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Instructions:
1. Activate the Yeast:
In a small bowl, combine the warm water, sugar (if using), and yeast. Stir gently, then let it sit for about 5-10 minutes, until the mixture becomes frothy. This step is essential because it proves the yeast is active and ready to work its magic in the dough.
2. Mix the Ingredients:
In a large mixing bowl, combine the flour and salt. Create a well in the center of the dry ingredients, then pour in the activated yeast mixture, followed by the milk and olive oil (if using). Use a wooden spoon or your hands to stir the mixture until it begins to come together into a sticky dough.
3. Knead the Dough:
Turn the dough onto a lightly floured surface. Begin kneading the dough by folding it over and pressing it down with the heel of your hand. Knead for about 8-10 minutes, or until the dough becomes smooth, elastic, and no longer sticky. If the dough is too sticky, add a little more flour as you knead.
4. Let the Dough Rise:
Place the kneaded dough in a lightly oiled bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for about 1-2 hours, or until it has doubled in size. This is known as the first rise, and it’s the crucial step that makes your bread light and airy.
5. Shape the Dough:
Once the dough has risen, punch it down gently to release the air bubbles. Turn the dough out onto a floured surface and shape it into a loaf by folding the edges in and rolling it up into a log shape. Tuck the ends under to create a neat loaf.
6. Second Rise:
Place the shaped dough into a greased loaf pan or on a baking sheet if you prefer a more rustic, free-form loaf. Cover the dough again and let it rise for another 30-45 minutes, until it has puffed up again.
7. Bake the Bread:
Preheat your oven to 375°F (190°C). Once the dough has completed its second rise, place the loaf in the oven and bake for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. If you have a kitchen thermometer, the internal temperature of the bread should be around 190°F (88°C) when fully cooked.
8. Cool and Slice:
Once the bread is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Allowing the bread to cool before slicing ensures that the texture will set properly. Slice and enjoy!
Why You’ll Thank My Grandmother for This Recipe:
- Simple Ingredients, Extraordinary Results: This bread recipe requires only the most basic pantry ingredients—flour, water, milk, yeast, salt, and a touch of sugar. Despite its simplicity, it produces a loaf that’s soft, flavorful, and versatile. No fancy techniques or specialty ingredients needed—just patience and love.
- Nostalgic and Comforting: There’s something so comforting about homemade bread. The act of baking it fills the house with a warm, inviting aroma and brings back memories of simpler times. My grandmother’s bread recipe always brought our family together around the dinner table.
- Versatile and Customizable: This basic bread recipe is highly versatile. You can add herbs like rosemary or thyme for an herbed version, or mix in seeds, nuts, or dried fruit for extra texture and flavor. You can also make it into rolls instead of a loaf for a dinner party or holiday meal.
- Perfect for Beginners: If you’re new to bread baking, this recipe is a great place to start. It doesn’t require complex techniques, and you don’t need any special equipment beyond a basic loaf pan or baking sheet. The simplicity of this recipe allows you to focus on learning the process without feeling overwhelmed.
- Fresh, Homemade Bread: There’s nothing quite like the satisfaction of pulling a fresh loaf of bread from the oven, knowing that you made it yourself from scratch. This homemade bread is far superior to store-bought varieties—so much fluffier, fresher, and more aromatic.
Tips for Success:
- Use Room Temperature Ingredients: Ensure that your milk is not too hot or too cold when adding it to the dough. Room-temperature milk will help the yeast activate properly, resulting in a better rise.
- Don’t Skip the Rising Time: Patience is key to good bread. Don’t rush the rising process. If you’re short on time, you can let the dough rise in the fridge overnight for a slower, more flavorful fermentation.
- Check for Doneness: If you’re unsure whether the bread is done baking, tap the bottom of the loaf. If it sounds hollow, it’s done. Alternatively, use a kitchen thermometer to check the internal temperature (around 190°F/88°C).
- Store Properly: Homemade bread is best enjoyed fresh, but if you have leftovers, store the bread in a bread box or an airtight bag at room temperature for up to 2-3 days. For longer storage, slice the bread and freeze it for later use.
Possible Variations:
While this recipe is perfect on its own, there are several ways to change it up and experiment:
- Herb-infused Bread: Add 1-2 teaspoons of dried rosemary, thyme, or oregano to the flour before mixing the dough for a savory twist.
- Sweet Milk Bread: Increase the sugar to 2 tablespoons and add a teaspoon of cinnamon for a subtle sweetness. This is perfect for making cinnamon toast or pairing with jam.
- Add-Ins: Mix in a handful of seeds (sunflower, sesame, or pumpkin) or dried fruit (raisins, cranberries) to add texture and flavor to the bread.
Final Thoughts:
Making homemade bread doesn’t have to be complicated or require a lot of ingredients. As my grandmother always said, “Mix flour with water and milk, and you’ll thank me later.” This simple, time-tested recipe creates the most delicious, fluffy bread that will fill your home with a warmth you can’t get from store-bought loaves. It’s a wonderful way to connect with tradition, pass on family recipes, and savor the joy of baking.
So, gather your ingredients, roll up your sleeves, and bake up a loaf of this easy, classic bread. Your family—and your taste buds—will thank you. Happy baking!
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