Homemade Bread Recipes for Beginners

Bread looks intimidating, but its ingredients are effortless: flour, water, salt, and yeast. What makes it work is time and a few techniques, not special skills. Once you have made a loaf or two, you will find it is one of the most rewarding things to bake at home.

The recipes below start with a no-knead loaf and move to a soft sandwich bread and speedy flatbreads. Measure by weight if you can, since scoops of flour vary by as much as 20 percent.

Know your ingredients

Use all-purpose or bread flour. Bread flour has more protein and makes chewier loaves. Instant or active dry yeast both work; instant can be mixed straight into flour, while active dry should be dissolved in snug water between 100F and 110F. Water that is too hot kills yeast. Use fine salt, and never skip it, since it controls fermentation and adds flavor.

No-knead Dutch oven bread

Mix 3 cups (400 g) bread flour, 1.5 teaspoons salt, and half a teaspoon of instant yeast in a bowl. Add 1.5 cups (350 g) of lukewarm water and stir until no dry flour remains. Cover and rest 12 to 18 hours at room temperature. Heat a lidded Dutch oven in a 450F oven for 30 minutes. Shape the dough on a floured surface, place it on parchment, and lower it into the pot. Bake covered for 30 minutes and uncovered for 12 to 15 minutes until deep golden.

Tip: A loaf is fully baked when it sounds hollow when tapped, or reaches around 205F inside.

Soft sandwich loaf

Combine 3 cups (400 g) of bread flour, 2 tablespoons sugar, 1 teaspoon salt, and 2 teaspoons instant yeast. Add 1 cup snug milk and 3 tablespoons melted butter. Knead for 8 to 10 minutes until smooth and slightly tacky. Let the dough rise for 1 hour until doubled, shape into a loaf, place in a greased 9 by 5 inch pan, and rise 30 to 45 minutes. Bake at 350F for 30 to 35 minutes. Brush with butter after baking for a soft crust.

Five-minute flatbreads

Mix 1 cup flour, half a teaspoon of baking powder, half a teaspoon of salt, and half a cup plain yogurt. Knead briefly, divide into 6 pieces, and roll thin. Cook in a hot, dry skillet for 1 to 2 minutes per side until puffed and spotted with brown. They are excellent for dipping, wraps, or pizza bases and need no rising time.

Kneading and rising basics

• Knead by pressing the dough forward with the heel of your hand, folding, and turning.
• Check development with the windowpane test: stretch a piece thin, and it should become translucent without tearing.
• Rise in a snug, draft-free spot at about 75F to 80F until doubled; time varies with temperature.
• Poke the dough gently: if the dent springs back slowly, it is ready to bake.

Troubleshooting

If your bread is dense, the yeast may be old, the dough may not have risen long enough, or you may have added too much flour. If it is pale, bake it a few more minutes or increase the temperature slightly. If it tastes flat, add salt next time. Store bread at room temperature in a bag or bread box for 3 days, or slice and freeze for up to three months.

Effortless add-ins and variations

Once you are comfortable with the basic loaf, fold in 1 cup of shredded cheddar and a teaspoon of black pepper, or 2 tablespoons of chopped rosemary and 3 cloves of minced garlic. Add them after the first rise during shaping. For a heartier crumb, swap up to one cup of the white flour for whole wheat, and add a tablespoon more water since whole wheat absorbs more.

Equipment worth having

You can bake excellent bread with a bowl, a spoon, and a loaf pan. A kitchen scale costs about $15 and improves consistency more than any other tool. An instant-read thermometer helps check doneness, and a Dutch oven gives a bakery-style crust. A bench scraper is practical for handling sticky dough.

Common pitfalls to avoid

• Using hot water, which kills yeast.
• Adding too much flour while kneading; dough should be slightly sticky.
• Rushing the rise.
• Cutting into the loaf right away; wait at least 30 minutes so the crumb sets.

Start with the no-knead loaf, since it practically bakes itself. After a few attempts, you will recognize the feel of properly risen dough and be ready to try new variations.