Classic Homemade Bread Recipe
Ingredients
- 10 grams (1 packet) dry yeast
- 200 ml warm water (about 1 glass)
- 720 grams (6 cups) all-purpose flour, plus 120 grams (1 cup) for initial mixing
- 10 grams (1 teaspoon) salt
- 400 ml additional warm water
- 1 egg yolk
- 1 tablespoon milk
Directions
- Activate the Yeast
- In a large bowl, dissolve the dry yeast in 200 ml warm water. Stir until fully dissolved.
- Add 120 grams (1 cup) of flour to the yeast mixture and mix until smooth. Gather the dough into a ball, cover with a cloth, and let it rest for 15 minutes.
- Prepare the Dough
- After resting, add 400 ml warm water to the dough and mix well.
- Gradually add the remaining 720 grams (6 cups) of flour and salt. Mix and knead for 3-4 minutes until a soft, slightly non-sticky dough forms.
- First Rise
- Cover the dough with a damp cloth and let it ferment in a warm place until it doubles in size, about 1 hour.
- Shape the Dough
- Remove the air by gently pressing down the dough. Divide it into two equal parts.
- Shape each part into a ball and let them rest for 10 minutes.
- Lightly flour a work surface and expand the dough with your fingers, then roll it inward to form a loaf shape. Repeat with the second dough.
- Second Rise
- Place the shaped dough onto a baking tray lined with parchment paper. Cover with a cloth and let them rise for another 20 minutes.
- Bake the Bread
- Preheat the oven to 200°C (392°F).
- In a small bowl, whisk together the egg yolk and milk. Brush this mixture over the top of the dough for a glossy finish.
- Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve
- Remove the bread from the oven and let it cool on a wire rack before slicing.
Serving Suggestions
- Enjoy warm with butter and jam for breakfast.
- Use for sandwiches or paninis.
- Pair with soups or stews for a hearty meal.
- Slice and toast for a crunchy snack.
- Serve with olive oil and balsamic vinegar for dipping.