There’s something deeply comforting about traditional homemade bread—the smell filling the kitchen, the rhythm of kneading dough by hand, and the satisfaction of pulling a golden loaf from the oven. This is an old-fashioned, no-frills bread recipe passed down through generations, made with simple ingredients and a little patience.
This loaf has a crisp crust, a soft, airy crumb, and that unmistakable flavor only homemade bread can give. No fancy equipment, no complicated steps—just real bread the way it’s always been made.
Why This Traditional Bread Never Fails
- Made with basic pantry staples
- Soft inside with a beautifully golden crust
- Perfect for sandwiches, toast, or dipping
- Beginner-friendly and reliable
- Tastes even better the next day
Ingredients
- 4 cups all-purpose flour (or bread flour)
- 1½ cups warm water (about 38–40°C / 100–105°F)
- 2¼ tsp active dry yeast (1 packet)
- 2 tbsp olive oil or melted butter
- 1½ tsp salt
- 1 tbsp sugar or honey (optional, helps yeast activation)
Step-by-Step Instructions
1. Activate the Yeast
In a large bowl, combine warm water and sugar (if using). Sprinkle the yeast over the top and let it sit for 5–10 minutesuntil foamy. This means the yeast is alive and ready.
2. Make the Dough
Add olive oil (or butter) and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing until a soft dough forms.
3. Knead the Dough
Turn the dough onto a lightly floured surface and knead for 8–10 minutes, until smooth, elastic, and slightly springy.
(By hand is traditional—but you can use a mixer if needed.)
4. First Rise
Place the dough in a lightly greased bowl, turning once to coat. Cover with a clean towel and let rise in a warm place for 1–1½ hours, or until doubled in size.
5. Shape the Loaf
Punch down the dough gently to release air. Shape it into a loaf or round boule and place it into a greased loaf pan or on a baking sheet.
6. Second Rise
Cover and let rise again for 30–45 minutes, until puffy.
7. Bake
Preheat oven to 190°C (375°F).
Bake for 30–35 minutes, until the top is golden brown and the loaf sounds hollow when tapped.
8. Cool
Remove from pan and cool on a wire rack for at least 20 minutes before slicing. This step sets the crumb and improves texture.
Traditional Tips for Perfect Bread
- Warm (not hot) water is key for yeast
- Kneading develops gluten—don’t rush it
- For a crisp crust, brush with water before baking
- For a softer crust, brush with butter after baking
Serving Ideas
- Fresh with butter and jam
- Toasted with olive oil and flaky salt
- Served alongside soups and stews
- Used for classic sandwiches
Final Note
This Traditional Homemade Bread recipe is proof that the simplest foods are often the most satisfying. With just flour, water, yeast, and time, you can create something warm, nourishing, and timeless—just like generations before us did.