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 24 slices (2 loaves)
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Description

This classic homemade bread recipe uses instant yeast for quick and easy baking. With warm water, sugar, and oil combined with all-purpose flour, this bread yields two soft and golden loaves perfect for sandwiches or toasting. The dough is mixed, kneaded, allowed to rise, and baked in the oven, producing a delicious and versatile bread with a tender crumb and crisp crust.

Ingredients

Liquid Ingredients

  • 2 cups very warm water (tap water used)
  • 2 Tablespoons vegetable oil

Dry Ingredients

  • 1 packet rapid rise yeast (or 2 1/4 teaspoons)
  • ¼ cup granulated sugar
  • 4¾ to 5¼ cups all-purpose flour
  • 1½ teaspoons salt

Instructions

  1. Proof the Yeast: Place the warm water, yeast, and sugar into a large bowl. Stir to combine, then let the mixture stand for 5 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix Dough: Add the vegetable oil, half of the flour (about 2 1/4 cups), and salt to the yeast mixture. Begin mixing using a dough hook or by hand.
  3. Add Remaining Flour and Knead: Gradually add the remaining flour until the dough pulls away from the sides of the bowl. Knead the dough for 4-5 minutes using a dough hook or on a floured surface if mixing by hand, until smooth and elastic.
  4. First Rise: Cover the dough bowl with a dish towel and let it rise in a warm place for approximately 20 minutes or until the dough nearly doubles in size.
  5. Shape and Prepare for Baking: Divide the risen dough in half. Place each half into a loaf pan that has been generously sprayed with non-stick spray.
  6. Bake: Bake the loaves in a preheated 350°F oven for 25-30 minutes until the tops are golden brown. Tap the top of the loaf; if it sounds hollow, the bread is done.
  7. Cool Bread: Remove the loaves from the oven and cool in the pans for 5-10 minutes. Then, turn the loaves out onto a cooling rack to cool completely.
  8. Slice and Store: Once cooled, slice the bread into ½ inch pieces. Use for sandwiches or toast. Store in an airtight container for up to 3 days or freeze for up to 3 months.

Notes

  • Ensure the water is very warm but not hot to avoid killing the yeast.
  • If kneading by hand, flour your surface well to prevent sticking.
  • For a crustier loaf, place a pan of water in the oven during baking to create steam.
  • Check bread doneness by tapping the bottom or top; a hollow sound indicates fully baked bread.
  • Keep leftover bread tightly sealed to maintain freshness or freeze for extended storage.

Find it online: https://suerecipe.com/easy-homemade-bread-with-instant-yeast-recipe/