If you've always wanted to learn how to make homemade bread but aren't sure where to start you've come to the right place! Literally everything you need to know about making your first loaf from the ingredients to slicing into the finished product plus this basic recipe to get you started.
In a large bowl, dissolve yeast and 1 teaspoon of the sugar in the warm water.
Let stand until the surface gets foamy and bubbly - about 10 minutes.
Whisk together remaining sugar, salt, and 3 cups of the flour.
Stir cooled butter into yeast mixture then pour into flour mixture.
Beat until smooth.
Stir in enough remaining flour, a little at a time, to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. (see video)
Place in a greased bowl, turning once to grease the top.
Cover and let rise in a warm place until doubled, 1-½ to 2 hours. (see image)
Punch dough down.
Turn onto a lightly floured surface; divide dough in half.
Shape each into a loaf. (see section on shaping)
Place in 2 greased 9x5-in. loaf pans.
Cover and let rise until doubled, 1 to 1-½ hours.
Bake at 375° for 30 minutes or until golden brown. Bread will sound hollow when tapped.
Remove from oven, place pans on their sides, and cover with a tea towel for soft crusts.
After 5 minutes remove from the pans and allow to cool before slicing.=
Video
Notes
Here are a few ways to tell if the dough has doubled or not:
Use a glass bowl and mark the glass evenly with the top of the dough with a marker. You'll be able to look at it and tell when it's double
Poke your finger gently into the dough to your first knuckle. If it feels elastic or pushes back against your finger give it a few more minutes. If the dent stays without filling in you can safely assume that it has doubled.
Due to the rising process the bowl will feel lighter than before.
Once it's doubled you'll follow instructions about punching it down and further rising times.
To store:
Store in a plastic bag or covered container for up to 2 days.
For longer storage wrap tightly and freeze. I like to slice bread and put parchment or waxed paper between the slices before freezing so I can just take as many as I need without thawing the whole loaf. Bread is fine in the freezer for up to 3 months.