Bread
Easy Homemade Bread Loaf (No Special Equipment)
A simple homemade bread loaf with a golden crust and soft crumb, made from flour, water, yeast and salt. 20 minutes of work, ready in about 2 hours 40 minutes.
By the Forkful editorial team · Published
Quick answer
Mix 500 g bread or all-purpose flour, 330 g lukewarm water, 7 g instant yeast, 10 g salt and 30 g olive oil, then knead for 8–10 minutes. Let the dough rise for about 1 hour until doubled, shape it, rise 45 minutes more, and bake at 400°F (200°C) for 30–35 minutes until deep golden and hollow-sounding. Cool at least 30 minutes before slicing.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 2 h 40 min
- Makes
- 12 slices
Total time includes 1 h 45 min of hands-off waiting (resting, rising, chilling or cooling).
Plain homemade bread is one of the first things people want to learn once they own an oven, and in Spanish "receta pan" is among the most common bread searches. It needs only four basic ingredients and no special equipment, just time for the dough to rise.
This loaf uses a medium-soft dough at about 66% hydration (water weighed against the flour), which is easy to knead by hand and gives a crisp crust with a tender, even crumb. We use grams for the dough because weighing flour is far more reliable than cups.
Ingredients
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- 500 g bread flour or all-purpose flour (about 4 cups)
- 330 g lukewarm water (about 1⅓ cups)
- 7 g instant yeast (about 2¼ tsp)
- 10 g fine salt (about 1¾ tsp)
- 30 g olive oil (about 2 tbsp)
- Extra flour, for the counter
Instructions
- In a large bowl, stir the flour, yeast and salt together. Add the water and oil and mix until no dry flour remains.
- Knead on a lightly floured counter for 8–10 minutes, until the dough is smooth, springy and only slightly tacky. Place it in an oiled bowl and cover.
- Let it rise in a warm spot for about 1 hour, until doubled in size.
- Press the air out gently, shape the dough into a tight oval or round, and set it on a parchment-lined baking sheet. Cover and rise for about 45 minutes, until puffy.
- About 20 minutes before baking, heat the oven to 400°F (200°C). Slash the top with a sharp knife.
- Bake for 30–35 minutes, until deep golden and the bottom sounds hollow when tapped (an instant-read thermometer should read 195–205°F / 90–96°C in the centre).
- Cool on a rack for at least 30 minutes before cutting.
Tips for the best result
- 1Use water that feels just warm on your wrist, about 100°F (38°C). Water that is too hot can kill the yeast.
- 2Judge the rise by the dough, not the clock: a cool kitchen can double the time, and a warm one can halve it.
- 3Knead until you can stretch a small piece thin enough to see light through it without it tearing.
- 4For a crisper crust, put a metal pan on the bottom rack while the oven heats and pour in a cup of hot water as you load the loaf.
Storage
Keep the loaf cut-side down on a board or in a paper bag for 2 days, or wrap it tightly for up to 4 days. Slice and freeze for up to 3 months.
Frequently asked questions
Can I use all-purpose flour instead of bread flour?
Yes. The loaf will be slightly softer and less chewy. If the dough feels sticky, add flour a tablespoon at a time.
How do I know my homemade bread is baked?
It should be deep golden, sound hollow when tapped underneath and read about 195–205°F (90–96°C) in the centre.
Can I use active dry yeast?
Yes. Use about 25% more by weight (9 g) and dissolve it in the warm water for 5–10 minutes first.
