Easy Homemade Yeast Bread

If you've never baked bread before, start here. This basic loaf uses a handful of pantry ingredients and is good for toast, sandwiches or eating warm with butter.

Ingredients

• 3¼ cups all-purpose flour
• 2¼ teaspoons (1 packet) active dry yeast
• 1½ teaspoons salt
• 1 tablespoon sugar
• 1¼ cups warm water (about 110°F)
• 2 tablespoons olive oil or melted butter (optional)

Instructions

1. Stir the warm water, sugar and yeast together in a small bowl. Leave it for 5 to 10 minutes, until foamy, which tells you the yeast is alive.
2. Whisk the flour and salt together in a large bowl. Pour in the yeast mixture, plus the oil or butter if you're using it, and stir until a sticky dough forms.
3. Turn the dough out onto a floured counter and knead for 8 to 10 minutes, until smooth and springy. If it's very sticky, work in more flour a tablespoon at a time.
4. Put the dough in a lightly oiled bowl and cover with a clean towel or plastic wrap. Leave it in a warm, draft-free spot for 1 to 1½ hours, until doubled.
5. Press the dough down to let out the air, shape it into a loaf and set it in a greased loaf pan. Cover and let rise another 30 to 45 minutes, until doubled again.
6. While it rises, heat the oven to 375°F. Bake for 25 to 30 minutes, until the loaf is golden brown and sounds hollow when you tap the bottom.
7. Cool in the pan for 10 minutes, then turn it out onto a rack. Let it cool completely before slicing, or the inside can turn gummy.

Tips

• For a crisper crust, set a pan of water on the lower rack while the bread bakes to create some steam.
• Try a variation: mix 2 tablespoons dried rosemary or thyme into the flour, swap part of the white flour for whole wheat, knead in shredded cheddar or Parmesan, or use honey in place of the sugar.
• Slice and freeze any bread you won't finish in a couple of days, then toast slices straight from the freezer.

Adapted from a recipe in the Milk Lady Markets recipe collection.