1 tbsp dry active yeast
7 cups all purpose or bread flour
1 tbsp salt
1 1/2 sticks unsalted butter (softened)
2 1/2 lukewarm water between 105 – 115 degrees Fahrenheit
1 tbsp sugar


In a bowl, add 1/2 cup of the water. Add a level tablespoon of the active dry yeast and 1 level tablespoon sugar. Whisk together and allow it to stand for about 15 minutes until it bubbles up and expands (this is called proofing the yeast).  Add the other two cups of lukewarm water to the bowl if the yeast is good. Check the temperature before adding the water to the yeast.

Next, you will be adding 3 1/2 level cups of all purpose or bread flour, 1 cup of at a time, mixing well. (If you add heaping cups of flour, you will be adding too much flour which will produce a very densed bread). After you have added all of the flour, add 1 level tbsp of salt and 1/2 stick of softened unsalted butter.

Next, you will be adding the remaining 3 1/2 cups of flour, 1 cup of flour at a time. Mix well.  Hold off on adding the last 1/2 cup of flour so you can assess if the dough needs it or not. If the dough is sticky, you can add a little more flour at a time.

Mix by hand at this point. When all of the flour has been incorporated. Spread a little flour on the countertop and place the dough on the counter and start kneading. To knead the dough, push into it, fold one side over and turn a little and push again. Keep pushing and folding. Keep adding flour a little at a time until the dough is not sticky. This will take about 10 minutes. The dough will be smooth and will not stick to the counter.

Next, you have to let the dough rest. Pour some vegetable oil in a large bowl and place dough in the bowl and move it around until the dough is coated with the oil to prevent it from forming a crust. Cover tightly with Saran wrap and place in a draft free area. It will take about 45 minutes to 1 hour to double in size.

In the meantime, butter two 8 1/2″ x 4 1/2″ loaf pans and set aside.

Once the dough has doubled in size, deflate the dough by punching it down. Put some flour on the counter and divide the dough in half. Working with one piece of dough at a time, flatten it out until it is about 12″ x 9″ inches. Take the top portion and fold it until it is about 2/3 of the way down. Fold the bottom edge up over the top portion. Pinch the seams and tuck in the sides, flip it over and put in a loaf pan. Do the same thing to the other piece of dough.

Grease the Saran wrap on one side and place the oiled side over the pans loosely. Allow the bread to rise. Let the dough rise for about 1 hour. Set oven at 350 degrees Fahrenheit. Heat up the oven 15 minutes before the end of the hour that the bread is rising. When the dough has doubled in size, bake for about 35 minutes. Use the center rack of the oven and don’t put the pans close together. About 10 minutes before the bread is finished baking, you can remove the bread from the pans and put them back into the oven for the last 10 minutes so that they brown on both sides and the bottom (this is not required).

To tell that the bread is finished, knock on it and you will hear a hollow sound. Or, you can insert a thermometer and the reading should be about 200 degrees Fahrenheit.

Don’t cut the bread when it is still warm otherwise it will dry out.

If you are want to know how to make home bread, this is an easy recipe to try.

How to Make Bread

Filed under: Easy Recipes at Home

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