There’s something deeply fulfilling about homemade bread—made by hand with just a few simple ingredients. The smell of freshly baked, golden bread filling the house is both intoxicating and unique, unlike anything else. Today’s recipe is one of the treasures I picked up during my culinary course—a perfect homemade bread, ready in just two hours. For me, it wasn’t just the first “homework” assignment I had at school, but also the recipe that marked the end of 2015. I’ve tried it with various ingredient combinations and shaped it differently each time, but always with the same enthusiasm and joy. Every single time! And because life’s little joys are meant to be shared, I’m passing along this recipe to you—it’s a “homework” assignment you’ll absolutely love!
INGREDIENTS FOR HOMEMADE YEAST BREAD:
750 ml warm water
50 g fresh yeast
10 g salt
30 ml olive oil
1 teaspoon brown sugar
1.15 kg white flour (or 750 g white flour + 400 g whole wheat flour)
Optional: pumpkin seeds, flax seeds, sesame seeds, etc.
INSTRUCTIONS:
Dissolve the yeast in warm water. Gradually add the salt, sugar, olive oil, and, if you’re using them, your choice of seeds. Next, add the flour and mix until a dough forms. Let the dough rise at room temperature for 45 minutes. If conditions are just right, the dough will rise like something out of a fairy tale—what normally takes hours will happen in less than one!
Shape the dough into two large, round loaves or divide it evenly into three loaf pans. Allow it to rise for another 15 minutes in the pans before placing them in a preheated oven at 350°F (180°C) for 50 to 60 minutes. Baking time may vary depending on your oven, but one thing that won’t change is your craving for homemade bread—it’s always as strong as ever 🙂
A FEW EXTRA TIPS & TRICKS
...that I’ve picked up along the way (thank you, Chef Instructor! 😊):
Steam for a crispier crust: When preheating the oven for your homemade bread, place an empty tray on the lowest rack to heat up along with the oven. Once you’ve placed your bread in the oven, quickly pour a cup of cold water or a few ice cubes into the hot tray, then close the door swiftly. The steam will create a beautiful, crunchy crust!
Patience is key: It’s best to let the bread cool completely before slicing it—though, if you can resist, more power to you!
For a golden finish: If you’re baking your bread in loaf pans, brush the tops with a mix of milk and egg using a pastry brush right before the final rise. This will give your bread a lovely, golden finish. If you’d like, you can also sprinkle some seeds on top—the milk and egg mixture will help them stick perfectly.
For a burst of flavor: For an extra touch of flavor, instead of milk and egg, you can brush the dough with a bit of diluted tomato sauce, or even rub it gently with half a fresh tomato.
Versatility at its best: This recipe is ideal for making sandwich-ready bread. I’ve even used it for French toast at breakfast—it’s that versatile! You can also shape it into classic loaves or roll it into small buns for homemade burgers. The possibilities are endless!
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